These Chicken Enchiladas offer the ultimate comfort food experience with tender shredded chicken wrapped in soft corn tortillas and smothered in rich red sauce. They come together in just over an hour using simple pantry staples and basic cooking techniques. This recipe creates the perfect family meal for busy weeknights or casual gatherings with friends.

I discovered my love for authentic Mexican food during my travels through the Southwest, where I learned the importance of properly softened tortillas and well-balanced fillings. These enchiladas became a staple in my home kitchen because they deliver restaurant-quality flavor with homemade simplicity. I often serve them alongside my favorite sheet pan quesadillas for larger gatherings, or pair them with a simple salad for a complete weeknight dinner. The aroma of cumin and simmering sauce fills my kitchen with warmth that reminds me of cozy family meals and shared stories around the table.

What Makes These Enchiladas Special

Authentic Flavor: The combination of spices and technique creates genuine Mexican food taste.
Family Favorite: Cheesy enchiladas please both kids and adults with their comforting appeal.
Make-Ahead Convenience: You can assemble these early and bake them when needed.
Budget Friendly: Using simple ingredients keeps this easy dinner affordable and accessible.

What You’ll Need for Perfect Chicken Enchiladas

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Cooked chicken: Shredded rotisserie chicken works perfectly for quick preparation.
Corn tortillas: The 6-inch size provides ideal portion control and easy rolling.
Red enchilada sauce: Canned sauce saves time while delivering authentic flavor.
Monterey Jack cheese: This cheese melts beautifully and offers mild creaminess.
Yellow onion: Finely chopped onion adds subtle sweetness and texture.
Ground cumin: This spice provides essential warmth and depth of flavor.
Vegetable oil: Hot oil softens tortillas to prevent cracking during assembly.
Fresh cilantro: Optional garnish adds bright freshness and color contrast.

Chicken Enchiladas

Easy homemade chicken enchiladas with red sauce and melted cheese. Perfect family dinner recipe ready in just over an hour with simple ingredients.

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Prep Time 40

Cook Time 25

Total Time 1 15

Course Dinner

Cuisine Mexican

Servings 6 enchiladas

Calories 420 kcal

Equipment

oven
9×13-inch baking dish
mixing bowl
skillet
measuring spoons
measuring cups
knife
cutting board
shallow dish

Ingredients

Main Ingredients

2 cups cooked chicken, shredded about 1 pound
1 tbsp olive oil
1/2 medium yellow onion, finely chopped
1 can red enchilada sauce 19-ounce
2 cups shredded Monterey Jack cheese, divided
12 corn tortillas 6-inch
1/4 cup vegetable oil for frying tortillas
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
Fresh cilantro, chopped, for garnish optional
Sour cream, for serving optional

Instructions

Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of vegetable oil to prevent sticking.
In a large mixing bowl, combine the shredded cooked chicken, the finely chopped yellow onion, 1 cup of the shredded Monterey Jack cheese, 1/2 cup of the red enchilada sauce, ground cumin, salt, and black pepper. Stir these ingredients thoroughly until they are well combined, creating a cohesive filling.
Heat 1/4 cup of vegetable oil in a medium skillet over medium heat. One at a time, carefully dip each corn tortilla into the hot oil for 10 to 15 seconds per side, just until it softens and becomes pliable. This step prevents the tortillas from tearing when you roll them. Transfer the softened tortillas to a plate lined with paper towels to drain any excess oil.
Pour about 1/2 cup of the remaining enchilada sauce into a shallow dish. Dip one softened tortilla into this sauce, ensuring both sides are coated. Place approximately 1/4 cup of the chicken filling down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in a single layer in the dish.
Pour the remaining red enchilada sauce evenly over the rolled enchiladas, making sure they are well covered. Generously sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the sauced enchiladas.
Bake for 20 to 25 minutes, or until the cheese is completely melted and bubbly, and the sauce is hot and simmering. The edges of the tortillas may become slightly crispy.
Carefully remove the baking dish from the oven and let the enchiladas rest for 5 to 10 minutes before serving. This allows the sauce to settle and prevents the enchiladas from falling apart. Garnish with fresh chopped cilantro and serve with a dollop of sour cream, if desired.

Notes

Garnish with fresh chopped cilantro and serve with a dollop of sour cream, if desired.

Keyword chicken, enchiladas, family dinner

Ways to Customize Your Enchiladas

Extra Cheesy Version: Add cream cheese to the filling mixture for richer texture.
Vegetarian Option: Replace chicken with black beans and roasted vegetables.
Spicy Twist: Incorporate jalapeños or use hot enchilada sauce for heat.

Secrets to Perfect Enchiladas Every Time

Tortilla Preparation: Briefly fry tortillas until pliable to prevent tearing during rolling.
Filling Distribution: Use exactly 1/4 cup filling per tortilla for even enchiladas.
Baking Dish Selection: Choose a 9×13-inch dish to fit all 12 enchiladas snugly.
Resting Time: Let enchiladas rest 5-10 minutes after baking for cleaner slicing.

How to Store Your Chicken Enchiladas

Refrigeration: Store leftovers in airtight containers for up to 4 days in the refrigerator.
Freezing: Freeze unbaked enchiladas tightly wrapped for up to 3 months before baking.
Reheating: Bake frozen enchiladas at 375°F for 30-35 minutes until heated through.
Make-Ahead Tip: Assemble enchiladas completely and refrigerate overnight before baking.

Frequently Asked Questions

Can I use flour tortillas instead of corn?

Yes, you can use flour tortillas if you prefer. They don’t require pre-frying since they’re naturally pliable. However, corn tortillas provide more authentic flavor and texture for traditional chicken enchiladas.

How do I prevent soggy enchiladas?

Avoid over-saucing by draining excess liquid from your filling ingredients. Also, don’t oversaturate the tortillas when dipping them in sauce. The quick frying step helps create a barrier against sogginess.

What’s the best cheese for enchiladas?

Monterey Jack melts beautifully, but you can combine it with cheddar for sharper flavor. For more cheese ideas, check out my cheesy garlic bread recipe that uses similar melting techniques.

Can I make enchiladas ahead of time?

Absolutely. Assemble them completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if starting from cold.

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Why This Chicken Enchilada Recipe Succeeds

This recipe creates perfect chicken enchiladas because it balances authentic technique with practical home cooking methods. The quick tortilla frying ensures pliability without excessive oiliness, while the well-seasoned filling delivers robust flavor in every bite. Whether you’re feeding your family or entertaining guests, these enchiladas provide comforting satisfaction that keeps everyone coming back for more.

Easy Chicken Enchiladas