Chicken Enchiladas Recipe: Easy Homemade Enchiladas with Red Sauce.

The first time I made chicken enchiladas at home, I was convinced they’d be complicated—one of those recipes better left to restaurants. Turns out, enchiladas are actually one of the most forgiving and straightforward dishes you can make. The basic formula is simple: fill tortillas with seasoned chicken and cheese, roll them up, cover with sauce, and bake until bubbly. What you get is a pan of comfort food that feeds a crowd and tastes even better as leftovers.

This chicken enchilada recipe uses a homemade red enchilada sauce that comes together in about ten minutes and tastes infinitely better than anything from a can. The filling is straightforward—seasoned shredded chicken mixed with cheese and a few aromatics. The real beauty of enchiladas is how the tortillas soak up the sauce as they bake, becoming tender while the cheese on top gets golden and slightly crispy at the edges.

I developed this recipe after making enchiladas dozens of times, learning which shortcuts work and which ones compromise the final dish. The technique of briefly warming the tortillas before rolling prevents cracking, and spreading a layer of sauce on the bottom of the pan keeps the enchiladas from sticking. These small details make the difference between decent enchiladas and ones that rival your favorite Mexican restaurant.

Whether you’re cooking for family dinner or preparing food for the week ahead, these chicken enchiladas deliver big flavor with minimal fuss. They’re also endlessly customizable—adjust the spice level, swap proteins, add vegetables, or change up the cheese. Once you master the basic technique, you’ll find yourself making enchiladas regularly.

Ingredients

For the Red Enchilada Sauce:

3 tablespoons vegetable oil
3 tablespoons all-purpose flour
3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
2 cups chicken broth
1 can (8 ounces) tomato sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Chicken Filling:

3 cups cooked chicken, shredded (about 1.5 pounds)
2 cups shredded Mexican cheese blend, divided
1 can (4 ounces) diced green chiles, drained
1/4 cup sour cream
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
Salt and pepper to taste

For Assembly:

12 corn or flour tortillas (8-inch)
Cooking spray or additional oil

Optional Toppings:

Sour cream
Chopped fresh cilantro
Diced tomatoes
Sliced jalapeños
Diced avocado or guacamole
Lime wedges
Sliced black olives

Instructions

Start by making the enchilada sauce, which is surprisingly easy and much better than store-bought. Heat the vegetable oil in a medium saucepan over medium heat. Add the flour and whisk constantly for about a minute to create a roux. This step cooks out the raw flour taste and helps thicken your sauce.

Add the chili powder, cumin, garlic powder, onion powder, and oregano to the roux. Continue whisking for another 30 seconds until the spices are fragrant and combined with the oil mixture. The mixture will be thick and paste-like at this point.

Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming. Add the tomato sauce and continue whisking until the sauce is smooth. Bring the mixture to a simmer, then reduce heat to low. Let it cook for about 5-7 minutes, stirring occasionally, until it thickens to a consistency slightly thinner than gravy. Season with salt and pepper, then remove from heat. The sauce will thicken more as it cools.

While the sauce simmers, prepare the chicken filling. In a large bowl, combine the shredded chicken with 1 cup of the cheese (reserve the other cup for topping), green chiles, sour cream, cilantro, and cumin. Mix everything together until well combined, and season with salt and pepper to taste. The sour cream helps bind the filling and adds moisture.

Preheat your oven to 375°F. Spread about 1/2 cup of the enchilada sauce across the bottom of a 9×13-inch baking dish. This prevents the enchiladas from sticking and ensures the bottom tortillas absorb flavor.

Now comes the assembly, which goes faster than you’d think once you get into a rhythm. Warm the tortillas to make them pliable and less likely to crack when rolled. You can do this by wrapping a stack of tortillas in damp paper towels and microwaving for 30-45 seconds, or by heating them individually in a dry skillet for a few seconds per side.

Take a warm tortilla and spread about 1/3 cup of the chicken filling down the center. Roll it tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in a single layer. You should be able to fit all 12 enchiladas in the dish.

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Any exposed tortilla edges will get crispy, which some people love, but covering them keeps everything tender. Sprinkle the remaining cup of cheese evenly over the top.

Cover the dish with aluminum foil and bake for 20 minutes. This covered baking time allows the enchiladas to heat through and the tortillas to absorb the sauce without drying out. Remove the foil and continue baking for another 10-15 minutes until the cheese is melted, bubbly, and starting to brown in spots.

Let the enchiladas rest for 5 minutes before serving. This brief cooling period allows the sauce to thicken slightly and makes serving much easier—otherwise, the enchiladas can be a bit soupy and fall apart.

Flavor & Texture Notes

These chicken enchiladas deliver the classic flavors you expect from good Mexican food—earthy cumin and chili powder in the sauce, bright cilantro in the filling, and that satisfying cheese pull when you take your first bite. The homemade enchilada sauce has a depth that canned versions lack, with toasted spice notes and a subtle richness from the flour-based roux.

The chicken filling is moist and flavorful without being heavy. The sour cream adds tanginess that cuts through the richness, while the green chiles provide little bursts of mild heat and flavor throughout. The cheese melts into the filling while also creating that golden, slightly crispy top layer that’s often the best part.

The tortillas transform during baking, becoming tender and soft where they’re immersed in sauce, with slightly firmer edges that provide textural contrast. Corn tortillas offer more authentic flavor and hold up well to the sauce, while flour tortillas are milder and create a softer, more pillowy texture.

Each bite delivers a satisfying combination of textures—the tender tortilla, the shredded chicken that pulls apart easily, the creamy melted cheese, and the rich sauce that ties everything together. It’s comfort food that feels substantial and warming without being overly heavy.

Tips & Variations

Tortilla Choice: Corn tortillas are traditional and have better flavor, but they’re more fragile. If using corn, make sure to warm them well before rolling. Flour tortillas are easier to work with and don’t crack as easily, making them better for beginners. You can also use a mix of both.

Protein Swaps: Rotisserie chicken is a huge time-saver for this recipe. You can also use leftover turkey, carnitas, or even ground beef seasoned with taco spices. For a vegetarian version, use black beans and sautéed vegetables like bell peppers, zucchini, and onions.

Sauce Variations: For green enchiladas, use salsa verde instead of red sauce. You can also mix equal parts red enchilada sauce and sour cream for a creamier “suiza” style. Store-bought enchilada sauce works in a pinch, though homemade is always better.

Cheese Options: While Mexican cheese blend is convenient, you can use a combination of sharp cheddar and Monterey Jack. Queso Oaxaca or Chihuahua cheese are more authentic if you can find them. For extra richness, add some cream cheese to the filling.

Spice Level: Control the heat by choosing mild, medium, or hot chili powder, and by adjusting the amount of green chiles. For extra kick, add diced jalapeños to the filling or use pepper jack cheese. For milder enchiladas, use all Monterey Jack and skip the chiles.

Vegetable Additions: Mix sautéed onions and bell peppers into the filling, or add a layer of black beans. Spinach works surprisingly well mixed with the chicken. Corn kernels add sweetness and texture.

Storage & Make-Ahead

Chicken enchiladas are excellent for meal prep and actually taste better the next day after the flavors have melded. Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the whole dish covered with foil in a 350°F oven for about 20 minutes.

To freeze, assemble the enchiladas completely but don’t bake them. Wrap the entire dish tightly with plastic wrap and then aluminum foil, or freeze individual enchiladas wrapped separately. They’ll keep for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 extra minutes to the covered baking time.

You can prepare components ahead to save time on busy nights. The enchilada sauce keeps in the refrigerator for up to a week or can be frozen for months. The chicken filling can be prepared 1-2 days ahead and stored separately. Assemble and bake when ready to eat.

For complete make-ahead convenience, assemble the enchiladas up to 24 hours before baking. Cover tightly and refrigerate, then bake as directed when ready to serve. They might need an extra 5-10 minutes since they’re starting cold.

Serving Suggestions

Chicken enchiladas are substantial enough to be the main event, but they’re even better with traditional sides. Mexican rice and refried beans are classic accompaniments that round out the meal. A simple side salad with lime-cilantro dressing or a fresh pico de gallo adds brightness that cuts through the richness.

For toppings, set out bowls of sour cream, chopped cilantro, diced tomatoes, sliced jalapeños, and lime wedges. Let everyone customize their portions—some people want all the toppings, others prefer their enchiladas plain. A dollop of guacamole or sliced avocado adds healthy fats and creamy texture.

Serve enchiladas family-style directly from the baking dish, or plate individual portions with two enchiladas per person. Garnish each plate with fresh cilantro and a lime wedge for a restaurant-worthy presentation.

These enchiladas pair well with margaritas, Mexican beer, or horchata for a non-alcoholic option. For a complete fiesta-style meal, serve alongside chips and salsa, elote (Mexican street corn), or calabacitas (zucchini with corn and peppers).

FAQ

Why do my tortillas keep breaking when I roll them? This is the most common enchilada problem. Make sure to warm the tortillas before rolling—cold tortillas are brittle and crack easily. Wrap them in damp paper towels and microwave for 30-45 seconds, or heat them briefly in a dry skillet. If using corn tortillas, they need more warming than flour tortillas.

Can I use store-bought rotisserie chicken? Absolutely. Rotisserie chicken is perfect for enchiladas and saves significant time. One average rotisserie chicken yields about 3-4 cups of shredded meat, which is enough for this recipe. Just remove the skin, pull the meat from the bones, and shred it.

My enchiladas turned out soggy. What happened? This usually happens from using too much sauce or not baking uncovered long enough. Use just enough sauce to coat the enchiladas—you don’t want them swimming in liquid. Make sure to bake uncovered for the final 10-15 minutes to allow excess moisture to evaporate and the cheese to brown.

Can I make enchiladas with raw chicken? It’s better to use cooked chicken because the baking time isn’t long enough to safely cook raw chicken from scratch. If you want to start with raw chicken, cook it first by poaching, baking, or using an Instant Pot, then shred it for the filling.

How do I prevent the enchiladas from sticking to the pan? Always spread sauce on the bottom of the baking dish before adding the rolled enchiladas. This creates a barrier between the tortillas and the pan. You can also lightly spray the pan with cooking spray under the sauce layer for extra insurance. Using a metal spatula to serve helps lift them cleanly.

Making chicken enchiladas from scratch might seem ambitious if you’ve never tried it, but this recipe proves that homemade Mexican food doesn’t have to be complicated. The combination of tender chicken, melted cheese, and that rich red sauce creates something that feels special enough for company but easy enough for a weeknight dinner. Once you taste the difference that homemade enchilada sauce makes, you’ll understand why this dish is worth the minimal extra effort. Roll up a batch this week and discover why enchiladas have earned their place as a beloved comfort food classic.