Delicious Chicken Enchiladas: My Go-To Comfort Recipe

Let Me Tell You About These Chicken Enchiladas

So, the first time I made these Chicken Enchiladas, I was at my best friend’s apartment and, honestly, we didn’t really know what we were doing. We had half the ingredients, a questionable block of cheese, and zero expectations. Somehow, what came out of the oven was so good we sat on the floor eating straight from the baking dish like happy raccoons. Since then, whenever I crave cozy comfort (or have leftover rotisserie chicken staring me down), this is the recipe I reach for. Plus, if you’ve got folks dropping in, it’s a crowd-pleaser—unless you’re dealing with my Uncle Ron, who thinks all things spicy are a “crime against digestion” (his words, not mine).

Why You'll Love This (or at least, why I do!)

I make this when the week’s gone sideways and all I want is something that’ll make everyone smile (me included). My family goes wild for these because they’re gooey, filling, and honestly hard to mess up (unless you forget them in the oven, which happened once—it smelled incredible for days; less edible, though). The best part? There’s always a glorious, cheesy corner piece waiting for me, even if nobody admits to “accidentally” scooping out half the pan. And if you’re worried about spice, you can chill—just swap the sauce.

Stuff You'll Need (Ingredient List)

• 2 cups cooked chicken, shredded (Sometimes I just grab a rotisserie one, or actually, leftover roast works fine—my grandmother was a stickler for poached chicken thighs, but honestly, you do you.)
• 1 medium yellow onion, chopped (Red onion does the trick too—adds a little something special)
• 2 cloves garlic, minced (or, confession, I use that jarred stuff when I’m feeling lazy)
• 1 can (14 oz) red enchilada sauce (Green is great if that’s more your vibe—homemade? Go for it, just not me on busy nights)
• 1 cup sour cream (Plain yogurt in a pinch, comes out a bit tangier)
• 2 cups shredded cheese (cheddar, Monterey Jack, or the fancy pre-grated blends—whatever’s handy)
• 8 medium flour tortillas (Corn tortillas work, but they crack on me unless I warm them first, so… your call!)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (or regular paprika, whatever you find first)
• 1-2 tablespoon chopped fresh cilantro (totally optional; some say it tastes like soap, which I don’t get, but hey…)
• Salt and pepper, to taste
• Oil for cooking (olive or veg—only need a splash)

How I Throw It All Together (Directions)

1. First, preheat your oven to 375°F (190°C). While that warms up, find your favorite large-ish pan and give it a quick slick of oil.
2. Toss in the chopped onion, cook until it’s soft and sort of golden—about 5 minutes. This is when I usually sneak a bite (just to see if it’s getting sweet). Add the garlic; give it another minute or two.
3. Next, add your shredded chicken to the pan with cumin, paprika, and a pinch of salt and pepper. Stir it around until everything smells frankly irresistible; if it looks kind of dry, splash in a spoonful of enchilada sauce. Or, you can just eat a spoonful straight—I won’t judge.
4. In a bowl, mix half the cheese, the sour cream, a handful of cilantro (if you like), and half the enchilada sauce. You want something creamy that’ll bind your filling but not be soupy, so if it looks too thick, throw in another glug of sauce.
5. Now, spread a little of the remaining enchilada sauce in the bottom of your baking dish—this is your insurance policy for non-sticky enchiladas later.
6. Take a tortilla, spoon some chicken mixture down the center, top with a little cheese-sauce blend, and roll it up tight-ish. Place seam-side down in the dish. Keep going until you run out of filling or tortillas—sometimes I overstuff and run short, um, do as you like.
7. Pour whatever sauce and cheese are left on top. Spread it around so nobody gets a sad, sauceless end.
8. Bake uncovered for 25 to 30 minutes, until the sauce is bubbly and the cheese is golden. Don’t worry if one corner looks more “rustic”—that’s code for slightly burned.
9. Let it cool for a few minutes after you take it out. If you can wait that long...I never do. Top with more cilantro or a dollop of sour cream if you're feeling fancy!

A Few Notes (from my less-than-perfect kitchen experiences)

• If you forget to grease the dish, you'll be prying these out like a prospector. Been there, would rather not again.
• These taste even better (well, I think so) the next day. Something magical happens in the fridge.
• If your tortillas crack while rolling, microwave 'em for 20 seconds between two damp paper towels. Or just call them "enchilada stacks" and pretend you meant to.

Stuff I've Tried (Variations That Sometimes Work!)

• Swap the chicken for beans and corn if you're feeding vegetarians—works surprisingly well, but honestly, tofu was a bit of a letdown for me (my kids agreed, with strongly worded faces).
• Smoked gouda instead of cheddar is wild in a good way, but makes it taste oddly barbecue-y. Proceed at your own risk/fancy.
• Adding pickled jalapeños inside is my personal upgrade (I only mention this because my mom said “never again” after one too many spicy bites).

Do You Need Fancy Tools? (Probably Not)

You really only need a baking dish and a frying pan. Technically, a 9x13-inch dish is the "right" size, but I've used everything from cake pans to foil roasting trays; just squish the enchiladas together and nobody will mind. No garlic press? Mash that clove with the back of a knife—works good enough. If you don’t have an oven mitt, I used to use a tea towel...once. Just be careful, traditional tea towels are not as heatproof as commercials pretend.

How Long Will They Last? (Or: Storage Real Talk)

Store leftovers in an airtight container in the fridge for up to 3 days, supposedly. Honestly, in my house it never lasts more than a day. If you somehow forget about them, the cheese tends to get a bit rubbery but, eh, nothing a zap in the microwave won’t fix.

When and How to Serve (aka What I Put On My Plate)

If we're feeling fancy, I make a little lime-dressed cabbage slaw for the side. Sometimes we just serve these with cold beer and call it a night—Tuesdays at our place are living proof that you don’t need a full spread every time. Once, my neighbor brought over a watermelon salad and wow, that actually paired perfectly. So go wild!

Things I Wish I’d Known (Pro Tips Learned the Hard Way)

• I once tried rushing the baking step—took them out at 15 minutes, and the cheese was all rubbery; not my finest hour. Let ‘em get brown and bubbly, trust me.
• If you double up on cheese (tempting, right?), watch the salt—store-bought shredded cheese can be sneaky salty.
• Don’t bother making your own tortillas unless you genuinely like that sort of kitchen adventure. Store-bought is totally fine here, and easier on the nerves.

You've Got Questions? (Here’s me chatting away...)

• Can I freeze these? Yep, I do it all the time. Wrap ‘em individually, then reheat straight form frozen—just add an extra splash of sauce so they don’t dry out.
• How spicy are these? Not very, unless I’m heavy-handed with the sauce. If you want less heat, skip the smoked paprika or use a mild enchilada sauce. Or more, if you like to live dangerously.
• Can I prep this ahead? Totally. Assemble in the morning, stash covered in the fridge, bake when you get hungry (just add a few minutes to the cooking time).
• What if I’m out of sour cream? Been there. Greek yogurt works, or skip it for a less creamy vibe—the world's still spinning.

So, I hope you give these Chicken Enchiladas a try. They might just become your weeknight hero meal too. And hey, if you ever discover a trick for keeping everyone’s hands out of the cheese, let me know.

★★★★★ 4.20 from 41 ratings

Delicious Chicken Enchiladas

yield: 4 servings

prep: 25 mins

cook: 30 mins

total: 55 mins

Delicious Chicken Enchiladas combine tender shredded chicken, a creamy cheese sauce, and bold spices all wrapped in soft tortillas and baked to perfection with enchilada sauce. This Mexican-inspired dinner is a family favorite that's easy enough for busy weeknights but irresistible for any occasion.

🖨️ Print Pin Recipe

Ingredients

• 2 cups cooked chicken, shredded (Sometimes I just grab a rotisserie one, or actually, leftover roast works fine—my grandmother was a stickler for poached chicken thighs, but honestly, you do you.)
• 1 medium yellow onion, chopped (Red onion does the trick too—adds a little something special)
• 2 cloves garlic, minced (or, confession, I use that jarred stuff when I’m feeling lazy)
• 1 can (14 oz) red enchilada sauce (Green is great if that’s more your vibe—homemade? Go for it, just not me on busy nights)
• 1 cup sour cream (Plain yogurt in a pinch, comes out a bit tangier)
• 2 cups shredded cheese (cheddar, Monterey Jack, or the fancy pre-grated blends—whatever’s handy)
• 8 medium flour tortillas (Corn tortillas work, but they crack on me unless I warm them first, so… your call!)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (or regular paprika, whatever you find first)
• 1-2 tablespoon chopped fresh cilantro (totally optional; some say it tastes like soap, which I don’t get, but hey…)
• Salt and pepper, to taste
• Oil for cooking (olive or veg—only need a splash)

Instructions

1. 1
   First, preheat your oven to 375°F (190°C). While that warms up, find your favorite large-ish pan and give it a quick slick of oil.
2. 2
   Toss in the chopped onion, cook until it’s soft and sort of golden—about 5 minutes. This is when I usually sneak a bite (just to see if it’s getting sweet). Add the garlic; give it another minute or two.
3. 3
   Next, add your shredded chicken to the pan with cumin, paprika, and a pinch of salt and pepper. Stir it around until everything smells frankly irresistible; if it looks kind of dry, splash in a spoonful of enchilada sauce. Or, you can just eat a spoonful straight—I won’t judge.
4. 4
   In a bowl, mix half the cheese, the sour cream, a handful of cilantro (if you like), and half the enchilada sauce. You want something creamy that’ll bind your filling but not be soupy, so if it looks too thick, throw in another glug of sauce.
5. 5
   Now, spread a little of the remaining enchilada sauce in the bottom of your baking dish—this is your insurance policy for non-sticky enchiladas later.
6. 6
   Take a tortilla, spoon some chicken mixture down the center, top with a little cheese-sauce blend, and roll it up tight-ish. Place seam-side down in the dish. Keep going until you run out of filling or tortillas—sometimes I overstuff and run short, um, do as you like.
7. 7
   Pour whatever sauce and cheese are left on top. Spread it around so nobody gets a sad, sauceless end.
8. 8
   Bake uncovered for 25 to 30 minutes, until the sauce is bubbly and the cheese is golden. Don’t worry if one corner looks more “rustic”—that’s code for slightly burned.
9. 9
   Let it cool for a few minutes after you take it out. If you can wait that long...I never do. Top with more cilantro or a dollop of sour cream if you're feeling fancy!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 580 caloriescal

Protein: 34gg

Fat: 28gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 45gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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