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A close-up shot showcases a delicious Chicken Enchiladas Dinner, perfect for a comforting meal.

Best Chicken Enchiladas Dinner Ever

This recipe brings the comfort of classic chicken enchiladas to your table with a modern twist. Flavor-packed chicken, customizable fillings, and a generous layer of cheese create a satisfying and crowd-pleasing meal. Whether you opt for homemade or store-bought sauce, these enchiladas are sure to become a family favorite.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon oregano
  • Salt and pepper to taste
  • 10-12 corn or flour tortillas
  • 2 cups enchilada sauce canned or homemade
  • 2 cups shredded Mexican blend, cheddar, or Monterey Jack cheese
  • Optional add-ins: Diced bell peppers, black beans, corn, chopped cilantro, sour cream, avocado
  • 2 tablespoons olive oil for homemade sauce
  • 2 tablespoons all-purpose flour for homemade sauce
  • 3 tablespoons chili powder for homemade sauce
  • 1 teaspoon cumin for homemade sauce
  • 1/2 teaspoon garlic powder for homemade sauce
  • 1/4 teaspoon onion powder for homemade sauce
  • 1/4 teaspoon dried oregano for homemade sauce
  • 1/4 teaspoon salt for homemade sauce
  • 1/8 teaspoon cayenne pepper, optional for homemade sauce
  • 2 cups chicken broth for homemade sauce
  • 1 tablespoon tomato paste for homemade sauce
  • 1 teaspoon apple cider vinegar for homemade sauce

Equipment

  • large pot
  • fork
  • baking sheet
  • Slow cooker (optional)
  • Instant Pot (optional)
  • large skillet
  • spatula
  • Measuring spoons
  • Measuring cups
  • 9x13-inch baking dish
  • medium saucepan
  • whisk
  • Immersion blender or regular blender (optional)

Method
 

  1. Cook the chicken: Boil, bake, slow cook, or use an Instant Pot. Shred with two forks. Season with chili powder, cumin, and garlic powder before cooking for extra flavor.
  2. Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Combine chicken and flavors: Add shredded chicken to the skillet with the onions and garlic. Stir in chili powder, cumin, oregano, salt, and pepper. Add optional veggies like diced bell peppers or corn. Cook for a few minutes, stirring occasionally, until well combined and heated through.
  4. Warm the tortillas: Warm tortillas in a dry skillet or microwave for 30-60 seconds wrapped in a damp paper towel.
  5. Assemble the enchiladas: Preheat oven to 350°F (175°C). Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
  6. Dip a warm tortilla in the enchilada sauce, coating both sides. Place on a plate, spoon a generous amount of the chicken mixture down the center, and sprinkle with cheese. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat.
  7. Sauce and cheese: Pour the remaining enchilada sauce over the enchiladas, coating evenly. Sprinkle generously with cheese.
  8. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned. The enchiladas should be heated through and the sauce should be simmering.
  9. Garnish and serve: Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with chopped cilantro, sour cream, avocado slices, or a dollop of salsa.
  10. Homemade Enchilada Sauce: Heat olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (roux).
  11. Stir in chili powder, cumin, garlic powder, onion powder, oregano, salt, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
  12. Gradually whisk in the chicken broth, making sure to break up any lumps. Stir in the tomato paste and apple cider vinegar.
  13. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until thickened.
  14. Taste and adjust seasonings as needed. Blend with an immersion blender for a smoother sauce.

Notes

For spicier enchiladas, add diced jalapeños to the chicken filling or use a spicier enchilada sauce. Mix in black beans, pinto beans, or refried beans to the chicken filling for extra protein and fiber. Add your favorite veggies, such as corn, bell peppers, zucchini, or spinach, to the chicken filling. Mix cream cheese or sour cream into the chicken filling for a richer, creamier flavor. Use a creamy white sauce instead of enchilada sauce for White sauce enchiladas. Prepare the chicken and enchilada sauce up to 2-3 days in advance. Assemble the enchiladas completely and store them in the refrigerator for up to 24 hours before baking. Leftover Chicken Enchiladas can be stored in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave until heated through.