There are good chicken enchiladas, and then there are the best chicken enchiladas—the kind that make you wonder where they’ve been all your life. You know the ones—perfectly spiced chicken wrapped in soft tortillas, smothered in a rich, homemade red enchilada sauce, and topped with melty, gooey cheese. If that image doesn’t make your stomach growl, I don’t know what will.
I’ve been making enchiladas for as long as I can remember, and over the years, I’ve tweaked, tested, and fine-tuned my recipe into the ultimate version. I’m talking about enchiladas that strike the perfect balance of smoky, savory, cheesy, and just the right amount of heat.
What makes these the best chicken enchiladas?
- A homemade red enchilada sauce that’s miles better than anything in a can.
- Juicy, well-seasoned chicken that stays moist inside the tortilla.
- A perfect cheese blend that melts beautifully and adds just the right creaminess.
- Soft yet sturdy tortillas that hold up under all that deliciousness.
These enchiladas are simple enough for a weeknight dinner but impressive enough for guests. Plus, they freeze beautifully, so you might as well make a double batch while you’re at it.
A Brief (and Delicious) History of Enchiladas
Let’s take a little detour into the past before we dive into the recipe. Enchiladas date back to the Aztec era, when people wrapped food in corn tortillas long before Europeans set foot in Mexico. The word “enchilada” comes from the Spanish verb enchilar, meaning “to season with chili.”
Over the centuries, enchiladas have evolved into countless variations across Mexico, Latin America, and the U.S. Traditional Mexican enchiladas are soaked in chili sauce, filled with shredded meats or cheese, and often topped with crema and queso fresco.
The version we’re making today leans Tex-Mex—packed with shredded chicken, wrapped in soft flour tortillas, and covered in a smoky, tomato-free red enchilada sauce. It’s a perfect marriage of bold Mexican flavors with a cozy, American twist.
The Key to Perfect Chicken Enchiladas
Great enchiladas don’t just happen. There’s an art to getting them just right. Here are the secrets to the best chicken enchiladas:
1. The Sauce is Everything
A bad enchilada sauce can ruin the whole dish. If you’ve ever had enchiladas that tasted flat or too acidic, chances are the sauce was to blame. That’s why I always make mine from scratch. It takes just 10 minutes, and the difference in flavor is night and day.
2. Don’t Overstuff the Tortillas
It’s tempting to load up on the filling, but trust me—less is more. Overfilled tortillas fall apart and don’t absorb the sauce as well. Aim for about 1/3 cup of filling per tortilla for the best texture.
3. Use the Right Cheese
The best cheese for enchiladas melts well and adds creaminess without overpowering the other flavors. My go-to blend is:
- Asadero (creamy and mild)
- Monterey Jack (melts beautifully)
- Aged Cheddar (adds depth)
Whatever you do, avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting.
Ingredients for These Easy Mexican Enchiladas
Chicken Filling:
- 2 cups shredded cooked chicken (Rotisserie chicken works great!)
- 1 small onion, diced
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) black or pinto beans (optional)
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
Homemade Red Enchilada Sauce:
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 2 cups chicken broth
- 1 tablespoon tomato paste
- Salt to taste
Assembling the Enchiladas:
- 8–10 flour or corn tortillas
- 2 cups shredded Mexican cheese blend
- Fresh cilantro, diced red onion, and sour cream for topping
How to Make the Best Chicken Enchiladas
1: Make the Red Enchilada Sauce
Heat oil in a pan, whisk in flour, and cook for a minute. Stir in spices, then slowly add chicken broth and tomato paste. Simmer for 5-7 minutes until thickened.
2: Prepare the Chicken Filling
In a skillet, sauté onions, then add chicken, green chiles, beans, and seasonings. Cook for a few minutes until everything is well combined.
3: Assemble the Enchiladas
Spoon chicken filling into each tortilla, roll them up, and place them seam-side down in a baking dish. Pour enchilada sauce over the top, then sprinkle with cheese.
4: Bake to Perfection
Bake at 375°F (190°C) for 20 minutes until the cheese is melted and bubbly. Let them rest for 5 minutes before serving.
Variations on This Enchilada Recipe Mexican Style
- Green Chicken Enchiladas – Swap red sauce for homemade green enchilada sauce.
- Spicy Enchiladas – Add diced jalapeños or extra chili powder to the sauce.
- Gluten-Free Option – Use corn tortillas and swap flour in the sauce for cornstarch.
Common Mistakes to Avoid
- Skipping the tortilla prep – Heat or fry corn tortillas first to prevent cracking.
- Using store-bought sauce – The flavor difference of homemade sauce is worth the effort.
- Overstuffing tortillas – Keep them manageable so they don’t fall apart.
Best Chicken Enchiladas
Ingredients
- For the Chicken Filling:
- 2 cups shredded cooked chicken rotisserie works great
- 1 small onion diced
- 1 can 4 oz diced green chiles
- 1 can 15 oz black or pinto beans (optional)
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- For the Homemade Red Enchilada Sauce:
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 2 cups chicken broth
- 1 tablespoon tomato paste
- Salt to taste
- For Assembling the Enchiladas:
- 8 –10 flour or corn tortillas
- 2 cups shredded Mexican cheese blend Asadero, Monterey Jack, or Cheddar
- Fresh cilantro diced red onion, and sour cream for topping
Instructions
- Step 1: Make the Red Enchilada Sauce
- Heat oil in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute until golden.
- Stir in chili powder, cumin, garlic powder, oregano, and salt.
- Gradually add chicken broth and tomato paste, whisking to combine.
- Simmer for 5-7 minutes, stirring occasionally, until thickened. Remove from heat.
- Step 2: Prepare the Chicken Filling
- In a skillet over medium heat, sauté the diced onion until soft (about 3 minutes).
- Add shredded chicken, green chiles, beans (if using), cumin, garlic powder, salt, and pepper. Stir to combine.
- Cook for another 3-5 minutes until flavors meld. Remove from heat.
- Step 3: Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Spoon 1/3 cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the top, spreading evenly.
- Sprinkle shredded cheese over the enchiladas.
- Step 4: Bake to Perfection
- Cover with foil and bake for 15 minutes.
- Remove foil and bake uncovered for another 10 minutes until cheese is bubbly and slightly golden.
- Let enchiladas rest for 5 minutes before serving.
Notes
- Tortillas: If using corn tortillas, lightly fry them for a few seconds in oil to prevent tearing.
- Cheese Options: The best cheese for enchiladas is a mix of Asadero, Monterey Jack, or Cheddar for maximum meltability.
- Spice Level: For spicier enchiladas, add chopped jalapeños or extra chili powder to the sauce.
- Meal Prep: Assemble enchiladas ahead of time, refrigerate for up to 24 hours, or freeze for up to 3 months.
These best chicken enchiladas are packed with flavor, simple to make, and absolutely irresistible. Whether you’re cooking for a busy weeknight or a special gathering, they’re sure to impress.
For more delicious recipes, try this Buffalo Wild Wings Garlic Parmesan Chicken Pasta.
Now, go make some enchiladas—you won’t regret it.
