This Mexican inspired Chicken Enchilada Recipe is absolutely the BEST! Enchiladas are easier than you think – flour tortillas filled with chicken in the most delicious homemade enchilada sauce, loaded with cheese.
This is a great make-ahead meal and is especially good topped with Pico De Gallo!
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Chicken Enchilada Recipe:
Chicken Enchiladas are a classic Mexican dish. Not only are the enchiladas easy to make, but they are so filling and loved by kids and adults alike. Enchiladas are essentially tortillas filled with chicken and smothered in a creamy homemade enchilada sauce and cheese.
Just like our Mexican Pulled Pork Carnitas, this enchilada recipe is sure to become a new favorite.
Hey, hey! Valentina with Valentina’s Corner sharing our EASY Chicken Enchiladas!
How to Make Chicken Enchiladas:
- Cook chicken – and shred chicken with two forks. Save time by using leftover cooked chicken (like our Instant Pot Whole Chicken) or even a store-bought rotisserie chicken.
- Prepare enchilada sauce – In a bowl, beat the cream cheese, add sour cream, enchilada sauce, 1/4 tsp salt, pepper, garlic, paprika, green chilis, and beat until combined.
- Prepare the filling – Divide this enchilada sauce mixture into two bowls, about ⅔ of the sauce mixture in bowl one and ⅓ of the mixture into a second bowl. Add the cooked chicken into the first bowl with 2 cups of shredded cheese.
- To Assemble Enchiladas – Take the cheesy chicken filling from bowl 1 and place it into the center of each tortilla.
- Arrange Enchiladas – Tightly roll up the tortilla and place seam-side-down into a 9”x13” baking dish. Repeat with the remaining ingredients. Pour the reserved ⅓ part enchilada sauce mixture over all of the tortillas and top with the remaining 1/2 cup cheese (you can add more cheese if you like a lot of cheese).
- Bake – Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese bubbles and begins to turn a golden brown.
NOTE: Use your favorite cheese. Mexican, Four Cheese or Colby Jack will all work great in this recipe.
What to Serve with Chicken Enchiladas:
Though you can serve the enchiladas just as they come out of the oven, you can also add personalized toppings. Here are some of the most popular toppings to serve with enchiladas:
- Sour cream
- Avocado
- Red onion
- Homemade Spicy Guacamole
- Lettuce
- Tomatoes
- Pico de Gallo
- Jalapenos, fresh or jarred
- Jalapeno Ranch
Can I Prepare Enchiladas in Advance?
Yes! These enchiladas are great to prepare in advance. Prepare the recipe per instructions (don’t bake), cover, and refrigerate until ready to use. NOTE: Since the ingredients will all be cold, add an additional 5 minutes baking time to the dish when covered with foil.
I hope these homemade enchiladas become a family favorite. We especially love that you can add the toppings buffet style and allow the family members to each add their favorite toppings.
More Crowd-Pleasing Dinner Ideas:
- Shrimp Tacos with the Best Shrimp Taco Sauce
- Philly Cheesesteak Quesadillas – everyone loves these
- Shrimp Fajitas – so simple and delicious
- Parmesan Crusted Chicken– Ready in just 15 minutes
- Chicken Lo Mein– So much better than takeout
The BEST Chicken Enchiladas Recipe
Ingredients
- 8 flour tortillas, 10-inch burrito size
- 1 1/2 lb chicken breast or thighs
- 3 oz cream cheese, room temp
- 1/3 cup sour cream
- 4.5 oz diced green chilis, with their juice
- 20 oz mild red enchilada sauce, (We used 2 - 10oz cans)
- 1 1/4 tsp salt, divided
- ¼ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 2 1/2 cups shredded cheese, divided (Mexican, Four Cheese or Colby Jack)
Instructions
- Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
- Make the Enchilada Sauce Mix: In a bowl, beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
- Divide the enchilada sauce mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside the remaining 1/3 of the sauce for the top.
- Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
- Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
- Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
- Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.
Nutrition Per Serving
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If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I love Natasha’s Kitchen recipes, unfortunately this one was somewhat disappointing
Hi Mina! I’m sorry to hear that. I would love to help troubleshoot if you let me know what the issue is.
I’ve made this multiple times for my family and it’s always a hit. Great for kids too. Incorporating the the sauce mixture with the chicken into the enchilada filling is what makes this recipe stand out from others. No more dry enchilada filling. It’s perfectly balanced and creamy without being overly heavy. It’s my go-to recipe for enchiladas now
So happy to hear you and your family are enjoying this recipe!
Hi Natasha! Have you tried freezing the enchiladas?
It should be fine to make this ahead and freeze it. For a fresher taste, you can try freezing the enchiladas before adding fresh toppings like sour cream, lettuce, or avocado. These can be added after reheating.
What recommendations do you have for reheating after freezing? Thaw first or not? And at what temp/how long?
Hi Kerrigan. You can bake them fully frozen or thawed. Preheat your oven to 350. I don’t have the exact timing but the best way to check doneness is with a food thermometer. Ensure the enchiladas are heated through to an internal temperature of 165°F
These are the best ones I have ever had. I used green chili canned enchilada sauce and they were awesome. This is now my go to recipe. Thanks so much. Now I have to try your other recipes.
Hi Natasha, just a quick question about the recipe I was confused while making it. in step three, do you divide the enchilada sauce and mixture into two bowl or the canned enchilada sauce into two bowls? In step six, do you pour the enchilada canned sauce over the top or the enchilada mixture over the top? Also, how did you use two cans when I feel like if I follow the recipe I’m only using one that’s divided? Are you using a whole can to make the enchilada mixture and then dividing a second can?
Hi Danielle, this will be the sauce mixture that you make in step two (Cream cheese, sour cream, enchilada sauce, green chilis, etc), that you will divide into two bowls in step 3. The canned enchilada sauce is used in step 2. I hope that is helpful.
Haven’t made these yet but curious to corn or flour tortillas? flour tend to get soggy or is there something to prevent this?
thanks
Hi Tracy! Once assembled, I recommend baking the enchiladas right away. Allowing them to sit too long can cause the tortillas to absorb moisture from the filling and sauce and become too soggy.
I grilled five skinless chicken thighs then pulled and chopped the meat for this recipe and it was next level! Thanks Valentina 🙂
This was my first time making enchiladas and they turned out great! This recipe was delicious and will definitely be making these again! I got a rotisserie chicken from the grocery and shredded, followed the rest exactly. Topped with cilantro, diced tomatoes, green onion and sour cream before serving. So good! Thanks!
Huge hit in our home, will definitely be making again! Started with fresh chicken breast and seasoned them how we like and then followed instructions step by step. Super easy and quick. Will definitely be making more next time as these went fast 🙂
Everyone I have made this dish for absolutely loves it! My husband wants it every week. 😂
That’s just awesome! Thank you for sharing your wonderful review, Kara!
Made it today and it was delicious!!! 😋 Thanks for sharing !