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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.
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.
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.
- Fill each softened tortilla with about 1/4-1/3 cup of chicken mixture and roll up, placing seam side down into the pan.
- Pour 1 cup of enchilada sauce over the top of the rolled up enchiladas and add the remaining cheese.
- 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.
Check out these easy chicken recipes:
Chicken Enchiladas with Homemade Enchilada Sauce
Delicious chicken enchiladas with homemade enchilada sauce.
Prep:30 minutes
Cook:25 minutes
Total:55 minutes
Ingredients
- 3 cups shredded rotisserie chicken
- 3 cups shredded cheddar cheese or a combination of cheddar and jack cheese
- 2-3 cups enchilada sauce canned or homemade
- 4.5 oz. chopped green chiles drained
- 1/3 cup chopped fresh cilantro
- 12 soft corn tortillas
Homemade Enchilada Sauce
- 1 Tbsp olive oil
- 1/2 onion minced
- 3 Tbsp chili powder
- 3 garlic cloves minced
- 2 tsp cumin
- 2 tsp sugar
- 2 – 8 oz. cans tomato sauce
- 1/2 C water
- salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Combine the shredded chicken with 2 cups of the cheese and 1/2 cup of the enchilada sauce, chilies and cilantro.
- Add salt and pepper to taste.
- 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.
- Instead of microwaving, 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 pan with cooking spray.
- Fill each tortilla with about 1/4-1/3 cup of chicken mixture and roll up, placing seam side down into the pan.
- Pour 1 cup of enchilada sauce over the top of the rolled up enchiladas and add the remaining cheese.
- Cover with 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.
Homemade Enchilada Sauce
- Heat oil in skillet.
- Add in onion and salt and cook until onions are softened. About 5 minutes.
- Stir in the chili powder, garlic, cumin and sugar.
- Cook for a few minutes or until it smells really good.
- Add in tomato sauce and water. Bring to a simmer and cook until slightly thickened. About 5 minutes.
- Season to taste with salt and pepper.
Tips & Notes:
- To soften tortillas: Place in the microwave by putting 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.
- Another option: 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.
Nutrition Facts:
Calories: 341kcal (17%) Carbohydrates: 17g (6%) Protein: 23g (46%) Fat: 19g (29%) Saturated Fat: 8g (50%) Cholesterol: 74mg (25%) Sodium: 611mg (27%) Potassium: 255mg (7%) Fiber: 3g (13%) Sugar: 4g (4%) Vitamin A: 1225IU (25%) Vitamin C: 1.5mg (2%) Calcium: 244mg (24%) Iron: 2.1mg (12%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Sharon says
I have enjoyed making this recipe many times. My biggest problem is getting the right size of tortillas. I think in Canada, we don’t have the selection in some parts of the States offer. I have to cut ends off to fit in 9×13 pan.
Also, I make your recipe for the sauce, and I always seem to have a lot left over. Is This is natural. I don’t think I should soak them in it..
Thank you for all the Recipes!
Phyllis says
Perfect enchiladas and homemade sauce perfect too‼️
Claudia says
We enjoy your Chicken Enchiladas very much. I make your sauce too. It is so delicious that I wouldn’t think of buying a can. You are one of my go-to people for recipes that know my family will love. Thank you Leanne and Happy New Year!