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This is the BEST chicken enchiladas recipe ever! Made with homemade enchilada sauce, green chilies and red onion, these easy enchiladas are packed with your favorite Mexican flavors, tender chunks of chicken and tons of melted cheese!
Oh… be still my heart! If you are a fan of Mexican food like I am, this Easy Chicken Enchiladas recipe is for YOU!!
Let’s put it this way .. I love enchiladas so much I even have a breakfast enchilada recipe so you can feed your face enchiladas two ways in the same day 🙂
As someone who used to not eat too much Mexican food, I have to admit that’s it one of my favorite foods to eat now.
That being said, I have learned over the years that convenience Mexican food is no match for making real food in your kitchen and that 100% includes homemade enchilada sauce.
I am THAT guilty person and have always just grabbed the little can of red enchilada sauce at my grocery store.
Then came the day I made homemade enchilada sauce for real in my own kitchen… well, let’s just say I’ve never grabbed that little jar of red sauce from the grocery store since.
But that homemade enchilada sauce is only ONE layer of amazing flavor going into these enchiladas.
These are packed with meat and cheese and spices and even refried beans. Every bite is an explosion of spice and flavor that will have you going back for seconds.. and thirds!
WHY THESE HOMEMADE ENCHILADAS ARE THE BEST!
- These Easy Chicken Enchiladas are easy to make, quick to assemble and using the homemade enchilada sauce makes that that much tastier! Trust me.
- You can completely customize this recipe to suit your tastes.
- Made fresh in your kitchen, you control the quality of ingredients and level of spiciness.
- These can be made ahead of time and kept in the refrigerator until you are ready to bake them.
- Tender chunks of chicken are easily replaced with pork, beef or turkey depending on what you are in the mood for.
- Homemade enchilada sauce is ready in just minutes and makes all the difference in the world!
To make these chicken enchiladas, you will need:
- Chicken breasts
- Red onion
- Can of green chilies
- Packet of taco seasoning
- Spices
- Enchilada sauce
- Large flour tortillas
- Re-fried beans
- Shredded cheese
- Additional toppings like cilantro, lime, diced onion, sour cream …
HOW DO YOU MAKE EASY CHICKEN ENCHILADAS?
Easy! Start by making your Homemade Enchilada Sauce. Once done, preheat the oven to 350 degrees then add two tablespoon of oil to a large skillet and heat over medium high heat.
Add the small chunks of chicken to the skillet and stirring often, cook until browned and no longer pink inside. Add in the taco seasoning, spices, diced onion, 1/2 a cup of enchilada sauce and green chilies.
Stir to combine and simmer for 2-3 minutes then remove from heat. Next, line up your enchilada ingredients and grab a large 9×13 baking pan.
To assemble, lay out a tortilla and spread a line of beans down the middle of the tortilla along with a line of the chicken and some of the shredded cheese.
Roll the tortilla and place in the baking pan.
Repeat with the remaining ingredients and then top with enchilada sauce and the remaining shredded cheese.
Bake uncovered for 25 minutes. Remove and serve immediately.
PRO TIPS FOR MAKING EASY CHICKEN ENCHILADAS
- I use flour tortillas but if you prefer to use corn, feel free.
- Always use good quality cheese and shred the cheese yourself to avoid lots of extra grease and cheese that doesn’t melt properly. Bags of shredded cheese have a lot of extra ingredients to preserve and avoid clumping so shredding the cheese yourself is always ideal.
- If you don’t have the time to make homemade enchilada sauce, don’t worry .. store bought is perfectly fine and your Easy Chicken Enchiladas will be amazing.
- Top these enchiladas off anyway you like .. pile on the flavors by adding toppings like cilantro, lime, diced onion, sour cream, cotija crumbling cheese .. go for it!!
- Personally, I don’t like my enchiladas drowning in red sauce (#itsawetbreadthing) but if you do, add extra sauce to make it your perfect pan of deliciousness.
WHAT DO YOU PUT IN ENCHILADAS?
Enchiladas are super easy to customize. Don’t like chicken? Substitute the chicken with ground beef, pork or ground turkey.
Don’t like cheddar cheese? Leave it out and add Mexican crumbling cheese or Monterey jack cheese instead. Not a fan of red enchilada sauce, don’t worry .. you can make these Easy Chicken Enchiladas using a mild green sauce. Don’t worry .. it’s just food!
CAN I PREPARE ENCHILADAS IN ADVANCE?
You sure can! Simply follow the recipe below but stop where you cover the enchiladas with the sauce and the cheese. Instead, cover the chicken enchiladas with foil and move to your refrigerator.
Then when you are ready to cook them (they can stay for 1-2 days), simply cover them with the sauce and cheese and bake as instructed but add on an extra 5 minutes or so to cut the cold.
MORE EASY DINNER RECIPES
- Parmesan Garlic Spaghetti with Chicken Meatballs
- Spicy Thai Chicken with Coconut Lime Quinoa
- Sticky Chicken Rice Bowl
- Chicken Tinga Tostadas
Enjoy!
If you’ve tried these Easy Chicken Enchiladas or any other recipe on this website, please don’t forget to rate the recipe and let me know how you it came out in the comments below.
Share a photo of your creation on my Facebook page, Instagram or save it to Pinterest and tag #AWICKEDWHISK. I can’t wait to see your work!
Easy Chicken Enchiladas
Ingredients
- 2 tablespoons vegetable oil
- 3 boneless skinless chicken breasts cut into small bite sized pieces
- 1/2 red onion diced
- 4 ounce can of green chiles
- 1 pack taco seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne powder
- 1 teaspoon onion powder
- 1 1/2 cups red enchilada sauce .. if not using homemade, a 10 oz can from the grocery store is fine 🙂
- 8 large Mexican flour tortillas
- 15 ounce refried beans
- 16 ounces shredded cheese sharp cheddar, monterey jack, pepper jack..
- diced onion, cilantro, sour cream for topping ... optional
Instructions
- Easy! Start by making your Homemade Enchilada Sauce. Once your enchilada sauce is done, preheat the oven to 350 degrees then add two tablespoon of oil to a large skillet and heat over medium high heat. Add the small chunks of chicken to the skillet and stirring often, cook until browned and no longer pink inside.
- Add in the taco seasoning, spices, diced onion, 1/2 a cup of enchilada sauce and green chiles. Stir to combine and simmer for 2-3 minutes then remove from heat.
- Next, line up your Easy Chicken Enchiladas ingredients and grab a large 9x13 baking pan. Add a small amount of enchilada sauce at the bottom of the pan and spread out evenly.
- To assemble the Easy Chicken Enchiladas, lay out a tortilla and spread a line of beans down the middle of the tortilla along with a line of the chicken and some of the shredded cheese. Roll the tortilla and place in the baking pan. Repeat with the remaining ingredients and then top with enchilada sauce and the remaining shredded cheese. Bake uncovered for 25 minutes. Remove and serve immediately.
Video
Notes
PRO TIPS FOR MAKING EASY CHICKEN ENCHILADAS
- I use flour tortillas but if you prefer to use corn, feel free.
- Always use good quality cheese and shred the cheese yourself to avoid lots of extra grease and cheese that doesn't melt properly. Bags of shredded cheese have a lot of extra ingredients to preserve and avoid clumping so shredding the cheese yourself is always ideal.
- If you don't have the time to make homemade enchilada sauce, don't worry .. store bought is perfectly fine and your Easy Chicken Enchiladas will be amazing.
- Top these enchiladas off anyway you like .. pile on the flavors by adding toppings like cilantro, lime, diced onion, sour cream, cotija crumbling cheese .. go for it!!
- Personally, I don't like my enchiladas drowning in red sauce (#itsawetbreadthing) but if you do, add extra sauce to make it your perfect pan of deliciousness.
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Update Notes: This post was originally published in January of 2019 but was republished with an updated recipe, new photos, step by step instructions and tips in January of 2020.
I made these for my mother and I last night, including the homemade red sauce. I ended up shredding the chicken as per her preference but they were good. Neither of us has ever even had enchiladas until last night, this was our first time trying them. She had seconds.
If I make these again I might try to tone down the heat a little. Or maybe I’ll try making the green sauce you described as mild? I’m not usually any good in the kitchen so the fact that I didn’t poison us says a lot! Lol Thank you for sharing this recipe!
Well thank you Nikki, I’m glad you and your mother enjoyed them and that we could bring a new style of dish into your home. By the way the green sauce is so good to if you do want to tame the heat.
I added a little bit of homemade salsa to the sauce it turned out amazing
Hi Cathy… excellent addition!! I am glad you like it
Outstanding!!! The recipe for the enchilada sauce is easy to make and tastes delicious. I used chicken thighs, cooked in my instant pot. (Instead of cubed chicken breast meat), then cooled and shredded. I found this to be ideal for the enchilada filling (tender & moist). Making the recipe this way, along with the homemade sauce, is a bit time consuming.. . However, once the enchiladas are assembled, they keep well in the fridge until ready to bake.
(Just remember to top with sauce and cheese right before baking). Definitely a terrific “make ahead” dish!
Thanks Patti, Glad you enjoyed the sauce and the enchiladas. Having them sit overnight is great for having the sauce merry to the chicken, it adds so much flavor.
Making this for the second time due to family request! Great recipe,thank you so much!
So glad your family enjoys them Sharon. It is one of our family favorites too.
Can you tell me about how much onion I should have? I live in the UK and the produce here is often significantly smaller than in the US. I’ve fixed mine and have about 2/3 of a cup. Don’t wanna end up with too much onion! Thanks!
Hi!! You can use about 1/4 cup of onion.. that would equal out to about the same amount
I’m just now making the enchiladas, but the red sauce is simply amazing!
Thank you so much and I hope you enjoyed them 🙂 Your very kind comment inspired me to make enchiladas tonight to!