Name: Homemade Easy Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded or diced; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon paprika; Salt, to taste; 1/2 cup enchilada sauce (red or green, based on preference); Oil, for sautéing; 8 flour or corn tortillas; 1 1/2 cups shredded cheese blend (cheddar and Monterey Jack); Fresh cilantro, chopped; Sour cream; Sliced avocado; Pickled jalapeños

Jump to Recipe

If you’re craving a dish that’s bursting with flavor but surprisingly simple to whip up, these Homemade Easy Chicken Enchiladas are exactly what you need. Tender chicken soaked in a blend of spices and enchilada sauce, wrapped in soft tortillas, and topped with melted cheese—this recipe strikes the perfect balance between comfort food and a fiesta on your plate. Whether it’s a busy weeknight or a weekend gathering, this dish never fails to bring smiles and satisfied appetites.

Homemade Easy Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may seem straightforward, but together they build the foundation for a vibrant and delicious meal. Each component plays a key role—from the aromatic spices that awaken the filling to the cheeses that add richness and gooey texture.

2 cups cooked chicken: Shredded or diced, it’s the hearty protein at the heart of these enchiladas.
1 small onion, diced: Brings subtle sweetness and a bit of crunch when sautéed.
2 cloves garlic, minced: Adds depth and a warming aroma that infuses the chicken.
1 teaspoon cumin: Earthy and fragrant, perfect for that classic Mexican flavor profile.
1 teaspoon chili powder: Gives a mild kick and enhances the blend of spices.
1/2 teaspoon paprika: For a smoky layer of taste and a lovely color boost.
Salt, to taste: Balances all the flavors and brings out the savory notes.
1/2 cup enchilada sauce (red or green): Your choice here defines the personality of the dish, adding tang or a gentle heat.
8 flour or corn tortillas: Soft and pliable, these vessels hold all the delicious filling together.
1 1/2 cups shredded cheese blend (cheddar and Monterey Jack): Melts beautifully to form that irresistible cheesy topping.
Fresh cilantro, chopped: Sprinkled on top for a burst of color and fresh herbal brightness.
Sour cream: A cool, creamy contrast that’s perfect for serving alongside.
Sliced avocado: Adds buttery texture and enhances every bite.
Pickled jalapeños: For those who enjoy a bit of tangy heat as an optional garnish.
Oil, for sautéing: Helps soften the onions and garlic without overpowering the other ingredients.

How to Make Homemade Easy Chicken Enchiladas

Step 1: Prepare the Chicken Filling

Begin by heating a splash of oil in a skillet over medium heat. Toss in the diced onion and minced garlic and sauté until they become soft and fragrant, releasing their natural sweetness. Next, add your cooked chicken along with cumin, chili powder, paprika, and a pinch of salt. Stir everything together thoroughly so the spices coat the chicken evenly. To keep the filling juicy and prevent dryness, fold in a few spoonfuls of your chosen enchilada sauce, letting it all come together in a flavorful mixture.

Step 2: Warm the Tortillas

One of the secrets to making perfect Homemade Easy Chicken Enchiladas is having tortillas that bend without breaking. To achieve this, warm them gently in a dry skillet or wrap them in a damp towel and microwave briefly. This softens the tortillas, making them flexible and easy to roll, ensuring the filling stays neatly tucked inside during baking.

Step 3: Assemble the Enchiladas

Lay each tortilla flat and spoon a generous helping of the chicken filling down the center. Sprinkle some shredded cheese on top before rolling it tightly to enclose the filling. Place each rolled enchilada seam-side down in a baking dish to prevent them from unrolling during cooking. Repeat this process until all the tortillas are filled and snugly arranged in the dish.

Step 4: Add Sauce and Cheese

Once your enchiladas are nestled in the baking dish, pour the remaining enchilada sauce evenly over them. This step is crucial as it infuses the tortillas with moisture and tangy flavor. Then, scatter the rest of the shredded cheese over the top to create a golden, bubbly crust when baked—a texture and flavor combo that is utterly irresistible.

Step 5: Bake Until Bubbling

Pop your assembled enchiladas into a preheated oven at 375°F (190°C) and bake for about 20 minutes. Keep an eye out for the cheese to melt into a glorious bubbly topping and the sauce to heat through nicely. When it comes out of the oven, your kitchen will be filled with inviting aromas that make it oh-so-hard to wait before diving in!

How to Serve Homemade Easy Chicken Enchiladas

Garnishes

Adding the right garnishes can elevate your enchiladas from delicious to outstanding. Fresh chopped cilantro imparts a bright, herbaceous note while dollops of cool sour cream add creamy contrast. Sliced avocado introduces that buttery richness, and pickled jalapeños bring a tangy heat punch—feel free to mix and match according to your mood and the crowd you’re serving!

Side Dishes

To round out the meal, consider serving your enchiladas with a side of Mexican rice or refried beans. A crisp green salad with a zesty lime dressing can lighten the plate, balancing the richness of cheesy enchiladas. Corn chips and mild salsa also offer crunch and freshness that guests will appreciate.

Creative Ways to Present

You can plate your Homemade Easy Chicken Enchiladas individually on colorful plates for a festive vibe or bake the whole dish family-style for casual sharing. Try topping each portion with a sprinkle of chopped green onions or a squeeze of fresh lime juice to add extra zing. For a party, mini enchilada casseroles in ramekins can be both charming and convenient to serve.

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftover chicken enchiladas in an airtight container and refrigerate. They’ll stay fresh and flavorful for up to 3 days, making them an ideal candidate for quick reheats and next-day meals.

Freezing

If you want to prepare these enchiladas ahead of time or have more than you can eat in one sitting, freezing works wonderfully. Wrap individual portions tightly in plastic wrap and foil or use a freezer-safe container. They can be frozen for up to 2 months without losing taste or texture.

Reheating

To reheat, thaw frozen enchiladas overnight in the fridge for best results. Then warm them in the oven at 350°F (175°C) until heated through and the cheese is melted again. Alternatively, a microwave works for a speedy fix, though the oven will maintain the best texture and melting quality.

FAQs

Can I use store-bought rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a fantastic shortcut that saves time and still tastes delicious in your enchiladas. Just shred it up and follow the recipe as usual.

What’s the difference between using flour or corn tortillas?

Flour tortillas tend to be softer and more pliable, which can make rolling easier, while corn tortillas add a slightly firmer texture and a traditional flavor. Either works, so choose based on your preference or availability.

Can I make this recipe vegetarian?

Yes! Swap the chicken for sautéed vegetables like bell peppers, mushrooms, and zucchini or use black beans for protein, then proceed with the enchilada sauce and cheese just the same.

How spicy are these enchiladas?

The spice level is mild thanks to the balanced chili powder and enchilada sauce. You can easily adjust the heat by choosing a spicier sauce or adding extra jalapeños to suit your taste.

What cheese blend should I use?

A mix of cheddar and Monterey Jack cheeses is perfect for melting and flavor. Monterey Jack adds creaminess, while cheddar brings a sharper bite, together creating that delightful cheesy topping.

Final Thoughts

Making Homemade Easy Chicken Enchiladas is a joyful experience that results in a warm, satisfying meal full of color and flavor. Whether you’re feeding family or friends, this recipe is sure to become a cherished favorite. Don’t hesitate to dive in, get creative with toppings, and most importantly, enjoy every delicious bite!

Homemade Easy Chicken Enchiladas Recipe

★★★★★

4.9 from 5 reviews

Author: lilan
Total Time: 40 minutes
Yield: 8 enchiladas (serves 4) 1x
Diet: Halal

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Description

This Homemade Easy Chicken Enchiladas recipe is a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken seasoned with cumin, chili powder, and paprika, wrapped in warm tortillas, smothered in enchilada sauce and melted cheese, then baked to perfection. Garnish with fresh cilantro, sour cream, sliced avocado, and pickled jalapeños for a delicious meal that’s perfect for family dinners or casual gatherings.

Instructions

Prepare the Chicken Filling: Heat a small amount of oil in a pan over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent, about 3-4 minutes. Add the shredded cooked chicken along with cumin, chili powder, paprika, and a pinch of salt. Stir thoroughly to combine all ingredients evenly. Mix in a few spoonfuls of enchilada sauce to keep the chicken juicy and enhance the flavor.
Warm the Tortillas: Soften the tortillas by warming them briefly in a dry skillet over medium heat for about 20 seconds on each side or microwave wrapped in a damp towel for 30 seconds. This makes them flexible and prevents cracking during rolling.
Assemble the Enchiladas: Lay a warmed tortilla flat on a clean surface. Spoon a generous portion of the chicken filling into the center of the tortilla, then sprinkle with shredded cheese. Roll the tortilla tightly around the filling and place it seam-side down in a baking dish. Repeat this process with the remaining tortillas and filling.
Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the reserved shredded cheese blend over the top to create a cheesy crust when baked.
Bake Until Bubbling: Preheat your oven to 375°F (190°C). Bake the enchiladas for about 20 minutes or until the cheese is melted, bubbly, and the sauce is heated through.
Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with freshly chopped cilantro, dollops of sour cream, sliced avocado, and pickled jalapeños as desired before serving.

Notes

You can use either flour or corn tortillas depending on your preference or dietary needs.
Leftover chicken from a roast or rotisserie chicken works perfectly for this recipe.
Adjust the spiciness by choosing red or green enchilada sauce or by adding extra chili powder or jalapeños.
For a gluten-free option, use corn tortillas and ensure the enchilada sauce is gluten-free.
To save time, cook the chicken filling in advance and assemble just before baking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking, Sautéing
Cuisine: Mexican