10 Best Chicken Enchilada Recipes You'll Make On Repeat

Chicken enchiladas are basically a weeknight superpower. Roll some tortillas, smother them in sauce, melt all the cheese, and suddenly you’re a hero at the dinner table.

These recipes are the ones I actually make. Not fancy. Not complicated. Just really, really good enchiladas that work for busy nights, meal prep Sundays, or when you need to feed a crowd without losing your mind.

1. Classic Chicken Enchiladas

Ingredients:

3 cups cooked shredded chicken
8 flour tortillas
2 cups red enchilada sauce
2 cups shredded Mexican blend cheese
1 small onion, diced
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Step 1: Preheat your oven to 375°F and grab a 9×13 inch baking dish.

Lightly grease it with cooking spray or a little oil. This is the kind of thing you might skip, but trust me, cleanup is way easier when you don’t.

Pour about half a cup of enchilada sauce on the bottom of the dish and spread it around. This keeps the tortillas from sticking and adds flavor to the bottom layer. Yep, that’s it for now.

Step 2: Mix your shredded chicken with the diced onion, cumin, garlic powder, salt, and pepper in a medium bowl.

Stir in about half a cup of the enchilada sauce and one cup of cheese. The sauce keeps the filling moist, and the cheese? Well, the cheese makes everything better.

Taste it. Too bland? Add more cumin or a pinch of salt. This is your moment to fix things before they go in the oven.

Step 3: Warm your tortillas for about 20 seconds in the microwave so they don’t crack when you roll them.

Lay one tortilla flat, spoon about a third cup of the chicken mixture down the center, then roll it up like a burrito but leave the ends open. Place it seam side down in the baking dish.

Repeat with the remaining tortillas, fitting them snugly in the dish. They should be close together but not squished. If one tears, it’s fine. Just patch it and keep going.

Step 4: Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure they’re all covered.

Sprinkle the rest of the cheese evenly over everything. I’m talking edge to edge. Don’t be shy.

Bake uncovered for 20 to 25 minutes until the cheese is melted and bubbling. You’ll know it’s done when the edges start to brown a little. Let it sit for five minutes before serving so it doesn’t fall apart when you scoop it. Garnish with cilantro and dig in.

2. Creamy Chicken Enchiladas

Ingredients:

3 cups cooked shredded chicken
10 flour tortillas
1 can (10 oz) cream of chicken soup
1 cup sour cream
1 can (4 oz) diced green chiles
2 1/2 cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Instructions:

Step 1: Set your oven to 350°F and coat a 9×13 inch baking dish with nonstick spray.

In a large bowl, combine the cream of chicken soup, sour cream, green chiles, garlic powder, onion powder, and a good pinch of salt and pepper. Stir it all together until smooth.

This sauce is thick and creamy. It’s not watery like red sauce, so don’t panic if it looks heavy. That’s the whole point.

Step 2: Add your shredded chicken and one and a half cups of the shredded cheddar to the creamy mixture.

Mix everything together until the chicken is completely coated. Taste it here. Does it need more salt? A little more garlic? Fix it now.

The filling should be rich and flavorful on its own because the tortilla is pretty neutral. You’re doing great.

Step 3: Warm the tortillas so they’re pliable, then spoon about a third cup of filling into each one.

Roll them tightly and place seam side down in your prepared dish. Pack them in there side by side. If you have leftover filling, that’s totally fine. Just spread it on top later or save it for quesadillas.

Honestly, these are some of the easiest enchiladas to roll because the filling isn’t runny.

Step 4: Spoon any remaining creamy sauce over the top of the enchiladas, then sprinkle the rest of the cheese all over.

Bake for 25 to 30 minutes until bubbly and lightly golden on top. The smell will be unreal. Let it cool for a few minutes before serving.

This is the kind of dish that makes people ask for the recipe. Every single time.

3. Green Chile Chicken Enchiladas

Ingredients:

3 cups cooked shredded chicken
8 corn tortillas
2 cups green enchilada sauce
1 can (4 oz) diced green chiles
2 cups shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon cumin
Salt and pepper to taste
Fresh cilantro and lime wedges for serving

Instructions:

Step 1: Heat your oven to 375°F and lightly grease a 9×13 inch dish.

4. White Chicken Enchiladas

Ingredients:

3 cups cooked shredded chicken
8 flour tortillas
2 cups shredded Monterey Jack cheese
1 can (4 oz) diced green chiles
3 tablespoons butter
3 tablespoons all purpose flour
2 cups chicken broth
1 cup sour cream
1/2 teaspoon garlic powder
Salt and pepper to taste

Instructions:

Step 1: Preheat your oven to 350°F and grease a 9×13 inch baking dish.

In a medium saucepan, melt the butter over medium heat. Once it’s melted, whisk in the flour and cook for about one minute, stirring constantly.

This is a roux. It’ll smell a little nutty and turn lightly golden. Don’t let it burn or it’ll taste bitter.

Step 2: Slowly pour in the chicken broth while whisking to avoid lumps.

Keep whisking until the sauce thickens, about three to four minutes. It should coat the back of a spoon. Remove from heat and stir in the sour cream, garlic powder, salt, and pepper.

This white sauce is rich and creamy. Tastes amazing on its own, honestly. You could stop here and call it gravy.

Step 3: In a bowl, combine the shredded chicken, diced green chiles, and one cup of the Monterey Jack cheese.

Stir in about half a cup of the white sauce to keep the filling moist. Mix well. Warm your tortillas, then fill each one with about a third cup of the chicken mixture.

Roll them up and place seam side down in the dish. These stay together really well because the filling isn’t soupy.

Step 4: Pour the remaining white sauce evenly over the enchiladas, making sure every tortilla gets covered.

Sprinkle the rest of the cheese on top. Bake for 25 to 30 minutes until golden and bubbly.

Let it sit for five minutes before serving. The sauce will thicken as it cools, making it easier to slice. This one’s a crowd pleaser every time.

5. Cheesy Chicken Enchiladas

Ingredients:

3 cups cooked shredded chicken
10 flour tortillas
3 cups shredded Mexican blend cheese
2 cups red enchilada sauce
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
Chopped green onions for garnish

Instructions:

Step 1: Set your oven to 375°F and spray a 9×13 inch baking dish with cooking spray.

In a large bowl, mix the shredded chicken with the softened cream cheese, one and a half cups of the Mexican blend cheese, chili powder, cumin, salt, and pepper. Stir until everything is evenly combined.

The cream cheese makes this filling super creamy and helps bind everything together. It’s basically cheese heaven.

Step 2: Spread about half a cup of enchilada sauce on the bottom of your baking dish.

Warm the tortillas so they’re easy to roll without tearing. Spoon about a third cup of the cheesy chicken mixture into the center of each tortilla.

Roll tightly and place seam side down in the dish. These are heavy on the cheese, so they’re pretty forgiving. Even if one breaks, just smoosh it back together.

Step 3: Pour the remaining enchilada sauce over the top of the rolled enchiladas.

Use a spoon or spatula to spread it evenly so every tortilla gets some sauce. Now sprinkle the rest of the Mexican blend cheese and all of the cheddar cheese on top.

You want full coverage here. Cheese should be touching cheese.

Step 4: Bake uncovered for 20 to 25 minutes until the cheese is melted, bubbly, and starting to brown in spots.

Let it cool for about five minutes so the cheese sets a little. Garnish with chopped green onions right before serving.

This is the recipe I make when I need everyone to leave happy. Works every time.

6. Spicy Chicken Enchiladas

Ingredients:

3 cups cooked shredded chicken
8 flour tortillas
2 cups red enchilada sauce
2 cups shredded pepper jack cheese
1 jalapeño, diced
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Salt and pepper to taste
Sliced jalapeños and cilantro for garnish

Instructions:

Step 1: Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.

In a bowl, toss the shredded chicken with the diced jalapeño, chili powder, cayenne, smoked paprika, salt, and pepper. Stir in one cup of the pepper jack cheese and about half a cup of the enchilada sauce.

Taste it. If you want more heat, add extra cayenne or throw in some hot sauce. This is your spice level, so own it.

Step 2: Pour about half a cup of enchilada sauce on the bottom of the dish and spread it around.

Warm your tortillas in the microwave for 20 seconds or so. Fill each tortilla with about a third cup of the spicy chicken mixture.

Roll them up tightly and place seam side down in the dish. Keep them close together so they don’t unroll while baking.

Step 3: Pour the rest of the enchilada sauce over the enchiladas, making sure they’re all covered.

Sprinkle the remaining pepper jack cheese evenly on top. Pepper jack has jalapeños already in it, so you’re doubling down on the heat here.

If you’re not sure about the spice, use half pepper jack and half regular Monterey Jack. No judgment.

Step 4: Bake uncovered for 20 to 25 minutes until the cheese is melted and bubbly.

Let it cool for five minutes, then garnish with sliced jalapeños and fresh cilantro. Serve with sour cream on the side to cool things down if needed.

This one has a kick. And I love it.

7. Chicken Enchiladas Verdes

Ingredients:

3 cups cooked shredded chicken
10 corn tortillas
2 1/2 cups salsa verde
2 cups shredded Monterey Jack cheese
1/2 cup crumbled queso fresco
1/2 cup diced white onion
1/2 teaspoon cumin
Salt and pepper to taste
Fresh cilantro and diced tomatoes for garnish

Instructions:

Step 1: Heat your oven to 375°F and grease a 9×13 inch baking dish.

In a bowl, mix the shredded chicken with the diced onion, cumin, salt, pepper, and one cup of the salsa verde. Stir in one cup of the Monterey Jack cheese.

Salsa verde is tangy and bright. If you’ve only ever had red enchiladas, this will taste totally different in the best way.

Step 2: Pour about half a cup of salsa verde on the bottom of the dish.

Warm your corn tortillas in a dry skillet or wrap them in a damp paper towel and microwave for 30 seconds. Fill each tortilla with about a quarter cup of the chicken mixture.

Roll tightly and place seam side down in the dish. Corn tortillas are smaller, so you’ll fit more in the pan.

Step 3: Pour the remaining salsa verde over the enchiladas, making sure they’re all covered.

Sprinkle the rest of the Monterey Jack cheese and the crumbled queso fresco on top. Queso fresco doesn’t melt like other cheeses, but it adds a salty, tangy flavor that’s perfect with the verde sauce.

If you can’t find it, feta works in a pinch.

Step 4: Bake uncovered for 20 to 25 minutes until the cheese is melted and the edges are bubbling.

Let it rest for five minutes before serving. Garnish with fresh cilantro and diced tomatoes.

This one’s lighter and fresher than the creamy versions. Perfect for when you want something a little different.

8. Chicken and Bean Enchiladas

Ingredients:

2 cups cooked shredded chicken
1 can (15 oz) black beans, drained and rinsed
8 flour tortillas
2 cups red enchilada sauce
2 cups shredded cheddar cheese
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Sour cream and chopped green onions for serving

Instructions:

Step 1: Preheat your oven to 375°F and spray a 9×13 inch baking dish with nonstick spray.

In a large bowl, combine the shredded chicken, black beans, cumin, chili powder, salt, and pepper. Stir in one cup of the shredded cheddar and about half a cup of enchilada sauce.

The beans add protein and texture. They also stretch the chicken further, which is great if you’re feeding a lot of people.

Step 2: Spread about half a cup of enchilada sauce on the bottom of the dish.

Warm your tortillas so they’re easy to work with. Spoon about a third cup of the chicken and bean mixture into the center of each tortilla.

Roll them up and place seam side down in the dish. These hold together really well because the beans help bind the filling.

Step 3: Pour the remaining enchilada sauce over the enchiladas, covering them completely.

Sprinkle the rest of the cheddar cheese evenly on top. Make sure you get good coverage so every bite has cheese.

Bake uncovered for 20 to 25 minutes until bubbly and golden.

Step 4: Let the enchiladas cool for about five minutes before serving.

Top with a dollop of sour cream and chopped green onions. The sour cream cools things down and adds creaminess.

This is a solid weeknight dinner that’s hearty and filling without being heavy. Plus, it’s cheap to make.

9. Baked Chicken Enchiladas Casserole

Ingredients:

3 cups cooked shredded chicken
10 corn tortillas, cut into quarters
2 1/2 cups red enchilada sauce
2 1/2 cups shredded Mexican blend cheese
1 can (4 oz) diced green chiles
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Chopped cilantro for garnish

Instructions:

Step 1: Preheat your oven to 350°F and grease a 9×13 inch baking dish.

In a bowl, toss the shredded chicken with the diced green chiles, cumin, garlic powder, salt, and pepper. This is a casserole, so you’re not rolling anything. Way easier.

Just layer everything like a lasagna and bake. Honestly, this is the move when you’re too tired to roll.

Step 2: Spread about half a cup of enchilada sauce on the bottom of the dish.

Layer a third of the tortilla quarters over the sauce, overlapping them slightly. Top with half of the chicken mixture, then sprinkle with one cup of cheese.

Pour about three quarters of a cup of enchilada sauce over the cheese. Repeat the layers one more time.

Step 3: Finish with a final layer of tortilla quarters, the remaining enchilada sauce, and the rest of the cheese.

Press everything down gently so the layers are compact. Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for another 10 to 15 minutes until the cheese is bubbly and starting to brown.

Step 4: Let the casserole sit for about 10 minutes before slicing.

This helps everything set so it doesn’t fall apart when you scoop it. Garnish with chopped cilantro and serve.

This is my go to when I’m meal prepping or feeding a crowd. No fuss. Just flavor.

10. Healthy Chicken Enchiladas

Ingredients:

3 cups cooked shredded chicken breast
8 whole wheat tortillas
2 cups enchilada sauce (low sodium)
1 1/2 cups shredded part skim mozzarella cheese
1 cup black beans, drained and rinsed
1 cup diced bell peppers
1/2 cup Greek yogurt
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Step 1: Set your oven to 375°F and lightly spray a 9×13 inch baking dish with cooking spray.

In a bowl, mix the shredded chicken, black beans, diced bell peppers, Greek yogurt, cumin, chili powder, salt, and pepper. The Greek yogurt adds creaminess without the calories of sour cream or cream cheese.

Stir in one cup of the mozzarella. Whole wheat tortillas have more fiber, so they keep you full longer.

Step 2: Pour about half a cup of enchilada sauce on the bottom of the dish.

Warm your whole wheat tortillas for about 20 seconds in the microwave. They can be a little stiffer than regular flour tortillas, so warming helps.

Fill each tortilla with about a third cup of the chicken mixture, roll tightly, and place seam side down in the dish.

Step 3: Pour the rest of the enchilada sauce over the enchiladas, making sure they’re all covered.

Sprinkle the remaining mozzarella on top. Bake uncovered for 20 to 25 minutes until the cheese is melted and bubbly.

These are lighter than traditional enchiladas but still really satisfying.

Step 4: Let the enchiladas cool for five minutes, then garnish with fresh cilantro.

Serve with a side salad or some roasted veggies. You’re getting protein, fiber, and veggies all in one dish.

This is the one I make when I’m trying to eat a little lighter but still want comfort food. Works every time.

Final Words

There you go. Ten different ways to make chicken enchiladas, and every single one is delicious. Pick one for tonight or save them all for later. Either way, you’re gonna eat really well. Let me know which one you try first.