If you’re craving a comforting, crowd-pleasing dinner that feels both hearty and fresh, this Homemade Easy Chicken Enchiladas Recipe is going to become your new best friend in the kitchen. It masterfully balances tender shredded chicken wrapped in soft tortillas with a cheesy, spicy sauce that laces every bite with warmth and depth of flavor. Whether you’re feeding a family or hosting friends, these enchiladas hit all the right notes without any fuss, making them perfect for a weeknight dinner or a special occasion.
Ingredients You’ll Need
Every ingredient in this Homemade Easy Chicken Enchiladas Recipe is simple yet essential, playing its own role to create the perfect harmony of flavor, texture, and color. From the melty cheeses to the spices that bring that signature enchilada punch, each addition adds love to this dish.
- Cooked shredded chicken (2 cups): Choose breast or thighs, shredded into bite-sized pieces for tender, flavorful filling.
- Sharp cheddar cheese (1½ cups, divided): Provides a tangy, sharp bite and helps achieve a gooey melt.
- Monterey Jack cheese (1½ cups, divided): Adds a creamy texture and mild flavor to balance the cheddar.
- Enchilada sauce (1 cup, divided): Brings that classic smoky, slightly spicy base that coats everything beautifully.
- Garlic powder (1 tsp): Adds depth and a subtle kick of savory aroma.
- Onion powder (1 tsp): Enhances the savory profile with a mild sweetness.
- Ground cumin (1 tsp): Gives that warm, earthy undertone that’s iconic in Mexican-inspired dishes.
- Chili powder (1 tsp): Brings a touch of heat and complexity without overpowering.
- Soft flour tortillas (8): The perfect vessel to hold all the deliciousness together and soak up all those flavorful sauces.
- Sour cream (1 cup): Used to create a dreamy, creamy sauce and garnish for a cool contrast.
- Fresh cilantro: Offers a fresh, herbal brightness as a finishing touch.
- Sliced avocado: Optional but highly recommended for silky creaminess and richness.
How to Make Homemade Easy Chicken Enchiladas Recipe
Step 1: Prepare the Chicken Filling
Start by shredding your cooked chicken into bite-sized pieces. In a large bowl, combine the shredded chicken with half of both the sharp cheddar and Monterey Jack cheeses. Next, add a few spoonfuls of enchilada sauce, garlic powder, onion powder, cumin, and chili powder. Mix everything together thoroughly so that each piece of chicken is deliciously coated in those spices and sauce, setting the stage for big flavor inside every tortilla.
Step 2: Assemble the Enchiladas
Lay out one of your soft flour tortillas and spoon a generous amount of the flavorful chicken mixture into the center. Carefully roll the tortilla around the filling, keeping it tight enough to hold all the goodness. Place each rolled enchilada seam-side down into a greased baking dish, repeating the process for all tortillas until your dish is perfectly full and ready for the next beautiful layer of cheesy sauciness.
Step 3: Make the Cheesy Sauce
In a saucepan over medium heat, whisk together the sour cream, remaining enchilada sauce, and leftover shredded cheeses (both cheddar and Monterey Jack). Stir continuously until this mixture melts into a smooth, creamy sauce that’s rich and inviting—this luscious topping will take your enchiladas to the next level.
Step 4: Pour Sauce and Bake
Evenly pour the creamy cheesy sauce over the arranged enchiladas in your baking dish. If you love extra cheese, sprinkle a little more on top for that golden finish after baking. Pop the dish in a preheated oven at 375°F (190°C) and bake for about 20-25 minutes. Watch for the sauce to bubble gently and the cheese to melt into a golden, irresistible crust.
Step 5: Garnish and Serve
Once out of the oven, let your enchiladas rest for a few minutes to set. Garnish with fresh chopped cilantro, a dollop of sour cream, or slices of creamy avocado. These final touches add vibrant color and a cool, fresh contrast that makes every bite as exciting as the first.
How to Serve Homemade Easy Chicken Enchiladas Recipe
Garnishes
Don’t skip the garnishes—they bring the dish to life. Fresh cilantro adds a pop of green and herbal brightness, sour cream delivers a creamy tang that balances the spices, and sliced avocado offers buttery richness that rounds out the textures beautifully. Together, they make each serving sparkle with flavor and color.
Side Dishes
Classic sides to complement your enchiladas include Mexican rice, refried beans, or a crisp green salad with lime vinaigrette. These sides add variety to your meal, balance the flavors, and keep things feeling festive. For a lighter twist, opt for grilled veggies or a zesty corn salad.
Creative Ways to Present
Want to impress guests or family? Serve your enchiladas on rustic earthenware plates with a sprinkle of crumbled queso fresco and a wedge of lime. You can also transform leftovers into a Tex-Mex casserole by layering chips and extra cheese before baking again. This Homemade Easy Chicken Enchiladas Recipe lends itself to endless delicious creativity.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which may be hard to believe with this recipe!), store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next day’s meal just as satisfying as the first.
Freezing
These enchiladas freeze beautifully. Assemble them as instructed but skip the final baking step. Wrap the baking dish tightly with plastic wrap and foil, then store in the freezer for up to 2 months. When ready to eat, thaw overnight in the fridge before baking as usual.
Reheating
Reheat leftover or thawed enchiladas in a 350°F (175°C) oven until warmed through and bubbly—about 15-20 minutes. Cover with foil to keep them moist and remove it in the last 5 minutes to crisp the top, just like freshly baked.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas add a slightly different texture and a more traditional flavor. Just be sure to soften them first by warming them in a skillet or microwave to prevent cracking when rolling.
What if I don’t have cooked chicken ready?
No problem! You can quickly poach chicken breasts or thighs, then shred them when cool enough to handle. Rotisserie chicken also makes an easy shortcut with great results.
Is this recipe spicy?
The spice level is mild to moderate thanks to the chili powder and enchilada sauce, but you can easily adjust it by adding more chili powder for heat or choosing a milder sauce if you prefer less spice.
Can I make this dish vegetarian?
Definitely! Swap the chicken for sautéed vegetables like bell peppers, mushrooms, and zucchini or use beans and corn for a hearty vegetarian filling that still satisfies.
What can I do if I don’t have sour cream?
You can substitute Greek yogurt for sour cream in both the sauce and as a garnish. It offers a similar tanginess and creamy texture with a healthier twist.
Final Thoughts
There’s something incredibly comforting about the warm, cheesy layers of a well-made enchilada, and this Homemade Easy Chicken Enchiladas Recipe does all the heavy lifting so you can enjoy all the flavor with minimal hassle. Whether you’re feeding a crowd or treating yourself to a cozy dinner, I promise these enchiladas will quickly become a beloved staple in your recipe collection. So grab your tortillas and get rolling—your new favorite meal awaits!
Print
Homemade Easy Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This recipe for Homemade Easy Chicken Enchiladas features tender shredded chicken mixed with flavorful spices and cheese, wrapped in soft flour tortillas, and baked in a creamy enchilada sauce. Topped with fresh cilantro, sour cream, and avocado, these enchiladas are a comforting and delicious meal perfect for any occasion.
Ingredients
Chicken Filling
- 2 cups cooked shredded chicken (breast or thighs)
- 1/2 cup shredded sharp cheddar cheese (divided)
- 1/2 cup shredded Monterey Jack cheese (divided)
- 1/4 cup enchilada sauce (half of 1/2 cup divided amount)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp chili powder
Assembly
- 8 soft flour tortillas
Cheesy Sauce
- 1 cup sour cream
- 1/2 cup enchilada sauce (remaining from divided amount)
- 1/2 cup shredded sharp cheddar cheese (remaining)
- 1/2 cup shredded Monterey Jack cheese (remaining)
Garnishes
- Fresh cilantro, chopped
- Dollop of sour cream
- Sliced avocado
Instructions
- Prepare the chicken filling: Shred cooked chicken into bite-sized pieces. In a mixing bowl, combine the shredded chicken with half of the shredded cheddar and Monterey Jack cheeses, a few spoonfuls of enchilada sauce, garlic powder, onion powder, cumin, and chili powder. Stir well until the chicken is evenly coated with the spices and sauce.
- Assemble the enchiladas: Lay one tortilla flat and spoon a generous amount of the chicken mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish. Repeat this process with the remaining tortillas and filling until the dish is full.
- Make the cheesy sauce: In a saucepan over medium heat, whisk together sour cream, the remaining enchilada sauce, and the leftover shredded cheddar and Monterey Jack cheeses. Stir continuously until the mixture is smooth, melted, and creamy.
- Pour sauce and bake: Evenly pour the cheesy sauce over the rolled enchiladas in the baking dish. If desired, sprinkle additional cheese on top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
- Garnish and serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh chopped cilantro, a dollop of sour cream, or sliced avocado before serving for a fresh and flavorful finish.
Notes
- You can substitute cooked chicken breast or thighs depending on preference.
- Use flour tortillas for best results; corn tortillas may tear but can be used if preferred.
- For a spicier version, add chopped jalapeños or cayenne pepper to the chicken filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, use gluten-free tortillas and ensure enchilada sauce is gluten-free.
