Name: Chicken Enchilada Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 garlic cloves, minced; 1-2 tablespoons chipotle chilis in adobo sauce; 1-1/2 cups tomato sauce; 1/2 teaspoon chipotle chili powder; 1/2 teaspoon ground cumin; 3/4 cup reduced sodium chicken broth; Kosher salt and fresh pepper, to taste; 1 teaspoon extra virgin olive oil; 10 ounces cooked shredded chicken breast; 1 cup diced onion; 2 large cloves garlic, minced; 1/4 cup cilantro; Kosher salt, to taste; 1 teaspoon cumin; 1/2 teaspoon dried oregano; 1 teaspoon chipotle chili powder; 1/3 cup chicken broth; 1/2 cup tomato sauce; 8 7-inch whole wheat flour tortillas; 1 cup part-skim shredded Mexican cheese blend; Olive oil spray; 2 tbsp chopped scallions or cilantro, for topping; Optional toppings: sour cream, avocado, Greek yogurt, jalapenos, etc

Jump to Recipe· 4.8 from 17 reviews

If you’re on the hunt for the ultimate comforting, flavor-packed meal, this Chicken Enchilada Recipe is the answer to your cravings! Each bite wraps up tender shredded chicken, a smoky chipotle-kissed sauce, and gooey melted cheese, all tucked into soft tortillas with just the right hint of heat. Whether you’re feeding a hungry family or need something delightful for a potluck, this is the dish you’ll want to keep coming back to—everyone will be asking for seconds!

Ingredients You’ll Need

Every ingredient in this Chicken Enchilada Recipe pulls its own weight—nothing fancy, just straightforward staples that create unbeatable flavor and color. Don’t skip anything, as each component has a purpose, from the savory chicken to the rich spices to the final sprinkle of freshness.

Garlic cloves: Fresh garlic gives the enchiladas a mellow, aromatic kick that ties everything together.
Chipotle chilis in adobo sauce: Bring smoky heat—adjust the quantity for your perfect spice level.
Tomato sauce: Adds body and tang to the homemade enchilada sauce.
Chipotle chili powder: Provides depth and that beloved earthy spice.
Ground cumin: Essential for classic Tex-Mex flavor and warmth.
Reduced sodium chicken broth: Moistens both sauce and filling while letting you control the seasoning.
Kosher salt and fresh pepper: Finishes the dish with balanced seasoning, taste as you go!
Extra virgin olive oil: For sautéing and adding the right touch of richness.
Cooked shredded chicken breast: The star of the filling, packed with protein and tender texture (rotisserie chicken is a fantastic time-saver!).
Diced onion: Sautéed onions add sweetness and complexity to the filling.
Cilantro: For fresh, herbaceous brightness.
Dried oregano: Contributes subtle savory notes, echoing classic Mexican flavors.
Whole wheat flour tortillas: Sturdy enough to hold up during baking, plus a tasty, wholesome twist.
Part-skim shredded Mexican cheese blend: Melts beautifully, bringing that crave-worthy cheesy pull.
Olive oil spray: Keeps everything from sticking—so helpful when assembling and baking.
Chopped scallions (or more cilantro): For garnish, a fresh pop of color and taste.
Optional toppings (sour cream, avocado, Greek yogurt, jalapenos): Add personality and extra flavor to every serving.

How to Make Chicken Enchilada Recipe

Step 1: Preheat the Oven

Start off by preheating your oven to 400F degrees. This ensures a perfectly hot environment waiting for those assembled enchiladas to go from ordinary to irresistible, with every layer melting and melding together just right.

Step 2: Prepare the Smoky Chipotle Sauce

Spray a medium pot with a bit of oil and heat it up. Add the minced garlic and let it sizzle for 30 seconds—just enough to unlock its flavors without burning. Stir in the chipotle chilis in adobo, chipotle chili powder, cumin, chicken broth, tomato sauce, and a good pinch of salt and pepper. Bring everything to a gentle boil, then lower the heat. Let it gently simmer for 5-10 minutes while the flavors get cozy with each other. Once done, remove from the heat and set aside—this sauce is ready to shine!

Step 3: Make the Chicken Filling

Reach for a medium skillet, drizzle in the extra virgin olive oil, and warm it up over medium-high heat. Toss in the diced onion and garlic and sauté on low until the onions are tender and fragrant—about 2 minutes is perfect. Now add the shredded chicken, a sprinkle of salt, cilantro, cumin, oregano, chili powder, more tomato sauce, and an extra splash of chicken broth. Let this mixture simmer together for 4 to 5 minutes, then pull it off the heat; your kitchen will already smell amazing!

Step 4: Fill and Roll the Tortillas

Lightly coat a 13 by 9-inch baking dish with olive oil spray to keep things tidy. Spoon about 1/3 cup of the chicken filling into each tortilla. Gently roll them up—not too tight, not too loose—and lay them seam-side down in the dish so they stay closed while baking. Repeat for all 8 enchiladas; it’s a little assembly line of happiness!

Step 5: Add Sauce and Cheese

With all your enchiladas lined up, pour that glorious chipotle sauce over the top, making sure everything gets a little love. Sprinkle the shredded cheese in a generous layer over the sauce for melty, golden perfection after baking.

Step 6: Bake to Perfection

Cover the baking dish with foil and slide it into the oven on the middle rack. Let it bake for 20-25 minutes—long enough for everything to get hot and bubbly and the cheese to melt like a dream. Once out, lift the foil and shower with chopped scallions or fresh cilantro, then load on any extra toppings you love. There you have it: a Chicken Enchilada Recipe that’s bursting with goodness, ready to steal the show at your table.

How to Serve Chicken Enchilada Recipe

Garnishes

Garnishing makes this Chicken Enchilada Recipe look as fabulous as it tastes. Try a shower of chopped scallions or fresh cilantro for contrast and crunch. For extra luxury, top with creamy avocado slices, dollops of sour cream or Greek yogurt, or a few zesty jalapeno slices if you want more heat—the options are endless, and each adds a finishing touch you’ll love.

Side Dishes

No plate of enchiladas is complete without the perfect side! Classic choices like Mexican rice, citrusy black beans, or a crisp salad help round out the meal. If you’re feeling playful, go for grilled corn or a tangy slaw to add a crunchy, refreshing element to your dinner spread.

Creative Ways to Present

Take your presentation up a notch by serving the Chicken Enchilada Recipe in individual cast-iron skillets, or top each enchilada with a different colorful salsa for a festive spread. Another fun idea is to set up a “topping bar” so guests can customize their plates—it’s a guaranteed crowd-pleaser and makes every gathering feel extra special.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, the Chicken Enchilada Recipe stores beautifully! Transfer cooled enchiladas to an airtight container and refrigerate for up to 4 days. The flavors often deepen overnight, so you might find them even tastier the next day.

Freezing

This is a fantastic make-ahead dish. Assemble and bake as directed, then let the enchiladas cool completely. Wrap portions securely in foil or place in freezer-safe containers. They’ll keep well for 2-3 months, ready for an easy, flavorful meal on a busy night.

Reheating

To reheat, simply uncover and bake at 350F until fully warmed through—usually 20 minutes if thawed, a bit longer from frozen. For single servings, the microwave works in a pinch, but for best results and melty cheese, stick to the oven when you can.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas are delicious in enchiladas and add traditional flavor. Just be sure to warm them first so they’re pliable for rolling and less likely to tear.

How spicy is this Chicken Enchilada Recipe?

That depends on how much chipotle you use—it can be as mild or as spicy as you like! Start with one tablespoon of chipotle chilis in adobo and add more if you love extra heat.

What’s the best way to shred chicken quickly?

A rotisserie chicken saves loads of time and flavorful meat! Otherwise, you can poach chicken breasts and use two forks (or even a hand mixer) to shred them in seconds.

Can I make this Chicken Enchilada Recipe vegetarian?

Yes! Substitute the chicken with black beans, sautéed mushrooms, or roasted vegetables for a hearty, vegetarian twist that’s still packed with flavor and protein.

Is it okay to assemble the enchiladas ahead of time?

Definitely. You can assemble the enchiladas and refrigerate them (uncooked) for up to 24 hours before baking. This is perfect for meal prepping or making dinnertime a breeze!

Final Thoughts

Once you try this Chicken Enchilada Recipe, it’ll become a regular request at your house. The bold, smoky sauce and tender chicken filling are hard to beat, and you’ll love how simple it is to make and share. Gather your ingredients, invite some friends or family, and get ready for happy faces and empty plates—there’s just something about homemade enchiladas that brings everyone together.