Best Chicken Enchiladas Ever!

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My all-time favorite chicken enchilada recipe — easy to make, totally customizable with your favorite fillings, and made with the hands-down best homemade enchilada sauce!

Chicken Enchiladas

This year will mark the tenth (!!!) anniversary that my favorite chicken enchilada recipe has been hanging out here on the blog.  And all of these years later — including dozens and dozens of batches baked up in my own kitchens, thousands more in yours, and literally now millions of pageviews on this little corner of the blog later — I stand by my original title.

These really are the best chicken enchiladas ever! ♡

I was first introduced to the magic of this enchilada recipe by my good friend, Liisa, back when we were living together as roommates in Kansas City.  Liisa hailed proudly from New Mexico — and even had a string of chiles hanging from our kitchen ceiling to prove it — and was equally as obsessed as I was with all forms of Mexican food.  And once she introduced me to her favorite chicken enchilada recipe, I instantly adopted it as my new favorite as well.

At first glance, these enchiladas are totally typical — just sautéed chicken and onion and green chiles, rolled up with beans and cheese in your choice of tortillas.  But the second anyone takes a bite, they come to find that the magic lies completely in this extra-special homemade enchilada sauce.  It packs the most delicious, rich and complex flavors that make these enchiladas taste like you’ve been working on them all day.  But in reality, this simple sauce only takes a few extra minutes to prep, and it’s made with a handful of everyday ingredients that you probably already have in your pantry.

I memorized this recipe long ago and make it regularly for dinner in our house.  (Or for my vegetarian husband, I’ll make this roasted cauliflower version.)  And while I’m at it, I usually make a double batch as well to freeze, or to bring to whatever friends might be needing a hand that week.  And I can vouch — over the course of a decade, no less — that people go crazy for these enchiladas.  I always get requests for the recipe.  And I always point people back to this post.

So with Cinco de Mayo just around the corner, I thought it was time to bump this one back to the top of the blog.  Because if you’re looking for a killer chicken enchilada recipe to add to your repertoire, this one won’t let you down.

Chicken Enchilada Recipe | 1-Minute Video

Chicken Enchilada Ingredients:

As I mentioned above, this easy chicken enchilada recipe is extremely flexible when it comes to ingredients.  So feel free to get creative and customize your chicken enchiladas however you like!  In general, you will need:

  • Chicken: I typically just use diced boneless skinless chicken breasts.  But feel free to use pre-cooked chicken (such as a shredded rotisserie or any leftover baked chicken) if you would like to save time.
  • Onion and diced green chiles: Which we will add to the filling for seasoning.
  • Beans: Black beans, pinto beans, white beans, or lentils would all work great here.
  • Tortillas: Corn tortillas are traditional in enchiladas, but I typically use flour tortillas since they are much easier to roll.  Any of your favorite tortillas will work though.
  • Cheese: I like to use either Pepper Jack or Mexican-blend shredded cheese for these enchiladas.  But cheddar, Monterrey Jack, or other shredded cheeses would also do.
  • Toppings: Chopped fresh cilantro, sliced avocado, diced red onion, sour cream, crumbled cotija, or whatever else sounds good!  When it comes to enchilada toppings, the more the merrier.

Finally, there is one more very important ingredient we must discuss…

Enchilada Sauce Recipe

The BEST Enchilada Sauce Recipe

The Best Enchilada Sauce:

this homemade enchilada sauce. ♡♡♡

It is my all-time favorite enchilada sauce, and it is quite literally the secret sauce that makes these enchiladas the hands-down best.  It tastes a million times better than anything in the can.  It’s quick and easy to make on the stovetop while you prepare the rest of the enchiladas.  And it’s made with super-simple ingredients that you probably already have in your pantry — oil, flour, a handful of spices, salt and stock.

Thousands of our readers have made this enchilada sauce over the years and agree that it’s the best.  So it’s definitely worth the extra few minutes to whip up a batch from scratch.

How To Make Chicken Enchiladas

How To Make Chicken Enchiladas:

Alright, now that we have our ingredients all ready to go, let’s talk about how to make enchiladas.  For this recipe, simply…

  1. Prepare your sauce.  Get your homemade enchilada sauce simmering in a separate saucepan while you prepare the rest of the enchiladas.
  2. Prepare your filling.  Sauté the onion, followed by the diced chicken and green chiles.  Season with salt and pepper.  Then (recipe update!) go ahead and stir in the black beans to complete your filling.
  3. Assemble your enchiladas.  Lay a single tortilla on a flat surface.  Spread a generous spoonful of enchilada sauce over the surface of the tortilla.  Then spoon your filling mixture in a line down the middle of the tortilla, roll it up, and…
  4. Arrange the enchiladas in a baking dish. You can either place the chicken enchiladas seam-side-up or seam-side-down.  Then pour any remaining sauce on top of the enchiladas and sprinkle on some extra cheese.
  5. Bake the enchiladas. Bake uncovered until the enchiladas are cooked through and the edges of the tortillas get slightly crispy.  Remove from the oven, sprinkle with your favorite toppings, and…
  6. Serve warm.  And enjoy!

How To Make Enchiladas

What To Serve With Chicken Enchiladas:

Looking for some delicious side dishes to round out your meal?  Any of these Mexi faves would be delicious served with these easy chicken enchiladas.

Or as always, feel free to check out our Mexican recipe archives here on the blog for more inspiration.

Easy Chicken Enchiladas

More Favorite Chicken Enchilada Recipes:

Easy Chicken Enchilada Recipe

¡Buen provecho, everyone!  

Best Chicken Enchiladas

Chicken Enchiladas

Best Chicken Enchiladas Ever!

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x


My all-time favorite chicken enchilada recipe — easy to make, totally customizable with your favorite fillings, and made with the hands-down best homemade enchilada sauce!



  • 2 tablespoons avocado oil (or olive oil)
  • 1 small white onion, peeled and diced
  • 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
  • 1 (4-ounce) can diced green chiles
  • sea salt and freshly-cracked black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch red enchilada sauce
  • optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese


  1. Preheat oven to 350°F.  Prepare your enchilada sauce.
  2. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and set aside.
  3. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.
  4. Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  5. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.
  6. Store any leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.

This post contains affiliate links.

Chicken Enchiladas from Gimme Some Oven

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1,740 comments on “Best Chicken Enchiladas Ever!”

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  1. This will be the last self professed “Best EVER !!!” recipe I’ll be making. The enchiladas taste very much like any generic Americanized version you see on any recipe site. They’re OK. But truly nothing special.
    However, take a close look at the red sauce recipe. It calls for 1/4 cup of chili powder. If you like the taste of emulsified chili powder, you’ll love this sauce. Remember the cinnamon challenge? This should be called the “chili powder challenge red sauce”.
    You’ve been warned. …and this is a good lesson for me to remember when my eye catches the ‘best EVER!!!” of anything on the internet.

  2. I cannot wait to try this out! Are green chiles spicy? I’m cooking for two people who do not do spicy at all. Thank you!

  3. These are not enchiladas. Enchiladas are made using corn tortillas. Flour tortillas = burritos.

  4. We’ve made this several times and it’s always great. Great sauce to boot. No need to go to a restaurant.

  5. Making these for Christmas. Besides making the sauce
    Ahead of time- what else can be assembled ahead of time –
    But without things getting soggy?

    • You can prep the filling ahead of time if you’d like. Or you can also assemble the (unbaked) enchiladas, cover and refrigerate them for up to 48 hours before baking. They should still bake up nice and crispy on top! :)

    • I do all the prep ahead of time (make enchilada sauce, dice onions, bake chicken, grate cheese, etc., so it’s super easy to assemble right before baking.

  6. I found this blog during some down time after surgery and am so happy that I did. Your recipies have re-inspired me to be adventurous with cooking again! These enchildas are a new staple in our house. They are so tasty and satisfying, like a warm blanket on a rainy day! I can also make a vegetarian “corner” in the pan so that my son can also enjoy! Thnak you for all of your work creating and sharing these great recipies.

  7. Really good and relatively easy. I made the homemade enchilada sauce too. A little spicy for me, but overall a great recipe – especially if you have some leftover roasted chicken.

  8. These enchiladas are delicious!!! I added pickled jalapenos to the filling. Delicious!!! My family loved the homeade enchilada sauce!!! Super yummy!!! Served with refried beans and Mexican rice. OMG!!!

  9. What size tortillas should be used? I have 12 inch burrito flour tortillas, but maybe those are too big?

  10. Does anyone do weight watchers and know how many smart points this would be with chicken and with beef? Thank you

    • im not sure about weight watchers but im with slimming world. Making them with chicken, removing all the fat and swapping the oil for a low cal spray oil my serving added up to 1syn for the flour . As the flour was four syns but for four servings equals 1 syn per serving. I used the weight watchers wholemeal wrap as my healthy extra B and the cheese ( which i used less on my side) as my healthy extra A . Healthy extras are free foods . Served with seasoned rice and plenty of salad, it tasted great , very spicy and filling .

      Hope this helps

  11. Super Tasty and very simple to make (even the sauce). Thanks for posting!

  12. So very delicious. They are perfect the way they are made. I LOVE the SAUCE so you might wanna double that!

  13. made these encchiladsa with flour tortias and they came out mushy and slimy what did i do wrong

  14. I was looking for an enchilada recipe that used flour and not corn tortillas. I also was looking for one that had a homemade enchilada sauce instead of canned. This fit my online search. Thanks so much. I eat mostly from food from a local food bank and I have to use what I can get and I do not care about is it authentic lol, I just am grateful to make a meal to feed me and my children that everyone loves so I do a lot of ingredient searches. Thanks so much.

  15. The sauce asks foe 1/4 cup of chili powder but that is clearly wrong cause i did it and mine tasted horrible!

  16. The title is right. They are the best I’ve ever tasted – home or restaurant. I make the enchilada sauce (based on the linked recipe) and it’s great. We’re in Europe at the moment and can’t find chili powder, but use paprika, and it’s still great. I also brine, oil, season, and bake the chicken breasts at 425 for 15 minutes before assembling. Thanks so much for this recipe that is now a regular on our menu.

  17. Made this tonight and will probably never “buy” sauce again. Very good! Thank you for sharing 😀 great enchiladas!

  18. I’ve made these enchiladas a couple of times now and they really are the best! We use corn tortillas and often use shredded rotisserie chicken and it comes out great every time!
    Also, take the extra minutes to make the homemade sauce, it’s so much better than the jarred stuff!

    Thanks for a great recipe! We’ll be making this for years to come.


  20. These were fabulous! Spicy, easy to make and delicious. They are a family favourite.

  21. I don’t even like enchiladas and now I do!! This homemade enchilada sauce is a game changer. Made it and loved it and so did all my family and friends. Sharing it with everyone I know :)

  22. Just made these substituting large organic corn tortillas instead of flour, couldn’t find the green chiles, skimped a bit on the cheese and didn’t use Mexican Blend (shredded Jack, Monterey and Cheddar. Also, made the sauce with just a can of chicken stock versus the two cups. The result was wonderful! Thank you!

  23. These are the best. Great taste!