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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.
Not only did this come out tasting amazing it was picture perfect! Not that I took one, we couldn’t stop eating it! My fiance says he’ll be requesting the enchilada sauce for his week to cook for Taco Tuesday. He wanted something with a more Tex-Mex feel so I added red bell peppers and 3 cloves of garlic when I started sauteing the onions, corn when I added the beans, and sprinkled chopped cilantro, diced and seeded tomatoes, sliced jalapenos, and sliced black olives before adding the cheese. I also warmed and used corn tortillas to cut the fat and omit gluten from the recipe. I have quite a few friends have celiac and gluten sensitivities and this is a great and safe option to bring to a party or for hosting. The enchilada filling is so delicious by itself it would be great in a burrito bowl or tacos! Absolutely amazing and easy to make
I have never made enchilada’s before, and as a college student I needed to make something from what I had sitting around in my kitchen. I have got to say, i have never enjoyed enchilada’s more than I did when I made these. Even my roommate, who’s from southern Mexico, said it was delicious and AUTHENTIC!
Here are a few substitutions I made:
– for inside the enchilada’s, I used sharp cheddar, and for the top I used a fiesta blend
– I used four cans of canned chicken from Costco (I know, lazy, but I didn’t have any frozen or fresh chicken)
– I added corn in the filling. This gave a little crunch and sweetness! It was delicious
I really appreciated this recipe and I am going to make it over and over again, no joke!
Wow! Just wow! Last weekend my husband and I were in the city and went out to dinner. He had Chicken Enchiladas and said they were delicious. He said it would be nice if a person could have them at home. Hmm….hint, hint. So yesterday for Father’s Day I decided to make him some Chicken Enchiladas. I have never cooked anything Mexican in my life, (I’m 55) except for Old El Paso taco kits when my kids were still at home. Most likely not a true taste of Mexico, but it was all I had. I found your website and followed your recipe and the recipe for the Enchilada sauce. I didn’t now what it was supposed to taste like as I had never had an enchilada before, so I winged it. The hardest part was trying to find the green chilies in small town Canada, but I did eventually, in with the Old El Paso stuff at the store. Who knew? Anyway, to make a long story short, they were delicious. They weren’t overly spicy which is good for me. The husband loved them! My adult son with autism, who is a pretty picky eater liked them too. Just kept the beans out of his. This will probably become a weekly staple now. Very easy recipe to follow and the little videos were a great help. I’ve book marked your page and will be coming back to your site again for more recipes. Thanks from a Newbie!
Karen Cunningham —
On Father’s Day when I made these, I had made quite a bit so I threw a dish of them in the freezer. Today I took them out of the freezer, let them thaw then baked them in the oven for 25 minutes covered with foil. Once again delicious. When I make them next time I am going to make a large amount and freeze a few pans so on work days I can just throw them in the oven after work and voila, dinner is served!
Fantastic recipe. This is a requested dish from my family,friends and co-workers. Definitely make your red enchilada sauce to go with it. Thank you so much for this delicious dinner.
Last week I made your Chicken Enchilada Verde Casserole and my husband loved it so much that he requested it for his birthday 7 months from now! So today when I made this recipe, I was doubtful that it could possibly be as good and then to top it off my husband had a large late lunch and stated he didn’t want dinner. He decided to just have the green salad, but I smirked when I saw him checking out the casserole of enchiladas and ultimately took one. He went back for 2 more and I lost count after he told me 3 times that they were REALLY good. I made the recipe as directed; but made a double batch of the sauce and used 3/4 of it. I put a couple ladles into my chicken mixture. The flavor of the sauce was by far the best I’ve ever had. I will never use a store bought sauce again! Now I can’t wait to try your other recipes!!!!!!!
Love this recipe!! I have made several times and will try some of your ideas for variations, it’s a hit every time and I always make the homemade sauce !! Just wondering if anyone has every froze them , I noticed it’s mentioned but not sure if I bake first and then freeze or assemble and bake later .
So easy to make and my entire family loves them which almost never happens with 3 kids! Tasty but not spicy. By far the “Best Ever” homemade enchilada sauce, so much better than anything from a can.
Fantastic! We loved it. I added three fresh cayenne peppers to the filling, plus Tabasco sauce with the toppings. Had just the right amount of kick. Might substitute ground beef to change it up.
My husband doesn’t like enchiladas but he was willing to give it a try because he knows I love them. He took one bite and raved about these – he actually raved the whole time we were eating. haha Thankfully I’ll be able to add enchiladas to my meal rotation finally!
Made this on a family vacation and it was good – everyone liked it. I didn’t venture making the sauce this time – instead, just used 2 cans El Paso canned enchilada sauce. Followed the recipe other than that exception. I topped the enchiladas with halved cherry tomatoes from our garden, which made it colorful. Will make again.
For those who are feeling slightly hesitant – making the homemade enchilada sauce is 10000% percent worth it!!! I’ve made these enchiladas probable 10 times now. One time I didn’t have time to make the homemade sauce and there was a HUGE difference. This is one of my absolute favorite meals to make at the beginning of the week and have lunch or dinner leftovers throughout the week!
This has become my go-to enchilada recipe for the past few years, and my family can’t get enough of them. The homemade sauce is definitely the key ingredient ~ as sadly tonight I realized that we were out of chilli powder and ended up using a package sauce and it just didn’t cut it. Thank you for your incredible recipe ~ it makes us all so happy
You’re right…..the really are the best chicken enchiladas ever! And your homemade red enchilada sauce was awesome. So much better than store bought. This recipe is a keeper. Will be making again! Thanks!!
The recipe is tasty but the tortillas are doughy when they come out of the oven. How do you prevent this? I did use flour ones since they roll easier. Any suggestions?
Urban Amish Guy —
Try one of two things: either buy fresh-made tortillas in the gourmet section of better grocery stores OR use regular tortillas but toast them lightly over the flame on a gas stovetop. I put the flame on medium, count to 5 (no Mississippis) on each side. To keep them pliable, stack them one on top of the next on a piece of foil, fold the edges and use within 10 or 15 minutes. The warm tortillas will create a little steam to keep them pliable. They will also taste better.
THE BEST ENCHILADAS EVER! I am very, very picky both in what/how I cook and what I eat. This recipe was very simple and beyond delicious! I followed the recipe to the letter (always try that, substitutions and shortcuts always go wrong) and what a home run! BTW, I used McCormick chili powder and served with cotija cheese, fresh cilantro and sour cream.
I love this recipe! I’m making a double batch to freeze for a family member and I would love to know the baking instructions from frozen. My cousin’s wife is having surgery and I need instructions that he can follow. Thanks for all of the yummy deliciousness!
Really enjoyed these enchiladas. Had friends over when I made them for the first time and they went back for seconds. I used the enchilada sauce recipe that was recommended as well and it was super simple to make. Would make again!
Wow! This is delicious! I did not use the green chiles since I don’t like them, yet the enchiladas still had so much flavor. The sauce is wonderful too. I’m so thankful for this recipe! What a crowd pleaser! And by the way, works great with refried beans too :)
These really are great! I was skeptical when tasting the homemade sauce(which you need to make) but once it was all together, it tasted great. White Chicken enchiladas used to be my favorite but this one may have topped those!
Made this with the sauce – super good! I love my salty foods but definitely too salty for me & my husband so cutting out the salt next time & try to find low sodium chicken stock. Also added refried charro beans to the enchiladas.. so good!
Absolutely love this recipe! Everyone else is 100% right: you have to make the sauce. It’s so easy to make and a lot of the ingredients you’ll need will probably already be in your pantry.
First time making this. My whole family loved the recipe (even 2 year old granddaughter!) Wouldn’t change a thing! I expect this will be part of my recipe rotation. Thanks!
Love this recipe, I’ve made it so many times and my husband loves it too!! Only thing I change is I make a double batch of the enchilada sauce because I like them smothered! Thank you!
Love your recipes. Can I make these ahead and freeze ? Thanks
meghan —
I have the same question! please do let me know if it works out.
Colleen —
Found the answer from page author in a reply to similar request in 2015: Yes, you can freeze these. I would assemble them without the sauce and cheese, then cover them tightly with foil, and put in the freezer. When you’re ready to bake them, remove the foil, top with the sauce and cheese, re-cover with the foil, and bake at 350 for about 30 minutes. Then remove the foil and bake for about 15-20 minutes until bubbling and golden brown (with the cheese melted completely). I hope this helps!
Made this last night for the first time, and it was delicious! Even when I forgot to put cheese inside the enchilada (whoops!), I just dumped a bunch on top and it was yummy — sauce was super easy to make!
Lisa —
Fantastic recipe! I made it for a guy that I’m seeing wanting to impress and impress it did! I had spare to give my friend that helped me with the makings of it. Thank you for sharing!!
I have made the real mexican enchiladas sauce .its made with a big red chile boiled to softness. Putting the red chiles in a blender with garlic and a onion piece.Then take seeds out by using a small snainer. Then dipping the corn tortillas in the red sauce and lightly fry the tortillas in oil. Then fill with mex cheese and onion or the chicken and roll the tortillas. With the remaining oil fix potatoes and carrots. top this on top of rolled tacos. Garnish with lettuce. Thats a true enchiladas dinner.
I have made these delicious enchiladas several times over the last few years and they always get compliments! The sauce really is the best!! Thanks for such a great recipe! ?
The tortillas in your video look like they have a very nice texture. The ones in my local supermarkets have a dull flavor and texture. Do you happen to remember what brand they are? Thanks!
The name of the recipe fits perfectly. These ARE the BEST chicken enchilladas ever! And the fresh-made enchillada sauce really makes it. Both recipes rock! Two thumbs up!!
I live in Texas and I guess the chili powder is spicier here because these were HOT. my daughter spit hers out (10). I did think they were good, but would use far less chili powder next time.
Holy moly these were fantastic!! I made the sauce too and would just recommend doubling the recipe as I didn’t have as much as I wanted to pour over the top at the end. But they still came out perfectly. Gracias!!
Excellent recipe. I wanted the chicken to be shredded instead of cubed, so I cooked the chicken breasts in a jar of salsa and then shredded with a fork. Excellent recipe.
Looking forward to making these but I have a question: If you’re bringing a pan of these to a friend as a “food gift” in a disposable aluminum pan would you bake first at home and when you deliver it give instructions on reheating in oven? If so, what temp and how long should they bake to reheat?
I made a big dish and they were so delicious! My husband and I are wondering if its possible to freeze them now since they’re already cooked? You said you can freeze leftovers but i wasn’t sure if that meant leftovers that hadn’t been baked yet? What do you recommend freezing them in?
THANK YOU! love your stuff. :-)
Love these! Usually disappointed by overly-generous online ratings but this recipe delivered. Excellent and easy with regular pantry ingredients. Highly recommend.
Not only did this come out tasting amazing it was picture perfect! Not that I took one, we couldn’t stop eating it! My fiance says he’ll be requesting the enchilada sauce for his week to cook for Taco Tuesday. He wanted something with a more Tex-Mex feel so I added red bell peppers and 3 cloves of garlic when I started sauteing the onions, corn when I added the beans, and sprinkled chopped cilantro, diced and seeded tomatoes, sliced jalapenos, and sliced black olives before adding the cheese. I also warmed and used corn tortillas to cut the fat and omit gluten from the recipe. I have quite a few friends have celiac and gluten sensitivities and this is a great and safe option to bring to a party or for hosting. The enchilada filling is so delicious by itself it would be great in a burrito bowl or tacos! Absolutely amazing and easy to make
I have never made enchilada’s before, and as a college student I needed to make something from what I had sitting around in my kitchen. I have got to say, i have never enjoyed enchilada’s more than I did when I made these. Even my roommate, who’s from southern Mexico, said it was delicious and AUTHENTIC!
Here are a few substitutions I made:
– for inside the enchilada’s, I used sharp cheddar, and for the top I used a fiesta blend
– I used four cans of canned chicken from Costco (I know, lazy, but I didn’t have any frozen or fresh chicken)
– I added corn in the filling. This gave a little crunch and sweetness! It was delicious
I really appreciated this recipe and I am going to make it over and over again, no joke!
Made these for dinner last night. Agree, these are the best ever. The homemade enchilada sauce was delicious. Printed out for my recipe binder.
Wow! Just wow! Last weekend my husband and I were in the city and went out to dinner. He had Chicken Enchiladas and said they were delicious. He said it would be nice if a person could have them at home. Hmm….hint, hint. So yesterday for Father’s Day I decided to make him some Chicken Enchiladas. I have never cooked anything Mexican in my life, (I’m 55) except for Old El Paso taco kits when my kids were still at home. Most likely not a true taste of Mexico, but it was all I had. I found your website and followed your recipe and the recipe for the Enchilada sauce. I didn’t now what it was supposed to taste like as I had never had an enchilada before, so I winged it. The hardest part was trying to find the green chilies in small town Canada, but I did eventually, in with the Old El Paso stuff at the store. Who knew? Anyway, to make a long story short, they were delicious. They weren’t overly spicy which is good for me. The husband loved them! My adult son with autism, who is a pretty picky eater liked them too. Just kept the beans out of his. This will probably become a weekly staple now. Very easy recipe to follow and the little videos were a great help. I’ve book marked your page and will be coming back to your site again for more recipes. Thanks from a Newbie!
On Father’s Day when I made these, I had made quite a bit so I threw a dish of them in the freezer. Today I took them out of the freezer, let them thaw then baked them in the oven for 25 minutes covered with foil. Once again delicious. When I make them next time I am going to make a large amount and freeze a few pans so on work days I can just throw them in the oven after work and voila, dinner is served!
Fantastic recipe. This is a requested dish from my family,friends and co-workers. Definitely make your red enchilada sauce to go with it. Thank you so much for this delicious dinner.
Last week I made your Chicken Enchilada Verde Casserole and my husband loved it so much that he requested it for his birthday 7 months from now! So today when I made this recipe, I was doubtful that it could possibly be as good and then to top it off my husband had a large late lunch and stated he didn’t want dinner. He decided to just have the green salad, but I smirked when I saw him checking out the casserole of enchiladas and ultimately took one. He went back for 2 more and I lost count after he told me 3 times that they were REALLY good. I made the recipe as directed; but made a double batch of the sauce and used 3/4 of it. I put a couple ladles into my chicken mixture. The flavor of the sauce was by far the best I’ve ever had. I will never use a store bought sauce again! Now I can’t wait to try your other recipes!!!!!!!
Love this recipe!! I have made several times and will try some of your ideas for variations, it’s a hit every time and I always make the homemade sauce !! Just wondering if anyone has every froze them , I noticed it’s mentioned but not sure if I bake first and then freeze or assemble and bake later .
So easy to make and my entire family loves them which almost never happens with 3 kids! Tasty but not spicy. By far the “Best Ever” homemade enchilada sauce, so much better than anything from a can.
Fantastic! We loved it. I added three fresh cayenne peppers to the filling, plus Tabasco sauce with the toppings. Had just the right amount of kick. Might substitute ground beef to change it up.
My husband doesn’t like enchiladas but he was willing to give it a try because he knows I love them. He took one bite and raved about these – he actually raved the whole time we were eating. haha Thankfully I’ll be able to add enchiladas to my meal rotation finally!
Made this on a family vacation and it was good – everyone liked it. I didn’t venture making the sauce this time – instead, just used 2 cans El Paso canned enchilada sauce. Followed the recipe other than that exception. I topped the enchiladas with halved cherry tomatoes from our garden, which made it colorful. Will make again.
For those who are feeling slightly hesitant – making the homemade enchilada sauce is 10000% percent worth it!!! I’ve made these enchiladas probable 10 times now. One time I didn’t have time to make the homemade sauce and there was a HUGE difference. This is one of my absolute favorite meals to make at the beginning of the week and have lunch or dinner leftovers throughout the week!
This has become my go-to enchilada recipe for the past few years, and my family can’t get enough of them. The homemade sauce is definitely the key ingredient ~ as sadly tonight I realized that we were out of chilli powder and ended up using a package sauce and it just didn’t cut it. Thank you for your incredible recipe ~ it makes us all so happy
You’re right…..the really are the best chicken enchiladas ever! And your homemade red enchilada sauce was awesome. So much better than store bought. This recipe is a keeper. Will be making again! Thanks!!
Excelente receta muchas gracias por compartir.. y esta muy bien explicada
The recipe is tasty but the tortillas are doughy when they come out of the oven. How do you prevent this? I did use flour ones since they roll easier. Any suggestions?
Try one of two things: either buy fresh-made tortillas in the gourmet section of better grocery stores OR use regular tortillas but toast them lightly over the flame on a gas stovetop. I put the flame on medium, count to 5 (no Mississippis) on each side. To keep them pliable, stack them one on top of the next on a piece of foil, fold the edges and use within 10 or 15 minutes. The warm tortillas will create a little steam to keep them pliable. They will also taste better.
O.M.G. I will never buy canned enchilada sauce again. The one and only can I have in my food pantry is going to the local food pantry tomarrow.
LOVED THESE!!!
THE BEST ENCHILADAS EVER! I am very, very picky both in what/how I cook and what I eat. This recipe was very simple and beyond delicious! I followed the recipe to the letter (always try that, substitutions and shortcuts always go wrong) and what a home run! BTW, I used McCormick chili powder and served with cotija cheese, fresh cilantro and sour cream.
I love this recipe! I’m making a double batch to freeze for a family member and I would love to know the baking instructions from frozen. My cousin’s wife is having surgery and I need instructions that he can follow. Thanks for all of the yummy deliciousness!
Really enjoyed these enchiladas. Had friends over when I made them for the first time and they went back for seconds. I used the enchilada sauce recipe that was recommended as well and it was super simple to make. Would make again!
Wow! This is delicious! I did not use the green chiles since I don’t like them, yet the enchiladas still had so much flavor. The sauce is wonderful too. I’m so thankful for this recipe! What a crowd pleaser! And by the way, works great with refried beans too :)
These really are great! I was skeptical when tasting the homemade sauce(which you need to make) but once it was all together, it tasted great. White Chicken enchiladas used to be my favorite but this one may have topped those!
Because of this recipe it’s enchilada night every Friday in my house. So. Freaking. Good.
Would you recommend freezing first before baking if you plan to eat at a later date?
Made this with the sauce – super good! I love my salty foods but definitely too salty for me & my husband so cutting out the salt next time & try to find low sodium chicken stock. Also added refried charro beans to the enchiladas.. so good!
Absolutely delicious!
Absolutely love this recipe! Everyone else is 100% right: you have to make the sauce. It’s so easy to make and a lot of the ingredients you’ll need will probably already be in your pantry.
I made this dish last night and it was delicious. I will be making it again and again. Thank you so much!!
First time making this. My whole family loved the recipe (even 2 year old granddaughter!) Wouldn’t change a thing! I expect this will be part of my recipe rotation. Thanks!
Love this recipe, I’ve made it so many times and my husband loves it too!! Only thing I change is I make a double batch of the enchilada sauce because I like them smothered! Thank you!
Love your recipes. Can I make these ahead and freeze ? Thanks
I have the same question! please do let me know if it works out.
Found the answer from page author in a reply to similar request in 2015: Yes, you can freeze these. I would assemble them without the sauce and cheese, then cover them tightly with foil, and put in the freezer. When you’re ready to bake them, remove the foil, top with the sauce and cheese, re-cover with the foil, and bake at 350 for about 30 minutes. Then remove the foil and bake for about 15-20 minutes until bubbling and golden brown (with the cheese melted completely). I hope this helps!
Made this last night for the first time, and it was delicious! Even when I forgot to put cheese inside the enchilada (whoops!), I just dumped a bunch on top and it was yummy — sauce was super easy to make!
Fantastic recipe! I made it for a guy that I’m seeing wanting to impress and impress it did! I had spare to give my friend that helped me with the makings of it. Thank you for sharing!!
I have made the real mexican enchiladas sauce .its made with a big red chile boiled to softness. Putting the red chiles in a blender with garlic and a onion piece.Then take seeds out by using a small snainer. Then dipping the corn tortillas in the red sauce and lightly fry the tortillas in oil. Then fill with mex cheese and onion or the chicken and roll the tortillas. With the remaining oil fix potatoes and carrots. top this on top of rolled tacos. Garnish with lettuce. Thats a true enchiladas dinner.
I have made these delicious enchiladas several times over the last few years and they always get compliments! The sauce really is the best!! Thanks for such a great recipe! ?
The tortillas in your video look like they have a very nice texture. The ones in my local supermarkets have a dull flavor and texture. Do you happen to remember what brand they are? Thanks!
Awesome recipe! Will do it again!
The name of the recipe fits perfectly. These ARE the BEST chicken enchilladas ever! And the fresh-made enchillada sauce really makes it. Both recipes rock! Two thumbs up!!
I am an Enchilada fanatic and I can throw out all other recipes now! These are INCREDIBLE! Thank you!
I live in Texas and I guess the chili powder is spicier here because these were HOT. my daughter spit hers out (10). I did think they were good, but would use far less chili powder next time.
Love the recipe! I was wondering if shredding the chicken would be fine?
Holy moly these were fantastic!! I made the sauce too and would just recommend doubling the recipe as I didn’t have as much as I wanted to pour over the top at the end. But they still came out perfectly. Gracias!!
Excellent recipe. I wanted the chicken to be shredded instead of cubed, so I cooked the chicken breasts in a jar of salsa and then shredded with a fork. Excellent recipe.
Has anyone ever made the chicken combination portion of this recipe in the crockpot ? Thanks in advance !
New staple in my house!
Omgoodness, awesome sauce. This is the BEST enchilada recipe I have ever tried.. Thank you for sharing!!! Just wow!!
Looking forward to making these but I have a question: If you’re bringing a pan of these to a friend as a “food gift” in a disposable aluminum pan would you bake first at home and when you deliver it give instructions on reheating in oven? If so, what temp and how long should they bake to reheat?
I made a big dish and they were so delicious! My husband and I are wondering if its possible to freeze them now since they’re already cooked? You said you can freeze leftovers but i wasn’t sure if that meant leftovers that hadn’t been baked yet? What do you recommend freezing them in?
THANK YOU! love your stuff. :-)
This is a great dish for everyone. We love it!!!
Love these! Usually disappointed by overly-generous online ratings but this recipe delivered. Excellent and easy with regular pantry ingredients. Highly recommend.