Rich, cheesy, and saucy chicken enchiladas offer spicy goodness and a burst of color to elevate your dining experience. Mexican comfort food at its finest will amaze your family and friends.

Chicken enchiladas fresh from the oven and ready to serve.

I was trying to decide what to make for dinner one random Tuesday evening. So, I opened the fridge and saw leftover chicken, veggies, and the freshly made enchilada sauce beside a package of tortillas I had been experimenting with. All of a sudden, my house became filled with the irresistible aroma of this classic Mexican dish.

Well, that was my enchilada story. So, now it’s time for you to make yours and surprise your family with this cheesy comfort food dinner. (Or lunch or breakfast – you choose!)

Diving into a plate of homemade Mexican comfort food (tortillas, chicken, and chili sauce) topped with avocado.

What Are Enchiladas?

Enchilada means ‘seasoned with chili‘. And this spicy Mexican dish is enjoyed all over the world because of its savory blend of chilies. The sauce is the star of the show. Make a meat filling (mine is chicken, but shredded beef and pork are also pure yum), wrap it in a tortilla, smother it in that enchilada sauce, and top with cheese for Mexican comfort food at its finest.

Corn and flour tortillas are both delicious in this versatile recipe. And when you bake it to cheesy, melty perfection, you’ll be singing its praises. My homemade enchilada sauce gives this recipe its authentic flavor, but don’t feel guilty if you have to resort to store-bought stuff.

How to Make Chicken Enchiladas

Shred the meat, assemble the filling, and prepare the baking dish.

Preheat the oven to 350℉ (180℃). Then, lightly spray a 9″×13″ baking or casserole dish with cooking spray.
Combine the shredded chicken in a bowl with the beans, shredded cheese, green onions, and ½ cup enchilada sauce. Mix until thoroughly combined. Season to taste with salt and pepper. Set aside. (Photos 1-3)
Spoon enough enchilada sauce on the bottom of the casserole dish and spread to coat. (Photo 4)

Fill the tortillas, put them in the baking dish, smother with sauce and cheese, and bake them.

Heat tortillas a few at a time on a plate covered with a damp paper towel. Microwave them in 30-second increments until warmed. You could also heat them on a griddle just until pliable.
Fill – Place tortillas one at a time on a flat surface or plate and add ⅓ cup of chicken filling about an inch from the edge. Tightly roll up the tortillas and place them seam-side down in the prepared casserole dish. (Photos 5-6)
Repeat the process with the remaining chicken filling and tortillas. (Photo 7)
Assemble – Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese. (Photo 8)
Bake – Place the pan in the oven and bake uncovered for 15-20 minutes, or until the cheese has melted and the sauce is hot and bubbly.
Serve hot, accompanied by sour cream and chopped cilantro.

Enchiladas fresh from the oven and ready to enjoy with sour cream and avocados.

Recipe Notes & Tips

Greek and plain yogurt are suitable substitutes for sour cream.
Use the filling and sauce over lettuce, tomatoes, and onions for a gluten-free enchilada bowl. Serve with corn chips for an amazing nachos experience.
Make enchilada lasagna by layering the tortillas, sauce, cheese, and filling instead of rolling them. Top with more cheese and bake until bubbly.

Make-Ahead and Storage Instructions

Prepare the chicken filling and sauce ahead of time and store them in the refrigerator for up to 4 days or in the freezer for 3-4 months.

I’ve also assembled it ahead, covered it with plastic wrap and foil, and then frozen it in the baking dish. I popped it straight into a cold oven and heated it slowly until it was bubbling, making a fast weeknight dinner after a crazy day.

What to Serve With Chicken Enchiladas

A side of Mexican rice, a bowl of tortilla chips, and homemade guacamole all love being with enchiladas.

Enchilada sauce over filled tortillas make an amazing Christmas lunch.

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Watch How to Make It

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