These Easy Chicken Enchiladas make the best Mexican dinner ever! They’re stuffed with shredded chicken and cheese, topped with an easy red enchilada sauce and baked for 20 minutes. This homemade classic is an all-time family favorite that’s great for easy weeknight meals.
If I had to pick one Mexican recipe to represent me and the food that I grew up eating, it would have to be enchiladas!
I know it’s a bold statement, but it’s true. My parents would make them about once a week, and nobody every complained because they’re just so good!
These easy chicken enchiladas feature corn tortillas stuffed with shredded chicken and cheese, topped with the best enchilada sauce, and even more cheese! They’re baked until the cheese is deliciously melted and bubbly.
Because they’re so easy to make, I make these enchiladas about once a week. They also make a great celebratory dish for Cinco de Mayo!
To make this a well-rounded meal, here are some sides that would be great served with these chicken enchiladas:
I topped these enchiladas with chopped cilantro and a dollop of sour cream, but you could also garnish them with diced tomatoes, avocado slices, diced onions and some shredded lettuce for a little crunch!
To store enchiladas, place them in an airtight container and refrigerate for up to 4 days.
To freeze enchiladas, let them cool completely in the fridge. Transfer the enchiladas to a freezer safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze.
Easy Chicken Enchiladas
These Easy Chicken Enchiladas make the best Mexican dinner! They’re stuffed with shredded chicken and cheese, topped with red enchilada sauce and baked.
Prep: 10min
Total: 30min
Yield: 4
Serving Size: 2 enchiladas
Nutrition Facts: servingSize 2 enchiladas, calories 371 kcal, Carbohydrate 25 g, Protein 24 g, Fat 19 g, Saturated Fat 10 g, Cholesterol 50 mg, Sodium 800 mg, Fiber 4 g, Sugar 4 g, unSaturated Fat 1 g
Ingredients:
- 1 1/2 cups cooked shredded chicken
- 2 cups easy enchilada sauce, (divided)
- 8 corn or flour tortillas ((see note if using flour tortillas))
- 2 1/2 cups shredded Mexican-blend cheese, (divided)
- salt and pepper, (to taste)
- optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
Instruction:
- Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
- If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
- Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
- Serve immediately and garnish with desired toppings.
Chicken Enchiladas
FAQ
What is the secret to good enchiladas?
The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down.
Is flour or corn better for enchiladas?
Should I cover my enchiladas before baking?
How do you bake enchiladas so they aren’t soggy?
- Preheat your pan. Try preheating your enchilada pan in the oven before you start cooking. …
- Pre-fry your tortillas. …
- Put the sauce on top, not on the bottom. …
- Bake the enchiladas before adding sauce. …
- Put your enchiladas under the broiler.
