From classic red sauce to creamy white variations, you'll discover 10 irresistible chicken enchilada recipes perfect for your dinner table. Each recipe features tender shredded chicken wrapped in soft tortillas, with options including traditional red enchiladas smothered in rich sauce, creamy poblano-infused versions, and spicy chipotle-based dishes. You'll find versatile variations like Tex-Mex style with bold Southwestern flavors, cheese-stuffed versions loaded with Mexican-blend cheese, and unique combinations featuring roasted corn or black beans. All recipes bake at 350-375°F for 20-25 minutes until perfectly bubbly. These tested combinations will inspire your next Mexican feast.
Classic Red Chicken Enchiladas
This authentic Mexican dish features tender shredded chicken wrapped in soft corn tortillas, smothered in a rich red enchilada sauce, and topped with melted cheese.
These classic red chicken enchiladas combine simple ingredients to create a comforting, flavorful meal that's perfect for family dinners or entertaining guests.
Ingredients:
- 3 cups shredded cooked chicken
- 12 corn tortillas
- 2 cups red enchilada sauce
- 2 cups shredded Mexican cheese blend
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional toppings: sour cream, diced tomatoes, sliced olives, chopped cilantro
Preheat oven to 350°F. Heat oil in a large skillet over medium heat and sauté onions until translucent. Add garlic, cumin, and shredded chicken, stirring until well combined.
Warm tortillas slightly to make them pliable. Dip each tortilla in enchilada sauce, fill with chicken mixture and cheese, roll tightly, and place seam-side down in a greased 9×13 baking dish. Pour remaining sauce over enchiladas, top with remaining cheese, and bake for 20-25 minutes until cheese is melted and bubbly.
For best results, avoid overstuffing the tortillas as they may split while rolling. If corn tortillas break easily, try warming them wrapped in damp paper towels in the microwave for 30 seconds.
To prevent soggy enchiladas, lightly fry each tortilla in oil before dipping in sauce. Make-ahead tip: assemble enchiladas up to 24 hours in advance and refrigerate until ready to bake.
Creamy White Sauce Enchiladas
Creamy White Sauce Enchiladas combine tender shredded chicken, melted cheese, and a rich, velvety sauce for a comforting Mexican-inspired meal. This dish transforms traditional red sauce enchiladas into a milder, yet equally flavorful version that's perfect for those who prefer a less spicy alternative.
Ingredients:
- 3 cups shredded cooked chicken
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon ground cumin
- Fresh cilantro for garnish
Preheat oven to 350°F. In a saucepan, melt butter and sauté onion and garlic until softened. Add flour and cook for 1 minute. Gradually whisk in chicken broth and cook until thickened. Remove from heat, stir in sour cream and green chilies.
Fill tortillas with chicken and cheese, roll them up, and place in a greased 9×13 baking dish. Pour the white sauce over enchiladas, top with remaining cheese, and bake for 25-30 minutes until bubbly and lightly golden.
For best results, warm the tortillas slightly before rolling to prevent cracking. The sauce can be made ahead and stored in the refrigerator for up to 2 days. If the sauce becomes too thick, thin it with additional chicken broth.
To prevent the enchiladas from becoming soggy, avoid overfilling them with sauce before baking, and serve any extra sauce on the side.
Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas are a beloved Mexican dish that combines tender shredded chicken, tangy green chile sauce, and melted cheese wrapped in soft corn tortillas. This comfort food classic delivers a perfect balance of flavors, with the mild heat from green chiles complementing the richness of the cheese and the savory chicken filling.
Ingredients:
- 3 cups shredded cooked chicken
- 12 corn tortillas
- 2 cups green chile enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 1 cup diced onions
- 1 can (4 oz) diced green chiles
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 cup sour cream
- Salt and pepper to taste
- Optional toppings: cilantro, diced tomatoes, sliced olives
Preheat oven to 350°F. Heat oil in a large skillet and sauté onions and garlic until soft. Mix in shredded chicken and diced green chiles.
Warm tortillas in microwave to make them pliable. Dip each tortilla in enchilada sauce, fill with chicken mixture and cheese, roll tightly, and place seam-side down in a greased 9×13 baking dish. Pour remaining sauce over enchiladas, top with remaining cheese, and bake for 25-30 minutes until cheese is melted and bubbly.
For best results, avoid overfilling the enchiladas as they may split while baking. Corn tortillas can break easily, so warming them properly is essential.
The enchiladas can be assembled up to 24 hours in advance and refrigerated before baking. If making ahead, add the sauce and cheese just before baking to prevent the tortillas from becoming soggy.
Tex-Mex Style Enchiladas
Tex-Mex style enchiladas combine the best of Mexican cuisine with bold Southwestern flavors. This hearty dish features corn tortillas stuffed with seasoned shredded chicken, smothered in a rich red enchilada sauce, and topped with melted cheese. Perfect for family dinners or entertaining guests, these enchiladas can be prepared ahead of time and baked when needed.
Ingredients:
- 3 cups shredded cooked chicken
- 12 corn tortillas
- 2 (15 oz) cans red enchilada sauce
- 3 cups shredded cheddar cheese
- 1 diced onion
- 2 cloves minced garlic
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, diced tomatoes, sliced olives, chopped cilantro
Preheat oven to 350°F (175°C). Heat oil in a large skillet over medium heat and sauté onions and garlic until softened. Add chicken, cumin, chili powder, salt, and pepper.
Pour ½ cup enchilada sauce into a 9×13 baking dish. Warm tortillas until pliable, fill each with chicken mixture and cheese, roll tightly, and place seam-side down in the baking dish. Pour remaining sauce over enchiladas, top with remaining cheese, and bake for 20-25 minutes until cheese is melted and bubbly.
For best results, slightly toast the tortillas before filling them to prevent them from breaking when rolling. If the enchiladas seem dry while baking, add additional sauce halfway through cooking time.
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days, reheating in the oven at 350°F for 15-20 minutes until heated through.
Spicy Chipotle Enchiladas
Spicy chipotle enchiladas blend smoky heat with traditional Mexican comfort food flavors. This recipe features shredded chicken wrapped in soft corn tortillas, smothered in a rich chipotle sauce, and topped with melted cheese. The combination of chipotle peppers in adobo sauce, tender chicken, and authentic Mexican spices creates a restaurant-quality dish that serves 6-8 people and can be prepared in under an hour.
Ingredients:
- 3 cups shredded cooked chicken
- 12 corn tortillas
- 2-3 chipotle peppers in adobo sauce, chopped
- 2 cups red enchilada sauce
- 2 cups Mexican blend cheese, shredded
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, cilantro, diced tomatoes
Heat oven to 375°F. Sauté onion and garlic in oil until softened. Add chicken, chipotles, cumin, and chili powder.
Warm tortillas, fill with chicken mixture, roll, and place seam-side down in a baking dish. Pour enchilada sauce over tortillas, top with cheese, and bake for 20-25 minutes until cheese is melted and bubbly. Let stand 5 minutes before serving.
For best results, don't overstuff the enchiladas as they may split while baking. If the tortillas crack while rolling, warm them slightly in the microwave or on a griddle to make them more pliable.
The spice level can be adjusted by varying the amount of chipotle peppers used. Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
Black Bean Chicken Enchiladas
Black bean chicken enchiladas combine tender shredded chicken, hearty black beans, and melted cheese wrapped in soft corn tortillas, all smothered in a rich enchilada sauce. This Mexican-inspired dish brings together protein-rich ingredients with authentic flavors, creating a satisfying and crowd-pleasing meal that's perfect for family dinners or entertaining guests.
Ingredients:
- 3 cups shredded cooked chicken
- 2 cans (15 oz each) black beans, drained and rinsed
- 12 corn tortillas
- 2 cans (10 oz each) red enchilada sauce
- 3 cups shredded Mexican cheese blend
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, diced tomatoes, cilantro, sliced avocado
Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat and sauté onion and garlic until softened. Add chicken, black beans, cumin, and chili powder, stirring until well combined.
Warm tortillas briefly to make them pliable, then fill each with the chicken-bean mixture and cheese. Roll tightly and place seam-side down in a greased 9×13 baking dish. Pour enchilada sauce over the top, sprinkle with remaining cheese, and bake for 20-25 minutes until cheese is melted and bubbly.
For best results, avoid overfilling the tortillas as this can make them difficult to roll and stay closed during baking. To prevent tortillas from cracking, warm them slightly before rolling, either in the microwave wrapped in damp paper towels or quickly in a skillet.
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven until warmed through.
Quick Weeknight Enchiladas
These quick weeknight enchiladas are a perfect solution for busy families who want a delicious Mexican-inspired meal without spending hours in the kitchen. The recipe uses rotisserie chicken to save time, while maintaining authentic flavors through a combination of traditional enchilada sauce, melted cheese, and perfectly seasoned filling.
Ingredients:
- 2 cups shredded rotisserie chicken
- 2 (10 oz) cans red enchilada sauce
- 8 large flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, diced tomatoes, cilantro, sliced olives
Preheat oven to 375°F. Sauté onion and garlic in olive oil until softened. Mix with shredded chicken, half cup of enchilada sauce, green chilies, and seasonings.
Warm tortillas slightly to make them pliable. Fill each tortilla with chicken mixture and some cheese, roll tightly, and place seam-side down in a 9×13 baking dish. Pour remaining enchilada sauce over top, sprinkle with remaining cheese, and bake for 20-25 minutes until cheese is melted and bubbly.
For best results, avoid overfilling the tortillas as this can cause them to split while baking. If the enchiladas seem dry during baking, add extra sauce.
These enchiladas can be assembled up to 24 hours in advance and refrigerated before baking, making them perfect for meal prep. To prevent soggy tortillas, lightly fry them in oil before filling, and don't let them sit in sauce too long before baking.
Cheese-Stuffed Chicken Enchiladas
Cheese-Stuffed Chicken Enchiladas combine tender shredded chicken, melted cheese, and authentic Mexican spices wrapped in soft corn tortillas, all smothered in a rich red enchilada sauce. This classic comfort dish brings restaurant-quality Mexican cuisine to your home kitchen and serves perfectly as a weeknight dinner or special occasion meal for the whole family.
Ingredients:
- 3 cups shredded cooked chicken
- 12 corn tortillas
- 2 cups Mexican cheese blend, shredded
- 2 cups red enchilada sauce
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: cilantro, diced tomatoes, sliced olives
Preheat oven to 375°F. Mix shredded chicken with half the cheese, green chilies, cumin, and chili powder. Heat tortillas in oil until pliable. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in a baking dish. Pour enchilada sauce over tortillas, top with remaining cheese, and bake for 20-25 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving.
For best results, avoid overstuffing the tortillas as they may split while rolling. Warming the tortillas properly is essential – they should be pliable but not crispy.
To make ahead, prepare the enchiladas without sauce and cheese, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Add sauce and cheese just before baking. For extra flavor, toast the spices in a dry pan before mixing with the chicken.
Poblano Cream Enchiladas
These creamy poblano enchiladas combine tender shredded chicken with a velvety sauce made from roasted poblano peppers and Mexican crema. The dish delivers a perfect balance of mild heat from the peppers and richness from the cream sauce, all wrapped in soft corn tortillas and topped with melted cheese.
This comfort food classic takes traditional enchiladas to new heights with its distinctive smoky poblano flavor.
Ingredients:
- 3 large poblano peppers
- 2 cups shredded cooked chicken
- 12 corn tortillas
- 1 cup Mexican crema or sour cream
- 1 cup chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Cilantro for garnish
Roast poblanos under the broiler until charred on all sides, then place in a plastic bag to steam for 10 minutes. Peel and remove seeds, then blend with crema and chicken broth until smooth.
Heat oil in a pan, sauté onions and garlic until soft, add the poblano sauce and simmer for 10 minutes. Warm tortillas, dip in sauce, fill with chicken and cheese, roll up, and place in a baking dish. Pour remaining sauce over enchiladas, top with cheese, and bake at 375°F for 20-25 minutes until bubbly.
For best results, avoid over-stuffing the tortillas as they may break while rolling. If corn tortillas are too stiff, warm them slightly in the microwave or on a comal to make them more pliable.
The sauce can be made ahead and stored in the refrigerator for up to 3 days. For extra flavor, add roasted corn kernels to the chicken filling or top with crumbled queso fresco before serving.
Roasted Corn Chicken Enchiladas
Roasted corn chicken enchiladas combine the sweetness of charred corn with tender shredded chicken and melted cheese, all wrapped in soft tortillas and smothered in a rich enchilada sauce.
This Mexican-inspired dish creates a perfect balance of flavors and textures, making it an excellent choice for family dinners or entertaining guests.
Ingredients:
- 3 cups shredded cooked chicken
- 2 cups fresh or frozen corn, roasted
- 2 cups shredded Mexican cheese blend
- 12 corn tortillas
- 2 cups red enchilada sauce
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, cilantro, diced tomatoes
Preheat oven to 375°F. Heat oil in a large skillet and sauté onions until translucent. Add garlic, roasted corn, green chilies, and seasonings.
Stir in shredded chicken and remove from heat. Warm tortillas slightly to make them pliable. Fill each tortilla with the chicken mixture and cheese, roll tightly, and place seam-side down in a greased 9×13 baking dish.
Pour enchilada sauce over the top, sprinkle with remaining cheese, and bake for 20-25 minutes until bubbly and cheese is melted.
For best results, avoid overfilling the tortillas as this can make them difficult to roll and lead to splitting.
If corn tortillas crack while rolling, try warming them longer or wrapping them in damp paper towels and microwaving for 30 seconds.
The enchiladas can be assembled up to 24 hours in advance and refrigerated before baking, making this a convenient make-ahead meal.
FAQs
Can Enchiladas Be Made Ahead and Frozen for Later Use?
You'll find enchiladas freeze beautifully for up to 3 months when wrapped tightly in foil and plastic wrap. Just assemble them, don't bake, and freeze. Thaw overnight before baking at 350°F for 25-30 minutes.
What's the Best Way to Prevent Tortillas From Breaking While Rolling?
Like a warm embrace, gently heat your tortillas for 15-20 seconds per side. You'll want to wrap them in slightly damp paper towels before microwaving, making them pliable enough to roll without cracking.
How Long Do Leftover Enchiladas Stay Good in the Refrigerator?
You'll want to store your leftover enchiladas in an airtight container for up to 3-4 days in your fridge at 40°F or below. They're still safe to eat but taste best within the first 48 hours.
Are Corn Tortillas Healthier Than Flour Tortillas for Enchiladas?
You'll find corn tortillas are the healthier choice, with 60 fewer calories and 8g less carbs per serving than flour tortillas. They're also gluten-free, higher in fiber, and contain more essential minerals.
What's the Ideal Internal Temperature for Fully Cooked Chicken Enchiladas?
You'll want your chicken enchiladas to reach an internal temperature of 165°F (74°C) at their thickest point. Stick your instant-read thermometer right through the tortilla into the meat to guarantee food safety.
Final Thoughts
These enchilada recipes you've discovered will revolutionize your weeknight dinner routine. You'll find yourself craving these tortilla-wrapped treasures that are literally bursting with a million flavor combinations. Whether you're drawn to the classic red sauce's rich depth or the creamy white sauce's velvety decadence, you've got precisely measured, chef-tested recipes that'll transform your kitchen into an authentic Mexican cantina. Now you're ready to roll, stuff, and bake your way to enchilada perfection.
