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Chicken Enchiladas Recipe – NatashasKitchen.com

This Mexican inspired Chicken Enchilada Recipe is absolutely the BEST! Enchiladas are easier than you think – flour tortillas filled with chicken in the most delicious homemade enchilada sauce, loaded with cheese.

This is a great make-ahead meal and is especially good topped with Pico De Gallo!

Chicken enchiladas in a casserole dish topped with sour cream, tomatoes and avocado slices with a napkin on the side of the dish.

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Hey, hey! Valentina with Valentina’s Corner sharing our EASY Chicken Enchiladas!

Chicken Enchilada Recipe:

Chicken Enchiladas are a classic Mexican dish. Not only are the enchiladas easy to make, but they are so filling and loved by kids and adults alike. Enchiladas are essentially tortillas filled with chicken and smothered in a creamy homemade enchilada sauce and cheese.

Just like our Mexican Pulled Pork Carnitas, this enchilada recipe is sure to become a new favorite.

Hey, hey! Valentina with Valentina’s Corner sharing our EASY Chicken Enchiladas!

Three chiccken enchiladas on a plate topped with sour cream, avocados, tomatoes and jalapenos with a fork.

How to Make Chicken Enchiladas:

  • Cook chicken – and shred chicken with two forks. Save time by using leftover cooked chicken (like our Instant Pot Whole Chicken) or even a store-bought rotisserie chicken.
  • Prepare enchilada sauce – In a bowl, beat the cream cheese, add sour cream, enchilada sauce, 1/4 tsp salt, pepper, garlic, paprika, green chilis, and beat until combined.
  • Prepare the filling – Divide this sauce into two bowls, about ⅔ of the sauce mixture in bowl one and ⅓ of the mixture into a second bowl. Add the cooked chicken into the first bowl with 2 cups of shredded cheese.
  • To Assemble Enchiladas – Take the cheesy chicken filling from bowl 1 and place it into the center of each tortilla.
  • Arrange Enchiladas – Tightly roll up the tortilla and place seam-side-down into a 9”x13” baking dish. Repeat with the remaining ingredients. Pour the reserved ⅓ part sauce over all of the tortillas and top with the remaining 1/2 cup cheese (you can add more cheese if you like a lot of cheese).
  • Bake –  Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese bubbles and begins to turn a golden brown.

NOTE: Use your favorite cheese. Mexican, Four Cheese or Colby Jack will all work great in this recipe.

Detailed step-by-step photo collage how to make the filling for chicken enchiladas and how to assemble them into a casserole dish.

What to Serve with Chicken Enchiladas:

Though you can serve the enchiladas just as they come out of the oven, you can also add personalized toppings. Here are some of the most popular toppings to serve with enchiladas:

Can I Prepare Enchiladas in Advance?

Yes! These enchiladas are great to prepare in advance. Prepare the recipe per instructions (don’t bake), cover, and refrigerate until ready to use. NOTE: Since the ingredients will all be cold, add an additional 5 minutes baking time to the dish when covered with foil.

8 chicken enchiladas arranged in a casserole drizzled with sour cream and topped with avocado, fresh tomatoes and cilantro.

I hope these homemade enchiladas become a family favorite. We especially love that you can add the toppings buffet style and allow the family members to each add their favorite toppings.

More Crowd-Pleasing Dinner Ideas:

The BEST Chicken Enchiladas Recipe

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Chicken enchiladas in casserole dish

Recipe for homemade Chicken Enchiladas. Tortillas filled with chicken in a creamy and cheesy enchilada. This Mexican-inspired dish is perfect for make-ahead meals.

Author: Valentina Ablaev

Skill Level:


Cost to Make:



chicken enchiladas, enchiladas




Main Course

Calories: 375 kcal

Servings: 8 servings

  • 8
    flour tortillas
    10-inch burrito size
  • 1 1/2
    chicken breast or thighs
  • 3
    cream cheese
    room temp
  • 1/3
    sour cream
  • 4.5
    diced green chilis
    with their juice
  • 20
    mild red enchilada sauce
    (We used 2 – 10oz cans)
  • 1 1/4
  • ¼
    ground black pepper
  • ½
    garlic powder
  • ½
  • 2 1/2
    shredded cheese
    divided (Mexican, Four Cheese or Colby Jack)
  1. Preheat the oven to 400°F. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.

  2. In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.

  3. Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.

  4. Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.

  5. Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9×13 casserole dish.

  6. Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).

  7. Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.

Nutrition Facts

The BEST Chicken Enchiladas Recipe

Amount Per Serving

Calories 375
Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 8g50%

Cholesterol 97mg32%

Sodium 1606mg70%

Potassium 440mg13%

Carbohydrates 24g8%

Fiber 2g8%

Sugar 7g8%

Protein 31g62%

Vitamin A 1000IU20%

Vitamin C 8mg10%

Calcium 242mg24%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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