Welcome to the last Chicken Enchiladas recipe you will ever need. This dish delivers perfectly tender shredded chicken wrapped in soft corn tortillas, smothered in a rich, homemade red enchilada sauce, and baked under a glorious layer of melted cheese. It’s the ultimate comfort food, perfect for a weeknight dinner yet impressive enough for guests. Forget store-bought sauces and complicated steps; this guide makes crafting flawless enchiladas at home surprisingly simple and incredibly rewarding.
We’re covering everything from getting the perfect filling to ensuring your tortillas never get soggy. Get ready to make the best chicken enchiladas of your life!
Why You’ll Love This Chicken Enchilada Recipe
- Incredibly Flavorful: The homemade enchilada sauce is the star. It’s rich, smoky, and has the perfect depth of flavor that puts canned sauces to shame.
- Perfectly Tender Chicken: We gently poach the chicken until it’s perfectly tender and easy to shred, ensuring every bite is moist and delicious.
- No More Soggy Enchiladas: A quick flash-fry of the tortillas creates a barrier that keeps them from getting mushy in the sauce, a simple step that makes a world of difference.
- Easy to Customize: This recipe is a fantastic base. Feel free to add beans, corn, or your favorite cheese to make it your own.
Ingredients You’ll Need
At first glance, the list might seem long, but many ingredients are pantry staples, especially the spices for the sauce. Here’s what you’ll need to gather.
For the Homemade Enchilada Sauce:
- Dried Chiles: A combination of Ancho and Guajillo chiles provides a complex, smoky, and mild heat.
- Vegetables: White onion and garlic form the aromatic base.
- Tomatoes: Fire-roasted tomatoes add a lovely char and sweetness.
- Spices: Cumin, Mexican oregano, and a pinch of cinnamon add warmth and authenticity.
- Chicken Broth: To bring all the sauce ingredients together.
For the Chicken Filling & Assembly:
- Chicken: Boneless, skinless chicken breasts work perfectly.
- Tortillas: Corn tortillas are traditional and offer the best flavor and texture.
- Cheese: A blend of Monterey Jack and Medium Cheddar cheese provides the perfect melt and flavor.
- Oil: A neutral oil like canola or vegetable oil for frying.
- Toppings: Cilantro, sour cream, sliced avocado, and diced red onion are fantastic for serving.
How to Make Chicken Enchiladas Step-by-Step
Making delicious Chicken Enchiladas from scratch is a simple four-part process: creating the sauce, cooking the chicken, assembling the enchiladas, and baking. Let’s break it down.
Step 1: Make the Enchilada Sauce
First, toast the dried chiles in a dry skillet for about 30-60 seconds per side until fragrant. Be careful not to burn them. Transfer the toasted chiles to a saucepan with the onion and garlic, cover with water, and simmer for 20-30 minutes until everything is very soft. Drain the mixture and transfer it to a blender with the fire-roasted tomatoes, spices, and a cup of chicken broth. Blend until completely smooth, adding more broth as needed to reach your desired consistency. Season with salt to taste.
Step 2: Cook the Chicken Filling
Place the chicken breasts in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the water and let it cool slightly before shredding it with two forks. In a bowl, toss the shredded chicken with about 1 cup of the prepared enchilada sauce to flavor the meat.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Pour a thin layer of enchilada sauce into the bottom of a 9×13 inch baking dish. Next, heat about an inch of oil in a skillet over medium-high heat. Using tongs, quickly fry each corn tortilla for about 10-15 seconds per side. This makes them pliable and prevents them from getting soggy. Don’t skip this step! Immediately after frying, dip each tortilla into the bowl of enchilada sauce, ensuring it’s fully coated.
Place a sauced tortilla on a plate and fill it with a line of the shredded chicken mixture and a sprinkle of the cheese blend. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Step 4: Bake to Perfection
Pour the remaining enchilada sauce over the rolled tortillas in the baking dish. Sprinkle the rest of the cheese blend evenly over the top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Let the enchiladas rest for 5-10 minutes before serving. This allows them to set up and makes them easier to serve. Garnish with your favorite toppings and enjoy!
Tips for the Absolute Best Chicken Enchiladas
- Toast Your Spices: For an extra layer of flavor in your sauce, toast the dry spices in a skillet for a minute until fragrant before adding them to the blender.
- Don’t Overfill: Be careful not to overstuff the tortillas. About 2-3 tablespoons of filling per tortilla is plenty. Overfilling can cause them to tear.
- Shred Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that prevent it from melting smoothly. For the best gooey, melted cheese, buy blocks of Monterey Jack and Cheddar and shred it yourself.
Delicious Variations to Try
While this classic recipe for Chicken Enchiladas is a winner, it’s also fun to mix things up. For a different flavor profile, consider making a creamy sauce by trying this Cream Cheese Alfredo Sauce as a base. For a different kind of comforting meal, this Chicken and Dumplings recipe is always a family favorite. Or, for another easy weeknight chicken dinner, give this Sheet Pan Balsamic Chicken a try.
Storage and Make-Ahead Instructions
Storing Leftovers
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the baking dish with foil and reheat in a 350°F (175°C) oven until warmed through.
Make-Ahead Method
You can assemble the enchiladas completely, cover the dish tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since you’re starting from cold.
Frequently Asked Questions
Yes! You can assemble the enchiladas completely, cover the baking dish tightly, and store them in the refrigerator for up to 24 hours before you plan to bake them. You may need to add 5-10 minutes to the baking time.
The key is to quickly fry the corn tortillas in hot oil for about 10-15 seconds per side before dipping them in the sauce and rolling. This creates a slight barrier that helps prevent them from absorbing too much sauce and turning mushy.
Corn tortillas are the traditional choice for enchiladas. They hold up better to the sauce and provide a more authentic flavor and texture. Flour tortillas can be used, but they tend to become much softer and can get soggy more easily.
You can easily substitute chicken thighs for a richer, more moist filling. Alternatively, you can use a rotisserie chicken to save time on cooking and shredding the meat.
A combination of a good melting cheese and a flavorful cheese works best. We recommend a blend of Monterey Jack for its creamy meltiness and a medium Cheddar for a sharper flavor. For the best results, shred your own cheese from a block.
Get Ready to Make the Best Enchiladas!
This Chicken Enchiladas recipe is a true labor of love that pays off in every single bite. It’s a satisfying, flavorful meal that will have everyone asking for seconds. If you make this recipe, I’d love to hear about it! Leave a comment below or tag me on Pinterest.
Chicken Enchiladas Recipe
Chicken Enchiladas (The BEST Easy Recipe)
Ingredients
Equipment
Instructions
- Toast the dried chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Transfer to a saucepan with the chopped onion and garlic, cover with water, and simmer for 20-30 minutes until soft.
- Drain the mixture and add it to a blender along with the fire-roasted tomatoes, cumin, oregano, and 1 cup of chicken broth. Blend until completely smooth. Add more broth as needed to reach a smooth, pourable consistency. Season with salt.
- In a separate saucepan, cover the chicken breasts with water and simmer for 15-20 minutes until cooked through. Remove and shred the chicken using two forks.
- Preheat oven to 375°F (190°C). Pour a thin layer of the prepared enchilada sauce in the bottom of a 9x13 inch baking dish.
- In a large skillet, heat the vegetable oil. Fry each tortilla for 10-15 seconds per side until softened and pliable. Immediately dip the fried tortilla in the enchilada sauce, coating both sides.
- Place some shredded chicken and a sprinkle of cheese in the center of the sauced tortilla, roll it up, and place it seam-side down in the baking dish. Repeat for all tortillas.
- Pour the remaining sauce over the enchiladas and top with the remaining shredded cheese.
- Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden. Let rest for 5-10 minutes before serving.
Notes
Tip 2: Shredding your own cheese from a block results in a much better melt compared to pre-shredded cheese.
Tip 3: The quick fry of the tortillas is a crucial step to prevent them from becoming soggy after baking.
