Everyone gets so caught up with taco night, but what about Mexican enchiladas? They’re an amazing Mexican dish you shouldn’t miss either. When my kids begged me to make this chicken enchilada recipe last week, I realized it had been far too long and popped them in the oven for dinner. It’s a meal that disappears fast!
Best Chicken Enchilada Recipe
What I love about this Mexican chicken enchilada recipe is that it’s made with very simple and wholesome ingredients. No need to find a Mexican restaurant in town…the best chicken enchilada recipe is going to be right in your kitchen!
Easy Chicken Enchilada Recipe
This homemade enchiladas recipe is super-simple and delicious, though it does take an hour. I like making this easy enchilada recipe on a Saturday night when I don’t have to rush around. The kids love to help too so if you have kids, get them involved and make it a fun activity for the family.
Chicken Enchilada Ingredients
- Rotisserie chicken – rotisserie chicken enchiladas are so easy. Simple shred your rotisserie chicken from the supermarket to make easy enchiladas.
- Black beans – adds more protein and authentic taste.
- Diced green chilies – a can of these adds just enough zing to this dish.
- Flour tortillas – serves as the wrap that makes it an enchilada (if you’re gluten-free, they have gluten-free tortillas you can use too).
- Shredded cheese – a must for any cheese enchilada recipe. The cheesier the enchilada, the better (Mexican blend is the best cheese for enchiladas but you can use cheddar if that’s what you’ve got).
- Red enchilada sauce – ties the whole enchilada flavor profile together and a must for chicken enchiladas with red sauce.
- Garnishes – I use fresh chopped cilantro, red onion, jalapenos, and sour cream though feel free to make my guacamole recipe to go along with it too.
I love you a whole enchiLOTTA!
How do you Make Chicken Enchiladas from Scratch
So many people balk at making food from different cuisines. It’s so much fun though and the flavors are so rewarding. All you need to do to make chicken enchiladas from scratch is heat avocado oil in a pan and sauté white onion. Then add your chicken and chilies to sauté together. You’ll add the beans next and set it aside. After that, you’ll assemble the enchiladas, place them in your baking dish, and cover with the sauce and cheese until it bakes to bubbly perfection. These quick and easy chicken enchiladas always have people coming back for seconds!
Expert Tips and Tricks for the Perfect Chicken Enchiladas Every Time
- Use rotisserie chicken. It makes it easier to shred and get that perfect texture of the chicken plus it saves you a step. Shredded chicken enchiladas are easy and delicious!
- Cook it for the full time instructed. Yes, the chicken is fully cooked, but the rest of the ingredients need to come together. This won’t dry out the chicken though thanks to all the other ingredients and the sauce.
- Serve the garnishes on the side. To alleviate headaches, I always put the garnishes in little ramekins on the table so that everyone can top their enchiladas the way they want to. The garnishes double as enchilada seasonings.
- Guacamole is also awesome with chicken enchiladas. See my guacamole recipe here!
How to Cook Chicken Enchiladas
Cheesy chicken enchiladas begin on the stovetop to bring the chicken, onions, chiles, and beans together. Then you assemble all the ingredients together and place in a baking dish, top with sauce and cheese, and wait until it bakes up nice and bubbly.
Do you use corn or flour tortillas for enchiladas?
You can use either one. If you are gluten-free, corn tortillas are another option you can use for a gluten-free version of this dish.
What do you put inside enchiladas?
These chicken and cheese enchiladas have shredded rotisserie chicken, onions, black beans, and chilies though you can feel free to add corn and green bell peppers, or change the protein or leave it completely meatless.
Can you use taco sauce in place of enchilada sauce?
If you only have taco sauce, you can use it instead of enchilada sauce. The flavors won’t be the same, but it will at least taste good.
Do you have to cover enchiladas when baking?
No, you do not need to cover homemade chicken enchiladas when baking. That will make the tortillas soggy plus you want the cheese to get nice and melty.
How long does it take to heat up enchiladas in the oven?
Once you get the enchiladas in the oven, it takes 20 minutes. You’ll see the cheese get nice and bubbly and you’ll know it’s ready!
How Long to Bake Chicken Enchiladas
With this simple enchilada recipe, once your chicken enchiladas go into the oven, they will take about 20 minutes to bake. It should be nice and bubbly on top.
How do you know when enchiladas are done?
The sauce and cheese should be bubbly when your enchiladas are done. At 20 minutes, that’s plenty of cooking time, especially since the chicken is already cooked in this recipe.
What is the difference between green enchilada sauce and salsa verde?
While they seem similar, green enchilada sauce is cooked. Salsa verde is blended from simple ingredients and eaten raw, like regular salsa.
What goes well with Chicken Enchiladas
Why do my enchiladas fall apart?
Choosing good tortillas will keep your enchiladas from falling apart. Make sure they’re not old. The fresher they are, the better!
Why do my tortillas fall apart when I make enchiladas?
You’re probably either cooking it too long or using old tortillas. Use this recipe and stick to the 20-minute baking time and make sure you buy fresh tortillas to use when making this dish.
How do you make enchiladas not soggy?
If you follow this recipe, you shouldn’t have soggy enchiladas because the baking time allows for just long enough for everything to come together.
How to Store Chicken Enchiladas
Wrap your remaining chicken enchiladas up in foil or seal in an airtight container. Once they’ve cooled, you’ll need to keep them in the fridge.
How Long Do Chicken Enchilada Last?
The fridge life of chicken enchiladas is about 3 days. I’ve never had that happen in my house though since these are always gone within one day.
Can You Freeze Chicken Enchiladas?
Yes, chicken enchiladas are great for freezing. The biggest trick to this though is to ensure all excess air is removed so they still retain their flavor.
How to Reheat Chicken Enchiladas?
Take those chicken enchiladas out of the freezer and thaw overnight in the fridge. Then bake them at 350F until they become bubbly again. You can add more sauce and cheese if you desire.
Watch How To Make Enchiladas (Video)
Authentic Chicken Enchiladas Recipe
- 2 tbsp avocado oil
- 1 large white onion (diced)
- 1 rotisserie chicken (shredded)
- 4.5 oz can diced green chilies
- sea salt (to taste)
- black pepper (to taste)
- 16 oz can black beans
- 8 large flour tortillas
- 3 1/2 cups Mexican-blend shredded cheese
- 1 large can of red enchilada sauce
- cilantro (chopped for garnish)
- red onion (chopped for garnish)
- sour cream (for garnish)
- jalapeno pepper (chopped for garnish)
- Preheat oven to 350F and grease a baking dish. Then, heat the avocado oil in a large pan over medium-high heat. Add in the onion and saute for about 4 minutes, occasionally stirring.
- Once the onions have slightly softened, add in the shredded chicken and green chilies, and liberally season with salt and pepper. Saute the entire mixture for about 4 minutes, then add in the beans and stir until fully combined. Remove from heat and set aside.
- Now it is time to assemble the enchiladas. Create an assembly line of tortillas, enchilada sauce, chicken and bean mixture, and cheese. Create the enchilada by laying out a tortilla, spreading out 2 1/2 tablespoons of enchilada sauce, then adding a liberal spoonful of the chicken mixture in the center, then sprinkle about 1/3 cup of cheese. Roll the tortilla up and place in the greased baking dish. Repeat this process with 7 remaining tortillas.
- Spread the remaining enchilada sauce over the top and sprinkle with leftover cheese. Bake the enchiladas for about 20 minutes until the cheese is bubbly and melted. Remove from the oven and garnish with sour cream, red onion, and cilantro.
More enchilada recipes:
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