Chicken Enchiladas Recipe

baked six chicken enchiladas in a white baking dish.

4.84 from 6 votes

These are the best Chicken Enchiladas and my family's go to recipe for a comforting dinner. Flavorful, juicy chicken breast meat cooked with homemade enchilada sauce and all rolled together into a soft, flour tortilla with extra sauce and cheese. Rolled enchiladas are nestled in more spicy enchilada sauce, covered with cheese and baked.

Prep Time15

Cook Time1

Total Time1 15

Course: dinner, Main Course

Cuisine: American, Mexican

Servings:

Calories: 483kcal

Author: Lyuba Brooke

Ingredients

Enchilada Sauce:

2 tbsp canola oil
1 yellow onion chopped
3 garlic cloves crushed
2 tbsp all purpose flour
14.5 oz can diced tomatoes
1 cup chicken stock
1 chipotle in adobo sauce
1 tbsp adobo sauce from chipotles
1/2 tsp chili powder
2 tsp cumin
1 tsp dried oregano
2 tsp white granulated sugar
2 tsp garlic powder
2 tsp smoked paprika
1 tsp salt more or less per taste

Chicken Enchiladas:

1.5 lbs boneless, skinless chicken breasts (about 2-3 chicken breasts)
salt
6 soft flour tortillas
10 oz shredded Mexican cheese mix

Instructions

Enchilada Sauce:

Preheat a medium sauce pot over medium heat, add oil, and saute onion until softened. Add garlic and saute until fragrant.
Sprinkle flour over the onion and stir until onions are evenly coated.
Slowly pour in stock while stirring. Add can of tomatoes and all remaining ingredients. Stir well and bring the mixture to simmer. Let it simmer for a few minutes.
Transfer the content of the pot into a food processor and blend well until smooth. The sauce is ready for making enchiladas!

Chicken Enchiladas:

Preheat oven to 425°F and line a small baking sheet with aluminum foil. Grease the foil and spread a couple of tablespoons of sauce underneath each chicken breast.
Season each chicken breast with salt and place on top of the sauce. Spread some more sauce over each chicken breast and bake for about 20 minutes, until internal temperature reaches 165°F.
Place cooked chicken into a bowl and shred using 2 forks. Make sure to save the sauce the chicken was baked with and add it to the shredded chicken.
Set the oven to 375°F and spread about a cup of enchilada sauce in the bottom of the 9×13 greased casserole dish.
Spread some chicken in the tortilla, in one line. Add a couple tablespoons of sauce and some shredded cheese over the chicken.
Roll up the tortilla and place rolled tortilla into the casserole dish, seam down.
Repeat filling the rest of tortillas and rolling them.
Evenly spread the remaining sauce over each rolled tortilla and generously top it all off with shredded cheese. Bake enchiladas for 17-20 minutes.

Video

Notes

Storage: Store leftover chicken enchiladas in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat individual portions in the microwave until heated through. For best results, reheat in the oven at 350°F, covered with foil, until warmed through to keep them from drying out.
Freezing: Enchiladas can be frozen before or after baking. Wrap the dish tightly with plastic wrap and foil, or store in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.
Make Ahead: Make the sauce and cook the chicken ahead of time, then store both in the refrigerator. Once ready, assembling the enchiladas takes about 30 minutes. You can also assemble the dish completely, cover, and refrigerate before baking. When ready to bake, let it sit while the oven preheats and bake at 350°F for 20-25 minutes.
Flour vs Corn Tortillas: Use whichever you prefer. Flour tortillas are softer and easier to roll, while corn tortillas have a more traditional flavor but can crack.
Tip for Corn Tortillas: Warm them before rolling to prevent breaking. Lightly oil and bake at 325°F for 3-5 minutes, then keep them covered with a warm towel until ready to use.

Nutrition