Chicken Enchilada Recipe (2024)

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This chicken enchilada recipe is quick, easy, and perfectly spiced. They are a top-requested family favorite!

We love to serve these enchiladas alongside Homemade Spanish Rice, Homemade Salsa, and Chicken Tacos.

A family go-to!

Because of my heritage, I’ve learned how to make so many Mexican recipes – and this enchilada recipe is the FIRST Mexican dinner I learned to make.

Since then, I’ve made it countless times and we’ve established enchiladas as a family favorite dinner (along with Creamy Chicken Enchiladas, Cheese Enchiladas and Beef Enchiladas).

Why we love them:

• Any and every night. A 20-minute prep time makes these perfect for a quick dinner and entertaining.
• Restaurant quality at home. Get those delicious classic Mexican flavors at home!
• Feeds the masses. This makes a good-sized batch and is also freezer-friendly, so make extras and save them for a quick meal later!
• For sharing. I love giving this chicken enchilada recipe (frozen) to new moms so they have a simple dinner for their family on crazy nights.

Ingredients

• chicken – Use canned chicken, Baked Chicken, or rotisserie chicken and shred it with a fork. I love to keep Shredded Chicken in the freezer to use in my favorite recipes.
• Colby jack cheese – Using a different cheese blend can certainly change the flavor. Try a Mexican blend, grated marble Colby jack, or a cheddar cheese and pepper jack blend.
• Las Palmas green chile enchilada sauce – or homemade Green Enchilada Sauce
• sour cream – or plain yogurt
• corn tortillas – We prefer corn tortillas since they are more traditional and add more flavor to the recipe, but you can swap the corn tortillas with similarly sized Flour Tortillas. No need to dip flour tortillas in the sauce before rolling.
• chopped green chiles
• salt and pepper to taste

How to Make Chicken Enchiladas

1. PREP. Preheat the oven to 350°F.
2. CHICKEN MIX. Stir the filling ingredients in a small bowl.
3. TORTILLAS. Boil the sauce and remove from heat. Dip each tortilla into the heated sauce for a few seconds to soften.
4. FILL. Place the softened tortilla in the baking dish and spoon ⅓ cup of the chicken mixture and 2 tablespoons of sour cream down the center (squeeze sour cream packages work great for this!)
5. BAKE. Roll up the tortilla and make sure it’s seam-side down in the baking dish. Top with shredded cheese and bake for about 20 minutes.

SToring Info

• Make ahead of time. Make as instructed, cover them with foil or plastic wrap, and place them in the fridge for up to 24 hours in advance. Take the excess sauce and place it in an air-tight container. Pour on the sauce and add the cheese before cooking.
• STORE.If stored properly, chicken enchiladas can last in the refrigerator for up to 4 days. Reheat in the microwave or on low in the oven.
• FREEZE.We LOVE to freeze these chicken enchiladas and save them for later. We often double the batch and then eat one and freeze the rest for another night.
  • We suggest making them in a disposable pan. Cover tightly with foil and place in a freezer-safe bag. When done this way, they can last in the freezer for several months.
  • To cook, let the enchiladas thaw in the fridge overnight and cook for about 25 minutes.