You’re about to fall head-over-heels for this deliciously comforting and ridiculously Easy Chicken Enchiladas recipe. Best of all, you only need 8 simple ingredients and 30 minutes to get this gorgeous meal on the table, meaning from-scratch authentic enchiladas are never far from reach. 

Oh, and just in case you’re extra short on time, I’ve included a few tips for making these easy enchiladas even quicker. Busy weeknight dinner = covered.

terra cotta barro plate with two baked chicken enchiladas topped with cilantro.

I grew up eating cheese enchiladas once a week and never got tired of them. Enchiladas in any form – red enchiladas, green enchiladas, you name it – are my jam! My hubby loves enchiladas filled with some meat, and so these chicken cheese enchiladas were inspired by him needing something a bit heartier.

Lightly fried corn tortillas are filled with shredded chicken, cheese, and onion, rolled up, smothered with a rich and spicy homemade red chile sauce, topped with more cheese, and baked to bubbly golden perfection. YUM!

Why You’ll Love This Recipe

Aside from being jam-packed with delectable Mexican flavors, this easy recipe for enchiladas is:

  • Made with only 8 ingredients
  • Ready in just 30 minutes
  • Red chicken enchiladas are my comfort food
homemade enchilada sauce with spoon in mason jar.

Chicken Enchilada Ingredients

To make this enchilada recipe, here’s what you need:

  • ​​Olive Oil: Before using the enchilada sauce, it’s essential to cook it with a splash of oil.
  • Red Chile Sauce: I highly suggest making homemade red enchilada sauce! My grandma and mom always made this authentic recipe, which involves whole dried chile pods. Whip up a batch and stash some in the freezer for those inevitable enchilada cravings. You won’t regret it!
  • Shredded Chicken: Simply boiled chicken for enchiladas is standard, but you’re welcome to swap in any leftover chicken or turkey you have in the fridge. If you’re extra tired, lean on the convenience of rotisserie chicken.
  • Canola Oil: Any neutral oil with a high smoke point will work to lightly fry tortillas to make them pliable.
  • Corn Tortillas: For authentic-tasting enchiladas, use store bought white corn tortillas. I’m not a fan of flour tortillas in enchiladas — I think they taste gummy and soggy — but that is just a personal preference. If you want to get fancy, make homemade corn tortillas.
  • Shredded Cheese: I love mild Oaxaca, asadero, muenster, or Monterey jack, but you’re welcome to swap in pre-shredded “Mexican-style” cheese that is easily found in most grocery stores.
  • White Onion: I love finely diced white onions in my enchiladas, but feel free to swap in yellow, red, green, or omit.

How To Make Chicken Enchiladas

  1. Pour about a cup of red chile sauce into an ungreased 9 x 13 casserole dish.
  2. Fry Tortillas: Lightly fry white corn tortillas in the hot oil until softened, then drain on a paper towel-lined plate.
  3. Assemble: Fill your tortillas with some shredded chicken, cheese, and onions, then roll up. Place each roll seam side down in the casserole dish. Top with more sauce and cheese.
  4. Bake: Cover with aluminum foil and bake until golden brown and delicious, about 20 minutes. 
  5. Garnish with cilantro and serve with your favorite side dish.
easy red chicken enchiladas in a terra cotta 9 x 13 casserole with cheese on top prior to baking.

What to Serve with Chicken Enchiladas

Toppings: I love fresh cilantro, sliced avocado, crema Mexicana, and queso fresco. Top with anything and everything your heart desires.

Sides & Drinks: These classic sides and drinks would be great served with these chicken enchiladas:

easy red chicken enchiladas in a terra cotta baking dish after baking and topped with cilantro.

Expert Tips & Tricks

  • To avoid the foil sticking to the cheesy goodness on top, lightly spray the foil with some non-stick cooking spray.

Storage Instructions

  • Refrigerate enchiladas in an airtight container and refrigerate for up to 4 days.
  • To freeze enchiladas, let them cool completely in the fridge. Transfer the enchiladas to a freezer-safe container and freeze.

Frequently Asked Questions

What should I do with leftover enchilada sauce?

This red chile sauce will keep in the fridge for up to a week, or in the freezer for up to six months. And it isn’t just for enchiladas, either! Try it in stews, soups, tamales or even to braise meat. Trust me, the effort you put into making this sauce will bless you for several more meals to come.

What if I don’t like onions?

No worries! While my family loves them, I know not all taste buds are alike. Feel free to omit the onions.

Can I make these red enchiladas with flour tortillas?

If you love enchiladas made with flour tortillas, go for it. I am not a fan and feel the tortillas get soggy and gummy when used for an enchilada casserole.

What kind of chicken should I use for this easy chicken enchilada recipe?

Honestly, that’s totally up to you! I love to simply poach chicken in salted water and shred it. Leftover chicken tinga enchiladas would be delightful, or any leftover turkey would also work. And in a pinch, I love the convenience of a rotisserie chicken!

Enchilada Recipes

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two chicken enchiladas on a terra cotta plate topped with cilantro

Easy Chicken Enchiladas

5 (10 ratings)
Lightly fried corn tortillas are filled with shredded chicken, cheese, and onion, rolled up and then smothered with a rich and spicy homemade red chile sauce, topped with more cheese, and baked to perfection. These easy chicken enchiladas are about to become your new favorite weeknight dinner.

Ingredients

  • 1 tablespoon olive oil
  • 2-3 cups red chile sauce
  • 1 1/2 cups cooked shredded chicken or turkey
  • 1/2 cup canola oil for frying
  • 12-18 corn tortillas
  • 2 cups white shredded cheese, Oaxaca, muenster, or Monterey jack
  • chopped white onion, optional
  • cilantro leaves for garnish

Instructions 

  • Heat olive oil in large skillet. Pour chile sauce into skillet and stir. Taste and season with salt if needed. If the sauce is too spicy, add a small can of tomato sauce and stir. If the sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.
  • Preheat oven to 350 degrees F.
  • Spread 1 cup of the red chile sauce in an ungreased 9” x 13” baking dish.
  • Fry tortillas in hot oil just until softened. Drain on paper towels.
  • Fill tortillas with shredded chicken and about a tablespoon of the shredded cheese and chopped onion.
  • Roll tortillas and place seam side down in baking dish side by side.
  • Pour some sauce over enchiladas. Top with the remaining cheese, and lightly cover dish with aluminum foil.
  • Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.
  • Garnish with cilantro and serve with your favorite side dish.

Notes

  • Enchilada Sauce: I highly recommend making your own using this authentic enchilada sauce recipe. If you’re short on time, buy your favorite store-bought enchilada sauce.
  • Chicken: You can use any leftover chicken, store-bought rotisserie chicken, or you can make your own shredded chicken.
  • Tortillas: For authentic tasting enchiladas, use white corn tortillas. Flour tortillas will end up gummy and soggy.
  • Cheese: Use pre-shredded “Mexican Blend” cheese for super easy chicken enchiladas.
  • Baking tip: To avoid the foil sticking to the cheesy goodness on top, lightly spray the foil with some non-stick cooking spray.
  • Refrigerate enchiladas in an airtight container and refrigerate for up to 4 days.
  • To freeze enchiladas, let them cool completely in the fridge. Transfer the enchiladas to a freezer-safe container and freeze.
Calories: 853kcal, Carbohydrates: 63g, Protein: 31g, Fat: 51g, Saturated Fat: 14g, Cholesterol: 90mg, Sodium: 6189mg, Potassium: 311mg, Fiber: 10g, Sugar: 21g, Vitamin A: 456IU, Calcium: 491mg, Iron: 2mg

Photography by Jenna Sparks
Originally published: November 2020.