These easy Mexican-style chicken enchiladas are made with juicy chicken thigh meat and rolled into warm corn tortillas with a Mexican cheese blend, green onions, and jalapeños. I drizzle the baked enchiladas with a quick homemade cilantro-lime crema and top them with avocado slices. Use store-bought or homemade red enchilada sauce (recipe provided).
People from all over the world love Mexican comfort food like chicken enchiladas. But what exactly are chicken enchiladas made of?.
A Brief History of Chicken Enchiladas
Enchiladas come from Mexico and have been eaten there since the time of the Mayans. To “enchilar,” which means “to add chili pepper,” is where the word “enchilada” comes from.
Early enchiladas were simply corn tortillas dipped in chili sauce Over time, fillings like meat, cheese, beans, and vegetables were added. Enchiladas became popular in the United States after the Mexican-American War in the mid-1800s
The Classic Ingredients of Chicken Enchiladas
The classic ingredients of chicken enchiladas are:
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Tortillas – Traditionally corn, but flour tortillas are commonly used too. Soft tortillas roll up easily around the filling.
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Shredded chicken – Leftover roasted or rotisserie chicken works great. Can also use shredded pork or beef.
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Onions – Diced or sliced onions add flavor and crunch.
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Enchilada sauce – Made with chiles, tomatoes, spices like cumin and garlic. Provides moisture and Mexican flavor.
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Cheese – Usually a Mexican blend, cheddar, Monterey Jack, queso fresco. Gives a delicious melted topping when baked.
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Beans – Pinto or black beans add protein.
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Chiles – Green chiles provide mild spice and flavor.
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Vegetables – (Optional) Corn, zucchini, peppers, etc.
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Herbs – Cilantro adds freshness.
How to Make Chicken Enchiladas
Making chicken enchiladas is easy:
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Cook the chicken – Rotisserie, roast, or poach chicken breast or thighs. Shred or dice the cooked chicken into bite-size pieces.
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Make the filling – Sauté aromatics like onion and garlic. Add beans, corn, chiles, etc. Mix in shredded chicken.
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Soften the tortillas – Heat tortillas to make them pliable for rolling.
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Fill and roll – Place filling in center of tortilla. Roll up and place seam side down in baking dish.
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Add cheese and sauce on top. Pour sauce over rolled tortillas and sprinkle with cheese.
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Bake – Bake at 350°F until heated through and cheese is melted.
That’s it! With just a few simple steps you can have a delicious tray of chicken enchiladas ready for dinner.
Variations on Chicken Enchiladas
One of the great things about chicken enchiladas is how versatile they are:
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Use different proteins – Beef, pork, turkey, veggie crumbles
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Try different beans – Black, pinto, refried, etc.
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Switch up the veggies – Peppers, spinach, zucchini, mushrooms, etc.
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Change the cheese – Cheddar, pepper jack, queso fresco, etc.
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Swap the sauce – Green or white sauce instead of red
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Bake or fry the tortillas – For extra crispy edges
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Make it vegetarian – Use veggies, beans, cheese, and sauce only
With endless possibilities, you can customize chicken enchiladas to suit your tastes!
Serving Suggestions
Chicken enchiladas pair deliciously with:
- Spanish rice or cilantro lime rice
- Refried or black beans
- Guacamole or avocado slices
- Salsa or pico de gallo
- Sour cream
- Shredded lettuce
- Diced tomatoes
- Lime wedges
- Tortilla chips
A crisp green salad also balances out the richness of the enchiladas nicely.
Storing and Freezing Chicken Enchiladas
Leftover chicken enchiladas will keep in the refrigerator for 3-4 days. To freeze, allow to cool completely, then wrap tightly in foil or plastic wrap. They can be frozen for 2-3 months.
Thaw frozen enchiladas overnight in the fridge before reheating. Reheat leftovers in a 350°F oven or microwave until heated through.
With flavorful fillings wrapped in warm tortillas and smothered in sauce and melted cheese, chicken enchiladas are the ultimate comfort food. This Mexican favorite can be endlessly customized to satisfy any craving. Whip up a batch for your next fiesta night or anytime you need a hearty, satisfying meal.
More Mexican Chicken Recipes
- 2 tablespoons neutral oil
- 2 pounds boneless skinless chicken thighs pat dry
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt
- 1 ½ teaspoons pepper
- 6 medium green onions white and green parts roughly chopped
- 3 small jalapenos finely chopped (optional)
- 3 cups Mexican blend cheese divided
- 12 corn tortillas
- You can buy 28 ounces of red or green enchilada sauce at the store or make it yourself (see recipe below).
- 15 oz Mexican crema
- 1 medium lime zest
- 2 medium limes freshly squeezed juice
- 1 bunch of cilantro, with the big stems cut off and the small ones left in
- 1 clove garlic
- salt and pepper to taste
- cilantro roughly chopped
- green onion roughly chopped
- avocado slices
- extra enchilada sauce
- Warm your oven up to 350 degrees and put a rack in the middle of it.
- In a small bowl, mix the garlic powder, salt, pepper, dried oregano, and ground cumin.
- Bring the neutral oil in a large skillet or nonstick pan to medium-high heat. While you do this, sprinkle the chicken thighs with the spice mix all over.
- It should take about 3–4 minutes per side to fully cook your chicken until it reaches an internal temperature of 165 degrees. Take them out and put them in a medium-sized bowl. Cover with plastic wrap to keep them warm, add a little steam, and give the proteins time to relax and soak up any juices again.
- When the chicken is cool enough to handle, shred it with two forks and set it aside. Cover it loosely with plastic wrap again and set it aside.
- To heat your tortillas for 30 seconds, wrap them in a damp kitchen towel or paper towel. Check the flexibility of the tortillas. If they break when you try to roll them, put them back in the microwave for another 10 to 15 seconds.
- Spread out 1 cup of your enchilada sauce on the bottom of a 9-by-13-inch baking dish so it covers the whole bottom.
- Fill one tortilla at a time with the chicken, green onion, jalapeños (if using), and 1 and a half cups of Mexican blend cheese. Cover the tortillas that aren’t being used with the towel to keep them warm. Repeat this process until you’ve filled the casserole dish.
- Spread out the enchiladas by pouring 1 cup of enchilada sauce over them. Fill a small sauce pot with the rest of the sauce. Cover it and keep it on low heat on the stove.
- Add the last 1 ½ cups of Mexican blend cheese on top, cover with foil, and bake for 20 to 25 minutes, or until the cheese melts and the sauce bubbles.
- To make the Mexican crema, put the lime zest, lime juice, cilantro, garlic, salt, and pepper to taste in a blender or a large cup that can fit an immersion blender. Bake the enchiladas at the same time. Blend until smooth and adjust with salt and pepper. Move to a measuring cup or squeeze bottle with a spout.
- Once the enchiladas are finished cooking, remove the foil. Add more enchilada sauce, avocado slices, cilantro, green onions, and green onions if you want. Put it on a plate and top it with more toppings, sauce, and crema if you want. Serve with calabacitas, rice, beans, or any other side dish you like with enchiladas!
- Layered vs. rolled enchiladas: If you’d rather layer your tortillas and filling than roll them up, don’t forget to lightly coat each tortilla with enchilada sauce before putting it in the mix. This helps keep your enchilada moist.
- Putting all the filling ingredients together: To speed up the process, you can mix the shredded chicken, green onion, jalapeño (if using), and 1 ½ cups of Mexican blend cheese together before rolling the tortillas.
- You can use sour cream instead of crema if you don’t want to make it.
- You can use either red or green enchilada sauce in this recipe.
- Instead of freezing them, you can heat them in a warm pan that has been sprayed with oil. The tortillas tend to hold up better when rolled, but it will take a little more time. This method does make the recipe a little more fat, but if that doesn’t bother you, feel free to use it.
- Red enchilada sauce from the store or one you make yourself will both work well here. I tested this recipe with both store-bought and homemade enchilada sauce because I wanted to keep it as simple as possible. The recipe is just below the recipe card. In all honesty, both work great, so pick the one that’s easiest for you.
- Chicken: Shredded rotisserie chicken (at least 3 cups) can be used instead of cooking chicken thighs without skin or bones.
- Ground Meat: Instead of chicken, you can use ground beef, turkey, chicken, pork, or plant-based meats like Impossible brand.
- Cheese: Don’t have Mexican blend? Use shredded low-moisture mozzarella.
- Addings: I put green onions, chopped cilantro, and slices of avocado on top of mine. On top, you can put Cotija cheese, sour cream, guacamole, or a little hot sauce.
- If you don’t want crema, mix 1 cup of sour cream or yogurt with 1 cup of mayo.
- Tortillas: I used corn tortillas, but you can use thin flour tortillas that are about the same size. Some of my favorite ways to make chicken enchiladas are with cassava or almond flour tortillas, like the Siete brand.
- knife
- cutting board
- heavy skillet or nonstick pan
- 9 x 13 casserole dish
- large bowl
- blender or immersion blender
- paper towels or kitchen towel
- zester
- citrus juicer
The nutritional information on this website is just a guess. It’s there to make things easier for you and as a courtesy. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
What Makes These Chicken Enchiladas Stand out from the Crowd?
These chicken enchiladas are my husband’s absolute favorite dinner and go-to comfort food—honestly, we might as well call them “marry-me enchiladas”! They’re perfect for meal prep, making ahead, or freezing, which makes them ideal for busy weeknights or when I need to feed a crowd of friends and family. You can bet these enchiladas will have everyone coming back for seconds especially if you serve them with my Mexican street corn dip, fan-favorite cilantro-lime black bean rice, and homemade chicken tacos! You are in for a treat – here are the recipe highlights:
- Avocado, green onions, and fresh cilantro are the traditional toppings for enchiladas. But I also add a creamy, Mexican-style (and home-made!) cilantro lime crema for a tangy, refreshing twist.
- Different Kinds of Red Enchilada Sauce: You can use great store-bought enchilada sauce for this recipe, but if you want to go the extra mile, I’ve also included my own red enchilada sauce below!
- It’s easy to make your own: you can use pan-seared chicken thighs, shredded rotisserie chicken, ground turkey, ground chicken or beef, or plant-based meat.
- When made with corn tortillas, they are naturally gluten-free. Most online chicken enchilada recipes call for flour tortillas, but corn tortillas are what traditional Mexicans use. In my recipe, I use regular corn tortillas (like Mission brand), which is what has always been done. Corn tortillas taste more like real food and hold up better in the sauce. Serve this with nachos made with homemade tortilla chips and Mexican street corn on a sheet pan.
Easy Chicken Enchiladas Recipe
FAQ
What does a chicken enchilada consist of?
The best enchilada sauce and even more cheese are spread on top of these easy chicken enchiladas, which are made with corn tortillas filled with shredded chicken and cheese. They are then baked until the cheese is melty and bubbly. Because they’re so easy to make, I make these enchiladas about once a week.
What are traditional enchiladas made of?
Traditional enchiladas are made with corn tortillas filled with ingredients like shredded chicken, beef, cheese, or beans, and covered in a savory sauce, often a chili-based one like salsa roja or salsa verde.
What’s the difference between a chicken burrito and a chicken enchilada?
The main difference is that a burrito is made using corn tortillas, while enchiladas are made with flour tortillas. Also, burritos are usually eaten with your hands, while enchiladas are usually eaten with a knife and fork because the sauce covers them.
What are the ingredients in real good chicken enchiladas?
The chicken tortilla is made of chicken, water, salt, sunflower oil, natural flavors, and Parmesan cheese (pasteurized milk, cheese cultures, salt, and enzymes). The tomatillo is made of chicken breast with rib meat, water, Monterey Jack cheese (pasteurized milk, cheese cultures, salt, and enzymes), jalapeño, onion, salt, cilantro, xanthan gum, and citric acid.