Homemade Chicken Enchiladas

If there’s one dish that never fails to impress at the dinner table, it’s Chicken Enchiladas. With tender shredded chicken, melty cheese, and a rich, flavorful sauce, this Mexican-inspired favorite is the ultimate comfort food. Whether you’re cooking for a family dinner, a potluck, or just craving something hearty and satisfying, enchiladas are always a crowd-pleaser.

In this recipe, you’ll learn how to make the best chicken enchiladas from scratch complete with a zesty sauce, a cheesy filling, and toppings that bring it all together. The best part? They’re easier to make than you might think!

Ingredients

Here’s everything you’ll need to whip up these delicious chicken enchiladas:

2 cloves garlic, coarsely chopped
1 red bell pepper, seeds and ribs removed, coarsely chopped
½ yellow onion, coarsely chopped
1 Tbsp neutral oil
1 tsp ground cumin
2 (10-oz) cans or 20 oz homemade enchilada sauce
8 oz canned crushed tomatoes
3 cups cooked, shredded chicken
¼ cup chopped fresh cilantro (plus more for garnish)
8 oz shredded cheddar cheese (about 2 cups), divided
8 oz shredded Monterey Jack cheese (about 2 cups), divided
Kosher salt, to taste
8 (8-inch) flour or corn tortillas, warmed
Sour cream and lime wedges, for serving

Step-by-Step Instructions

Step 1: Prep the oven and veggies

Preheat your oven to 350°F (175°C). In a food processor, pulse the garlic, bell pepper, and onion until finely chopped.

Step 2: Cook the aromatics

Heat the oil in a large skillet over medium-high heat. Add the onion mixture and sauté for 6–8 minutes, until softened. Stir in cumin and cook for another minute until fragrant.

Step 3: Make the sauce

Add enchilada sauce and crushed tomatoes to the skillet. Cook for 2 minutes, stirring occasionally, until heated through. Reserve ¾ cup of this sauce for topping later.

Step 4: Make the filling

In a medium bowl, mix shredded chicken, cilantro, 1 cup cheddar, and 1 cup Monterey Jack. Add 1 cup of the sauce mixture and stir to combine. Season with salt to taste.

Step 5: Fill the tortillas

Spread the remaining sauce mixture across the bottom of a 13×9-inch baking dish. Spoon about ⅔ cup of the chicken mixture into the center of each tortilla, roll it up, and place seam-side down in the dish. Repeat with all tortillas.

Step 6: Add sauce and cheese

Spread the reserved ¾ cup sauce over the rolled tortillas. Sprinkle with the remaining cheddar and Monterey Jack cheese.

Step 7: Bake to perfection

Bake uncovered for 15–20 minutes, until the cheese is melted and bubbling.

Step 8: Serve and enjoy

Top your enchiladas with sour cream, fresh cilantro, and serve with lime wedges for a zesty finish.

Tips & Variations

Use rotisserie chicken: Save time by shredding a store-bought rotisserie chicken for the filling.
Make it spicy: Add diced jalapeños or a dash of chili powder to the sauce for extra heat.
Switch up the tortillas: Corn tortillas give enchiladas a more traditional flavor, while flour tortillas make them heartier.
Add veggies: Try adding sautéed spinach, zucchini, or mushrooms to the filling for a boost of flavor and nutrition.
Meal prep friendly: Assemble the enchiladas a day in advance, cover tightly, and bake when ready to serve.

Why You’ll Love These Chicken Enchiladas

These enchiladas are everything you want in a comfort food recipe—cheesy, saucy, and packed with flavor. They’re also customizable, quick enough for weeknights, and special enough for entertaining. Plus, the combination of creamy cheese, tender chicken, and zesty sauce makes every bite irresistible.

Conclusion

This Chicken Enchiladas recipe is one you’ll want to keep in your regular rotation. It’s warm, satisfying, and always a hit with family and friends. Give it a try, and don’t forget to top it with plenty of fresh cilantro, sour cream, and a squeeze of lime for the perfect finishing touch.

So grab your tortillas, gather your ingredients, and get ready to enjoy the best homemade chicken enchiladas you’ve ever had!

Ingredients