Best Chicken Enchilada Recipe

Ok Today’s Best Chicken Enchilada Recipe is the only chicken enchilada recipe you’ll need from now until eternity. Tender and flavorful shredded chicken is stuffed into corn tortillas along with a little bit of cheese, smothered in an easy homemade enchilada sauce, and covered in more freshly shredded cheese. They’re popped into a hot oven just until the cheese melts, and served with your favorite Mexican condiments.

Ok, I honestly can’t get enough of enchiladas, and it shows. We have so many twists on enchiladas including these Creamy Hatch Peppers and Beef Enchiladas, these INSANE Shredded Beef Enchiladas, and these Breakfast Enchiladas.

If you’re looking for a healthier option when it comes to enchiladas, this Cheesy Mexican Quinoa is a great option.

All of the aforementioned are twists on traditional enchiladas – a little more upscale if you will. Today we’re going the opposite direction and going back to the basics. Delicious and simple, chicken enchiladas.

These easy chicken enchiladas are packed with tender shredded chicken, a little bit of shredded cheese and then rolled into corn tortillas. The enchiladas are smothered in a super easy homemade enchilada sauce made from basic ingredients, covered in cheese, and baked until gooey and bubbly.

There aren’t really “top” secrets per se, but when you’re making something as simple as chicken enchiladas, each component needs to be delicious. Here’s what I do:

Start by sweating the onion and garlic in the oil, then add in tomato paste. Cook for a minute or two, then whisk in chicken stock, spices, and apple cider vinegar. Bring the mixture to a boil, then reduce to a simmer for about 15 minutes until it’s thick. Season to taste with salt and pepper. It’s that easy!

We do both. My husband and kids prefer flour tortillas, but traditionally you use corn tortillas. I like them both equally! Flour tortillas hold together a little bit better, and corn tortillas have a tendency to fall a part somewhat.

Chicken Enchiladas

My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.

Prep: 15min

Total: 1h

Yield: 8

Ingredients:

• 2 tablespoons avocado oil (or olive oil)
• 1 small white onion, peeled and diced
• 1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
• 1 (4-ounce) can diced green chiles
• sea salt and freshly-cracked black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce
• optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Instruction:

1. Preheat oven to 350°F. Prepare your enchilada sauce.
2. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
3. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
4. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
5. Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

Best Chicken Enchilada Recipe

Today’s Best Chicken Enchilada Recipe is the only chicken enchilada recipe you’ll need from now until eternity. Tender and flavorful shredded chicken is stuffed into corn tortillas along with a little bit of cheese, smothered in an easy homemade enchilada sauce, and covered in more freshly shredded cheese. They’re popped into a hot oven just until the cheese melts, and served with your favorite Mexican condiments.

Prep: 10min

Total: 60min

Yield: 6

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 413 kcal, Carbohydrate 24 g, Protein 30 g, Fat 23 g, Saturated Fat 9 g, Cholesterol 85 mg, Sodium 816 mg, Fiber 4 g, Sugar 4 g

Ingredients:

• 2 large chicken breasts (1 3/4 pounds)
• 1/2 medium onion
• 2 large garlic cloves
• 2 bay leaves
• 1 large carrot
• 1 celery stalk
• enchilada sauce (see recipe below)
• 1 cup shredded cheddar cheese
• 1 1/2 cups shredded monterey jack cheese
• sour cream and cilantro for serving
• 1 tbsp canola oil (if using corn tortillas)
• 8 corn or flour tortillas
• 1 tbsp olive oil
• 1 large garlic clove, grated
• 4 oz tomato paste
• 2 cups low-sodium chicken stock
• 1 tbsp chili powder
• 1/4 tsp chipotle chili powder (optional)
• 1/2 tsp dried oregano
• 1/8 tsp ground coriander
• 1/4 tsp garlic powder
• 1 tbsp. apple cider vinegar
• pinch sugar
• 3/4 tsp salt
• 1/2 tsp ground cumin

Instruction:

1. Preheat oven to 375 degrees. Grease a 9×12 baking dish with non-stick cooking spray.
2. Place chicken in a large stock pot and cover with water. Add onion, garlic, bay leaves, carrot, and celery. Season with a few teaspoons of salt. Bring to a boil and reduce to a simmer. Continue to simmer until chicken is cooked through, about 12-15. minutes. To make sure it’s cooked through, you an instant read thermometer, when it reaches 165 degrees, the chicken is done. Remove chicken from the cooking liquid and cool until it’s easy enough to handle. Shred chicken, discard leftover liquid and veggies in the pot.
3. While the chicken cooks, make the enchilada sauce. Heat a medium saucepan to a medium heat. Add 2 teaspoons oil and garlic. Saute until slightly softened, about 2-3 minutes. Add tomato paste, cook 1 minute. Whisk in chicken stock. Add chili powder, chipotle powder, oregano, coriander, garlic powder, apple cider vinegar, sugar, and 3/4 teaspoon salt. Whisk to combine. Bring to a boil and reduce to a simmer. Simmer for 10-15 minutes until thickened.
4. Transfer chicken to a large bowl. Add 1/2 cup of the enchilada sauce and cumin, toss until coated. Season the chicken to taste with salt and pepper.
5. Spoon enough enchilada sauce into the casserole dish to lightly coat the bottom.
6. Mix cheeses together in a small bowl.
7. If using corn tortillas, add canola oil to a medium skillet. Heat the oil over medium heat until hot. Use tongs to pull the corn tortillas through the oil until pliable. Place chicken filling in the tortilla and then sprinkle with a tablespoon of cheese. Roll up and place in the casserole dish, seam-side down. Continue with remaining tortillas. If using flour tortillas, simply roll, fill with chicken and cheese, and skip the oil.
8. Pour remaining sauce over the enchiladas and sprinkle with remaining cheese. Place in the oven and bake until the cheese is melted and the enchiladas are hot and bubbly, about 15-20 minutes. Serve with sour cream and cilantro.

Chicken Enchiladas

The BEST Chicken Enchiladas! This easy chicken enchilada recipe has a delicious chicken, black bean and cheese filling. You can make my homemade enchilada sauce or use store-bought. They are full of flavor and perfect for a family dinner or feeding a crowd!

Prep: 25min

Total: 45min

Yield: 8

Serving Size: 1 enchilada

Nutrition Facts: servingSize 1 enchilada, calories 372 kcal, Carbohydrate 32 g, Protein 25 g, Fat 16 g, Saturated Fat 7 g, Cholesterol 60 mg, Sodium 1300 mg, Fiber 6 g, Sugar 6 g

Ingredients:

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 2 cloves garlic (minced)
• 2 cups chopped or shredded cooked chicken*
• 15 ounce can black beans (rinsed and drained)
• 4 ounce can diced green chiles
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon salt
• 1 ½ cups enchilada sauce ((about 12 ounces) homemade or store-bought)
• 12 ounces shredded cheese ((about 3 cups) cheddar, Monterey jack, Mexican cheese blend, or a combination)
• 8 large flour tortillas
• Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, etc.

Instruction:

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Chicken Enchiladas

FAQ

What is the secret to good enchiladas?

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