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5 from 3 votes

Chicken Enchiladas

Incredible, melty and cheesy Chicken Enchiladas the whole family will love and are never soggy! Made with homemade enchilada sauce, shredded chicken, and melty cheese, these make the perfect Mexican dinner.
Course Main Course
Cuisine Mexican
Keyword chicken enchiladas
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 enchiladas
Calories 340kcal
Author Rachel



  • 3 cups cooked shredded chicken
  • 2 cups Monterey Jack Cheese or Cheddar Cheese divided
  • ½ cup sour cream for inside the enchiladas
  • 1 can chopped green chiles drained (4.5 oz can) or fresh peppers of choice, diced
  • ¼ cup fresh chopped cilantro optional- skip if you aren't a fan of cilantro
  • 8 flour tortillas 8-inch size
  • ½ cup sour cream for topping the enchiladas
  • ½ cup salsa of choice

Enchilada sauce

  • 2 garlic cloves minced
  • 2 teaspoon butter
  • 1-2 tablespoon chiles in adobo sauce for less heat, use the sauce but not the chiles
  • 1-½ cups tomato sauce
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¾ cup chicken broth
  • kosher salt and fresh pepper to taste

Topping Options

  • Diced Tomatoes
  • Sliced Green Onions
  • Sliced Olives
  • Chopped Cilantro
  • Diced Avocado
  • Diced Red Onions


  • Make the Sauce. In a saucepan over medium heat, add butter and garlic. Stir and heat until fragrant, about 1 minute. Add chiles in adobo sauce, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce heat to low and simmer for 5-10 minutes. Set aside until ready to use.
  • Preheat the oven to 350. Lightly grease s 13x9 inch pan with butter.
  • Make the Filling. Stir together shredded chicken, 1 ½ cups of cheese, ½ cup of sour cream, green chiles, and chopped cilantro.
  • Assemble tortillas. Spoon about ½ cup filling evenly down the center of each tortilla. Bring up one side of the tortilla and fold over the filling. Continue rolling up the tortilla.
  • Arrange, seam side down, in s baking dish. Bake for about 25 minutes or until the edges of the tortillas start to brown. Pour the enchilada sauce over top and add the remaining cheese. Bake another 15 minutes or until the cheese is melted and the sauce is hot.
  • Stir together ½ cup of sour cream and salsa. Spoon over hot enchiladas and scatter with desired toppings or serve them on the side.


Store: Leftovers are really good! If I know their will be leftovers, I serve the toppings and salsa on the side or pull what I know will be leftovers. It keeps them fresher and easier to reheat in the microwave. For reheating, I don’t want to heat toppings like sour cream or cilantro. They are good for 4-5 days.
Reheat: This easy Chicken Enchilada recipe keeps and reheats well both in the oven and in the microwave.
  • OVEN:  Cover the pan with foil and bake at 350 degrees for approximately 30 minutes or until hot and bubbly.
  • MICROWAVE:  You can also reheat individual servings in the microwave by transferring to a microwave safe plate and microwaving for 90 seconds.  Continue to microwave at 30 second intervals until heated through.
Make Ahead of Time: Assemble the enchiladas according to directions (without the sauce poured over top), cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake the enchiladas straight from the refrigerator and increase the baking time  before adding sauce by approximately 10 minutes (check the edges for crispness).


Serving: 1enchilada | Calories: 340kcal