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
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
Did you make this?Let me know how it turned out in the comments below!
Tasty and easy to make. Thank you
Made these last night. So easy & delicious! My 1st attempt at enchiladas. Family loved them. Served them with some refried beans & rice. Husband said dinner was better (and cheaper . . . ) than our favorite Mexican restaurant. He even heated one up at midnight. Lol. Thank you for the great recipe. I’ll definitely be visiting your site often.
This was good! I tweaked it to my liking. I tossed the chicken in low sodium soy sauce, 3 garlic cloves, half the juice of a small lemon, and enough corn starch to well coat each thin strip of chicken ( it almost looked like a batter). I then cooked the chicken in veg oli on high just until done but halfway thro I added half of a vidalia onion l. Itll look like you want to crisp chicken up more but dont. The moisture keeps the filling from drying out. Also cooked 1+1/3 cups rice w chicken bullion and turmeric powder. I then mixed the chicken,rice, 1 can of corn, and 1 can of kidney beans bc that’s what I had then basically followed the rest of the steps. It all worked so well which I was surprised bc I didnt need any other spices other than what was in the enchilada sauce. I’d give it a 10 out of 10 n I’m hard to please
Would the diced green chiles be canned/jarred jalapenos?
My understanding is that the diced green chilis are usually something like Anaheim’s, which are a bit less hot than jalapenos. That said, I think the best version of these that I made so far did use jalapenos (and olives !) – need to confirm that though.
Loved this recipe!
This recipe was a success for me!! I made separate batches of the chicken filling because my fiancé didn’t want onions in his. I left out the beans overall, but fiancé maybe would have liked it. I used a Mexican style blend cheese AND 2 cans(could have done 3) of Campbells fiesta nacho cheese. I also used the recipe for the homemade enchilada sauce and really like it. I topped my enchiladas with cilantro and red onions. Yummy! Can’t wait to get to my leftovers.
I COULDNT BE HAPPIER! Best recipe ever ❤️
Hi. I tried cooking Mexican food for the first time ever.
The result was delicious, but why my tortillas were soaked? Is it because I should have toasted them at the pan first? Or is it because of bad quality?
This recipe is really good! The only reason I didn’t give 5 stars is because the sauce recipe linked in it is so gross it will ruin your meal (I didn’t even use it I had to dump it down the sink). Definitely recommend to make this recipe, but just please for your own sake and anyone else eating it – find a different enchilada sauce recipe!!!!
You must have done something wrong! This sauce recipe is very good.
Made these again last night. Based on the comments I added a tsp of brown sugar, a tsp of cocoa powder and a tsp of smoked paprika to the homemade sauce. Such a great recipe! I made one pan flour tortillas and one pan corn tortillas.