Chicken Enchiladas always sound fancy, right? But, let me be real, they’ve totally saved my weeknight sanity more times than I can count. Imagine this: You get home, everyone’s cranky or extra hungry, or maybe you’re just tired, and bam — you can get dinner in the oven in twenty-ish minutes. That’s why I love sharing this. Oh, and if your fridge looks like a barren desert like mine does by Thursday, don’t worry — you probably have everything for these.
The History of Enchiladas
Enchiladas have been around way, way before Instagram foodies even thought about existence. Like, I’m talking hundreds of years. They come from Mexico (obviously!), with roots in Maya days, when people wrapped tortillas around fish and topped them with spicy sauce. Every region has its own twist so your abuelita’s recipe won’t match the one from a street vendor in Oaxaca. Over time, folks added cheese, chicken, even potatoes. Today Chicken Enchiladas are just about everywhere. And let me tell you, people STILL argue which sauce is best — red or green! No contest in my house. Red sauce team, every day. I love that it’s rooted in tradition but you can still play with it.
“Tried these chicken enchiladas last Sunday, and even my picky sister-in-law asked for seconds. Total win!” – Emma J.
Chicken Enchilada Recipe Variations
Feeling creative or out of something? Honestly, Chicken Enchiladas will forgive you. Swap out shredded rotisserie chicken if you’re pressed for time. I’ve tried leftover taco meat before — not bad! Oh, and you can toss in roasted veggies, like bell peppers or zucchini, if you’re being “healthy” this week. Cheese-lovers, pile it on (seriously, there’s no such thing as too much cheese in my world). Some days I even drizzle green sauce on half for a little “red vs. green” family taste test. Corn or flour tortillas? That’s up to you. My cousin swears by flour, but corn actually holds up better and feels way more authentic.
What To Serve With Chicken Enchiladas
Let’s be real, no one’s eating Chicken Enchiladas in isolation
- Warm up some Mexican rice (those fun boxed mixes are a lifesaver for me)
- A cool dollop of sour cream or sliced avocado really brings it all together
- Serving with pinto beans or black beans means you’ve got a full meal in one swoop
- Sometimes, I put out a quick salsa or even a tiny bowl of tortilla chips just for extra crunch
This whole spread feels like a party, even if it’s just a Tuesday.
How to Make Chicken Enchiladas
Let’s get practical. Here’s my no-fuss method. No fancy gadgets, just what you’ve got.
First, chop or shred about 2 cups of cooked chicken (rotisserie works wonders). Get a can of your favorite enchilada sauce (I’m a red sauce gal, remember), a package of tortillas (corn or flour), and about 2 cups of shredded cheese. Sometimes, I add a handful of chopped onions or a sprinkle of cumin — totally optional.
Pour a bit of sauce in the bottom of a baking dish, just enough to cover. Fill tortillas with chicken and cheese (plus other fun stuff if you’re feeling rogue), roll ’em up and lay them seam-side down in the dish. Smother the whole thing with remaining sauce and sprinkle plenty of cheese. Bake at 375 for like 20 minutes, until it bubbles and looks melty and perfect.
You cannot eat Chicken Enchiladas straight from the oven — please trust me (molten cheese burns are no joke). Give them a couple minutes to cool. Then dig in.
Storing and Freezing Enchiladas
Chicken Enchiladas (if you have leftovers, that is) keep in the fridge for about three days. I usually cover them with foil in the same dish I baked them in. To reheat, oven is better than microwave but both work in a pinch. If you want to freeze for future chaos, just wrap the dish in a couple layers of foil. Mark it so you remember what’s inside. Thaw in the fridge overnight, then bake until hot.
Homemade Chicken Enchiladas are seriously one of the best make-aheads for busy families, trust me. They’re perfect for meal trains, too (who doesn’t love surprise enchiladas?).
Common Questions
Q: Do I have to use cooked chicken?
A: Yep, raw chicken won’t work well. Use leftovers or that rotisserie from the store.
Q: Corn or flour tortillas… which do you suggest?
A: I love corn for flavor and durability, but honestly, whatever you’ve got.
Q: Can I make these ahead of time?
A: Absolutely — assemble, cover, and bake when you’re ready.
Q: My enchiladas always get soggy! Help?
A: Try toasting the tortillas a few seconds in a dry pan before filling. Also, don’t drown them in sauce.
Q: Are Chicken Enchiladas spicy?
A: It’s all about the sauce. Mild for heat-haters, hot for daredevils!
Go Forth and Eat Enchiladas
Alright, that’s the skinny on Chicken Enchiladas. They’re easy, tasty, and surprisingly versatile. Try making them your own, toss in what you like, and serve a tableful of happy faces.
Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat oven to 350°F. Prepare your enchilada sauce.
- In a large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes. Add diced chicken and green chiles, season with salt and pepper, and cook for 6–8 minutes until chicken is cooked through. Stir in black beans. Remove from heat.
- Set up an assembly line with tortillas, enchilada sauce, chicken mixture, and cheese. Spread 2 tbsp sauce on a tortilla, add chicken mix, sprinkle with 1/3 cup cheese, then roll and place in a greased 9×13-inch baking dish. Repeat with remaining ingredients. Top enchiladas with extra sauce and cheese.
- Bake uncovered for 20 minutes, until enchiladas are hot and slightly crispy. Transfer dish to a wire rack.
- Serve hot with your favorite toppings like cilantro, avocado, or sour cream.
Notes
Make Ahead: Assemble ahead, wrap in foil, then refrigerate or freeze before baking.
