Name: Mexican Dish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 3 cups cooked shredded chicken; 8–10 corn or flour tortillas; 2 cups red enchilada sauce; 2 cups shredded cheese (cheddar, Monterey Jack, or blend); 1 medium onion, diced; 1 tbsp olive oil; 2 cloves garlic, minced (or 1 tsp garlic powder); 1 tsp cumin; Salt and pepper, to taste; Fresh cilantro, chopped (optional for garnish)

Jump to Recipe·Print Recipe

Chicken Enchiladas are a beloved Mexican-inspired dish featuring tender shredded chicken wrapped in soft tortillas, smothered in rich enchilada sauce, and baked with melted cheese. This flavorful, comforting meal is perfect for weeknight dinners, family gatherings, or festive celebrations.

Why You’ll Love This Recipe

Bursting with bold, authentic flavors.
Easy to prepare and customize to your taste.
Great for meal prep or feeding a crowd.
Comforting yet still light enough for everyday meals.
Works with store-bought or homemade enchilada sauce.

Mexican Dish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken
Corn or flour tortillas
Red enchilada sauce
Shredded cheese (cheddar, Monterey Jack, or a blend)
Onion
Olive oil
Garlic powder or minced garlic
Cumin
Salt and pepper
Fresh cilantro (optional for garnish)

Directions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Heat olive oil in a skillet over medium heat. Sauté diced onion until softened, then stir in garlic, cumin, salt, and pepper.
Add shredded chicken to the skillet and mix until evenly coated with the seasonings.
Pour a thin layer of enchilada sauce into the bottom of the baking dish.
Fill each tortilla with chicken mixture and a sprinkle of cheese, then roll tightly and place seam side down in the dish.
Pour remaining enchilada sauce over the rolled tortillas, spreading evenly.
Sprinkle the top with the remaining cheese.
Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until bubbly and golden.
Garnish with fresh cilantro before serving.

Servings and timing

This recipe serves 6 and takes about 20 minutes of prep time plus 30 minutes of baking.

Variations

Use green enchilada sauce for a tangier flavor.
Swap chicken for shredded beef, pork, or sautéed vegetables.
Add black beans or corn to the filling for extra texture.
Use whole wheat or gluten-free tortillas for dietary needs.
Top with sliced avocado, sour cream, or pickled jalapeños.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave individual portions. You can also freeze unbaked enchiladas for up to 2 months—thaw overnight in the fridge before baking.

FAQs

Can I make enchiladas ahead of time?

Yes, assemble them up to 24 hours in advance, cover, and refrigerate until baking.

Can I freeze Chicken Enchiladas?

Yes, freeze before or after baking. For best texture, freeze before baking.

Can I use rotisserie chicken?

Absolutely, it’s a quick and flavorful option.

What cheese is best for enchiladas?

A melty cheese like Monterey Jack, cheddar, or a Mexican blend works well.

Do I need to fry tortillas first?

Lightly heating or softening them makes rolling easier, but frying is optional.

Can I make them vegetarian?

Yes, replace chicken with beans, corn, mushrooms, or other vegetables.

Is enchilada sauce spicy?

It depends on the brand or recipe—choose mild or hot based on your preference.

Can I use flour tortillas instead of corn?

Yes, but flour tortillas have a softer texture and less traditional flavor.

How do I prevent soggy enchiladas?

Lightly toast tortillas before filling to help them hold up better.

Can I make my own enchilada sauce?

Yes, homemade sauce is fresher and lets you control the spice level.

Conclusion

Chicken Enchiladas are a hearty, flavorful, and versatile Mexican favorite that’s simple to make at home. With tender chicken, savory sauce, and melted cheese wrapped in warm tortillas, they’re a guaranteed hit for dinner any night of the week.

Jane