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Two chicken enchiladas on a plate
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Chicken enchiladas

The very best chicken enchiladas made with homemade enchilada sauce. Don't forget to check out my step by step photos and tips above!
Course Main Course
Cuisine Tex-Mex
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 391kcal

Ingredients

  • 3 tablespoons vegetable or olive oil
  • 1 medium onion diced
  • 5 cloves of garlic minced
  • 1.5 pounds cooked shredded chicken breasts
  • 8 large 8" flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch homemade enchilada sauce or 1 10oz container
  • 1 tsp salt plus more to taste
  • 1/2 tsp cracked pepper.

Instructions

  • Preheat oven to 350F. Warm the oil in a large skillet over medium high heat. Add the onion and stir over heat for about 5 minutes or until translucent.
  • Add the garlic in and cook while mixing for a minute or until fragrant. Season with salt and pepper to taste then add the shredded chicken along with 1/3 cup of enchilada sauce. Mix over heat for 2-3 minutes then set aside.
  • Spoon a few tablespoons of enchilada sauce over a tortilla then add a generous amount (1/8 the total) of the chicken mixture and top with cheese. Roll and place in your casserole dish. Repeat for the remaining tortillas.
  • Spoon the enchilada sauce over the tortillas then top with the remaining shredded cheese. Bake for about 20 minutes at 350F or until the cheese is melted.
  • Top with optional cilantro as well as whichever garnishes you enjoy.

Video

Notes

  • Don't forget to follow my recipe for homemade enchilada sauce it really takes this recipe to a whole other level and can be made in advance and frozen!
  • To make this meal super quick use rotisserie chicken or leftover shredded chicken.
  • If cooking the chicken yourself make sure not to overcook it or your filling will seem too dry.
  • Be sure to not overfill your tortillas so they are easy to roll.
  • Garnish ideas: fresh cilantro, sliced avocado, sour cream, or diced red onion.
  • How to cook chicken breasts: Rub the chicken breasts with salt and pepper. Add olive oil to a large skillet or pan and fry on one side for 4 minutes, flip over and cook for another 3-4 minutes. Alternatively, you can follow my instant pot shredded chicken recipe!

Nutrition

Calories: 391kcal | Carbohydrates: 18g | Protein: 31g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 599mg | Potassium: 424mg | Fiber: 1g | Sugar: 2g | Vitamin A: 302IU | Vitamin C: 3mg | Calcium: 319mg | Iron: 2mg