Classic Chicken Enchiladas with homemade enchilada sauce make the perfect weeknight dinner. Ready in under an hour! Try them today!
Classic Chicken Enchiladas are a staple of Mexican cuisine and are beloved by many people around the world because they are so good! If youβre looking for other simple, classic Mexican recipes made with chicken, check out my Easy Chicken Burritos and Slow Cooker Chicken Carnitas.
Table of contents
Sabrinaβs Classic Chicken Enchiladas Recipe
Mexican dishes like enchiladas are famed for being simple recipes packed with flavor! I take the classic version and simply add sour cream, which we love to eat here in the USA, to make them creamy and extra delicious. Even the Enchilada Sauce made in this recipe is my own homemade version that I know youβll love too!
Ingredients
- 2 Cups Shredded Chicken: Youβll need to use cooked chicken, preferably chicken breasts, because the meat wonβt have enough time to cook in the oven. Leftover chicken, like store-bought or homemade Rotisserie Chicken, works well here too.
- 2 Tablespoons Vegetable Oil: Helps saute the onions and crisp up the chicken. You can substitute it with olive oil, canola oil, or even flavorful beef tallow if youβve got it!
- 1 Small White Onion: Adds a sweet, mild flavor. Yellow onions or red onions can be used as a substitute.
- 1 Can Green Chiles: Adds a mild heat and tangy flavor. If you prefer more spicy heat, use a can of jalapenos instead.
- 3 Cups Sharp Cheddar Cheese: Melty cheese adds a nice, sharp flavor. Monterey Jack can be used for a milder taste. Be sure to try and shred your own if you can!
- 1 Cup Sour Cream: My secret ingredients to add creaminess and tangy flavor to the filling. Greek yogurt can be an alternative.
- 8 Large Flour Tortillas: The base for wrapping the filling. Corn tortillas can be used for a gluten-free option. You can also use 12-16 smaller-sized tortillas if you donβt have the large flour ones.
- 2 Cups Red Enchilada Sauce: This is the classic flavor of the enchilada! My Homemade Enchilada Sauce is packed with flavor and only takes 15 minutes to make.
- Cilantro, Chopped: This is the fresh garnish that adds a burst of flavor and color to the dish.
- Green Onions:Adds a fresh, mild onion flavor. This can be omitted or chives can be used instead.
- Optional Toppings: Serve these topped with diced avocado, cojita cheese, shredded lettuce, diced tomatoes, pico de gallo, or any other favorite toppings.
How to Make Chicken Enchiladas
Time needed:Β 1 hour.
- Preheat Oven
Preheat your oven to 350 degrees.
- Cook Onions and Chicken
If youβre making homemade enchilada sauce, prepare it now. Donβt worry, it only takes about 10 minutes! Heat oil in a skillet over medium-high heat. Cook onions until just softened. Add chicken (if uncooked) and cook until slightly crispy.
- Mix Filling
In a large bowl, combine cooked onions, chicken, green chiles, 1 ½ cups of shredded cheese, and 1 cup of sour cream.
- Dip Tortillas
In a separate bowl, add a cup of enchilada sauce and completely submerge each tortilla completely in enchilada sauce. Lay them flat in your baking dish, working with 2-3 at a time.
- Fill and Roll Tortillas
Spoon about ½ cup of chicken mixture filling into each tortilla. Roll tightly and place seam-side down in the baking dish.
- Add Sauce and Cheese
Once all tortillas are filled, carefully pour the remaining enchilada sauce over them. Sprinkle with the remaining cheese.
- Bake Enchiladas
Cover and bake for 20-25 minutes. Then uncover and bake for an additional 5 minutes to crisp up the top.
- Garnish and Serve
Before serving, garnish with chopped cilantro and green onions.
Recipe Card
IngredientsΒ
- 2 tablespoons vegetable oil
- 1 small white onion , peeled, diced
- 2 cups shredded chicken , I used Crisp and Juicy Slow Cooker Chicken
- 1 can green chilies , diced, 4 ounces
- 3 cups sharp cheddar cheese , shredded and divided
- 1 cup sour cream
- 8 large flour tortillas
- 2 cups red enchilada sauce
- cilantro , chopped, for garnish
- green onions , chopped, for garnish
Instructions
- Preheat your oven to 350 degrees.
- If you're making the enchilada sauce, make it now (don't worry it only takes 10 minutes!)
- In a skillet heat up the oil on medium-high heat and cook the onions until just softened. Add in the chicken (if uncooked) and cook until it is just a bit crispy.
- In a large bowl, mix the onions, chicken, green chiles, 1 ½ cups of cheddar cheese and 1 cup of sour cream together.
- In a separate bowl, dip the flour tortillas completely into the enchilada sauce, then lay them flat in your baking dish, 2-3 at a time.
- Spoon on ½ cup of the filling into each tortilla and roll tightly leaving the seam side down.
- When all tortillas are done, carefully pour on the remaining enchilada sauce and sprinkle on the remaining cheese.
- Bake the enchiladas covered for 20-25 minutes, then uncovered for an additional 5 minutes to crisp them up.
- Top with cilantro and green onions.
Video
Notes
- Change Serving Size: Click on the yield amount to slide and change the number of servings and the recipe will automatically update!Β
- Conversion: To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card. Β Β Β
- Kitchen Timer: Click on times in the instructions to start a kitchen timer while cooking.Β
Nutrition
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Can This Be Made Ahead?
Yes, you can assemble the enchiladas up to a day in advance. Cover and refrigerate, then bake as directed when ready to serve. Perfect for meal prepping! You can assemble them in a freezer safe pan for up to 3 months then bake from frozen, just adding about 10 minutes to the cooking time.
Chefβs Note: Why I Love Making Enchiladas!
Classic Chicken Enchiladas are a staple Mexican dish in our house. We love chicken enchiladas for so many reasons, not the least of which is that they are delicious, and Iβm never NOT in the mood for good chicken enchiladas.
- It is the perfect recipe to make when you have leftover chicken. Since I make Crispy Slow Cooker Chicken often, I usually have chicken on hand to make these when I need a quick, easy dinner.
- The base flavor of this Chicken Enchilada recipe is pumped up thanks to my Homemade Enchilada Sauce recipe. Whenever I make a batch, I quadruple the recipe and freeze it in portions. With that sauce and chicken on hand, the only thing missing is a creamy sour cream filling.
- The whole dish can be assembled ahead of time and popped into the fridge or freezer for a weeknight meal that is ready for the oven. And if you freeze it, you donβt have to thaw it before baking it.
Nutritional Facts
What to Serve with Enchiladas
These hearty, filling enchiladas are a great meal on their own, but of course they are even better served cantina-style with a side of Mexican Rice and Refried Beans. Other classic Mexican sides like Green Cilantro Rice, Mexican Corn Salad and Black Beans all taste delicious with enchiladas too. For dessert, try simple Fresas con Crema (Strawberries with Cream) or bake a traditional creamy, Caramel Flan.
How to Store
- Storing: Store within 2 hours of cooking. Place leftover enchiladas in an airtight container and refrigerate for up to 3 days.
- Reheating Tips: For the best taste, reheat your enchiladas in the oven. Preheat to 350 degrees and warm them for about 15-20 minutes, or until heated through. For the microwave, heat them on high in 1-minute intervals until theyβre warmed through.
- Freezing: You can freeze these enchiladas for up to 3 months. Arrange them in a single layer in a freezer-safe dish and cover tightly with foil. Thaw them overnight in the fridge before reheating.
Frequent Questions
Yes, you can use corn tortillas for a gluten-free option. They might be a bit more fragile, so youβll want to warm them up in the microwave or on the stovetop before filling and rolling to make them more pliable. You will also need more tortillas, about 12-14, for all the filling.
If you canβt find green chiles or donβt want to use them, you can use diced jalapenos for more heat or even use diced mild bell peppers for a milder flavor.
So, the tortillas are not supposed to be firm because youβll be soaking them in the enchilada sauce. But, to not have super soggy enchiladas, make sure to dip the tortillas briefly in the sauce and not soak them too long. Baking uncovered for the last few minutes also helps crisp them up.
Variations
- Vegetarian Enchiladas: You can substitute the chicken with 2-cup mixture of black beans, corn, and sauteed bell peppers. You can also use crumbled tofu in the mix as well.
- Green Enchiladas: Replace the red enchilada sauce with a green enchilada sauce. Make the rest of the recipe according to the directions. Green enchilada sauce is based on a Mexican fruit called a tomatillo that has a nice tartness to it when used while still green. Often they are pan-fried before being used in the sauce.
- Beef Enchiladas: Replace the chicken with equal parts of ground beef taco filling if you want to have beef for dinner.
Related Recipes
More Tasty, Easy Mexican Casseroles
Photos used in previous versions of this post.
To put it simply, I’m obsessed with this recipe and CAN’T STOP MAKING IT!!
Simply the best enchiladas! Loved the sauce and cheese over top! We’re definitely going to make these again!
These were so delicious, and my kids cleaned their plates – WIN!
My ultimate go-to recipe for enchiladas! I love adding some pickled jalapenos on top for that extra kick! Thanks for posting!
SO SO yummy! I made it with green enchilada sauce instead and they still turned out great!
So glad I stumbled upon this recipe, I had been wanting to find a good classic traditional enchilada recipe and this one was perfection – so thank you!
Hi Sabrina!
Thank you for so many wonderful favorites, not the least of which are these enchiladas and the sauce!
For the first time, I’ll be making this for my dear friend, and subbing barbacoa for the chicken. It has a very strong chipotle chili flavor, and I am wondering what you think about skipping the chilies in the sour cream mix? I love the flavor they bring to the dish, but do you think the flavors will clash?
Thank you! I appreciate the value of your years of cooking! ??
These were the best enchiladas I’ve ever made. I think the key was the enchilada sauce recipe.
And she has it right with the amount of cheese ???
These were amazing! Love your homemade enchilada sauce, I just toned it down a little using 1 tablespoon of chili powder, hubby doesn’t like it so spicy! These are amazing enchiladas and I can’t wait to try your sesame chicken recipe! Thanks!
Excellent dish! Easy prep & the family loved it. Will definitely be making it again. Thanks!
HI, I want to make this but don’t like sour cream, anything I can substitute for it or just skip it? Also love all you recipe
You can just leave it out or substitute it with greek yogurt. Enjoy!
Hello! Novice cook here ?. Just a few questions: when you dip the tortillas in the sauce prior to filling and rolling them, are we talking like a full coating of sauce over both sides/surfaces of the tortillass? Also, if I precook the shredded chicken (using crockpot), do I skip the step of adding the chicken to the soften onions to make crispy or is this an extra way to accomplish that?
They look amazing! Thank you!
Yes, like fully dipped, dripping with sauce then into the pan to fill and roll. If precooked chicken, just soften onions, don’t worry about chicken. If you want the chicken seared, cook it first with vegetable oil on high heat then remove chicken then soften the onions.
Another hit! I wanted easy tortilla dinners, but only had a cheese enchilada recipe up my sleeve.
This was so fast, not intimidating to make, and a hit with the extended family. I added a can of corn and a chopped bell pepper to stretch it further. Much more filling and dinner-y than plain cheese enchiladas. Excited to make again ??. Thank you, Sabrina!
I’m glad everyone enjoyed it!
This was so easy to make and my whole family loves it
Thanks for the 5 stars, Jennie.
Awesome enchiladas! Made, ate, shared with parents, they made, ate and it’s a keeper for all of us! A+++
All I would add is a can of Rotel (hot), a small can of Green Chilies (mild), and 2 tablespoons of Chili Powder instead of 3. π
So happy to hear it was such a hit!
Just made this. Whole family raved and I loved it too. Used the homemade enchilada sauce recipe with no chilli powder cuz too hot but subbed in old bay as another reviewer suggested. Excellent and thanks for the great recipe.
So glad you all enjoyed it! Thanks for coming back to let me know.
Can I freeze the filling?
Yes π
I want to try this for my bingo dinner customers but why do you use flour tortillas instead of corn?
That’s just what we prefer but you can use corn tortillas if you’d like. I hope you all enjoy them.
We’ve made these several times and our family LOVES them! The enchilada sauce recipe is CRAZY good and easy, and has been passed along to billions. π Always at least double it.
Making a double batch today to share! Because we usually need to be hosed down after the building of the enchiladas (which, let’s be honest, the mess can be half the fun), I’m going to try them today as casseroles – one with flour tortillas, the other with corn.
THANK YOU for this delicious dish!
Iβm so glad you guys enjoyed it! Thanks for coming back to let me know!
Hi! I’m in Australia and hoping to have a crack at this recipe – only trouble is that I cannot locate ‘green chiles’. Its just not something stocked here. We have jars of jalapeΓ±o peppers though but I believe it is not the same…any advice or alternatives?
I’m so happy you decided to try the recipe. If you aren’t able to find green chiles (usually they are in the canned section), you can substitute with roasted poblano peppers (will produce more heat) or if you’d like to keep it milder you can substitute with a green bell pepper. Hope this helps!
Where is the recipe for the homemade enchilada sauce?
Here’s the link to the sauce: https://dinnerthendessert.com/best-homemade-enchilada-sauce-and-quick/
would this work this ground beef instead of chicken?
Yes π
So these were yummy, with the enchilada sauce. I did add black beans that I cooked to this recipe just to make the filling stretch further. I found I also needed to add more spice to the enchiladas, as well as the enchilada sauce for my personal taste. I used Food For Life’s organic sprouted corn tortillas, and these enchiladas were inhaled by my group. I’m looking forward to making them again. Very delicious, thank you for the recipe.
You’re welcome! Glad you were able to customize it to your liking!
Great.
Made this last week and it was fantastic! Will use corn tortillas next time only because that’s what I’m used to (lived in San Antonio for years) but altogether a delicious dish.
Thanks so much for coming back and letting me know how you enjoyed it!
Wonderful recipes but please folks….Stop telling people to use CANOLA oil…This is very bad for you and so are all vegetable oils….Use Avocado oil , Extra virgin, or walnut oil –
or peanut oil if you are deep frying.
Thank you for all these great ideas…I will try them for sure. June Schiavoni
Making this tonight! It looks delicious and probably is based on several other recipes I’ve cooked from your website.
Yay! Hope you loved it!
My husband is a big fan of enchiladas of any kind, and I know he would go crazy for these!
If you choose to use corn tortillas (I only like enchiladas with corn tortillas) are there any changes to cooking , number of tortillas or major differences in taste?
I’d probably add two more to the recipe and fit them on the sides of the pan since they’re shorter. π
Pass that pan, hand me a fork, and watch me devour it.
Chicken enchiladas are one of our favorite meals! Even our girls love them!
That’s so nice that you brought your friend meals! I’d sure love to receive these enchiladas.
Love a good classic. Look at all of that cheese!
I am loving *everything* about this recipe, and I know my family would, too. What a great combination of flavors. What a great meal to make for the whole fam!