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…
- Salad: Everyday Mexican Salad or Mexican Caesar Salad
- Chips and Dip: Tortillas Chips and Favorite (Red) Salsa, Salsa Verde, Guacamole or Elote Dip
- Drinks: Margaritas or Watermelon-Lime Mocktails
- Dessert: Sopapillas
More Favorite Enchilada Recipes
Looking for more awesome enchilada recipes to try? Here are a few of my faves…
- Mole Enchiladas
- Beef Enchiladas
- Roasted Cauliflower Enchiladas
- Breakfast Enchiladas
- Chicken Enchilada Casserole
- Slow Cooker Chicken Enchilada Soup
Chicken Enchiladas
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
Description
My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.
Ingredients
- 2 tablespoons avocado oil (or olive oil)
- 1 small white onion, peeled and diced
- 1 1/2 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, sour cream, and/or crumbled cotija cheese
Instructions
- 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!
Notes
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.
Hi Lena:
Do you think it would be possible to use coconut oil rather than canola or vegetable oil
Sure, you could. You may get a slight coconut flavor in the enchiladas, though.
Used shredded chicken and made the red enchilada sauce. The flour tortillas were not gummy as Michelle said they would be. Liked it but would like to try another sauce to make it perfect for my taste. It will be added to our rotation with the right sauce.
Well, I cheated, but these are still best enchiladas ever. I used Las Palmas enchilada sauce, but am looking forward to making the sauce from your recipe when I get the chance. I really liked the black beans and the cilantro on top. I put together a second set after the remaining chicken, green pepper, and onion mixture cooled, and froze them for a future meal on a night when I don’t want to cook. Although now that I’m thinking about them, I want them right now.
Tried these today! Really delicious. I used leftover thanksgiving turkey. Only change I made was when I made the red enchilada sauce I used butter instead of oil. Great recipe! Will be repeating often!
These looks amazing, and I can’t wait to try them. Cilantro is never optional to me;)
Just put 2 trays in the oven and I made the special sauce which I think will be the star ingredient!. smells like authentic Mexican enchiladas. I’m sure this dish will be a hit for sure ! Cannot wait to try this! Will comment back for final review.
I should clarify. After rolling up each one, place them in baking pan. Before putting into the oven , sprinkle w/ cheese on top of the enchiladas in the pan; then pour the sauce over and bake.
Some people dip the “slightly crisped corn tortilla” in a pan of warm sauce before filling and rolling, but, I have found the tortilla gets too soggy that way, whether you elect to freeze them or eat them same day.
I have tried and tried to make good homemade sauce for “enchies”, to no avail. I will try the recipe for the sauce given here; looks good.
Sorry, but, here I am again, having read the comments. Enchiladas are a common dish in the Southwest, ie, Texas and New Mexico, and they are not “a big deal”. We serve beans and rice “on the side”, chop up some iceberg lettuce, and top the enchiladas with the lettuce on our plates.
Using corn tortillas, if you want to freeze a pan of these, soften the corn tortilla in a skillet with a bit of oil, “sauteing” it briefly to crisp it ever so slightly for easier handling and rolling up. Do them all at once, drain on paper towel, and stack them on a plate.
Then stuff and roll them, they are smaller so will not handle all the stuffing in this recipe, just use your head. Line them in the dish, cover w/ foil, and freeze. When you want to serve, take the pan out a day ahead and place in refrigerator to thaw. Then, before putting into the oven to bake, add more grated cheese….we use Colby, Longhorn, Monterrey Jack, grated/shredded……and your sauce.
Freezing with sauce will only make them soggy.
REAL enchiladas never use flour tortillas, never, not in Mexico, not in Texas, not in New Mexico. You will never find any enchilada made with other than corn tortillas…red, yellow, or white corn….but never flour. Also, we do not stuff enchiladas with beans. We stuff them with cheese and onions only, cheese, only, chicken, and, nowadays, sometimes, shrimp, at fancy restaurants, not at home, but, they are always made from corn tortillas.
You have concocted more of a burrito, California style, than any enchiladas we know, pouring an enchilada sauce over a burrito. I’m sure it tastes good, but the are not enchiladas.
I just wanted to be sure I got back to you to tell you, my son’s college soccer team LOVED these!!!! I wish I had a picture of their faces when they saw them; and the compliments I got after:-) Each time I make them something, and show up to their house, I always feel silly for not making more; what looks like “enough” for the usual 4-6 people, merely whets their appetites!! And I used the homemade enchilada sauce recipe…lordy, it was all beautiful; I don’t eat meat but I had to try; these were GREAT. Will definitely make again and again for them!! Thank you.