Best Chicken Enchiladas Ever!

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

Print
Chicken Enchiladas
4.9 from 183 reviews

Best Chicken Enchiladas Ever!

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

Description

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!


Scale

Ingredients

  • 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

Instructions

  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

Leave a Reply

Your email address will not be published. Required fields are marked *

1,370 comments on “Best Chicken Enchiladas Ever!”

1 16 17 18
  1. Pingback: Best Chicken Enchiladas Ever – bakup


  2. 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.


  3. These were absolutely delicious. Next time I will be doubling this recipe.


  4. 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.


  5. OMG!!! Best enchiladas EVER. My husband loved them and he is the pickiest eater ever. Yummmmm.

  6. 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.


  7. 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!


  8. 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.

  9. 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!


  10. Soooo good. Definitely make the enchilada sauce.

  11. Pingback: 15 Cinco de Mayo Recipes (Mexican Recipes for Cinco de Mayo) - Tasteeful Recipes


  12. 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!


  13. 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 😊😁

  14. Pingback: My 7 Favorite Pinterest Recipes - Allie Burton


  15. 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.


  16. 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.


  17. 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!


  18. I made these and they were soo easy and delicious!


  19. 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!

  20. Pingback: Best #Chicken #Enchiladas #Ever – Recipes Food


  21. 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.


  22. My family loved this! I just made chicken stock and was looking for ways to use the chicken.


  23. 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.


  24. 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


  25. 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!


  26. Made these for dinner last night. Agree, these are the best ever. The homemade enchilada sauce was delicious. Printed out for my recipe binder.


  27. 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!


  28. 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.


  29. 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!!!!!!!


  30. 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 .


  31. 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.


  32. 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.


  33. 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!


  34. 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.


  35. 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!

  36. 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


  37. 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!!

  38. Excelente receta muchas gracias por compartir.. y esta muy bien explicada


  39. 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.

  40. 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.


  41. LOVED THESE!!!

  42. 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.