This cheesy chicken enchilada recipe is ready in minutes and is stuffed with creamy shredded chicken. This is a family favorite dinner idea!
chicken enchiladas
Chicken enchiladas are one of my family’s favorite dinner recipes. I’ve been making this easy recipe for years and adapted it with what I had in my pantry. It’s easy to make on a weekday night and can be doubled or tripled for a large crowd and easily prepared ahead of time.
We’ll walk you through the simple steps and give you ideas for different variations along the way. You definitely can’t go wrong with this Tex-Mex dish.
chicken enchilada recipe ingredients
The full recipe is in the recipe card at the bottom of this post. You can print it out or proceed as you cook, but here’s what you need to prepare ahead of time.
- shredded chicken. Use homemade shredded chicken or rotisserie chicken. You need about 3 cups, but don’t worry about being too precise. A small rotisserie chicken yields 3 to 4 cups of shredded chicken. This is fine. Your enchiladas will be a little more meaty…it’s okay!
- chicken cream soup. Any “cream” soup can be used here: cream of mushrooms, cream of celery.
- sour cream. This makes up the bulk of the filling mix, but if you’re not a big fan of sour cream, you can use Greek yogurt instead or use more cream of chicken broth.
- Salsa Verde. I love the combination of salsa verde and chicken, but you can use regular tomato salsa instead if you prefer. You can also use a can of Rotel, pico de gallo, or simply a can of enchilada sauce.
- octopus seasoning. This is a personal favorite for light seasoning. You can use chili powder alone or a blend of chili powder, cumin, salt, and onion powder. Just add additional seasonings for even more flavor!
- Cheddar cheese. I like to use fresh grated cheddar instead of pre-grated cheese. Because it will be creamier when blended. But if you use pre-grated ones, your enchiladas will be fine. Believe please.
- flour tortilla. Purchase a “taco” size tortilla that is 8 inches in diameter. Eight of these fit perfectly in a 9×13 casserole dish.
- optional garnish: chopped coriander, diced or sliced avocado (or guacamole), chopped tomato, sour cream, and/or crushed tortilla chips
To make shredded chicken for enchiladas:
You could easily use any store-bought rotisserie chicken for this chicken enchilada recipe, but my site already has a super easy shredded chicken recipe. Don’t worry about slow-cooking your chicken. A chicken breast can be cooked and shredded within 30 minutes. Fry chicken in skillet until browned on both sides, add chicken broth, cover skillet, and cook until chicken reaches 165°F.put the chicken in you stand mixer is equipped with paddle attachment Mix it up and it will be finely chopped in a few seconds. Voila!
My Instant Pot salsa verde chicken would also be great with this recipe. Another layer of flavor!
how to make chicken enchiladas
Stir in sour cream, cream of chicken broth, salsa verde, and taco seasoning.
Spread 1/2 cup of that mixture into the bottom of a 9×13 baking dish and mix 1 cup of the mixture into the chicken. Reserve the rest.
Fill each tortilla by spreading about 1/3 cup chicken mix in the center of each tortilla. Roll the tortilla tightly and place seam side down in a baking dish.
Top with remaining sour cream mixture and sprinkle with grated cheese.
Whisk the enchiladas and bake until all the cheese is melted, about 20 to 25 minutes.
Enchiladas can be garnished to your liking, but my avocado salsa is great with a generous drizzle on top.
What should I put in my enchiladas?
- This chicken enchilada recipe is one of those adaptable recipes where you can really get creative. You can add grated cheese if you prefer a cheesier enchilada. You can also use less sauce if you don’t like creaminess.
- Try making beef enchiladas instead of chicken and using taco meat or sliced steak.
- Mixing sautéed onions, green bell peppers, jalapenos, red bell peppers, or green chili peppers into the chicken would also be delicious.
- Corn, black beans, and diced tomatoes are also good choices. There are no rules!
what to serve with chicken enchiladas
Chicken enchiladas are a meal in and of themselves, but here are some final ideas.
- refried beans or black beans
- Mexican rice, yellow rice or even white rice
- Chips and guacamole!
- My spicy frittered corn salad would go great with these enchiladas!
Should I use corn tortillas or flour tortillas?
Corn tortillas are traditional for enchiladas, but flour tortillas are perfectly fine and delicious as well. I think flour tortillas would be a better choice for this easy enchilada recipe as they require no extra effort. They don’t need to be fried or dipped in enchilada sauce before rolling. Both are authentic enchilada preparations.
Disclaimer: I make no claim that this is a classic enchilada recipe. This is a quick and easy enchilada recipe.
Can I pre-make this chicken enchilada recipe?
These easy chicken enchiladas are one of the great recipes for a quick dinner, but they can also be prepared ahead of time. Simply assemble the enchiladas as directed in the recipe, cover the skillet with aluminum foil, and chill in the refrigerator until ready to bake. If you’re baking cold right out of the fridge, you may need to add a few more minutes to the baking time, but 5-7 minutes should be enough.
Storage and Freezer Instructions:
Leftovers can be sealed and stored in the refrigerator for up to 3 days. Baked or uncooked enchiladas can also be frozen for up to 2 months. Thaw in the refrigerator before baking!
FAQ
The best way to make delicious enchiladas is to use your favorite ingredients and flavors. Use plenty of ingredients, but be careful not to overfill the tortilla. Also, use just enough enchilada sauce to cover the tortillas before baking so they don’t get mushy. When in doubt, add cheese!
Chicken enchiladas can be made healthy or unhealthy depending on your preference. For a lighter option, reduce the amount of cheese and use lean sour cream. You can also use red or green enchilada sauce instead of cream sauce for a lower calorie dish. Try Cotija or low-fat cheese instead of full-fat cheddar or Monterey jack cheese.
Enchiladas are not traditionally spicy, but you can spice them up if you like. A diced jalapeno, or chipotle pepper, is an easy way to add heat.
Enchiladas are a traditional Mexican dish. It has a long history and is said to have originated with the Aztecs. This chicken enchilada recipe I shared is a very Americanized version of Tex-Mex enchiladas.
More Tex-Mex Dinner Ideas:
explanation
Chicken enchiladas are a family favorite recipe. Quick and easy, this easy dinner idea can be prepared ahead of time or put together in minutes. Buy a rotisserie chicken from the store and you’re all set.
- 3 cups Cooked and shredded chicken (such as a rotisserie)
- 1 cup sour cream
- 1 cream of chicken soup can (10.5 oz)
- 1 cup salsa verde (*see note)
- 1 tablespoon octopus seasoning
- 8 (8 inch, taco style) Flour Tortilla
- 1 1/2 cups mild cheddar cheese
- Optional garnish – chopped coriander, sour cream, avocado
- Preheat oven to 350°F. Lightly coat a 9×13 pan with nonstick spray and set aside.
- Place chicken in a large bowl and set aside.
- In another large bowl, combine sour cream, cream of chicken soup, salsa, and taco seasoning.
- Spread 1/2 cup sour cream mixture over bottom of pan. Mix shredded chicken with 1 cup sour cream mixture, stirring to evenly coat. Set aside remaining sour cream mixture.
- Spread 1/3 cup chicken mix in center of each tortilla. Roll the tortilla tightly and place it seam side down in the mold. Spread remaining sour cream mixture over enchiladas. Sprinkle grated cheese all over the top.
- Bake for 20-25 minutes until bubbly and cheese is melted.
Note
*You can use any sale type you like. It doesn’t have to be salsa verde. That’s my preference.
Can be stored in an airtight container in the refrigerator for up to 3 days.
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