If you have been searching high and low for a comforting, cheesy, and utterly irresistible dinner idea, look no further than The BEST Chicken Enchiladas Recipe. This dish brings together tender shredded chicken wrapped in soft tortillas, all smothered with a creamy, flavorful enchilada sauce and a generous blanket of melted cheese. It’s a true crowd-pleaser that combines a delightful balance of creamy, spicy, and cheesy elements that you won’t be able to get enough of. Let me take you through every step of this recipe so you can create a feast that’s bursting with warmth and flavor.
Ingredients You’ll Need
All the ingredients in this recipe are straightforward yet essential to delivering the perfect texture, taste, and color that make these enchiladas stand out. From the mild spices to the blend of cheeses, each item plays a crucial role in crafting the ultimate comfort food experience.
- Flour tortillas (8, 10-inch burrito size): Soft and pliable to hold the filling without breaking.
- Chicken breast or thighs (1 1/2 lb): Cooked and shredded for tender protein packed inside every bite.
- Cream cheese (3 oz, room temp): Brings a creamy richness that melds all the flavors together beautifully.
- Sour cream (1/3 cup): Adds tanginess and smoothness to the enchilada sauce base.
- Diced green chilis (4.5 oz with juice): Introduce a mild kick and subtle earthiness making the sauce more vibrant.
- Mild red enchilada sauce (20 oz): The heart of the dish, imparting depth and warmth.
- Salt (1 1/4 tsp, divided): Essential for balancing and enhancing every ingredient’s natural flavor.
- Ground black pepper (1/4 tsp): Adds a gentle, spicy undertone to the filling.
- Garlic powder (1/2 tsp): Infuses a comforting aroma and savory undertone.
- Paprika (1/2 tsp): Lends subtle smokiness and beautiful color.
- Shredded cheese (2 1/2 cups, divided): Use Mexican blend, Four Cheese, or Colby Jack for gooey, melty perfection.
How to Make The BEST Chicken Enchiladas Recipe
Step 1: Preparing the Chicken
Start by preheating your oven to 400°F and greasing a 9×13 casserole dish to ensure nothing sticks. If you don’t have pre-cooked chicken, no worries! Simply place the chicken breasts or thighs in a saucepan, cover them fully with water, and add 1 teaspoon of salt. Bring to a gentle boil and let them cook for 8-10 minutes until fully cooked through. Once done, use two forks to shred the chicken finely and set it aside. This juicy shredded chicken will melt inside every enchilada roll-up.
Step 2: Making the Enchilada Sauce Mixture
In a mixing bowl, beat the cream cheese until smooth and creamy—this is crucial for that luscious texture. Stir in the sour cream, diced green chilis with their juice, mild red enchilada sauce, along with 1/4 teaspoon salt, black pepper, garlic powder, and paprika. Whisk everything together until it’s well combined and bursting with flavor. This sauce is what makes The BEST Chicken Enchiladas Recipe so unforgettable.
Step 3: Separating the Sauce for Layers
Divide the enchilada sauce mixture into two portions to create layers of flavor within your dish. Place about two-thirds of the sauce into a large bowl where you will mix in the chicken and cheese, and reserve the remaining one-third for pouring on top of the enchiladas before baking. This layering technique ensures each bite is deeply flavorful inside and out.
Step 4: Combining the Chicken and Cheese
Add the shredded chicken and two cups of shredded cheese to the bowl containing the larger portion of sauce. Gently fold everything together using a spatula until the mixture is evenly coated. This creamy, cheesy chicken filling is the star component of The BEST Chicken Enchiladas Recipe and is what makes every bite so irresistible.
Step 5: Rolling the Enchiladas
Spoon a generous portion of the chicken filling into the center of each flour tortilla. Then roll them up tightly to keep the filling securely inside. Arrange the rolled tortillas snugly in your greased 9×13 casserole dish, getting ready for that perfect bake that will meld all the flavors beautifully.
Step 6: Topping with Sauce and Cheese
Pour the reserved one-third of the enchilada sauce over the neatly arranged tortillas, making sure each one is well coated. Sprinkle the remaining half-cup of shredded cheese across the top for that irresistible cheesy crust. Feel free to add a little extra cheese if you’re a big fan of melty goodness—it only makes The BEST Chicken Enchiladas Recipe richer!
Step 7: Baking to Perfection
Cover your casserole dish tightly with foil to lock in moisture, and bake in the preheated oven for 30 minutes. After that, remove the foil and continue baking for another 10 minutes until the cheese is melted and bubbly with just a hint of golden brown. The aroma filling your kitchen will be a sure sign that dinner is ready!
How to Serve The BEST Chicken Enchiladas Recipe
Garnishes
To elevate your enchiladas even more, try topping them with fresh garnishes like chopped cilantro, sliced jalapeños for added heat, a dollop of sour cream, or a squeeze of fresh lime juice. These little touches add pops of freshness and zing that contrast beautifully with the rich sauce and cheese.
Side Dishes
Serving The BEST Chicken Enchiladas Recipe alongside simple Mexican-inspired sides complements the meal perfectly. Think fluffy Spanish rice, refried beans, or a crunchy tossed salad with avocado and tomatoes. These sides bring balance and variety while staying true to the dish’s vibrant heritage.
Creative Ways to Present
Feeling adventurous? Try making individual enchilada portions in small ramekins for a fancy presentation or assemble them as a layered casserole for a crowd. You can also create enchilada bowls by serving the filling and sauce over rice for a deconstructed twist that’s equally delicious.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas taste amazing the next day! Store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making it a perfect make-ahead meal or lunch option.
Freezing
If you want to keep enchiladas on hand for longer, freeze them before baking. Wrap the casserole tightly with foil and plastic wrap, then freeze for up to 3 months. When ready to eat, thaw in the fridge overnight before baking as directed.
Reheating
Reheat leftover or thawed enchiladas in a 350°F oven for 15-20 minutes, covered with foil to prevent drying out. For a quicker option, microwave individual portions until heated through, but the oven method helps keep that cheesy, melty texture intact.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time and adds extra flavor to The BEST Chicken Enchiladas Recipe. Just shred it and mix with the sauce as directed.
What kind of cheese works best?
Mexican blend, Four Cheese, or Colby Jack are all excellent choices. They melt beautifully and provide a perfect balance of creamy and tangy flavors that enhance the enchiladas tremendously.
Can I make this recipe spicy?
Yes! To spice things up, swap mild enchilada sauce for hot, add diced jalapeños to the filling, or increase the amount of green chilis. These tweaks will add a fiery kick without overwhelming the dish.
Is it better to use flour or corn tortillas?
Flour tortillas are preferred here because they’re sturdier and easier to roll tightly without tearing, which keeps the filling inside. Corn tortillas can be used but may require extra care to prevent breaking.
Can I prepare this recipe ahead of time?
Definitely! You can assemble the enchiladas a day in advance, cover tightly, and refrigerate. When ready, bake as instructed. This is a huge help for busy weeknights or when hosting guests.
Final Thoughts
There’s something truly special about the comforting warmth and rich flavors of The BEST Chicken Enchiladas Recipe. Whether you’re cooking for your family, entertaining friends, or simply craving a cozy meal, these enchiladas deliver on every level—from the creamy, cheesy filling to the perfectly baked sauce topping. Give this recipe a try, and I promise it will become one of your go-to favorites too!
Print
The BEST Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This vibrant and comforting Chicken Enchiladas recipe features tender shredded chicken wrapped in warm flour tortillas, smothered in a creamy, mildly spiced red enchilada sauce and baked with a generous topping of melted cheese. Perfect for a family dinner or casual gathering, these enchiladas balance savory, tangy, and creamy flavors in every bite.
Ingredients
Enchiladas
- 8 flour tortillas (10-inch burrito size)
- 1 1/2 lb chicken breast or thighs
- 2 1/2 cups shredded cheese (Mexican, Four Cheese, or Colby Jack), divided
- 1 1/4 tsp salt, divided
- ¼ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp paprika
Sauce Mixture
- 3 oz cream cheese (room temperature)
- 1/3 cup sour cream
- 4.5 oz diced green chilis (with their juice)
- 20 oz mild red enchilada sauce (2 cans of 10 oz each)
Instructions
- Prepare Chicken: Preheat your oven to 400°F and grease a 9×13-inch casserole dish. If using raw chicken, add it to a saucepan, completely cover with water, season with 1 tsp salt, and cook over medium heat for 8-10 minutes until fully cooked. Remove the chicken and shred it using two forks. Set aside.
- Make Enchilada Sauce Mix: In a medium bowl, beat the cream cheese until smooth. Stir in the sour cream, diced green chilis with juice, mild red enchilada sauce, ¼ tsp salt, black pepper, garlic powder, and paprika. Mix thoroughly until fully combined and creamy.
- Divide Sauce Mixture: Separate the sauce mixture into two portions: about two-thirds into a large bowl, and reserve the remaining one-third for topping the enchiladas later.
- Combine Filling: To the large bowl with two-thirds of the sauce, add the shredded chicken and 2 cups of shredded cheese. Gently stir the mixture with a spatula until all ingredients are evenly incorporated.
- Fill and Roll Tortillas: Place a generous amount of the chicken and cheese filling in the center of each flour tortilla. Roll each tortilla tightly and arrange them seam-side down in the prepared casserole dish.
- Add Sauce and Cheese: Pour the reserved one-third of the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining ½ cup of shredded cheese on top, adding more if desired for extra cheesiness.
- Bake Enchiladas: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is melted and bubbly. Remove from oven and let cool slightly before serving.
Notes
- Use cooked rotisserie chicken as a shortcut for shredding.
- For spicier enchiladas, substitute mild enchilada sauce with medium or hot, or add jalapeños.
- The cream cheese should be softened to room temperature for easier mixing.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Use corn tortillas if preferred, but flour tortillas work best for rolling.
