Easy Chicken Enchiladas
Chicken enchiladas are tortillas rolled around seasoned shredded chicken, smothered in red sauce and cheese, then baked until bubbly. They are comforting, easy to make ahead and great for feeding a crowd.
- 55 minTotal time
- 4Servings
- 580kcal / serving
- 40 gProtein
This version uses a quick homemade red sauce built from chili powder and a little flour, so you do not need canned enchilada sauce. A rotisserie chicken makes it faster.
The science: why this works
- Cooking the spices in oil with flour makes a roux that thickens the sauce and deepens the chili flavor.
- Mixing some sauce into the filling keeps the chicken moist after baking.
- Warming the tortillas makes them pliable so they roll without cracking.
- Baking at 375°F (190°C) melts the cheese and heats the filling through without drying out the tortillas.
Blooming spices in fat
Chili powder and cumin carry fat-soluble flavor compounds. Heating them for a minute in oil releases those compounds and mellows raw, dusty tastes, so the sauce tastes deeper and rounder than if you simply stirred the spices into liquid.
Learn: Bloom spices in hot oil →Why warm tortillas
Cold tortillas are stiff and crack when rolled. Heat softens the starch and relaxes the dough so they bend. Dipping in sauce also adds moisture that keeps them tender during the bake, and rolling them while warm means the seams stay closed in the oven.
Learn: Fresh tortillas on a dry comal →Melting cheese
Cheddar and Monterey Jack melt smoothly because they have enough moisture and fat. Shredding it yourself avoids the anti-caking powders in bagged cheese, which can make it grainy and slow to melt, so you get a smooth, stretchy, evenly browned topping.
Learn: Melt cheese gently →Easy Chicken Enchiladas
55 min · 4 servings · Mexican · Main course
Ingredients
Makes 4 servings
- 450 gcooked chicken, shredded (about 3 cups)
- 2 tbspolive oil
- 2 tbspall-purpose flour
- 2 tbspchili powder
- 1 tspground cumin
- 1 tspgarlic powder
- 1 tspdried oregano
- 240 mlchicken stock
- 240 mltomato sauce
- 1 tspkosher salt, divided
- ½small onion, finely chopped
- 200 gshredded cheddar or Monterey Jack cheese (about 2 cups)
- 8small corn or flour tortillas
- 60 mlfresh cilantro, chopped
- 120 mlsour cream, for serving
Method
Tips for the best result
- Shred cheese from a block for the smoothest melt.
- Make the sauce a day ahead; the flavors improve overnight.
- Line up the rolled enchiladas snugly so they hold each other in place.
Mistakes to avoid
- Skipping the tortilla warm-up makes them crack, so soften them first.
- Pouring too little sauce dries out the enchiladas, so cover them well.
- Overbaking dries the edges, so pull them as soon as the cheese bubbles.
Variations and swaps
- Add a can of drained black beans to the filling.
- Use a green salsa verde sauce instead of red.
- Use flour tortillas and add diced green chilies for a milder version.
- Swap cooked chicken for rotisserie chicken to save time.
- Swap sour cream for Greek yogurt.
- Swap corn tortillas for flour tortillas if you want them softer.
Storing and reheating
Cover and refrigerate within 2 hours for up to 4 days. Reheat at 350°F (175°C) for 15 to 20 minutes until 165°F (74°C). Assemble and freeze unbaked up to 3 months.
Easy Chicken Enchiladas: questions
Can I make chicken enchiladas ahead?
Yes. Assemble them, cover and refrigerate up to 24 hours before baking. Add 5 to 10 minutes to the baking time if they are cold.
How do I keep corn tortillas from cracking?
Warm them in a damp paper towel in the microwave for 30 seconds, or quickly dip them in warm sauce. Heat makes them flexible.
What kind of chicken is best for enchiladas?
Cooked, shredded chicken works best. Rotisserie chicken is easy, or poach or bake chicken breasts and shred them.
Can you freeze chicken enchiladas?
Yes. Wrap the assembled, unbaked dish tightly and freeze up to 3 months. Thaw overnight in the fridge, then bake until hot in the center.
What temperature do you bake enchiladas?
375°F (190°C) for about 20 minutes works well. The filling should reach 165°F (74°C) and the cheese should be bubbly.
