Chicken Enchilada Recipe: The Ultimate Guide to Perfect Enchiladas

Chicken enchilada recipe lovers know there’s nothing quite like biting into a warm tortilla filled with juicy chicken, smothered in rich sauce, and topped with bubbling cheese. This classic dish, inspired by traditional Mexican cooking, has become a beloved favorite in American homes. Whether you’re planning a cozy family dinner or cooking for a crowd, enchiladas can be tailored to suit every palate — from mild and creamy to spicy and bold. In this guide, you’ll discover how to pick the best chicken, master the sauce, and assemble enchiladas that come out perfect every single time. For more family-friendly dinner ideas, check out Air Fryer Chicken Wings: Easy, Crispy, and Absolutely Delicious.

Chicken Enchilada Recipe: The Ultimate Guide to Perfect Enchiladas

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia Bennett
• Total Time: 50 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

An authentic chicken enchilada recipe with tender shredded chicken, rich homemade sauce, and melted cheese. Perfect for family dinners or meal prep.

---

Ingredients

Scale 1x2x3x

Chicken Filling

2 cups cooked, shredded chicken (breasts or thighs)

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper, to taste

1 cup shredded Monterey Jack or cheddar cheese

Enchilada Sauce

2 tablespoons vegetable oil

2 tablespoons all-purpose flour

3 tablespoons chili powder

2 cups chicken broth

1 can (8 oz) tomato sauce

1 teaspoon ground cumin

1 teaspoon garlic powder

½ teaspoon onion powder

Salt, to taste

Assembly

8 medium corn or flour tortillas

1 cup extra shredded cheese for topping

Fresh cilantro for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Chicken Filling: Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic, cumin, and chili powder; cook for 1 minute. Add shredded chicken, season with salt and pepper, toss to combine, then stir in 1 cup cheese.

2. Make the Enchilada Sauce: In a saucepan, heat vegetable oil over medium heat. Whisk in flour and cook for 1 minute. Stir in chili powder, then slowly add chicken broth while whisking. Add tomato sauce, cumin, garlic powder, and onion powder. Simmer for 8–10 minutes until slightly thickened. Season with salt to taste.

3. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Spread ½ cup sauce in the bottom of a 9×13-inch baking dish. Warm tortillas to make them pliable. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish. Pour remaining sauce evenly over the top and sprinkle with extra cheese.

4. Bake and Serve: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly. Garnish with fresh cilantro before serving.

Notes

Lightly fry corn tortillas before rolling to prevent cracking and add flavor.

Toss shredded chicken with a spoonful of sauce before rolling for juicier enchiladas.

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada
• Calories: 320
• Sugar: 4 g
• Sodium: 780 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 22 g
• Cholesterol: 65 mg

Introduction to Chicken Enchiladas

History of Enchiladas and Their Mexican Roots

The story of enchiladas dates back to the Aztecs, who wrapped fresh corn tortillas around fish or meat and topped them with chili sauce. Over generations, the dish evolved, incorporating local ingredients and flavors. Today, the chicken enchilada recipe served in the United States often blends authentic Mexican traditions with Tex-Mex flair — think shredded chicken, melted cheese, and a choice of red, green, or creamy white sauce baked until golden and irresistible.

Why Chicken Enchiladas Are a Family Favorite in the USA

This dish combines comfort and versatility in one pan. It’s filling, flavorful, and adaptable — perfect for families with different tastes or dietary needs. You can make them ahead, freeze them, and reheat without losing flavor. From quick weeknight meals to weekend gatherings, chicken enchiladas check every box. If you’re looking for another easy weeknight win, don’t miss Potato Chip Crusted Chicken Air Fryer Recipe: Crispy, Easy & Irresistible.

Key Ingredients for an Authentic Chicken Enchilada Recipe

Full Ingredient List for the Best Chicken Enchilada Recipe

When making a truly mouthwatering chicken enchilada recipe, every ingredient matters. Fresh, quality components give you bold flavor and perfect texture. Here’s what you’ll need:

For the Chicken Filling:

• 2 cups cooked, shredded chicken (breasts or thighs work best for this chicken enchilada recipe)
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste
• 1 cup shredded Monterey Jack or cheddar cheese

For the Enchilada Sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 2 cups chicken broth
• 1 can (8 oz) tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt to taste

For Assembly:

• 8 medium corn or flour tortillas (soft, warm tortillas are key in any authentic chicken enchilada recipe)
• 1 cup extra shredded cheese for topping
• Fresh cilantro for garnish (optional)

Step-by-Step Instructions for Your Chicken Enchilada Recipe

Step 1: Prepare the Chicken Filling

1. Heat olive oil in a skillet over medium heat.
2. Add diced onion and cook until softened, about 3 minutes.
3. Stir in garlic, cumin, and chili powder; cook for 1 minute to bloom the spices.
4. Add shredded chicken, season with salt and pepper, and toss until the flavors meld together.
5. Remove from heat and mix in 1 cup cheese — this ensures every bite of your chicken enchilada recipe is gooey and satisfying.

Step 2: Make the Enchilada Sauce

1. In a medium saucepan, heat vegetable oil over medium heat.
2. Whisk in flour and cook for 1 minute to create a light roux.
3. Stir in chili powder, then slowly add chicken broth while whisking constantly.
4. Mix in tomato sauce, cumin, garlic powder, and onion powder.
5. Simmer for 8–10 minutes until slightly thickened. Taste and adjust seasoning. A rich sauce is the soul of every homemade chicken enchilada recipe.

Step 3: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Spread ½ cup sauce evenly on the bottom of a 9×13-inch baking dish.
3. Warm tortillas to make them pliable.
4. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
5. Pour remaining sauce evenly over the top, then sprinkle with extra cheese.

Step 4: Bake and Serve

1. Cover with foil and bake for 20 minutes.
2. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
3. Garnish with fresh cilantro and enjoy your classic chicken enchilada recipe hot from the oven.

Prepping the Chicken for Your Enchiladas

Boiling, Baking, or Shredding: The Best Cooking Methods

The way you cook your chicken plays a big role in the flavor and texture of your chicken enchilada recipe. While some people simply use leftover rotisserie chicken, making your own allows you to control seasoning and moisture.

Boiling: A quick and simple option. Place chicken breasts or thighs in a pot with water or broth, add onions, garlic, bay leaves, and salt. Simmer until cooked through, then shred. This method keeps the chicken moist but can be less flavorful if you don’t season well.

Baking: Ideal for a richer taste. Rub chicken with olive oil, sprinkle with cumin, paprika, chili powder, and salt, then bake at 375°F (190°C) for 25–30 minutes. Once baked, shred the meat for your filling.

Slow Cooking: If you want deep, tender flavor, cook chicken in a slow cooker with broth, onions, and spices for 4–6 hours on low. This method infuses every bite of your chicken enchilada recipe with robust taste.

Seasoning Tips for Maximum Flavor Retention

Great enchiladas start with well-seasoned chicken. Even if your sauce is flavorful, bland chicken can ruin the dish. Season at every stage: when cooking the chicken, when mixing the filling, and when assembling the enchiladas.

Flavor-Boosting Ideas:

• Use smoked paprika for a subtle, smoky undertone.
• Add minced jalapeño to the filling for heat.
• Toss shredded chicken with a few spoonfuls of enchilada sauce before rolling — this makes your authentic chicken enchilada recipe extra juicy.

Don’t miss our tip on adding crunch — much like the crispy coating in Potato Chip Crusted Chicken Air Fryer Recipe: Crispy, Easy & Irresistible, adding a thin layer of lightly toasted breadcrumbs under the cheese can add a unique texture.

Assembling the Perfect Chicken Enchilada

Tortilla Selection: Corn vs. Flour for Authenticity and Texture

Choosing the right tortilla can transform your chicken enchilada recipe from good to unforgettable. Traditional Mexican enchiladas use corn tortillas, which offer an authentic flavor and hold up well under sauce. Corn tortillas have a slightly nutty taste that pairs beautifully with spicy fillings.

Flour tortillas, on the other hand, are softer, more flexible, and slightly sweet. They’re easier to roll without tearing, making them a good choice for beginners. However, they can become softer during baking, so make sure to warm them before assembly to prevent cracking.

Pro Tip: Lightly fry corn tortillas in a bit of oil for 5–10 seconds per side before rolling. This creates a barrier that keeps them from absorbing too much sauce and falling apart — a game-changer for any authentic chicken enchilada recipe.

Layering Fillings and Sauce for Even Baking

Perfect enchiladas are all about balance: enough filling to satisfy, but not so much that the tortillas burst. Spread a thin layer of enchilada sauce at the bottom of your baking dish before adding the rolled tortillas. This prevents sticking and ensures every bite is saucy.

Once your tortillas are filled with seasoned chicken and rolled, arrange them seam-side down in the dish. Pour the remaining sauce evenly over the top, making sure to coat all edges. Sprinkle generously with cheese for that bubbly, golden crust that every chicken enchilada recipe deserves.

Assembly Order:

1. Sauce at the bottom of the dish
2. Rolled tortillas with chicken filling
3. Remaining sauce poured evenly on top
4. Cheese as the final layer

Looking for inspiration on creating the perfect sauce layer? Discover great ideas like Steak Bites in Air Fryer: Crispy, Juicy, and Done in 10 Minutes — the searing technique there can be applied to deepen sauce flavor.

Baking and Cooking Techniques

Oven Temperatures and Timing for Perfect Doneness

When baking your chicken enchilada recipe, the goal is to heat everything through while melting the cheese into a bubbly, golden topping. Preheat your oven to 375°F (190°C) — this temperature strikes the right balance between melting the cheese and keeping the tortillas tender without burning the edges.

Once your enchiladas are assembled, cover the baking dish with aluminum foil to trap steam and prevent the cheese from drying out. Bake for 20 minutes, then remove the foil and bake for another 10–15 minutes until the cheese is fully melted and lightly browned. If you love a crispy cheese top, switch to broil mode for the last 2–3 minutes — just watch closely to avoid burning.

How to Avoid Soggy Enchiladas While Keeping Them Moist

Soggy enchiladas are a common frustration, but they’re easy to prevent with the right steps. First, don’t oversaturate your tortillas with sauce before baking. Instead, lightly coat them and reserve the majority of the sauce for topping once they’re in the baking dish.

Second, if you’re using corn tortillas in your authentic chicken enchilada recipe, quickly pan-fry them in a small amount of oil before assembly. This creates a thin barrier that helps them hold their shape and soak up flavor without falling apart.

Lastly, avoid overbaking — extra time in the oven can dry out the filling while making the tortillas too soft. Stick to the recommended bake time and reheat leftovers gently in the oven instead of the microwave for the best texture.

Pro Tip: Much like the crispy edges you get in Air Fryer Chicken Wings: Easy, Crispy, and Absolutely Delicious, letting your enchiladas rest for 5–10 minutes after baking allows the sauce to thicken and the flavors to settle.

Frequently Asked Questions About Chicken Enchilada Recipe

Conclusion

A well-made chicken enchilada recipe is more than just tortillas, chicken, and sauce — it’s a blend of flavors, textures, and techniques that turn a simple dish into a comfort food masterpiece. By choosing the right chicken cut, preparing a rich sauce, and assembling with care, you can make enchiladas that rival your favorite Mexican restaurant. From traditional red sauce versions to creamy white sauce or spicy green chile variations, there’s a style for every taste.

The key is in the details: seasoning your chicken well, warming or lightly frying tortillas, and baking at the right temperature. Whether you’re cooking for your family, meal prepping for the week, or hosting friends, this authentic chicken enchilada recipe will have everyone asking for seconds.

For more check this chicken enchilada recipe