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These baked chicken enchiladas are a fusion of spicy Mexican, creamy American, and herby Italian flavors. They’re topped with melty cheddar and crunchy veggie toppings for the perfect dinner. For a complete meal, pair them with my recipes for elote and homemade salsa!
Why I Love This Easy Chicken Enchiladas Recipe
- Fusion food. These chicken enchiladas have elements from three different cuisines: the US, Mexico, and Italy. Yum!
- Better than a restaurant. You get more creamy chicken in every bite as well as the perfect amount of seasonings.
- Family-friendly. Enchiladas are always a hit, especially if you let others decide what fresh and crunchy toppings to add to them. They are a comforting weeknight dinner that always hits the spot.
- Great for prepping ahead. Cook the filling in advance so you can just roll, assemble, and bake the next day.
Ingredients You’ll Need
Enchiladas are just like rolling up burritos and covering them in enchilada sauce. The canned tomatoes and herby seasonings in this recipe are like homemade salsa that can serve as a substitute. Scroll to the recipe card at the bottom of the post for exact amounts.
- Olive oil – Vegetable, corn, and canola oil work too.
- Yellow onions – White onion is a good swap.
- Garlic – I suggest using fresh garlic, but you can also use 1/2 teaspoon garlic powder.
- Chicken – Chicken breasts are super easy to shred, but you can use other parts like chicken thighs, drumsticks, or leg-quarters.
- Canned tomatoes – Fire-roasted tomatoes are a great swap.
- Sour cream – Feel free to use Mexican crema.
- Oregano – It needs to be Mexican oregano.
- Basil – You can also go for dried parsley or cilantro.
- Chili powder – Cayenne pepper or red pepper flakes can be used instead.
- Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
- Cheese – Any melty cheese like Chihuahua, mozzarella, or Manchego works.
- Tortillas – Make sure they’re 8″ so that enough filling fits in.
- Enchilada Sauce – You’ll need about 1 cup, but you could also use more or less, depending on your taste.
How to Make Chicken Enchiladas
Get ready for our chicken enchiladas: a straightforward yet delicious mix of shredded chicken, spices, and cheese, all rolled up in soft tortillas and baked to perfection. It’s the perfect dish for a tasty, fuss-free meal.
- Prep the oven. Preheat the oven to 350˚F. Grease the baking dish with cooking spray and add a layer of enchilada sauce to the bottom of the dish.
- Cook the onions. Add the oil to a skillet over medium-high heat. Stir in the onions and cook them for 3 minutes or until tender. Add the garlic. Mix well and cook for another 30 seconds.
- Mix the filling. Add the chicken, a bit of enchi sauce, 2/3 of the diced tomatoes, sour cream, oregano, basil, salt, pepper, and chili powder to the pan. Mix well and cook everything for 5 minutes. Stir in half of the cheese.
- Assemble them. Spoon the mixture into each tortilla and roll it up, keeping the filling inside. Place them in the baking dish with the seam-side down.
- Bake them. Pop the chicken enchiladas into the oven for 10 minutes. Add enchilada sauce, plus the remaining tomatoes and cheese on top. Continue baking for 5-10 minutes or until the cheese melts.
Recipe Tips And Variations
- Change the protein. Shredded beef, pork, rotisserie chicken, or turkey can be used instead of homemade shredded chicken. Or, make this mojo chicken recipe and use leftovers to make enchiladas.
- Swap the tortillas. Use larger or slightly smaller tortillas if you prefer. You can even use flour tortillas if that’s all you’ve got on hand.
- Use store-bought. Swap the canned tomatoes for your favorite store-bought tomato-based salsa.
- Make them vegetarian. Use beans or crumbled tofu instead of chicken to make these enchiladas a vegetarian dinner.
- Use the microwave. If the tortillas are snapping when you roll the enchiladas, pop them in the microwave for 30 seconds or until warm and bendy.
- Make it spicy. Chop up 1/4-1/2 jalapeño or serrano chili and mix it into the filling for some heat. Use fresh or canned chilis to make green chili enchiladas.
Chicken Enchilada Topping Ideas
Add your favorite or a combination of them for an explosion of flavors.
- Avocado – Leftover guacamole works too.
- Pico de gallo – Use your favorite recipe.
- Chicharron – You can also use crumbled bacon.
- Queso fresco – Cotija cheese is a good swap.
- Mexican crema – Feel free to use sour cream.
Serving Suggestions
These saucy enchiladas are the perfect weeknight dinner. Pair them with pozole verde for a full meal, or serve them with fresh mango guacamole and corn chips on the side. Refried beans and corn dip are other dipping options. For more side ideas, try my Southwest egg rolls and Tex Mex chicken salad, and wash it all down with a tall glass of homemade horchata recipe!
More Mexican Recipes To Try
- Instant Pot Chicken Mole
- Tamale Pie Recipe
- Mexican Coffee
- Grilled Mexican Corn Chicken Salad
- Mexican Taco Pasta
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Chicken Enchiladas
This cheesy chicken enchiladas recipe with sweet tomatoes, sour cream, and onions is an easy weeknight dinner.
Ingredients
- 2 cups red enchilada sauce, divided
- 2 tablespoons olive oil
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 2 cooked chicken breasts, shredded
- 14.5 ounces canned diced tomatoes, divided
- ½ cup sour cream
- 1 teaspoon dried Mexican oregano
- ½ teaspoon dried basil
- ¼ teaspoon chili powder
- salt and black pepper, to taste
- 1 cup shredded cheddar cheese, divided
- 6 to 8 flour tortillas, or corn tortillas
Instructions
- Preheat oven to 375˚F.
- Lightly grease a 13×9-inch baking dish with cooking spray, add about 1/2 cup enchilada sauce to the bottom of the dish, and set aside.
- Heat the olive oil over medium heat in a large skillet. Add onions and cook for 3 minutes. Stir in garlic and continue to cook for 20 seconds.
- Add the shredded chicken, 1 cup enchilada sauce, 2/3 of the diced tomatoes, and sour cream; season with oregano, basil, salt, pepper, and chili powder.
- Cook for 5 minutes, or until heated through.
- Mix in half of the shredded cheese.
- Spoon the chicken mixture down the center of each tortilla and roll it up.
- Place the tortillas seam-side down in the baking dish.
- Bake for 10 minutes.
- Top with the rest of the enchilada sauce, remaining diced tomatoes, and shredded cheese.
- Return to oven and bake for 10 minutes or until warm and the cheese is melted.
- Serve warm.
Notes
- Switch up the meat. Try using shredded beef, pork, or turkey as an alternative to chicken.
- Tortillas. Feel free to go for tortillas that are a bit bigger or smaller, depending on your preference. I use 8-inch flour tortillas.
- Opt for ready-made. Replace the canned tomatoes with a jar of your go-to salsa from the grocery store.
- Go meat-free. For a vegetarian twist, swap out the chicken with beans or crumbled tofu.
- Warm tortillas in the microwave. To prevent the tortillas from breaking when rolling, warm them in the microwave for about 30 seconds or until they’re flexible.
Nutrition
Serving: 12ounces | Calories: 400kcal | Carbohydrates: 29g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 1096mg | Potassium: 400mg | Fiber: 4g | Sugar: 10g | Vitamin A: 966IU | Vitamin C: 10mg | Calcium: 242mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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So delish! I made this and my family really loves it!
That’s wonderful to hear! I’m so glad your family enjoyed it. It’s always rewarding when a meal turns out to be a hit with loved ones. ๐