If you’re looking for a comforting, flavor-packed dinner that’s easy to prep and even better the next day, chicken enchiladas are a perfect choice. Loaded with shredded chicken, a simple homemade sauce, and gooey cheese, this dish brings warmth to every bite. It’s family-friendly, budget-conscious, and a real crowd-pleaser.
Why Chicken Enchiladas Work So Well
Chicken enchiladas combine rich flavor with satisfying texture. The soft tortillas, saucy filling, and melted cheese make them feel like a treat — yet they’re surprisingly simple to make. You can prep everything ahead, making them ideal for busy nights.
This version skips processed sauces and uses wholesome ingredients for big taste without fuss.
Ingredients You’ll Need
For the Enchiladas:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup shredded cheddar or Monterey Jack cheese
- 8–10 corn or flour tortillas (6-inch)
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
For the Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 1/2 cups chicken broth (low-sodium)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Optional Toppings:
- Fresh cilantro
- Diced tomatoes
- Sliced avocado
- Greek yogurt or sour cream (plain, no alcohol)
How to Make Chicken Enchiladas
Step 1: Prepare the Sauce
- Heat 2 tbsp olive oil in a pan over medium heat.
- Add flour and stir constantly for 1 minute.
- Stir in tomato paste, then slowly whisk in chicken broth.
- Add spices and simmer 5 minutes until thickened.
Step 2: Cook the Onion and Garlic
In another skillet, heat 1 tbsp olive oil and sauté onion until soft (3–4 minutes). Add garlic and cook 1 minute more.
Step 3: Make the Filling
Combine shredded chicken, half the cheese, and the cooked onion/garlic in a bowl. Add 1/3 of the enchilada sauce and stir well.
Step 4: Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Grease a 9×13 baking dish.
- Warm tortillas slightly to make them pliable.
- Spoon filling into each tortilla, roll, and place seam side down.
- Pour remaining sauce over the top and sprinkle with remaining cheese.
Step 5: Bake
Bake uncovered for 20–25 minutes until bubbly and golden on top. Let rest 5 minutes before serving.
Serving Ideas
- Pair with Mexican rice or quinoa
- Serve with a fresh green salad or roasted veggies
- Add sliced avocado and a dollop of plain Greek yogurt
Storage and Meal Prep Tips
Chicken enchiladas are perfect for prepping ahead or storing leftovers:
Make-Ahead:
- Assemble the enchiladas and refrigerate (unbaked) up to 24 hours in advance.
- Cover with foil to prevent the tortillas from drying out.
Storage:
- Store leftovers in an airtight container for up to 4 days.
- Reheat in the microwave or oven (covered) until hot.
Freezing:
- Freeze baked or unbaked enchiladas.
- Wrap tightly in foil or store in a freezer-safe dish.
- Thaw overnight before baking or reheating.
Nutrition Information (Per Serving – based on 1 of 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Protein | 32 g |
| Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 28 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 620 mg |
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes. You can assemble them up to a day ahead, cover, and refrigerate. Just bake when ready to serve. This is great for busy evenings or when hosting guests.
Can I freeze chicken enchiladas?
Absolutely. These freeze very well. Wrap the tray tightly with foil or place individual portions in freezer containers. They’ll keep for up to 2 months. When ready, thaw overnight in the fridge and bake as usual.
Are these enchiladas spicy?
No, the base recipe is mild. To make them spicy, add more chili powder, chopped jalapeños, or a pinch of cayenne pepper. You can also serve with a spicy salsa.
Can I use whole wheat tortillas?
Yes. Whole wheat tortillas hold up well and add fiber. They also bring a slightly nutty taste that pairs well with the savory filling.
What’s a healthy substitute for sour cream?
Plain Greek yogurt is the best substitute. It’s creamy, tangy, and high in protein — without added sugar or fat. It works well for topping or mixing into the filling.
Can I make it dairy-free?
Yes, you can. Use dairy-free cheese alternatives and skip the Greek yogurt topping. Just make sure your cheese substitute melts well and has good flavor.
Can I make it gluten-free?
Yes. Use certified gluten-free tortillas and ensure your broth and spices are gluten-free. The homemade sauce makes it easy to control ingredients.
Final Thoughts
Chicken enchiladas bring warmth and flavor to the dinner table without being complicated. You get comfort, customization, and great leftovers — all in one dish. Whether you’re feeding a family or meal prepping for the week, these enchiladas deliver.
Make a tray tonight and enjoy a dinner that’s simple, satisfying, and sure to please.
Chicken Enchiladas
Ingredients
For the Enchiladas
- 2 cups cooked shredded chicken rotisserie or boiled
- 1 cup shredded cheddar or Monterey Jack cheese
- 10 pieces corn or flour tortillas (6-inch) use 8–10; warm to make pliable
- 1 tbsp olive oil for sautéing onion
- 1 small onion chopped
- 2 cloves garlic minced
For the Sauce
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 1.5 cups chicken broth low-sodium
- 1 tsp ground cumin
- 0.5 tsp chili powder
- 0.5 tsp paprika
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
Optional Toppings
- 2 tbsp fresh cilantro chopped
- 1 cup diced tomatoes
- 1 medium avocado sliced
- 0.5 cup plain Greek yogurt or sour cream for serving; alcohol-free
Instructions
- Make the sauce: Heat 2 tbsp olive oil in a saucepan over medium heat. Whisk in flour and cook 1 minute. Stir in tomato paste, then slowly whisk in chicken broth. Add cumin, chili powder, paprika, salt, and pepper; simmer 5 minutes until slightly thickened.
- Sauté aromatics: In a skillet, heat 1 tbsp olive oil. Cook onion 3–4 minutes until soft; add garlic and cook 1 minute.
- Make filling: In a bowl, combine shredded chicken, half the cheese, and the onion/garlic. Add about 1/3 of the sauce and mix until coated.
- Assemble: Preheat oven to 375°F (190°C). Grease a 9×13 dish. Warm tortillas to make pliable. Divide filling among tortillas, roll, and place seam-side down. Pour remaining sauce over and sprinkle with remaining cheese.
- Bake: Bake uncovered 20–25 minutes until bubbly and golden at the edges. Rest 5 minutes, then garnish with desired toppings and serve.