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Leigh Anne Wilkes

Chicken Enchiladas and Enchilada Sauce

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By: Leigh Anne WilkesPosted: 8/11/11Updated: 7/21/22

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These delicious chicken enchiladas are quick and easy to make with leftover or store bought rotisserie chicken. The addition of the homemade enchilada sauce makes them a crowd pleaser.

Why You’ll Love this Recipe!

It’s a quick and easy meal that uses leftover chicken or rotisserie chicken you can buy at the store.

It’s delicious. The homemade enchilada sauce takes minutes to make and tastes so good!

A enchilada is my favorite thing to order when we go out for Mexican food but they are so easy to make at home you can enjoy them anytime you want with this easy chicken enchilada recipe.

plate of chicken enchilada with homemade enchilada sauce

Ingredients Needed

Chicken. You can use a rotisserie chicken or choose one of the methods below to cook your shredded chicken.
Cheddar cheese or a combination of cheddar and Monterey jack cheese
Enchilada sauce. Use canned or make homemade using the recipe below.
Green chilies
Cilantro, avocado and sour cream. Optional, as garnish
Corn tortillas. You can also use flour tortillas but I much prefer corn.

How To Make Shredded Chicken

You can also make your own shredded chicken instead of using a rotisserie chicken.

Microwave. This method is quick and easy and takes about 10 minutes depending on the size of your chicken breasts. Depending on the size of your microwave you can do 2-3 chicken breasts at a time. Find all the details here.
Slow Cooker. If you have time, the slow cooker makes a moist and tender shredded chicken. It takes about four hours on low. If I have to make a large batch of shredded chicken this is the perfect way. Find all the details here.
Instant Pot. This is another great method and I usually do about 6 boneless, skinless chicken breasts at a time. It will take about a total of 45 minutes. Find all the details here.

How to Make Chicken Enchiladas

Preheat oven to 400 degrees.
Combine the shredded chicken with 2 cups of the cheese and 1/2 cup of the enchilada sauce(follow recipe below to make your own), chilies and cilantro. Salt and pepper to taste.

bowl of shredded chicken and homemade enchilada sauce

How to Soften Tortillas

Microwave Method: Soften the tortillas in the microwave by placing them on a paper towel covered plate and then plastic wrap on top. Microwave on high for 1 – 1/2 minutes, depending on how many tortillas you are softening at once.
Frying Method: I like to fry them lightly in some hot oil for about 5 seconds on each side. This will help the tortilla hold up better and not get mushy. Blot them between paper towels to remove excess oil.
Spray a 9 x 13 baking dish with cooking spray.

chicken and enchilada sauce on a corn tortilla

Fill each softened tortilla with about 1/4-1/3 cup of chicken mixture and roll up, placing seam side down into the pan.

eight chicken enchiladas rolled in a glass pan

Pour 1 cup of enchilada sauce over the top of the rolled up enchiladas and add the remaining cheese.

chicken enchiladas topped with homemade enchilada sauce cheese and green onions

Cover with aluminum foil and bake for 20-25 minutes or until heated through.
Remove foil and bake for about 5 minutes more or until cheese is bubbly and begins to brown. May serve with additional sauce if desired.
Garnish with chopped cilantro and sour cream if desired.

Enchilada Variations

Instead of chicken you can use:

Shredded pork carnitas
Mexican Beef.
Plain cheese and onion.
Black beans and cheese is another combo for a vegetarian enchilada.

Pair This With:

Check out these easy chicken recipes:

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