There’s nothing quite like a warm, cheesy pan of chicken enchiladas fresh out of the oven. This classic Mexican-inspired dish is perfect for busy weeknights, potlucks, or Sunday dinners. It’s comforting, flavorful, and surprisingly easy to make at home!
This easy chicken enchilada recipe uses shredded chicken, a bold red enchilada sauce, and melty cheese all wrapped in soft tortillas. You can keep it classic or customize it with beans and veggies, or spice it up with jalapeños. Whether you’re feeding the family or meal prepping for the week, this recipe is always a hit.
There’s so much to love about these easy chicken enchiladas! Whether you're cooking for a busy weeknight or planning a Sunday family dinner, this best chicken enchilada recipe is guaranteed to become a go-to favorite. Every bite is loaded with tender shredded chicken, bold red sauce, and a generous layer of melty cheese, making it the ultimate cheesy chicken enchiladas dish.
You’ll love how simple it is to make these homemade chicken enchiladas using pantry staples and a few fresh ingredients. They’re perfect for meal prepping, potlucks, or when you just need a satisfying comfort food classic. Plus, this classic Mexican chicken enchiladas recipe is easily customizable—add beans, veggies, or extra spice to make it your own! Baked to golden, bubbling perfection, these enchiladas will quickly become a staple at your table.
Bold, rich, and full of authentic flavor, this easy homemade enchilada sauce comes together in just 10 minutes! Made with simple pantry spices, tomato paste, and broth, it’s the perfect topping for chicken enchiladas, tacos, burritos, and more. Say goodbye to store-bought—this sauce is a game changer! 🌶️
In a saucepan, heat olive oil over medium heat. Whisk in flour and stir for 1 minute to form a smooth roux.
Add chili powder, cumin, garlic powder, onion powder, oregano, cinnamon, and salt. Stir until fragrant—about 30 seconds.
Add roasted tomato pepper and slowly whisk in broth to avoid lumps. Bring to a simmer.
Let simmer for 5–7 minutes, stirring often, until slightly thickened.
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Combine the shredded chicken, 1 cup of enchilada sauce, and seasonings. Mix well.
Warm tortillas slightly to make them pliable.
Pour some olive oil and sauce at the bottom of your baking dish, fill each with a scoop of the chicken mixture, add the cheese, and roll tightly. Place seam-side down in the baking dish.
Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
Bake uncovered for 20–25 minutes or until cheese is bubbly and golden.
Garnish it with your favorite toppings, and serve it hot!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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