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So today! It’s the traditional, classy, comfortable, and cozy, Chicken Enchiladas Casserole. This is one of my favorite Tex-Mex style Chicken recipes and the quick potluck casseroles which pulls up in just 1 hour. It makes a wholesome dinner for my entire family and an easy option for a potluck dinner, outdoor party, or a festive celebration.
If you enjoy making this recipe, try our Mexican-Inspired Ground Beef Taco Dip, Mexican Street Corn Casserole, Doritos Chicken Casserole, and Classic Nachos to make it a complete Mexican-style potluck meal. For a vegetarian mix, try this Broccoli And Cauliflower Casserole.
What are the Chicken Enchiladas?
For those new to it, The enchiladas are basically about spicy chicken filling, homemade red or green sauce, cheese, and beans. All this rolled up in a flour or a corn tortilla. Baking them makes them hot, saucy, and more flavorful.
What makes them more interesting and different from the regular tortilla wraps is the homemade enchilada sauce. Some people may list it as optional, but I would always prefer to spare a few minutes and make a fresh batch, for this is what boosts all the flavors.
Ingredient Notes and Variations
Chicken: I usually sauté diced boneless, skinless chicken breasts for the enchilada filling. However, you can also opt for pre-cooked chicken like shredded rotisserie or leftover diced/shredded baked chicken to cut down on prep time.
Onion and Diced Green Chiles: Whether it’s white, yellow, or red onion, any variety will work perfectly for the sautéed enchilada filling. For an extra burst of flavor, you can always include a can of diced green chiles.
Tomatoes: Ripe, small, and juicy tomatoes are the key to preparing the flavorful and juicy enchilada filling. Tomato sauce is a good option, but I choose fresh tomatoes because of the true flavor.
Beans: Boosting the protein content, I typically mix in black beans or pinto beans. You could also try white beans, lentils, or chickpeas for a different twist.
Tortillas: While corn tortillas are traditional, I find flour tortillas easier to roll, making them my go-to choice. Of course, feel free to use any type of tortilla you prefer—they all work beautifully in this recipe.
Cheese: For that melty goodness, I often use Asadero, Pepper Jack, or a Mexican blend of shredded cheese. However, any shredded cheese you adore will do the trick.
Toppings: Enchiladas are all about piling on the toppings! Whether it’s chopped fresh cilantro, creamy avocado slices, zesty diced red onion (or quick pickled red onions), crisp radish slices, spicy fresh or pickled jalapeños, dollops of sour cream, or Mexican crema, or extra cheese, the more, the merrier!
Enchilada Sauce: While any store-bought sauce will work, I highly recommend trying my favorite homemade enchilada sauce (whose recipe is given below). It only takes a few extra minutes to whip up and infuse the enchiladas with incredible flavor. Made from simple pantry staples—oil, flour, spices, and chicken stock—it’s a game-changer that our readers have raved about for years. Trust me, it’s worth the effort! Keep scrolling to find the easy-peasy sauce recipe!
How to cook Chicken Enchiladas?
Prepare the Chicken:
In a medium saucepan, place the chicken breasts and cover with water. Bring to a boil over medium-high heat. Then reduce heat to low, cover, and simmer for 15-20 minutes or until chicken is cooked through (internal temperature of 165°F/75°C).
Remove the chicken from the water and let it cool slightly. Shred the chicken using two forks or your hands. Set aside.
You can also use any prepared or leftover chicken chunks for the recipe. I sometimes bake the chicken, but grilling the boneless fillets is also a nice option, and gives a good texture to the enchiladas.
Prepare the Filling:
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the diced green chiles and cook for another 2 minutes.
Add the shredded chicken and drained beans to the skillet. Stir to combine and cook for 2-3 minutes until heated through. Remove from heat and set aside.
Assemble the Enchiladas:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with enchilada sauce.
Warm the tortillas slightly to make them pliable. You can do this in the microwave for a few seconds or wrap them in foil and heat them in the oven for a few minutes.
Place a spoonful of the chicken filling in the center of each tortilla. Sprinkle with a little shredded cheese. Roll up the tortilla and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Bake the Enchiladas:
Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
Serve:
Remove from the oven and let cool for a few minutes. Serve the enchiladas hot, garnished with chopped cilantro, sliced avocado, diced red onion, radish slices, jalapeños, sour cream or Mexican crema, and any other desired toppings.
How to make homemade enchilada sauce?
For me, enchiladas without my siganture home made sauce is no enchiladas. Here is the recipe.
You will need:
- 2 tablespoons vegetable oil or olive oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder (use a mild or medium variety for less heat, adjust to taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt, or more to taste
- 2 cups chicken or vegetable broth
- 1 can (8 ounces) tomato sauce
- 1 teaspoon apple cider vinegar or white vinegar
- Freshly ground black pepper, to taste
Method
In a medium saucepan, heat the vegetable oil over medium heat. Add the flour and whisk constantly for about 1 minute to make a roux. The roux should be smooth and bubbling.
Add the chili powder, ground cumin, garlic powder, dried oregano, and salt to the roux. Whisk constantly for another 30 seconds to 1 minute until the spices are fragrant and well combined with the roux.
Gradually pour in the chicken or vegetable broth, whisking constantly to avoid lumps. Stir in the tomato sauce and apple cider vinegar. Bring the sauce to a simmer over medium-high heat.
Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, stirring occasionally. The sauce will thicken as it simmers.
Taste the sauce and adjust the seasoning with more salt and pepper if needed, according to your preference.
For a smoother sauce, you can blend it using an immersion blender directly in the saucepan, or carefully transfer the sauce to a blender in batches and blend until smooth.
How to prevent soggy enchiladas?
Start by lightly toasting them on a dry skillet or griddle until they’re just heated through and slightly golden. This step helps to create a barrier that prevents them from absorbing too much sauce.
Instead of just using tortillas straight from the package, lightly fry each one in hot oil. This step prevents them from absorbing too much sauce later on and helps them hold up better when filled.
Another key tip is to use a thickened sauce. If your enchilada sauce is too thin or watery, it will soak into the tortillas too quickly. Additionally, avoid oversaturating the tortillas with sauce. Spoon a modest amount of sauce onto each tortilla and spread it evenly, leaving a margin around the edges. This ensures that the tortillas absorb just enough sauce to impart flavor without becoming overly soggy.
When assembling your enchiladas, place the filled tortillas in the baking dish first, then pour the sauce over them. This method ensures the tortillas don’t soak up too much sauce, keeping them firmer.
Bake the assembled enchiladas in the oven until the tortillas just start to brown and crisp up a bit. Then, add your cheese and more sauce on top and continue baking until the cheese melts.
For a final touch, after assembling and saucing the enchiladas, put them under the broiler for about five minutes. This melts the cheese and crisps up the tortilla edges nicely.
How to store Chicken Enchiladas
Refrigeration:
Allow the chicken enchiladas to cool down completely at room temperature before storing. Transfer the enchiladas to an airtight container or wrap them tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
How to Reheat Chicken Enchiladas After Refrigeration?
If you don’t have a microwave oven, you can preheat the oven to 350°F (175°C). Place enchiladas in an oven-safe dish, cover with foil, and bake for about 20-25 minutes until heated through.
If you want to heat it in a microwave oven, Place individual portions on a microwave-safe plate, cover with a damp paper towel, and microwave on high in 30-second intervals until heated through.
How to Freeze Chicken Enchiladas:
Ensure the enchiladas are completely cooled to room temperature. Individually wrap each enchilada tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped enchiladas in a freezer-safe container or freezer bag for extra protection. Label the container with the contents and date of freezing. Store in the freezer for up to 2-3 months for best quality.
Reheating frozen Chicken Enchiladas:
Thaw enchiladas overnight in the refrigerator. In case of reheating in the oven, Follow the same instructions as reheating from the refrigerator, but increase the baking time to about 30-35 minutes, or until heated through.
If you want to heat in a Microwave, heat the individual portions from frozen, covered with a damp paper towel, in 1-2 minute intervals until heated through.
Can I Make Chicken Enchiladas Ahead of time?
Yes of course! It is a great make-and-freeze meal. You can cook and shred the chicken ahead of time. Prepare the enchilada filling (chicken, cheese, etc.) and assemble the enchiladas as usual.
If making a day in advance, cover the assembled enchiladas tightly with plastic wrap or foil and refrigerate until ready to bake. If making more than a day in advance, freeze the assembled enchiladas following the freezing instructions above.
When ready to bake, if refrigerated, simply preheat the oven to 350°F (175°C) and bake as usual until heated through. If frozen, thaw overnight in the refrigerator before baking according to reheating instructions.
For freshly baked or reheated enchiladas, you can add fresh toppings like diced tomatoes, avocado, cilantro, or a dollop of sour cream just before serving.
What to Serve with Chicken Enchiladas
Here are some tasty sides and accompaniments that pair well with Chicken enchiladas:
- Mexican Rice: A classic side dish that complements the flavors of the enchiladas. It’s often seasoned with tomatoes, onions, and spices like cumin and chili powder.
- Refried Beans: Whether homemade or canned, refried beans add richness and creaminess to the meal. They can be served on the side or even inside the enchiladas.
- Guacamole: Creamy and flavorful guacamole is a perfect accompaniment. Serve it as a dip with tortilla chips or as a topping for the enchiladas.
- Mexican Street Corn (Elote)
- Mexican Salad
- Salsa and Chips
Frequently Asked Questions:
- What is the best cheese for chicken enchiladas?
The best cheese for chicken enchiladas is typically Monterey Jack or a Mexican blend cheese. These cheeses melt well, complement the flavors of the chicken and enchilada sauce, and provide a creamy texture. Other options like cheddar or queso fresco can also be delicious depending on personal preference and desired taste profile.
- Should you cover chicken enchiladas while baking?
Bake the enchiladas uncovered. This allows excess moisture to evaporate during baking, resulting in a firmer texture.
- What toppings can you add to chicken enchiladas?
You can add toppings such as diced tomatoes, sliced black olives, chopped cilantro, sliced avocado or guacamole, sour cream or Mexican crema, and thinly sliced red onions to chicken enchiladas. These toppings add freshness, creaminess, and additional flavors that complement the savory enchiladas and enchilada sauce.
Our Favorite Casseroles You’ll Love
More Enchilada recipes to try:
If you are making enchiladas for a pot-luck party, here are some more crowd-pleasing recipes to try:
Beef Enchiladas: Substitute shredded beef (such as brisket or chuck roast) for the chicken. Season the beef with Mexican spices like cumin, chili powder, and paprika. Roll the beef mixture in tortillas, top with enchilada sauce and cheese, and bake until bubbly.
Cheese Enchiladas: Perfect for vegetarians or cheese lovers! Fill tortillas with a blend of cheeses like Monterey Jack, cheddar, and queso fresco. Roll them up, cover them with enchilada sauce, and bake until the cheese melts and the tortillas are heated through.
Shrimp Enchiladas: Saute shrimp with garlic, cumin, and chili powder until cooked through. Fill tortillas with the shrimp, along with sautéed bell peppers and onions if desired. Top with enchilada sauce and cheese, then bake until golden and bubbly.
Vegetarian Enchiladas: Fill tortillas with a mix of sautéed vegetables such as bell peppers, onions, zucchini, and spinach. Add black beans and corn for extra protein and flavor. Top with enchilada sauce and cheese before baking.
Green Chile Chicken Enchiladas: Use a creamy green chile sauce made with roasted green chiles, sour cream, and chicken broth instead of traditional red enchilada sauce. Fill tortillas with shredded chicken and cheese, cover with the green chile sauce, and bake until heated through.
Sweet Potato and Black Bean Enchiladas: Roast diced sweet potatoes until tender, then mix with black beans, corn, and spices like cumin and smoked paprika. Fill tortillas with the sweet potato mixture, top with enchilada sauce and cheese, and bake until warmed through.
Turkey Enchiladas: Substitute shredded cooked turkey (great for using up Thanksgiving leftovers!) for the chicken. Season the turkey with Mexican spices like cumin and chili powder, roll in tortillas with cheese, top with enchilada sauce, and bake until cheese is melted and bubbly.
Related Recipes You Can Try
Easy Tex-Mex Chicken Enchiladas
Ingredients
For Enchiladas
- 2 tablespoons avocado oil or olive oil
- 1 small white onion peeled and diced
- 1 ½ pounds boneless skinless chicken breasts diced into small 1/2-inch pieces
- 1 can (4-ounce) diced green chiles
- ½ tsp Sea salt
- ½ tsp cracked black pepper, to taste
- 1 can (15-ounce) can black beans, rinsed and drained
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch of red enchilada sauce
- Optional toppings: fresh cilantro chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
For Enchiladas Sauces
- 2 tablespoons vegetable oil or olive oil
- 2 tablespoons all-purpose flour
- 4 teaspoons chili powder use a mild or medium variety for less heat, adjust to taste
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt or more to taste
- 2 cups chicken or vegetable broth
- 1 can (8 ounces) tomato sauce
- 1 teaspoon apple cider vinegar or white vinegar
- Freshly ground black pepper to taste
Instructions
For Chicken Enchiladas
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet, heat avocado oil over medium-high heat. Add diced onion and sauté for 5 minutes, or until translucent.
- Add diced chicken to the skillet. Season with salt and pepper. Cook for 7-8 minutes, stirring occasionally, until chicken is cooked through and lightly browned.
- Stir in diced green chiles and black beans. Remove from heat.
- Warm tortillas in the microwave for about 30 seconds to make them pliable.
- Spoon chicken mixture evenly onto each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- Pour red enchilada sauce evenly over the rolled tortillas.
- Sprinkle shredded cheese over the top.
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with optional toppings such as fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese before serving.
For Enchiladas Sauce
- In a medium saucepan, heat the vegetable oil over medium heat. Add the flour and whisk constantly for about 1 minute to make a roux. The roux should be smooth and bubbling.
- Add the chili powder, ground cumin, garlic powder, dried oregano, and salt to the roux. Whisk constantly for another 30 seconds to 1 minute until the spices are fragrant and well combined with the roux.
- Gradually pour in the chicken or vegetable broth, whisking constantly to avoid lumps. Stir in the tomato sauce and apple cider vinegar. Bring the sauce to a simmer over medium-high heat.
- Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, stirring occasionally. The sauce will thicken as it simmers.
- Taste the sauce and adjust the seasoning with more salt and pepper if needed, according to your preference.
- For a smoother sauce, you can blend it using an immersion blender directly in the saucepan, or carefully transfer the sauce to a blender in batches and blend until smooth.
