Chicken Enchiladas

I can trace my love for chicken enchiladas back to a cold, rainy Saturday when my kids were still little and the house felt unusually still. The weather had swallowed our plans for the day, and everyone was restless in that quiet, fidgety way that makes you wonder if you should just surrender and order takeout. Instead, I opened the pantry, searching for a bit of kitchen inspiration, and that’s when I found an old can of enchilada sauce tucked behind a stack of beans. It reminded me of the enchiladas my grandmother used to make on weekends when the whole house smelled like toasted tortillas and simmering chicken. I decided to recreate that feeling, even if my version would be far simpler than hers.

That afternoon, for the first time in a long time, the kitchen became a place of calm rather than chaos. I shredded leftover chicken from the night before, warmed tortillas over the stove, and tried to remember all the little nuances my grandmother used to include—how she insisted on tasting the sauce before anything else, how she would roll each tortilla with the gentleness of someone folding a letter. As the enchiladas baked, the house slowly filled with the kind of aroma that tells everyone dinner is going to be good, no matter how the rest of the day went.

Since then, chicken enchiladas have become my go-to comfort recipe when I need something reliable, flavorful, and forgiving. Quite honestly, this dish has seen me through busy school nights, unexpected company, and quiet evenings when I needed something warm and grounding. Over the years I’ve tweaked and adjusted the recipe—not to make it fancy, but to make it practical, dependable, and full of flavor. This is the version I make now, the one my family asks for by name, and the one I’m sharing with you today.

Why You’ll Love This Recipe

• Simple, pantry-friendly ingredients you probably already have
• Easy to adapt with whatever chicken you have on hand
• Warm, comforting flavors without complicated steps
• Budget-friendly and feeds a crowd without extra effort
• Great for make-ahead dinners or leftovers that reheat beautifully

Ingredients You’ll Need

This ingredient list is built on years of real-life cooking, improvising, and learning what truly matters when making enchiladas at home. I’ll include the substitutions I’ve used countless times.

Cooked chicken – About 3 cups, shredded. You can use rotisserie chicken, leftover roasted chicken, or even poached chicken breasts. I’ve even used grilled chicken once when I was in a pinch, and it added a wonderful smoky note.

Corn tortillas – The classic choice for enchiladas. Flour tortillas can work if that’s all you have, but they tend to get softer when baked. If you use flour tortillas, try not to overfill them; they’re more delicate.

Enchilada sauce – Two cups of red enchilada sauce. Store-bought works perfectly well. When I have the time, I simmer a quick homemade sauce, but some nights I reach straight for a can and don’t give it a second thought.

Onion – Finely diced. I sauté it before mixing it into the chicken for extra flavor, but you can leave it raw if you prefer a sharper bite.

Garlic – One or two cloves, minced. Garlic is never optional in my kitchen.

Shredded cheese – Monterey Jack or a Mexican blend, preferably freshly shredded for better melting. Pre-shredded works fine, though; I’ve used it many times on busy evenings.

Oil – A splash of neutral oil (like avocado or vegetable oil) for softening the tortillas so they roll without cracking.

Seasonings – Cumin, chili powder, salt, pepper, and a touch of dried oregano. These warm spices round out the flavor of the filling.

Optional add-ins – A handful of chopped cilantro, a spoonful of sour cream stirred into the chicken for creaminess, or even a few green chiles if you like mild heat. I’ve tried all of these depending on what I had lying around, and each variation worked beautifully.

How to Make It (Step-by-Step Instructions)

1. Prepare the Chicken Filling

Start by warming a skillet over medium heat with a small drizzle of oil. Add the diced onion and cook until it softens and turns translucent, about five minutes. Add the garlic and cook for another thirty seconds, just until fragrant. I learned the hard way that garlic burns quickly, so keep the heat moderate and stir often.

Add the shredded chicken to the skillet and sprinkle in the cumin, chili powder, salt, pepper, and oregano. Pour in about half a cup of enchilada sauce and stir until everything is evenly coated. You’re not trying to make the filling saucy here—just moist enough to stay tender while baking. If you add too much sauce, the enchiladas tend to get soggy, something I’ve done more times than I’d like to admit. Taste and adjust the seasoning to your preference. Set the filling aside.

2. Warm the Tortillas

This is a small step that makes a big difference. Corn tortillas love to crack when rolled, especially straight from the package. Heat a thin layer of oil in a small skillet and warm each tortilla for just a few seconds per side. They shouldn’t become crispy—just pliable enough to roll. If you’re watching your oil usage or simply don’t want another pan to wash, you can also wrap a stack of tortillas in a damp towel and microwave them for about 30 seconds. They won’t be quite as sturdy, but it still works.

3. Set Up Your Assembly Station

This is where enchilada making becomes fun. Line up your components: tortillas, chicken filling, cheese, and a dish of enchilada sauce. Pour a thin layer of sauce in the bottom of a baking dish to prevent sticking. I’ve skipped this step before and had to pry enchiladas from the pan like they were glued on. Lesson learned.

4. Roll the Enchiladas

Take one tortilla at a time, dip it lightly in the enchilada sauce, then place it on a clean surface. Spoon a generous amount of filling down the center, sprinkle a bit of cheese over the top, and roll it snugly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas until your dish is full and your hands look like they’ve been tinted red from the sauce—part of the experience.

5. Add the Sauce and Cheese

Once all the enchiladas are rolled and lined up, pour the remaining enchilada sauce over the top. Don’t drown them, but make sure each one gets a good coating. Sprinkle a generous handful of cheese over everything. Cheese is what brings the whole dish together, so don’t be shy with it.

6. Bake

Place the dish in a preheated oven at 375°F and bake for 20 to 25 minutes, until the cheese is melted and bubbly and the edges of the tortillas are just beginning to crisp. I always let the enchiladas rest a few minutes before serving so they settle and are easier to serve.

Expert Tips for the Best Results

Over the years, I’ve found that the small details really make the difference in enchiladas. Warming the tortillas prevents cracking, and seasoning the filling well ensures every bite has flavor—not just the parts touched by sauce. Don’t skip tasting the filling before rolling; underseasoned chicken will make the whole dish fall flat. And finally, resist the urge to oversauce; too much liquid will make your enchiladas mushy rather than tender. It’s a balance I learned after several too-soggy attempts in my early cooking days.

Variations & Substitutions

Chicken enchiladas are wonderfully flexible, and some of my favorite versions came from last-minute improvising. I’ve swapped in leftover turkey after Thanksgiving, used shredded beef when I had a pot roast that needed repurposing, and even made a vegetarian batch using black beans and roasted vegetables. If I’m out of red enchilada sauce, green sauce works just as well and gives the dish a totally different personality. Once, when I ran out of cheese halfway through, I mixed cream cheese into the filling instead, and it turned into the creamiest enchiladas I’d ever made. Don’t be afraid to adapt this recipe to whatever you have on hand.

Serving Suggestions

I love serving chicken enchiladas on nights when the table needs a little comfort and warmth. They pair beautifully with simple sides like Mexican rice, black beans, a crisp green salad, or even just sliced avocado sprinkled with salt. When friends come over, I place the warm dish in the center of the table and let everyone serve themselves—it’s the kind of meal that invites conversation and lingers in the best way. They’re also perfect for casual weekend dinners when you want something satisfying without spending all day in the kitchen.

Storage & Reheating Instructions

Leftover enchiladas store nicely in an airtight container for up to three days, and the flavors seem to deepen as they rest. When reheating, I prefer the oven because it keeps the tortillas from getting too soft, but the microwave works perfectly for quicker meals. You may notice the sauce thickening slightly after refrigeration, but that’s normal and doesn’t affect the taste. If anything, it makes reheated portions even more comforting.

Recipe FAQs (Answered by Clara)

Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.

What’s the best spiralizer to use?
For enchiladas, I don’t spiralize anything, but if you’re referring to making zucchini ribbons as a side, I find that a simple handheld spiralizer does the job just fine. I keep one in my drawer for quick vegetable sides.

Can I serve it cold?
I’ve tried cold enchiladas exactly once, and I can’t say I enjoyed them that way. The texture and flavor shine when warm, so I always recommend reheating them.

How do I make it less watery?
Make sure your filling isn’t too saucy, warm your tortillas instead of soaking them, and avoid over-saucing the top. Too much liquid is the most common culprit of watery enchiladas, and adjusting these steps helps every time.

Conclusion

Chicken enchiladas have a way of turning an ordinary day into something a little more comforting, a little more grounded, and a lot more delicious. I hope this recipe brings the same warmth to your kitchen that it brings to mine. If you try it, I’d love to hear how it turned out for you—whether you followed it exactly or made it your own with whatever you had on hand. Cooking should feel approachable and personal, and I hope this dish helps you enjoy every step of the process.

Nutrition Information (Per Serving)

Calories: 410
Protein: 28g
Fat: 18g
Carbohydrates: 34g
Fiber: 4g
Sodium: 780mg