Welcome to the ultimate guide for creating incredibly delicious and Easy Chicken Enchiladas right in your own kitchen! Forget bland, store-bought versions – this recipe features tender, shredded rotisserie chicken, creamy refried beans, vibrant green chiles, savory onions, and a generous blanket of melty cheese, all brought together with a homemade enchilada sauce that’s bursting with flavor and takes mere minutes to prepare. Whether you’re planning an exciting Taco Tuesday feast, a lively game day party, or simply craving comforting Mexican-inspired cuisine, these chicken enchiladas are guaranteed to be a crowd-pleaser and become a staple in your recipe rotation.
There’s nothing quite like the comforting embrace of perfectly crafted Mexican cuisine, and these homemade chicken enchiladas truly hit the mark. Imagine soft flour tortillas, generously filled with a rich and savory mixture of shredded chicken, sautéed yellow onions, mild green chiles, and creamy refried beans. Each tortilla is then lovingly rolled, nestled in a baking dish, and drenched in our signature, robust homemade enchilada sauce, finished with an irresistible layer of bubbly, melted cheddar jack cheese. It’s a symphony of textures and flavors that will undoubtedly earn rave reviews from everyone at your table.
Why You’ll Absolutely Love This Easy Chicken Enchilada Recipe
This isn’t just another enchilada recipe; it’s a culinary experience designed for ease and maximum flavor. Here’s why these chicken enchiladas are destined to become your new favorite:
- Unbeatable Homemade Enchilada Sauce: The true star of this dish is our quick and easy homemade enchilada sauce. Unlike watery canned versions, this sauce is rich, thick, and packed with complex, authentic flavors. Best of all, it comes together in under 15 minutes, transforming a simple meal into something truly extraordinary.
- Rotisserie Chicken for Ultimate Convenience: We’re all about making life easier without sacrificing taste. Utilizing a pre-cooked rotisserie chicken is a game-changer for this recipe, cutting down on prep time significantly. Simply shred it, and you’re halfway to enchilada heaven! If your local market doesn’t have pre-shredded chicken, grabbing a whole rotisserie chicken and shredding it yourself is still a super-efficient option.
- Customizable to Your Liking: While our recipe offers a perfect balance of flavors, it’s also highly adaptable. Want more heat? Add a pinch of cayenne. Prefer a different cheese blend? Go for it! This recipe allows you to tailor it to your family’s preferences.
- Perfect for Any Occasion: From a laid-back weeknight dinner to a festive gathering, these enchiladas fit every scenario. They’re hearty enough for a main course and simple enough to double for a crowd.
- Deep, Satisfying Flavor: The combination of spices in the homemade sauce, the savory chicken, and the creamy beans creates a depth of flavor that is genuinely satisfying and keeps everyone coming back for more.
Essential Ingredients for Your Chicken Enchiladas
Crafting the perfect chicken enchiladas starts with a selection of fresh and flavorful ingredients. Here’s a comprehensive list of what you’ll need, divided for clarity between our quick homemade sauce and the delicious enchilada filling:
For the Homemade Enchilada Sauce:
- Olive Oil: The base for our flavorful roux.
- All-Purpose Flour: Thickens the sauce, creating a rich texture.
- Chili Powder: The foundational spice, providing classic enchilada flavor.
- Ground Cumin: Adds an earthy, warm depth.
- Garlic Powder & Onion Powder: Essential aromatics for robust flavor.
- Dried Oregano: Contributes a classic herbaceous note.
- Salt & Black Pepper: To season and enhance all the flavors.
- Tomato Paste: Adds a concentrated umami and rich color.
- Vegetable Stock: The liquid base for the sauce; chicken broth can also be used.
For the Chicken Enchiladas Filling & Assembly:
- Shredded Rotisserie Chicken: Our time-saving hero, ensuring moist and flavorful chicken. Approximately 4 cups are needed.
- Yellow Onion: Finely chopped, sautéed to sweeten and provide aromatic depth.
- Canned Chopped Green Chiles: Adds a mild, tangy heat and authentic Mexican flavor.
- Refried Beans: Creates a creamy, hearty texture in the filling.
- Cheddar Jack Cheese: A perfect blend for ultimate meltiness and savory flavor, divided for the filling and topping.
- Flour Tortillas: Large (10-inch) flour tortillas are ideal for rolling and holding the generous filling.
- Extra Olive Oil: For sautéing the onion and chiles.
Having all your ingredients prepped and ready will make the assembly process a breeze!
Step-By-Step Instructions for Your Perfect Chicken Enchiladas
Making these easy chicken enchiladas is a straightforward process broken down into three main parts: preparing the homemade enchilada sauce, crafting the flavorful filling, and finally, assembling and baking. Let’s get started!
Step 1: Crafting the Quick Homemade Enchilada Sauce
This sauce is a game-changer and incredibly simple to make. Don’t be intimidated by homemade – it’s faster and more delicious than you think!
To begin, grab a medium-sized saucepan and heat 3 tablespoons of olive oil over medium heat. Once shimmering, whisk in 3 tablespoons of all-purpose flour. Cook this mixture, stirring constantly, for about 1 minute. This creates a quick roux that will thicken your sauce.
Next, add the spices: 3 tablespoons of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon each of garlic powder, onion powder, dried oregano, and 1/2 teaspoon of salt. Stir vigorously to combine these fragrant spices with the roux, allowing them to cook for another 30 seconds to release their full aroma. This blooming of spices is key to a truly flavorful sauce.
Slowly pour in 2 cups of vegetable stock (or chicken broth) while continuously whisking to prevent lumps. Add 1 tablespoon of tomato paste and continue whisking until the sauce is smooth and all ingredients are well combined. Reduce the heat to low and let the sauce simmer gently for about 10-12 minutes, or until it thickens to your desired consistency. It should be rich and pourable, not watery. Remove the saucepan from the heat and set your incredible homemade enchilada sauce aside. It’s ready for assembly!
Step 2: Preparing the Savory Chicken Enchilada Filling
Now that your sauce is perfected, it’s time to create the hearty and flavorful filling that will make these enchiladas so satisfying.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add your finely chopped yellow onion and the 4-ounce can of chopped green chiles. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Sauté these aromatics for 3-4 minutes, stirring occasionally, until the onions are softened and become translucent. This step builds a foundational layer of flavor for your filling.
To the sautéed onion and chile mixture, add 1/2 cup of shredded cheddar jack cheese, 1/3 cup of your freshly made enchilada sauce, and 1 cup of refried beans. Stir these ingredients thoroughly until they are well combined and the cheese has started to melt into the mixture, creating a creamy and cohesive base. Finally, gently fold in your 4 cups of shredded rotisserie chicken. Mix until the chicken is evenly coated with the rich filling. Your delicious enchilada filling is now ready!
Step 3: Assembling and Baking Your Chicken Enchiladas
The grand finale! This is where all your hard work comes together to create a bubbling, cheesy masterpiece.
Preheat your oven to 375°F (190°C). Prepare a 9×13 inch baking dish by spreading about 1/3 cup of your homemade enchilada sauce evenly across the bottom. This prevents sticking and adds an extra layer of flavor.
Take one 10-inch flour tortilla at a time and lay it flat. Spoon an even amount of the chicken filling (approximately 1/2 cup per tortilla) onto the bottom half of the tortilla. Roll up each tortilla tightly and place it seam-side down into your prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in a single layer in the dish.
Once all the enchiladas are in place, generously pour about 1 to 1 1/4 cups of the remaining homemade enchilada sauce over them, ensuring each one is well coated. Finally, sprinkle the desired amount of shredded cheese over the top (we recommend about 3/4 cup for a perfectly cheesy crust). Cover the baking dish tightly with aluminum foil.
Bake the covered enchiladas for 10 minutes to allow them to heat through and for the flavors to meld. Then, remove the foil and continue baking for another 15 minutes, or until the cheese is melted, bubbly, and slightly golden, and the sauce is simmering beautifully. This uncovered baking step gives you that irresistible golden-brown topping.
Allow the enchiladas to rest for a few minutes before serving. This brief rest helps the flavors settle and makes them easier to cut and serve. Garnish with fresh cilantro, a dollop of sour cream, or sliced avocado, and prepare for a chorus of compliments!
Serving Suggestions for Your Chicken Enchiladas
These easy chicken enchiladas are a complete meal on their own, but pairing them with a few complementary sides can elevate your Mexican feast to a whole new level:
- Classic Toppings: Always offer a variety of toppings! Sour cream or Mexican crema, fresh guacamole or sliced avocado, chopped fresh cilantro, and a vibrant pico de gallo or restaurant-style salsa are must-haves.
- Rice & Beans: A side of fluffy Arroz Verde (Mexican Green Rice) or simple Spanish rice complements the enchiladas perfectly. Additional refried or black beans can also be served on the side.
- Fresh Salad: A crisp green salad with a zesty lime vinaigrette offers a refreshing contrast to the rich enchiladas.
- Chips & Salsa/Queso: Don’t forget a bowl of crispy tortilla chips for dipping in any leftover enchilada sauce, fresh salsa, or creamy queso.
- Drinks: Pair with a classic margarita, a cold Mexican beer, or a refreshing agua fresca.
Expert Tips & Cook’s Notes for Perfect Chicken Enchiladas
Making enchiladas is simple, but a few insider tips can make them truly exceptional:
- Tortilla Choice: While this recipe calls for 10-inch flour tortillas, you can absolutely use corn tortillas if you prefer a more traditional flavor and texture. If using corn tortillas, it’s often helpful to quickly warm them in a dry skillet or microwave to make them more pliable and prevent tearing when rolling.
- Chicken Variations: We love rotisserie chicken for its convenience and flavor, but feel free to cook and shred your own chicken breasts or thighs for this recipe. About 4 cups of shredded chicken are needed, which typically comes from 2-3 large chicken breasts or a medium rotisserie chicken.
- Make-Ahead Magic: The homemade enchilada sauce can be made 2-3 days in advance and stored in an airtight container in the refrigerator. This cuts down on day-of prep significantly. You can also assemble the entire dish ahead of time (without baking), cover it tightly, and refrigerate for up to 24 hours. Just add an extra 10-15 minutes to the baking time if baking from cold.
- Freezer-Friendly Option: These enchiladas freeze beautifully! Assemble them as directed, but do not bake. Cover the dish tightly with plastic wrap, then aluminum foil, and freeze for up to 3 months. To bake from frozen, remove foil and plastic, cover with new foil, and bake at 375°F for 45-60 minutes, then uncover and bake for an additional 15-20 minutes, or until bubbly and heated through.
- Spice Level Adjustment: Our recipe provides a mild-to-medium heat. If you enjoy more spice, consider adding a pinch of cayenne pepper to the sauce, or a finely diced jalapeño or serrano pepper to the onion and chile filling.
- Cheese Please! While cheddar jack is a fantastic choice for its meltiness and flavor, you can experiment with other Mexican cheese blends, Monterey Jack, or even a sprinkle of cotija cheese for a saltier finish.
- Preventing Soggy Bottoms: Don’t skip spreading sauce on the bottom of the baking dish. This creates a barrier and helps prevent the tortillas from sticking and becoming overly soggy.
More Delicious Mexican-Inspired Recipes to Enjoy
If you’re loving these easy chicken enchiladas, be sure to explore more Mexican-inspired dishes from our kitchen:
Arroz Verde (Mexican Green Rice) – A vibrant and flavorful side dish that pairs perfectly with any Mexican meal.
One Pot Salsa Chicken and Rice – An incredibly easy and satisfying weeknight meal, all cooked in a single pot.
Homemade Easy Beef Enchiladas – For those who prefer beef, this recipe is just as simple and equally delicious.
There you have it – a truly foolproof recipe for the best easy chicken enchiladas you’ll ever make! This dish is not only straightforward but guarantees a delicious outcome, making it a guaranteed hit for any game day gathering, family dinner, or special occasion. The homemade enchilada sauce is, in my opinion, an absolute must; it’s what truly sets this recipe apart, and remember, you can easily prepare it a day or two in advance to save time.
We hope you give this recipe a try and fall in love with its rich, comforting flavors. If you do, please let us know what you think in the comments below, or if you have any questions, don’t hesitate to ask. Enjoy every savory bite!
Easy Chicken Enchiladas
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Ingredients
Homemade Enchilada Sauce
- 3 Tbsp. olive oil
- 3 Tbsp. all-purpose flour
- 3 Tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1 Tbsp. tomato paste
- 2 cups vegetable stock
Chicken Enchiladas
- 1 Tbsp. olive oil
- 1 cup yellow onion, finely chopped
- 1 4-oz. can chopped green chiles
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 cup refried beans
- 1 1/4 cups shredded cheddar jack cheese, divided
- 2 cups enchilada sauce, 1/3 cup for bottom of pan, 1/3 cup added to filling, and roughly 1-1 1/4 cups to top enchiladas
- 4 cups shredded rotisserie chicken, chopped
- 8 10-inch flour tortillas
Instructions
Homemade Enchilada Sauce
- In a medium saucepan, heat 3 Tbsp. olive oil over medium heat. Whisk in 3 Tbsp. all-purpose flour and cook for 1 minute, stirring constantly. Add 3 Tbsp. chili powder, 1 tsp. ground cumin, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. dried oregano, and 1/2 tsp. salt. Stir well to combine spices with the roux.
- Slowly stir in 2 cups vegetable stock and 1 Tbsp. tomato paste. Whisk continuously until the mixture is smooth and well combined. Reduce the heat to low and simmer gently until the sauce has thickened, which usually takes about 10-12 minutes. Remove from heat and set aside.
Chicken Enchiladas Assembly
- Preheat your oven to 375°F (190°C). Spread 1/3 cup of the homemade enchilada sauce evenly across the bottom of a 9×13 inch baking dish. Set this aside.
In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Add 1 cup finely chopped yellow onion and 1 (4-oz.) can chopped green chiles. Season with 1/2 tsp. salt and 1/2 tsp. black pepper. Cook for 3-4 minutes, stirring, until the onions are softened and translucent.
Stir in 1/2 cup shredded cheddar jack cheese, 1/3 cup enchilada sauce, and 1 cup refried beans into the skillet mixture. Mix until well combined and heated through. Gently fold in 4 cups shredded rotisserie chicken until evenly coated.
Divide the chicken filling evenly among the 8 (10-inch) flour tortillas, placing the filling on the bottom half of each tortilla. Roll up each tortilla snugly and place them seam-side down in the prepared baking dish. Pour the remaining 1-1 1/4 cups of enchilada sauce over the rolled enchiladas. Top with the desired amount of shredded cheese (approximately 3/4 cup).
Cover the baking dish tightly with aluminum foil and bake for 10 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Let rest for a few minutes before serving.
Notes
You’ll need roughly 4 cups of shredded chicken for this recipe. Using a pre-cooked rotisserie chicken is highly recommended for convenience. However, if you prefer, you can cook and shred chicken breasts or thighs yourself.
The homemade enchilada sauce can be prepared 1-2 days in advance and stored in the refrigerator.
For a make-ahead meal, assemble the enchiladas as directed (without baking), cover tightly, and refrigerate for up to 24 hours. Bake as instructed, adding extra time if baking from cold.