Craving the perfect chicken enchiladas?
These 10 mouthwatering recipes will transform your kitchen into an authentic Mexican cantina, delivering restaurant-quality results that will impress family and friends alike.
From traditional red sauce varieties to creative contemporary twists, you’ll find options to suit every taste.
Get ready to discover rich, smoky flavors, perfectly tender chicken, and that irresistible combination of melted cheese and fresh garnishes.
We’ll guide you through classic techniques and innovative variations, sharing expert tips to help you create enchiladas that are sure to become your new go-to comfort food favorites.
Classic Red Sauce Chicken Enchiladas with Queso Fresco

Transform your dinner table with these authentic Mexican enchiladas that combine tender shredded chicken, vibrant red sauce, and crumbly queso fresco.
This hearty dish delivers the perfect balance of heat, tang, and cheesy goodness that will make your family request it again and again.
Ingredients:
• 3 cups shredded cooked chicken
• 12 corn tortillas
• 2 cups red enchilada sauce
• 1 cup crumbled queso fresco
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup shredded Mexican cheese blend
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Optional: chopped cilantro for garnish
Step 1: Preheat your oven to 375°F and lightly grease a 9×13 baking dish.
Step 2: Heat oil in a pan and sauté onions and garlic until translucent.
Step 3: Mix the cooked onion mixture with shredded chicken and season with salt and pepper.
Step 4: Warm tortillas in a microwave or skillet to make them pliable.
Step 5: Dip each tortilla in enchilada sauce, fill with chicken mixture, and roll tightly.
Step 6: Place rolled enchiladas seam-side down in the baking dish.
Step 7: Pour remaining sauce over enchiladas and top with Mexican cheese blend.
Step 8: Bake for 20-25 minutes until cheese melts and sauce bubbles.
Step 9: Top with crumbled queso fresco and cilantro before serving.
Pro Tip: To prevent tortillas from breaking, warm them slightly and work quickly while rolling. For the best flavor, let the enchiladas rest for 5 minutes after baking before serving.
Green Chile and Tomatillo Chicken Enchiladas

Green Chile and Tomatillo Chicken Enchiladas offer a vibrant, tangy twist on traditional enchiladas.
This Mexican comfort dish combines tender shredded chicken with a zesty green sauce made from roasted tomatillos and green chiles, all wrapped in soft corn tortillas and topped with melted cheese.
Ingredients:
• 3 lbs tomatillos, husked and rinsed
• 4-5 green chiles (Anaheim or Hatch)
• 4 cloves garlic
• 1 large onion, chopped
• 2 cups chicken broth
• 3 cups shredded cooked chicken
• 12 corn tortillas
• 2 cups Mexican blend cheese
• 1 bunch fresh cilantro
• 2 tablespoons vegetable oil
• Salt and pepper to taste
Cooking Instructions:
Step 1: Roast tomatillos and chiles under the broiler for 5-7 minutes until charred, turning once.
Step 2: Blend roasted vegetables with garlic, half the onion, and cilantro until smooth.
Step 3: Heat oil in a large pan and simmer the sauce for 15-20 minutes until thickened.
Step 4: Warm tortillas until pliable.
Step 5: Fill each tortilla with shredded chicken and roll tightly.
Step 6: Pour sauce over enchiladas and top with cheese.
Step 7: Bake at 375°F for 20-25 minutes until cheese melts and bubbles.
Pro Tip: To prevent tortillas from breaking, dip them quickly in warm sauce before filling. You can prepare the green sauce a day ahead to save time and allow flavors to develop further.
Creamy White Sauce Chicken Enchiladas

Creamy White Sauce Chicken Enchiladas combine tender shredded chicken, melted cheese, and a velvety white sauce for a delightful twist on traditional enchiladas.
This crowd-pleasing dish brings comfort food to a whole new level with its rich, creamy texture and satisfying flavors that will make your family ask for seconds.
Ingredients:
• 3 cups shredded cooked chicken
• 8 flour tortillas (8-inch size)
• 2 cups monterey jack cheese, shredded
• 1 cup sour cream
• 2 cups heavy cream
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 can (4 oz) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Step 2: Prepare the white sauce by melting butter in a saucepan over medium heat. Add flour and whisk for 1 minute.
Step 3: Gradually add chicken broth and heavy cream while whisking constantly until smooth and thickened.
Step 4: Stir in sour cream, green chilies, cumin, and garlic powder. Season with salt and pepper.
Step 5: Fill each tortilla with shredded chicken and cheese, roll up, and place seam-side down in the baking dish.
Step 6: Pour the white sauce over the enchiladas and top with remaining cheese.
Step 7: Bake for 25-30 minutes until bubbly and lightly golden.
Pro Tip: To prevent your tortillas from cracking while rolling, warm them slightly in the microwave wrapped in damp paper towels. Also, shred your cheese fresh rather than using pre-shredded for better melting and creamier results.
Spicy Chipotle Chicken Enchiladas

Get ready to spice up your dinner routine with these mouthwatering Chipotle Chicken Enchiladas.
This Mexican-inspired dish combines tender shredded chicken, smoky chipotle peppers, and melted cheese wrapped in soft tortillas, all smothered in a rich, spicy sauce that’ll make your taste buds dance.
Ingredients:
• 3 cups shredded cooked chicken
• 8 large flour tortillas
• 2 chipotle peppers in adobo sauce, finely chopped
• 2 cups Mexican-blend cheese, shredded
• 1 can (15 oz) red enchilada sauce
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 cup sour cream
• Salt and pepper to taste
• Fresh cilantro for garnish
Cooking Instructions:
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Heat oil in a large skillet and sauté onions until translucent (5 minutes).
Step 3: Add garlic, cumin, and chopped chipotle peppers; cook for 2 minutes.
Step 4: Mix in shredded chicken and ½ cup enchilada sauce; simmer for 5 minutes.
Step 5: Warm tortillas slightly to make them pliable.
Step 6: Fill each tortilla with chicken mixture and cheese, roll tightly.
Step 7: Place enchiladas seam-side down in a baking dish.
Step 8: Pour remaining sauce over enchiladas and top with remaining cheese.
Step 9: Bake for 20-25 minutes until cheese is bubbly and golden.
Pro Tip: To prevent tortillas from cracking, wrap them in damp paper towels and microwave for 30 seconds before filling. For extra creaminess, let the enchiladas rest for 5 minutes before serving.
Black Bean and Shredded Chicken Enchiladas

Transform your dinner table with these hearty and flavorful Black Bean and Shredded Chicken Enchiladas.
This Mexican-inspired dish combines tender shredded chicken, creamy black beans, and melted cheese wrapped in soft corn tortillas, all smothered in a rich enchilada sauce.
Ingredients:
• 3 cups shredded cooked chicken
• 2 cans (15 oz each) black beans, drained and rinsed
• 12 corn tortillas
• 2 cups red enchilada sauce
• 2½ cups shredded Mexican cheese blend
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Optional toppings: sour cream, diced tomatoes, chopped cilantro
Step 1: Preheat your oven to 375°F and lightly grease a 9×13 baking dish.
Step 2: Heat oil in a large skillet, sauté onions and garlic until softened.
Step 3: Add black beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
Step 4: Mix in shredded chicken and 1 cup of cheese.
Step 5: Warm tortillas slightly to make them pliable.
Step 6: Fill each tortilla with the chicken-bean mixture, roll tightly, and place seam-side down in the baking dish.
Step 7: Pour enchilada sauce over the rolled tortillas and top with remaining cheese.
Step 8: Bake for 20-25 minutes until cheese is melted and bubbly.
Pro Tip: To prevent tortillas from cracking, quickly dip each one in warm enchilada sauce before filling. You can also prepare the filling a day ahead to save time during dinner prep.
Sour Cream and Verde Chicken Enchiladas

These creamy, zesty enchiladas combine tender shredded chicken, tangy salsa verde, and rich sour cream for a Mexican-inspired comfort dish that your family will request again and again.
The melted cheese on top creates an irresistible golden crust while keeping the enchiladas moist and flavorful inside.
Ingredients:
• 3 cups shredded cooked chicken
• 2 cups salsa verde
• 1½ cups sour cream
• 2 cups shredded Monterey Jack cheese
• 12 corn tortillas
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish
Cooking Instructions:
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Mix 1 cup salsa verde with 1 cup sour cream in a bowl.
Step 3: Heat oil in a pan and sauté onions and garlic until soft.
Step 4: Add chicken, ½ cup chicken broth, and season with salt and pepper.
Step 5: Warm tortillas in microwave or on stovetop to make them pliable.
Step 6: Dip each tortilla in remaining broth, fill with chicken mixture, and roll.
Step 7: Place enchiladas seam-side down in a baking dish.
Step 8: Pour sauce mixture over enchiladas and top with cheese.
Step 9: Bake for 25-30 minutes until cheese is golden and bubbly.
Pro Tip: To prevent tortillas from cracking, make sure they’re properly warmed before rolling. For the best flavor, let the enchiladas rest for 5-10 minutes after baking before serving.
Roasted Poblano and Chicken Enchiladas

Roasted Poblano and Chicken Enchiladas combine smoky peppers with tender shredded chicken in a creamy, flavorful sauce.
This Mexican comfort food classic brings restaurant-quality flavors right to your dinner table and serves 4-6 people.
Ingredients:
• 8 poblano peppers
• 3 cups shredded cooked chicken
• 12 corn tortillas
• 2 cups Mexican blend cheese, shredded
• 1 cup sour cream
• 1 cup chicken broth
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp vegetable oil
Step 1: Roast poblanos under the broiler for 5-7 minutes per side until charred. Place in a sealed bag to steam, then peel and slice.
Step 2: Sauté onions and garlic in oil until softened. Add cumin and oregano.
Step 3: Blend half the poblanos with sour cream and broth until smooth.
Step 4: Mix chicken with remaining poblano strips and half the cheese.
Step 5: Warm tortillas, fill with chicken mixture, roll, and place in a baking dish.
Step 6: Pour poblano sauce over enchiladas, top with remaining cheese.
Step 7: Bake at 375°F for 20-25 minutes until bubbly and cheese melts.
Pro Tip: Toast your tortillas lightly before rolling to prevent them from breaking. For the best flavor, roast your poblanos until they’re deeply charred but not burnt – this develops their signature smoky taste.
Spinach and Chicken Enchiladas Suizas

A perfect blend of creamy, tangy, and savory flavors that bring together tender chicken, fresh spinach, and melted cheese wrapped in soft corn tortillas.
This Mexican-inspired dish gets its signature taste from a velvety green sauce made with tomatillos and Mexican crema.
Ingredients:
• 3 cups shredded cooked chicken
• 2 cups fresh spinach, chopped
• 12 corn tortillas
• 1 lb tomatillos, husked and rinsed
• 1 medium white onion, chopped
• 2 cloves garlic, minced
• 2 jalapeños (seeds removed for less heat)
• 1 cup Mexican crema or sour cream
• 2 cups Monterey Jack cheese, shredded
• 1 cup chicken broth
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• ¼ cup fresh cilantro, chopped
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Roast tomatillos, onion, garlic, and jalapeños on a baking sheet for 15-20 minutes.
Step 3: Blend roasted vegetables with crema and chicken broth until smooth.
Step 4: Heat tortillas in oil until pliable, about 10 seconds each side.
Step 5: Mix chicken with spinach and season with salt and pepper.
Step 6: Fill each tortilla with chicken mixture, roll, and place in a baking dish.
Step 7: Pour sauce over enchiladas and top with cheese.
Step 8: Bake for 25-30 minutes until bubbly and golden.
Pro Tip: To prevent tortillas from breaking, warm them properly before rolling. Also, don’t overstuff the enchiladas – about 3 tablespoons of filling per tortilla is perfect for easy rolling and even cooking.
Smoky Mole Chicken Enchiladas

Transform your dinner table with these rich, smoky mole chicken enchiladas that bring authentic Mexican flavors right to your home.
This comforting dish combines tender shredded chicken with a complex mole sauce, featuring dark chocolate, chilies, and warming spices, all wrapped in soft corn tortillas and topped with melted cheese.
Ingredients:
• 4 chicken breasts, boneless and skinless
• 12 corn tortillas
• 2 dried ancho chilies
• 2 dried guajillo chilies
• 1 chipotle pepper in adobo sauce
• 2 oz dark chocolate (70% cocoa)
• 1 onion, diced
• 4 garlic cloves
• 2 tomatoes
• ½ cup almonds
• 1 tsp each: cumin, coriander, cinnamon
• 2 cups chicken broth
• 2 cups Mexican cheese blend
• Fresh cilantro for garnish
Cooking Instructions:
Step 1: Toast dried chilies in a dry skillet until fragrant, then soak in hot water for 30 minutes.
Step 2: Cook chicken breasts in simmering water until done, then shred.
Step 3: Blend rehydrated chilies with chocolate, spices, almonds, garlic, and tomatoes until smooth.
Step 4: Cook mole sauce in a pot for 20 minutes until thickened.
Step 5: Warm tortillas, fill with chicken and mole sauce, roll, and place in baking dish.
Step 6: Top with remaining sauce and cheese, bake at 375°F for 20-25 minutes until bubbly.
Pro Tip: Toast your tortillas slightly before rolling to prevent them from breaking. Also, let the enchiladas rest for 5-10 minutes after baking to ensure easy serving and optimal texture.
Corn and Chicken Street-Style Enchiladas

Corn and Chicken Street-Style Enchiladas combine the authentic flavors of Mexican street food with the comfort of a home-cooked meal.
This dish features tender shredded chicken, sweet corn, and melty cheese wrapped in warm corn tortillas, all smothered in a vibrant enchilada sauce.
Ingredients:
• 3 cups shredded cooked chicken
• 12 corn tortillas
• 2 cups red enchilada sauce
• 2 cups Mexican-blend shredded cheese
• 1 cup corn kernels (fresh or frozen)
• 1 medium 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: diced tomatoes, cilantro, sour cream
Cooking Instructions:
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Heat oil in a large skillet and sauté onions until translucent (about 5 minutes).
Step 3: Add garlic, corn, cumin, and chili powder. Cook for 2 minutes.
Step 4: Mix in shredded chicken and season with salt and pepper.
Step 5: Warm tortillas in a microwave for 30 seconds to make them pliable.
Step 6: Fill each tortilla with the chicken-corn mixture and cheese.
Step 7: Roll tightly and place seam-side down in a baking dish.
Step 8: Pour enchilada sauce over the rolled tortillas and top with remaining cheese.
Step 9: Bake for 20-25 minutes until cheese is melted and bubbly.
Pro Tip: For extra-crispy edges, brush your tortillas with a light coating of oil before filling them. Also, let the enchiladas rest for 5-10 minutes after baking to ensure easier serving and better texture.
Frequently Asked Questions
What makes chicken enchiladas stand out from other Mexican dishes?
Chicken enchiladas combine shredded chicken, melted cheese, and corn tortillas smothered in flavorful enchilada sauce. The combination creates layers of textures and rich flavors that make this dish uniquely satisfying.
What are the key ingredients needed for authentic chicken enchilada sauce?
Traditional enchilada sauce requires dried chiles, garlic, cumin, oregano, and chicken broth as base ingredients. Toast the chiles first to enhance their flavor before blending with other ingredients.
How can you prevent tortillas from breaking when rolling enchiladas?
Quickly dip each corn tortilla in warm enchilada sauce before filling and rolling. This technique makes tortillas more pliable and adds extra flavor to your enchiladas.
What’s the best cheese to use for chicken enchiladas?
Use a combination of Monterey Jack and sharp cheddar for the perfect blend of flavor and meltability. These cheeses create the ideal stringy texture when heated.
How can you make chicken enchiladas ahead of time?
Prepare your enchiladas up to 24 hours in advance, covering them tightly with foil in the refrigerator. Add the sauce just before baking to prevent the tortillas from becoming soggy.
Final Thoughts
Now you have 10 amazing chicken enchilada recipes to choose from, each offering its own unique twist on this beloved Mexican dish.
Remember to always warm your tortillas before rolling to prevent cracking, and don’t shy away from customizing the spice levels to suit your taste.
Whether you prefer traditional red sauce, creamy white sauce, or verde variations, these recipes will help you master the art of enchilada-making at home.
For the best results, choose high-quality tortillas and freshly grated cheese rather than pre-shredded varieties.