Chicken Enchiladas
Comforting, saucy, and loaded with shredded chicken and gooey cheese, these easy chicken enchiladas use a quick homemade sauce—no processed cans required. Prep ahead, bake when ready, and enjoy a family-friendly dinner that tastes even better the next day.
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.
Notes
Serving ideas: Pair with Mexican rice or quinoa, a green salad, or roasted veggies. Add avocado slices and a dollop of Greek yogurt.
Make-ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Bake when ready.
Storage: Refrigerate leftovers up to 4 days; reheat covered in oven or in the microwave.
Freezer-friendly: Freeze baked or unbaked up to 2 months. Thaw overnight, then bake or reheat until hot.
Allergen-friendly: Use GF tortillas and check broth/spices for gluten-free; choose dairy-free cheese/yogurt if needed. Pork- and alcohol-free as written.