Chicken Enchiladas

Chicken Enchiladas Ingredients

Here’s what you need to know to select the best ingredients for perfect enchiladas.

Chicken: Rotisserie chicken is an easy shortcut for this recipe, but you can use any leftover cooked chicken or turkey instead.

Flour Tortillas: One package of ten tortillas fits perfectly fit in a standard 13x9-inch baking dish. The smaller, 6- to 8-inch flour tortillas are great for families with kids. Children usually prefer flour tortillas over corn, and younger kids can have one enchilada, while older kids and adults can have two, so nothing goes to waste.

Enchilada Sauce: The mild red enchilada sauce pleases most palates, with just a little heat and a lot of roasted tomato, pepper, and onion flavor.

Shredded Cheese: Save time by using a bag of shredded Mexican-style cheese blend. These usually include Monterey Jack, cheddar, queso quesadilla, and Asadero cheeses, for a complex mix of creamy, sharp, melty, and nutty flavors.

Green Chiles: Chopped green chiles spice up these enchiladas by adding Mexican pepper flavor, with just the right amount of heat.

Cookware You’ll Need

Gather this standard equipment to make these delicious chicken enchiladas.

Nonstick Skillet: A 10-inch nonstick skillet is the perfect size to heat the filling for these enchiladas, and the nonstick surface makes cleanup quick and easy. If you don’t have a 10-inch nonstick skillet, a regular skillet will work, but spray it with cooking spray before adding the chicken mixture, and stir often to prevent sticking.

Baking Dish: For some casseroles, the dimensions of the baking dish don't matter too much. For enchiladas, it’s important to have a 13x9-inch baking dish so that they all fit snugly without unrolling.

How to Make Chicken Enchiladas

Here’s our down and dirty method for making these tasty enchiladas (full recipe below).

1. Heat the Filling

Heating the filling allows the chicken to absorb the sauce's flavors and reduces baking time.

2. Fill and Roll the Tortillas

Fill all tortillas at once for even filling distribution. In addition, having all the tortillas filled, makes nestling them in the casserole easier.

3. Arrange Enchiladas in Pan and Bake

Add sauce in the bottom of the dish to prevent enchiladas from drying out. Arrange enchiladas seam-side down to maintain their shape during cooking.

4. Top with Garnishes

Fresh tomatoes and cilantro add vibrant flavor, but feel free to customize with avocado, guacamole, green onions, or olives. Let your creativity shine!

Possible Variations

You can make all sorts of substitutions to this recipe. Use smoked or grilled chicken for an additional layer of flavor. Swap red enchilada sauce with green enchilada sauce for a tangy twist. And you can use your favorite cheese blend or grate your own cheese instead of using the Mexican 4-cheese blend. Just be sure to include a good melting cheese in your mix, such as Monterey Jack or mozzarella.

Serving Enchiladas

Serve chicken enchiladas hot and bubbly with plenty of chopped fresh tomatoes and cilantro or your favorite toppings. Pair them with side dishes like Mexican rice, refried beans, or a simple salad to make a complete meal.

Need more inspiration? Try this Texas Two-Step Slaw. With shredded cabbage, onions, and corn, it’s the perfect pairing for the enchiladas.

If you need an easy treat to finish off the meal, make these Baked Crescent Churros. No deep frying needed. With just 15 minutes of prep, you’ll have a delicious dessert. Our favorite way to eat them? Dipped in chocolate sauce!

Storing Enchiladas

Refrigerator

Cover and store any leftover enchiladas in a single layer in an airtight container in the refrigerator up to 4 days.

Freezer

To freeze, allow enchiladas to cool completely, then transfer individual portions to freezer-safe containers.

Reheating

• From Refrigerated: Transfer individual servings onto microwavable plates. Cover loosely, and microwave on medium-high (70%) for about 2 minutes or until steaming.

• From Frozen: Thaw in the refrigerator overnight before reheating. Transfer individual servings onto microwavable plates. Cover loosely, and microwave on medium-high (70%) for about 2 minutes or until steaming.