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My favorite chicken enchilada recipe is easy to make, customizable with your favorite fillings, and made with my favorite homemade enchilada sauce. It’s always a crowd fave, and perfect for meal prep and freezing too!
Say hello to my all-time favorite chicken enchiladas. ♡
This chicken enchilada recipe was actually one of the first-ever posts that I shared here on Gimme Some Oven back in 2009. And now, more than a decade later, it still continues to be one of the recipes I make most often for dinner here in our house — and one of the recipes that our readers make most often too! I’m so happy you all continue to enjoy it!
For those of you who are new to this recipe, these Tex-Mex style chicken enchiladas are easy to make with a basic filling of sautéed chicken, green chiles, onions, beans and shredded cheese. Then they are rolled up in your choice of either flour or corn tortillas, baked until hot and melty, and sprinkled with lots of fresh toppings. But I have to say that the real magic of this recipe lies in the homemade red enchilada sauce that brings it all together. This red enchilada sauce only requires a few extra minutes of prep time, but the flavor that it adds to these enchiladas is major. Sooo much better than the canned stuff!
I’m also a big fan of these homemade chicken enchiladas because they are easy to make ahead (perfect for meal prep), the leftovers freeze beautifully (which is why I usually go ahead and make a double batch while I’m at it), and they are also a wonderful meal to pack up and bring to friends who may be in need of some cozy comfort food (another good reason to make and freeze a second batch ♡). This recipe can also easily be adapted to be gluten-free or customized with your choice of protein, beans or cheese. And if you’d really like to make the prep quick and easy, I’ve included a few additional time-saving shortcuts below too.
Bottom line, these chicken enchiladas have been one of my go-to recipes for years and years, and they are always a hit when we serve them to friends and family. So if you have yet to give this recipe a try, I say that it’s time we make some enchiladas together!
Chicken Enchilada Recipe | 1-Minute Video
The History of Enchiladas
We have the rich food traditions of Mexico to thank for bringing enchiladas to the world. ♡ Historians believe that the origins of enchiladas actually date back to Aztec times, when the tradition of rolling or folding food into corn tortillas is believed to have begun. (The word enchilada is derived from the Spanish verb enchilar, which means “to season with chili.”)
In the centuries and decades since, dozens of different varieties of enchiladas have become traditional in different regions around Mexico, as well as in various nearby countries in Latin America (such as Costa Rica, Honduras, Nicaragua and Guatemala). And of course, they have also become wildly popular in the United States as well, especially in New Mexican and Tex-Mex cuisine.
This particular chicken enchilada recipe probably most closely aligns with Tex-Mex and New Mexican styles of enchiladas, especially being made with flour tortillas (although you are welcome to use corn tortillas), filled with green chiles and soft shredded cheese, and made with a tomato-free red chile sauce. But if you are looking to try authentic Mexican-style chicken enchiladas, I would encourage you to consider this traditional recipe. So many delicious enchilada recipes to try!
Chicken Enchilada Ingredients
Before we get to the full recipe below for how to make chicken enchiladas, here are a few notes about the ingredients you will need to make this easy chicken enchilada recipe…
Chicken: I typically sauté diced boneless skinless chicken breasts for the enchilada filling. But feel free to use pre-cooked chicken (such as a shredded rotisserie or any leftover diced/shredded baked chicken) if you would like to save some prep time.
Onion and diced green chiles: White, yellow or red onion will work for the enchilada filling sauté. Then I always like to add in a can of diced green chiles too for extra flavor.
Beans: I typically add a can of black beans or pinto beans to the filling for extra protein. But white beans, lentils or chickpeas would also work well here.
Tortillas: Corn tortillas are traditionally used in Mexican-style enchiladas, but I typically use flour tortillas (which are more commonly used in Tex-Mex and American-style enchiladas) since they are much easier to roll. That said, just about any style of tortillas will work in this recipe.
Cheese: I most often use either Asadero, Pepper Jack, or a Mexican-blend of shredded cheese for these enchiladas. But feel free to use any type of shredded cheese that you love best.
Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!
Enchilada sauce: Finally, you can use any type of enchilada sauce that you prefer for this recipe, but I highly recommend using my favorite homemade enchilada sauce! It only takes a few extra minutes to prep and can simmer on the stovetop while you prepare the rest of the enchiladas. It’s made with simple ingredients that you likely already have in your pantry (oil, flour, a handful of spices, and chicken stock). But most importantly, it’s incredibly delicious and tastes a million times better than the store-bought canned stuff. Thousands of our readers have made and loved it over the years, so I highly recommend giving it a try!
Chicken Enchilada Recipe Variations
As I mentioned above, this chicken enchilada recipe is incredibly flexible, so please feel free to customize it however you would like! For example, feel free to…
Use corn tortillas: To make Mexican-style enchiladas, use corn tortillas (homemade or store-bought) in place of flour tortillas. Since corn tortillas are typically smaller, you will likely need to use nearly double the quantity of tortillas. (Just arrange them in the pan however you’d like.) Then to bring out that toasty corn flavor and prevent the corn tortillas from tearing, I recommend either flash-frying the tortillas for about 10 seconds per side in a skillet that has been lightly drizzled with oil. Or alternately, you can just dip the tortillas briefly in the warm enchilada sauce before rolling them up.
Use green enchilada sauce: Instead of red enchilada sauce, try making green chicken enchiladas with my homemade green enchilada sauce recipe. It’s also very simple to make and brings the most delicious savory green chile flavor to this dish.
Use a different protein: I most often make these enchiladas with chicken, but they would also be delicious with ground or shredded beef, shredded pork (especially carnitas), shrimp, or any other protein that you prefer.
Use different beans: As I mentioned above, white beans, lentils or chickpeas would also work well here in place of pinto or black beans.
Make vegetarian enchiladas: To make these vegetarian enchiladas, simply omit the chicken and replace it with veggies (such as roasted cauliflower, zucchini, bell peppers, etc), extra beans, or any other vegetarian fillings you prefer. To make vegan enchiladas, use a vegetarian filling as well as vegan cheese.
Make gluten-free enchiladas: To make gluten-free enchiladas, use gluten-free corn or flour tortillas. And also be sure to use a 1-for-1 gluten-free flour blend (in place of all-purpose flour) in the homemade enchilada sauce recipe.
What To Serve With Chicken Enchiladas
Looking for some recommendations for side dishes to round out your meal? Feel free to check out our Mexican recipe archives for inspiration, or consider some of these favorite recipes…
Prep oven and enchilada sauce. Preheat oven to 350°F. Prepare your enchilada sauce.
Sauté the filling mixture. 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.
Assemble the enchiladas. 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. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
Serve. Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!
Storage instructions: Leftover (cooked) enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.
Make ahead instructions. If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed. Or you can freeze the enchiladas for up to 3 months, then let them thaw in the refrigerator for 24 hours, then bake as directed.
I made these for dinner last night, and they were amazing! I also used the homemade enchilada sauce, and it was so easy, I am never going back to canned. My boyfriend took one bite, said how delicious they were, and dived back in. This is definitely going to be part of my regular rotation. Thanks for an incredible (and easy) recipe. I don’t generally comment on recipes, but I just had to fir this one.
Very tasty, especially the sautéed onion and chiles with diced chicken breast. We used fire roasted chiles for a hint of smoker flavor – YUM!
The only drawback was not locating the measurements for the touted red enchilada sauce. I was able to locate the ingredients, but not the amount of each. ??♀️
I need to thank you for honestly providing the BEST enchilada recipe I’ve tried. It’s literally a weekly go to for me for over 2 years now and can’t see it ever not being a regular. Love the recipe and the sauce!!
These chicken enchiladas are INDEED the very best EVER. Today was my day to make chicken enchiladas and yet I had searched in times past for a really scrumptious recipe and not found it.
But your recipe DOES IT. And yes, you’re right: the secret is in that amazing red enchilada sauce! There are no superlatives good enough!
Thank you so much for posting both the recipes.
I had to make a couple of changes, according to what I had in my cupboard today. I didn’t have black beans so I threw in some cooked rice instead. I also used a 7 oz can of diced green chilies (again, that’s what I had on hand). And I had 6″ corn tortillas so I used those.
Two tips that I lifted from other sites which I believe also contributed something good which I will include here if you don’t mind:
1) After I used some veggie oil spray on the baking dish, I spread enough enchilada sauce over the bottom of the dish to cover it before filling the tortillas.
2) I heated 1″ of veggie oil in a pan until it was very hot, and fried each corn tortilla about 10 seconds on each side and then drained them on paper towels. This really improved the flavor over raw tortillas.
Thank you again for this Chicken Enchilada recipe and the Red Enchilada Sauce recipes They are works of art!
So yummy! I used rotisserie chicken, removed the skin and shredded/diced it… I prefer it because it’s moist when compared to grilled chicken breast. Great recipe and so easy! ?
I made the chicken a few weeks ago, which were awesome! Tonight, I used the same recipe, but used beef instead. Oh my goodness, so good! I also put cooked rice in the enchilada’s. Amazing! This recipe is a keeper. Any protein can be used as far as I am concerned.
I made this recipe and my boys love it!! It was really good and I also made the enchilada red sauce and it was amazing. Thanks for sharing this recipe I will definitely make it again.
I loved your Mexican recipe for quesadillas with oaxaca cheese. Thank you for respecting Mexican cuisine. I just wanted to say that Enchiladas are always made with corn tortillas, otherwise the wheat tortillas become soggy, I have never tried enchiladas like that before. Whether you use fresh tortillas or you heat them a bit in the microwave. You also have the option to fry them a bit so they are easy to handle. If you can try to look for latino cheese, cotija for the top of the enchiladas or you can also use gouda cheese for melting it.
Amazing Recipe! I won’t ever go back to canned enchilada sauce – red or green!
My family just loved the beef and the chicken enchiladas! Thank you for sharing!
Excellent recipe! Sauce was killer, and very easy to make. Only changes to the recipe were corn tortillas and a rotisserie chicken. I followed your directions, which are awesome, and this turned out unbelievably great! Thanks for the recipe.
What are the instructions for the freezer meal?? Do you freeze and then bake at the same temp/time or bake and then freeze with different reheating instructions? Sorry I’m not a cook so I need specifics:)
Your recipe is fantastic .
Only comment: flour tortillas are solo para gringas.
Take corn tortillas and just give each one a quick (10 seconds each side) bath in a tiny bit of hot oil in a saute pan. They will be very flexible and forgiving. They will not only taste better, they will stay intact and not turn into goo.
Outstanding!
I made this after I had made another homemade red sauce (that I had to add quite a bit of chili powder to make it spicy enough), but used this for the enchiladas themselves. Really delicious! I’ll make this over and over.
These have been in our regular rotation for awhile! Plus the ancho version, enfrijoladas, and holy mole ones. They’re all amazing! Fun fact…my husband is Mexican and told me that these aren’t actually enchiladas…they’re technically wet burritos. He said to be enchiladas they have to be made with corn tortillas. I didn’t believe him so I googled it and it turned out he was totally right! Well whatever they technically are, they’re delicious and I share this recipe often. :)
This is my go to recipe when I want comfort food. I pair it with a Spanish style rice and live off its leftovers for a week. The sauce is the best and the whole dish comes together in no time.
Oh yes, they are the best ever !!
I have made these several times along with the homemade sauce and i always have to stop myself from eating the entire pan !
My husband gets very happy when I tell him we are having these for dinner (and his next day lunch).
So good, so satisfying and sooo cheesy !
Yum !!
Wow! These were delicious, and the homemade sauce is the best. I’ll bet they would be good with ground beef instead of chicken, with corn added, too, and sliced olives. So many possibilities!
in my past life I was a chef. I can cook, and I like to cook fresh and from scratch. I’m not big on Mexican though; don’t really care for it, not beans, not tortillas, not peppers… . My husband and kids keep asking for enchiladas and it’s probably been a couple years since I’ve made some. just the thought of opening a can for the sauce blows the wind out of my sails. The other day there was a turkey running in our yard and my 7 y.o. talked dad into shooting it with the bow… we barbecued it, but it was left unattended a little too long and was kind of dry. Not a great success… I really didn’t want it to go to waste, and no one in this household doesn’t like to eat food that’s not great. so I had an idea, and thought I can kill two birds with one stone ;P and make some enchiladas from the turkey meat! I was thrilled to find the Enchilada sauce recipe. I’ve tried another recipe of Ali’s in the past and it was pretty amazing, so I trusted that this one won’t disappoint either. I followed the enchiladas recipe except for using the precooked meat that I shredded and sautéed in some broth to moisten it a bit. The result was amazing! even I enjoyed it… and hubby said it was the best enchiladas he’s ever had!
Thanks for another winning recipe Ali!
I made this recipe like 20 times. We loveee it! I always stick to the exact sauce. Depending on what I have I’ll add bell peppers to the chicken mix too.
I love all of your ingredients, but how much of each ingredient do I use. Grandma used to use a handful of this, a scoop of that and a pinch of something else, but I need ingredients and measurements please
Self-named or not, she deserves the title for best enchiladas ever! I’ve made these repeatedly and done a few freezer batches as well and they are THE BOMB. You have to make her sauce of course to get the full effect. I actually do 1 1/2 times the sauce because it’s that good and I love to smother them with it! I also use a rotisserie chicken and shred the meat off of that (easier for me) and add frozen corn to the mixture. We top with homemade guac and hot sauce. These are a must try! (Btw I don’t even really cook…. like ever! These are my exception to the rule :))
Oh my gosh! These enchiladas were the best ever – because of that homemade enchilada sauce! I truly wanted to eat the sauce with a spoon like soup before I drenched my enchiladas with it! DELICIOUS!
I never write reviews on recipes but had to for this one. It was absolutely fantastic and I recommend it 100%.
The enchilada sauce was amazing and made the entire recipe sooo good.
I’ve never made enchiladas before and feel so grateful that this is the recipe I chose!!! I followed the recipe to the letter, except, i substituted rotisserie chicken for fresh. (Time saver.) REALLY awesome and making the homemade enchilada sauce is totally worth a little bit of time.
Are they supposed to be wet with sauce or just barely covered in sauce? I never know how much sauce to put on the flour tortillas. I don’t want them slimy with sauce. I made them ahead and won’t put the sauce on until I bake them this evening. Is that a good idea? Or should I let the sauce soak in them all day? I made your homemade sauce. Can’t wait to try it.
I have been making these enchiladas with the sauce for 3 years now, and they’re still a hit every time. They were even a requested birthday meal one year! Thanks for all the great recipes!
LOVE this recipe. Major crowd pleaser. I like it best with flour and corn tortilla’s and a little extra sauce (I double the sauce recipe and reserve about a quarter of it for eggs the next day ; ). We serve the enchiladas with spanish rice and mexican chopped salad.
So awesome and so easy!! I made the chicken in the instant pot while I made the enchilada sauce. Shredded it and mixed it with the grilled onions, chilis, and beans. It’s such a great recipe. Fairly mild- I might use hotter chilis next time and/or add some chilis in adobo sauce!
Ummm woah. I don’t ever save or really remake recipes because I like to switch things up, but this was incredible. Super filling. DO NOT buy sauce at the store. The homemade sauce was very easy and made it so tasty. I added tomatoes with green chiles and olives to the top under the cheese and mixed the chicken (rotisserie) with refried beans and queso. So much flavor. So delicious!
I made this recipe last night and it turned out perfect it tasted like it was cooked at a restaurant my hubby loved it too … it’s definitely going to be my go to chicken enchilada recipe ??
Made these last night and they were DELICIOUS. Definitely adding them to our dinner rotation. I halfed the sauce since I was only making for 2, but next time I’ll definitely make a full batch- it is so good.
Made these last night and they were so delicious! Loved the enchilada sauce and everything tasted so fresh and healthy. I added chopped red and yellow bell peppers to the filling, yum! My husband devoured these too. This recipe is definitely a keeper!
This was fantastic! I also made the red enchilada sauce even though I didn’t want to but they didn’t have any at the grocery store. It was delicious! My hubby was ranting about hoe good it was all through supper! I did add a bit of sweet chili sauce to the sauce because I wanted a little sweeter but still spicy. Worked perfectly. Great and easy recipe. Who knew? Not me, obviously. Will make this again for sure! Thank you for this wonderful recipe!
Followed the recipe, including the enchilada sauce, bumped up the last 5-7 minutes on broil to get a good crisp on the enchiladas. Great recipe. Nice spicy bite to it, moisture was perfect (not over sauces, not dry). The beans added a next level of enjoyment too. 5 star repeat recipe.
If you want to make it vegetarian? Just replace the chicken with a vegetarian substitute. The sause is so great, nobody will notice the difference :-) My family is mostly vegetarian, but everybody loves this receipe! A winner.
Wow! Super easy and super delicious!! My entire family loved this so much! My kids even begged me to make it “all the time”!!! A must try recipe!!!
I made these for dinner last night, and they were amazing! I also used the homemade enchilada sauce, and it was so easy, I am never going back to canned. My boyfriend took one bite, said how delicious they were, and dived back in. This is definitely going to be part of my regular rotation. Thanks for an incredible (and easy) recipe. I don’t generally comment on recipes, but I just had to fir this one.
Green chili substitute?
Very tasty, especially the sautéed onion and chiles with diced chicken breast. We used fire roasted chiles for a hint of smoker flavor – YUM!
The only drawback was not locating the measurements for the touted red enchilada sauce. I was able to locate the ingredients, but not the amount of each. ??♀️
I use the recipe for Enchilada Sauce constantly. Always double it. I also make the Best Chicken Enchiladas. Grandchildren give it a thumbs up.
I need to thank you for honestly providing the BEST enchilada recipe I’ve tried. It’s literally a weekly go to for me for over 2 years now and can’t see it ever not being a regular. Love the recipe and the sauce!!
Hi Ali,
These chicken enchiladas are INDEED the very best EVER. Today was my day to make chicken enchiladas and yet I had searched in times past for a really scrumptious recipe and not found it.
But your recipe DOES IT. And yes, you’re right: the secret is in that amazing red enchilada sauce! There are no superlatives good enough!
Thank you so much for posting both the recipes.
I had to make a couple of changes, according to what I had in my cupboard today. I didn’t have black beans so I threw in some cooked rice instead. I also used a 7 oz can of diced green chilies (again, that’s what I had on hand). And I had 6″ corn tortillas so I used those.
Two tips that I lifted from other sites which I believe also contributed something good which I will include here if you don’t mind:
1) After I used some veggie oil spray on the baking dish, I spread enough enchilada sauce over the bottom of the dish to cover it before filling the tortillas.
2) I heated 1″ of veggie oil in a pan until it was very hot, and fried each corn tortilla about 10 seconds on each side and then drained them on paper towels. This really improved the flavor over raw tortillas.
Thank you again for this Chicken Enchilada recipe and the Red Enchilada Sauce recipes They are works of art!
So yummy! I used rotisserie chicken, removed the skin and shredded/diced it… I prefer it because it’s moist when compared to grilled chicken breast. Great recipe and so easy! ?
I have made these enchiladas many times. So easy and always a hit with family & firiends. The enchilada sauce is good and easy to make as well.
I made the chicken a few weeks ago, which were awesome! Tonight, I used the same recipe, but used beef instead. Oh my goodness, so good! I also put cooked rice in the enchilada’s. Amazing! This recipe is a keeper. Any protein can be used as far as I am concerned.
I made this recipe and my boys love it!! It was really good and I also made the enchilada red sauce and it was amazing. Thanks for sharing this recipe I will definitely make it again.
I loved your Mexican recipe for quesadillas with oaxaca cheese. Thank you for respecting Mexican cuisine. I just wanted to say that Enchiladas are always made with corn tortillas, otherwise the wheat tortillas become soggy, I have never tried enchiladas like that before. Whether you use fresh tortillas or you heat them a bit in the microwave. You also have the option to fry them a bit so they are easy to handle. If you can try to look for latino cheese, cotija for the top of the enchiladas or you can also use gouda cheese for melting it.
Amazing Recipe! I won’t ever go back to canned enchilada sauce – red or green!
My family just loved the beef and the chicken enchiladas! Thank you for sharing!
Excellent recipe! Sauce was killer, and very easy to make. Only changes to the recipe were corn tortillas and a rotisserie chicken. I followed your directions, which are awesome, and this turned out unbelievably great! Thanks for the recipe.
What are the instructions for the freezer meal?? Do you freeze and then bake at the same temp/time or bake and then freeze with different reheating instructions? Sorry I’m not a cook so I need specifics:)
Your recipe is fantastic .
Only comment: flour tortillas are solo para gringas.
Take corn tortillas and just give each one a quick (10 seconds each side) bath in a tiny bit of hot oil in a saute pan. They will be very flexible and forgiving. They will not only taste better, they will stay intact and not turn into goo.
Can you microwave chicken enchiladas?
Outstanding!
I made this after I had made another homemade red sauce (that I had to add quite a bit of chili powder to make it spicy enough), but used this for the enchiladas themselves. Really delicious! I’ll make this over and over.
Seriously are the best enchiladas! The sauce…the best ever! In fact the beef version are dinner tonight!
These have been in our regular rotation for awhile! Plus the ancho version, enfrijoladas, and holy mole ones. They’re all amazing! Fun fact…my husband is Mexican and told me that these aren’t actually enchiladas…they’re technically wet burritos. He said to be enchiladas they have to be made with corn tortillas. I didn’t believe him so I googled it and it turned out he was totally right! Well whatever they technically are, they’re delicious and I share this recipe often. :)
Over the past couple of years, this recipe has become a staple in our household. By far the best enchiladas my boyfriend and I had ever made!
This is my go to recipe when I want comfort food. I pair it with a Spanish style rice and live off its leftovers for a week. The sauce is the best and the whole dish comes together in no time.
Oh yes, they are the best ever !!
I have made these several times along with the homemade sauce and i always have to stop myself from eating the entire pan !
My husband gets very happy when I tell him we are having these for dinner (and his next day lunch).
So good, so satisfying and sooo cheesy !
Yum !!
Wow! These were delicious, and the homemade sauce is the best. I’ll bet they would be good with ground beef instead of chicken, with corn added, too, and sliced olives. So many possibilities!
in my past life I was a chef. I can cook, and I like to cook fresh and from scratch. I’m not big on Mexican though; don’t really care for it, not beans, not tortillas, not peppers… . My husband and kids keep asking for enchiladas and it’s probably been a couple years since I’ve made some. just the thought of opening a can for the sauce blows the wind out of my sails. The other day there was a turkey running in our yard and my 7 y.o. talked dad into shooting it with the bow… we barbecued it, but it was left unattended a little too long and was kind of dry. Not a great success… I really didn’t want it to go to waste, and no one in this household doesn’t like to eat food that’s not great. so I had an idea, and thought I can kill two birds with one stone ;P and make some enchiladas from the turkey meat! I was thrilled to find the Enchilada sauce recipe. I’ve tried another recipe of Ali’s in the past and it was pretty amazing, so I trusted that this one won’t disappoint either. I followed the enchiladas recipe except for using the precooked meat that I shredded and sautéed in some broth to moisten it a bit. The result was amazing! even I enjoyed it… and hubby said it was the best enchiladas he’s ever had!
Thanks for another winning recipe Ali!
I have my own recipe for the sauce but I used the ‘cooking the chicken’ part of this to do it a bit differently. It worked out great.
BTW, using flour tortillas makes these burritos. Enchiladas are made with corn tortillas.
I made this recipe like 20 times. We loveee it! I always stick to the exact sauce. Depending on what I have I’ll add bell peppers to the chicken mix too.
Great recipe! Thank you for sharing! I’ve made it 2 times in 3 weeks, and it’s just phenomenal.
If I want to freeze these as a meal prep, should I do so before or after baking?
I love all of your ingredients, but how much of each ingredient do I use. Grandma used to use a handful of this, a scoop of that and a pinch of something else, but I need ingredients and measurements please
Just scroll all the way to the bottom of the post for the full recipe. :)
Self-named or not, she deserves the title for best enchiladas ever! I’ve made these repeatedly and done a few freezer batches as well and they are THE BOMB. You have to make her sauce of course to get the full effect. I actually do 1 1/2 times the sauce because it’s that good and I love to smother them with it! I also use a rotisserie chicken and shred the meat off of that (easier for me) and add frozen corn to the mixture. We top with homemade guac and hot sauce. These are a must try! (Btw I don’t even really cook…. like ever! These are my exception to the rule :))
Oh my gosh! These enchiladas were the best ever – because of that homemade enchilada sauce! I truly wanted to eat the sauce with a spoon like soup before I drenched my enchiladas with it! DELICIOUS!
I never write reviews on recipes but had to for this one. It was absolutely fantastic and I recommend it 100%.
The enchilada sauce was amazing and made the entire recipe sooo good.
These were absolutely delicious. Next time I will be doubling this recipe.
I’ve never made enchiladas before and feel so grateful that this is the recipe I chose!!! I followed the recipe to the letter, except, i substituted rotisserie chicken for fresh. (Time saver.) REALLY awesome and making the homemade enchilada sauce is totally worth a little bit of time.
OMG!!! Best enchiladas EVER. My husband loved them and he is the pickiest eater ever. Yummmmm.
Are they supposed to be wet with sauce or just barely covered in sauce? I never know how much sauce to put on the flour tortillas. I don’t want them slimy with sauce. I made them ahead and won’t put the sauce on until I bake them this evening. Is that a good idea? Or should I let the sauce soak in them all day? I made your homemade sauce. Can’t wait to try it.
I have been making these enchiladas with the sauce for 3 years now, and they’re still a hit every time. They were even a requested birthday meal one year! Thanks for all the great recipes!
LOVE this recipe. Major crowd pleaser. I like it best with flour and corn tortilla’s and a little extra sauce (I double the sauce recipe and reserve about a quarter of it for eggs the next day ; ). We serve the enchiladas with spanish rice and mexican chopped salad.
So awesome and so easy!! I made the chicken in the instant pot while I made the enchilada sauce. Shredded it and mixed it with the grilled onions, chilis, and beans. It’s such a great recipe. Fairly mild- I might use hotter chilis next time and/or add some chilis in adobo sauce!
Soooo good. Definitely make the enchilada sauce.
Ummm woah. I don’t ever save or really remake recipes because I like to switch things up, but this was incredible. Super filling. DO NOT buy sauce at the store. The homemade sauce was very easy and made it so tasty. I added tomatoes with green chiles and olives to the top under the cheese and mixed the chicken (rotisserie) with refried beans and queso. So much flavor. So delicious!
I made this recipe last night and it turned out perfect it tasted like it was cooked at a restaurant my hubby loved it too … it’s definitely going to be my go to chicken enchilada recipe ??
Delicious recipe! Made these amazing enchiladas along with the Mexican Salad and both were a huge hit with my family. Will certainly make this again.
Made these last night and they were DELICIOUS. Definitely adding them to our dinner rotation. I halfed the sauce since I was only making for 2, but next time I’ll definitely make a full batch- it is so good.
Made these last night and they were so delicious! Loved the enchilada sauce and everything tasted so fresh and healthy. I added chopped red and yellow bell peppers to the filling, yum! My husband devoured these too. This recipe is definitely a keeper!
I made these and they were soo easy and delicious!
This was fantastic! I also made the red enchilada sauce even though I didn’t want to but they didn’t have any at the grocery store. It was delicious! My hubby was ranting about hoe good it was all through supper! I did add a bit of sweet chili sauce to the sauce because I wanted a little sweeter but still spicy. Worked perfectly. Great and easy recipe. Who knew? Not me, obviously. Will make this again for sure! Thank you for this wonderful recipe!
Followed the recipe, including the enchilada sauce, bumped up the last 5-7 minutes on broil to get a good crisp on the enchiladas. Great recipe. Nice spicy bite to it, moisture was perfect (not over sauces, not dry). The beans added a next level of enjoyment too. 5 star repeat recipe.
My family loved this! I just made chicken stock and was looking for ways to use the chicken.
If you want to make it vegetarian? Just replace the chicken with a vegetarian substitute. The sause is so great, nobody will notice the difference :-) My family is mostly vegetarian, but everybody loves this receipe! A winner.