Welcome to the ultimate recipe for Cheesy Chicken Enchiladas, a dish that promises to wrap you in a warm, flavorful embrace. If you’re searching for a go-to weeknight dinner that’s packed with flavor, loaded with gooey cheese, and surprisingly easy to assemble, you’ve found it. This isn’t just another enchilada recipe; it’s a perfected method for achieving that restaurant-quality taste right in your own kitchen. Forget bland, soggy enchiladas – we’re making a rich, savory red sauce from scratch that elevates simple ingredients into a spectacular meal.
This dish is designed for the enthusiastic home cook who loves to see smiling faces around the dinner table. It’s perfect for a family meal, a cozy night in, or even for meal prepping. We’ll walk through every step, ensuring your enchiladas come out perfectly bubbly and delicious every single time.
Why This Is the Best Cheesy Chicken Enchilada Recipe
There are countless ways to make enchiladas, but this recipe stands out for a few key reasons. It’s the perfect balance of simplicity and deep, authentic flavor that will make it a staple in your recipe collection.
- Unforgettable Homemade Sauce: The heart of this recipe is the easy homemade red enchilada sauce. It uses common pantry spices to create a rich, smoky, and perfectly seasoned sauce that blows the canned version out of the water.
- Perfectly Tender Chicken: We use shredded rotisserie chicken for a quick and flavorful filling, but any cooked, shredded chicken works beautifully. It stays moist and tender, soaking up the incredible flavors of the sauce and cheese.
- No More Soggy Tortillas: We’ll share the crucial but simple step of flash-frying the tortillas. This not only enhances their corn flavor but also creates a barrier that prevents them from becoming mushy in the sauce.
- Ultra Cheesy and Creamy: With a blend of Monterey Jack and cheddar cheese, every bite is a glorious cheese pull waiting to happen. A touch of cream cheese in the filling adds an extra layer of creamy delight.
Ingredients You’ll Need
This recipe relies on simple, accessible ingredients to build its incredible flavor. Here’s what you’ll need to gather.
For the Homemade Red Enchilada Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 2 cups chicken broth
- 1 (8-ounce) can tomato sauce
- Salt and pepper to taste
For the Chicken Filling & Assembly:
- 1 tablespoon vegetable oil, for frying
- 8-10 corn tortillas
- 3 cups cooked, shredded chicken (rotisserie chicken works great!)
- 4 ounces cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1 (4-ounce) can diced green chiles, drained
- 3 cups shredded cheese blend (Monterey Jack and Cheddar)
- Optional toppings: chopped cilantro, sour cream, sliced jalapeños, diced avocado
Step-by-Step Instructions to Make Cheesy Chicken Enchiladas
Follow these simple steps for perfect enchiladas. We’ll start by making the sauce, then prepare the filling, and finally assemble and bake.
Step 1: Prepare the Red Enchilada Sauce
In a medium saucepan, heat the olive oil over medium heat. Whisk in the flour and cook for one minute until it’s lightly golden. Add the chili powder, smoked paprika, cumin, garlic powder, onion powder, and oregano. Stir constantly for about 30 seconds until fragrant. Gradually pour in the chicken broth while whisking continuously to prevent lumps. Stir in the tomato sauce. Bring the mixture to a simmer, then reduce the heat and let it gently bubble for 5-7 minutes, until it has thickened slightly. Season with salt and pepper to taste. Set aside.
Step 2: Prepare the Tortillas
Heat the vegetable oil in a small skillet over medium-high heat. Using tongs, carefully place one tortilla in the hot oil for about 10-15 seconds per side. It should be soft and pliable, not crispy. Transfer the fried tortilla to a plate lined with paper towels to drain excess oil. Repeat with the remaining tortillas.
Step 3: Mix the Chicken Filling
In a large bowl, combine the shredded chicken, softened cream cheese, 1 cup of Monterey Jack cheese, diced onion, and drained green chiles. Mix until everything is well combined. This creamy filling is the secret to the most delicious enchiladas.
Step 4: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Pour about 1/2 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish and spread it around to coat. Take one of the pliable tortillas and dip it into the remaining enchilada sauce, coating both sides. Place a generous scoop (about 1/4 cup) of the chicken mixture down the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Step 5: Bake to Perfection
Pour the rest of the enchilada sauce evenly over the rolled tortillas in the dish. Sprinkle the 3 cups of shredded cheese blend on top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is completely melted and slightly golden. Let the enchiladas rest for 5-10 minutes before serving. This allows them to set up, making them easier to serve. Garnish with your favorite toppings and enjoy!
Expert Tips for Success
Want to guarantee your enchiladas are the talk of the town? Follow these simple tips from our kitchen to yours.
- Don’t Skip Frying the Tortillas: This is the most important step to prevent them from falling apart and turning into a mushy mess. A quick fry is all you need.
- Cheese Matters: For the best melt, grate your own cheese from a block. Pre-shredded cheeses are often coated in starches that can prevent them from melting as smoothly. If you’re looking for another cheesy delight, try these incredible Ranch Chicken Bombs.
- Customize Your Filling: Feel free to add a can of black beans (rinsed and drained) or some corn to the chicken mixture for extra texture and flavor.
- Spice Level: The heat in this recipe is mild. For a spicier kick, add a pinch of cayenne pepper to the sauce or use hot green chiles in the filling. For fans of spicy dishes, our Salsa Verde Pepper Jack Chicken is another must-try.
What to Serve with Your Enchiladas
These Cheesy Chicken Enchiladas are a fantastic meal on their own, but they pair wonderfully with a few simple sides to round out the dinner. Consider serving them with a side of Mexican rice, refried beans, or a simple cilantro-lime slaw. For a really hearty meal, a bowl of Mexican Garlic Soup makes an amazing starter.
Storage and Reheating Instructions
Enchiladas make for excellent leftovers! Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can use the microwave for individual portions, or place the entire baking dish (covered with foil) in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
Yes! You can assemble the enchiladas completely, cover the dish tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven straight from the fridge.
The best way to prevent soggy enchiladas is to quickly fry the corn tortillas in a little hot oil for about 10-15 seconds per side before rolling them. This creates a slight barrier that helps them hold up to the sauce during baking.
Corn tortillas are the traditional choice for enchiladas as they have a more robust flavor and texture that holds up well when baked in sauce. Flour tortillas can also be used, but they tend to have a softer, sometimes pastier texture after baking.
A combination of Monterey Jack and medium cheddar cheese is perfect for enchiladas. Monterey Jack provides a superior melt and creamy texture, while cheddar adds a sharper, more distinct flavor. For best results, grate your own cheese.
Chicken enchiladas pair wonderfully with classic sides like Mexican rice, refried or black beans, a simple corn salad, or a fresh green salad with a cilantro-lime vinaigrette. Guacamole and sour cream are also excellent toppings.
Yes! You can assemble the enchiladas completely, cover the dish tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven straight from the fridge.
The best way to prevent soggy enchiladas is to quickly fry the corn tortillas in a little hot oil for about 10-15 seconds per side before rolling them. This creates a slight barrier that helps them hold up to the sauce during baking.
Corn tortillas are the traditional choice for enchiladas as they have a more robust flavor and texture that holds up well when baked in sauce. Flour tortillas can also be used, but they tend to have a softer, sometimes pastier texture after baking.
A combination of Monterey Jack and medium cheddar cheese is perfect for enchiladas. Monterey Jack provides a superior melt and creamy texture, while cheddar adds a sharper, more distinct flavor. For best results, grate your own cheese.
Chicken enchiladas pair wonderfully with classic sides like Mexican rice, refried or black beans, a simple corn salad, or a fresh green salad with a cilantro-lime vinaigrette. Guacamole and sour cream are also excellent toppings.
Share Your Creation!
We are so excited for you to try this Cheesy Chicken Enchiladas recipe! It’s a true labor of love that we know your family will adore. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
Cheesy Chicken Enchiladas: The Ultimate Comfort Food Recipe
Discover the best Cheesy Chicken Enchiladas recipe! Made with a rich, homemade red sauce, tender shredded chicken, and tons of melted cheese, this easy-to-follow recipe is the perfect weeknight dinner solution for ultimate comfort food.
Ingredients
Equipment
Method
- In a medium saucepan, heat the olive oil over medium heat. Whisk in the flour and cook for one minute until it's lightly golden. Add the chili powder, smoked paprika, cumin, garlic powder, onion powder, and oregano. Stir constantly for about 30 seconds until fragrant. Gradually pour in the chicken broth while whisking continuously to prevent lumps. Stir in the tomato sauce. Bring the mixture to a simmer, then reduce the heat and let it gently bubble for 5-7 minutes, until it has thickened slightly. Season with salt and pepper to taste. Set aside.
- Heat the vegetable oil in a small skillet over medium-high heat. Using tongs, carefully place one tortilla in the hot oil for about 10-15 seconds per side. It should be soft and pliable, not crispy. Transfer the fried tortilla to a plate lined with paper towels to drain excess oil. Repeat with the remaining tortillas.
- In a large bowl, combine the shredded chicken, softened cream cheese, 1 cup of Monterey Jack cheese, diced onion, and drained green chiles. Mix until everything is well combined.
- Preheat your oven to 375°F (190°C). Pour about 1/2 cup of the enchilada sauce into the bottom of a 9x13-inch baking dish and spread it around to coat. Take one of the pliable tortillas and dip it into the remaining enchilada sauce, coating both sides. Place a generous scoop (about 1/4 cup) of the chicken mixture down the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour the rest of the enchilada sauce evenly over the rolled tortillas in the dish. Sprinkle the 3 cups of shredded cheese blend on top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is completely melted and slightly golden. Let the enchiladas rest for 5-10 minutes before serving. Garnish with your favorite toppings and enjoy!
Notes
Don't skip frying the tortillas; it's the key to preventing them from getting soggy.
For the best, meltiest cheese, grate it yourself from a block.
Store leftovers in an airtight container in the fridge for up to 4 days.
Cheesy Chicken Enchiladas: The Ultimate Comfort Food Recipe
Ingredients
Equipment
Method
- In a medium saucepan, heat the olive oil over medium heat. Whisk in the flour and cook for one minute until it's lightly golden. Add the chili powder, smoked paprika, cumin, garlic powder, onion powder, and oregano. Stir constantly for about 30 seconds until fragrant. Gradually pour in the chicken broth while whisking continuously to prevent lumps. Stir in the tomato sauce. Bring the mixture to a simmer, then reduce the heat and let it gently bubble for 5-7 minutes, until it has thickened slightly. Season with salt and pepper to taste. Set aside.
- Heat the vegetable oil in a small skillet over medium-high heat. Using tongs, carefully place one tortilla in the hot oil for about 10-15 seconds per side. It should be soft and pliable, not crispy. Transfer the fried tortilla to a plate lined with paper towels to drain excess oil. Repeat with the remaining tortillas.
- In a large bowl, combine the shredded chicken, softened cream cheese, 1 cup of Monterey Jack cheese, diced onion, and drained green chiles. Mix until everything is well combined.
- Preheat your oven to 375°F (190°C). Pour about 1/2 cup of the enchilada sauce into the bottom of a 9x13-inch baking dish and spread it around to coat. Take one of the pliable tortillas and dip it into the remaining enchilada sauce, coating both sides. Place a generous scoop (about 1/4 cup) of the chicken mixture down the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour the rest of the enchilada sauce evenly over the rolled tortillas in the dish. Sprinkle the 3 cups of shredded cheese blend on top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is completely melted and slightly golden. Let the enchiladas rest for 5-10 minutes before serving. Garnish with your favorite toppings and enjoy!
Notes
For the best, meltiest cheese, grate it yourself from a block.
Store leftovers in an airtight container in the fridge for up to 4 days.
