Chicken Enchilada Recipe (2024)

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This chicken enchilada recipe is quick, easy, and perfectly spiced. They are a top-requested family favorite!

KARLI: ⭐⭐⭐⭐⭐ “Followed the recipe exactly, so so good! My picky 11 year old asked for seconds and I’m pretty sure that’s the first time that’s ever happed haha. Thank you!”

A family go-to!

Because of my heritage, I’ve learned how to make so many Mexican recipes – and this chicken enchilada recipe is the FIRST Mexican dinner I learned to make.

Since then, it’s been made countless times and we’ve established enchiladas as a family favorite dinner!

• PREP TIME: 20 MINS
• COOK TIME: 20 MINS

Ingredients

• chicken – Use canned chicken, Baked Chicken, rotisserie chicken or even Shredded Chicken.
• Colby jack cheese – Or try a Mexican blend, grated marble Colby jack, or a cheddar cheese and pepper jack blend.
• Las Palmas green chile enchilada sauce – or homemade Green Enchilada Sauce
• sour cream – or plain yogurt
• corn tortillas – We prefer corn tortillas since they are more traditional and add more flavor to the recipe, but you can swap the corn tortillas with similarly sized Flour Tortillas. No need to dip flour tortillas in the sauce before rolling.
• chopped green chiles
• salt and pepper to taste

STEP BY STEP: IN PHOTOS

PREP. Preheat the oven to 350°F. Stir the filling ingredients in a small bowl.

TORTILLAS. Boil the sauce and remove from heat. Dip each tortilla into the heated sauce for a few seconds to soften.

FILL. Place the softened tortilla in the baking dish and spoon ⅓ cup of the chicken mixture and 2 tablespoons of sour cream down the center (squeeze sour cream packages work great for this!)

BAKE. Roll up the tortilla and make sure it’s seam-side down in the baking dish. Top with shredded cheese and bake for about 20 minutes.

RECIPE FAQ

How to Keep Tortillas from Cracking?

• If the tortillas are falling apart while dipping, they could be old and should probably be microwaved instead. Warm tortillas in the microwave or on a pan in the oven. When they are just warm, keep them wrapped in a thick kitchen towel or a tortilla warmer.

How to Keep enchiladas from being soggy?

• Bake uncovered and then let them cool a bit to allow steam to evaporate.
• Soften the corn tortilla so that it rolls easily, but don’t saturate it.
• Adding too much sour cream or enchilada sauce can cause it to be soggy. You can always add more sauce after they have baked.

What are the best toppings for enchiladas?

• Add olives, tomatoes, diced red onions, sliced jalapenos, fresh cilantro, salsa, chili peppers, black beans, or corn.

Storing + Making ahead FAQ

How to Make Ahead Enchiladas Ahead of Time?

• Make as instructed, cover them with foil or plastic wrap, and place them in the fridge for up to 24 hours in advance. Take the excess sauce and place it in an air-tight container. Pour on the sauce and add the cheese before cooking.

How to Store?

• If stored properly, chicken enchiladas can last in the refrigerator for up to 4 days. Reheat in the microwave or on low in the oven.

How to Freeze Enchiladas?

• FREEZE.We LOVE to freeze these for up to several months!
  • We suggest making them in a disposable pan. Cover tightly with foil and place in a freezer-safe bag.
  • To cook, let the enchiladas thaw in the fridge overnight and cook for about 25 minutes.