My daughter finally comes back from Florida today! I am so excited!
I feel like I haven’t seen her in forever.
I only think it’s been about 3 weeks but still forever in my eyes.
Her and my mom are flying into Chicago in just a couple hours, so I gotta make this post short and sweet because I still have to do my workout, shower, change, and then drive 1.5 hours to Chicago to grab them.
So I am busy, busy today.
Then I think they are going to want to go out to lunch because they hopped on the plane at about 6 this morning.
Then we might just do a little Chicago sightseeing. We don’t get to Chicago that often and I like to just grab a bite and hang out in downtown for a little while when I do head over.
Tonight I might make these for dinner though… now that I am looking at them. They are so delicious and yesterday was Taco Tuesday.
Heck.. why not?
Table of Contents
What are Chicken Enchiladas?
Chicken enchiladas are a classic Mexican-inspired dish featuring tortillas stuffed with a savory chicken filling, rolled up, and baked under a blanket of sauce and cheese. While there are countless variations, my version keeps things simple and approachable, using ingredients you probably already have in your kitchen.
The result? A dish that’s hearty, flavorful, and guaranteed to satisfy even the pickiest eaters.
Why You’ll Love this Recipe
- Quick and Easy: From start to finish, you can have dinner on the table in under an hour.
- Customizable: Use corn or flour tortillas, adjust the spice level, or swap in your favorite cheese.
- Family-Friendly: Even my kids, who can be a little spice-averse, love these enchiladas.
- Great for Leftovers: They reheat beautifully, making them perfect for meal prep or next-day lunches.
Other Chicken Recipes
Ingredients
- Boneless, Skinless Chicken Breast: The star of the dish, chicken breast provides a lean, tender base that soaks up all the savory spices and sauce, ensuring every bite is juicy and satisfying.
- Yellow Onion: Adds a subtle sweetness and aromatic depth, balancing the spices and enhancing the overall flavor profile.
- Tomato Paste: Intensifies the richness of the filling, lending a concentrated tomato flavor that ties the chicken and spices together.
- Chili Powder & Ground Cumin: These classic spices bring warmth, earthiness, and a gentle heat, giving the enchiladas their signature Mexican-inspired taste.
- Shredded Mexican Cheese: A blend of cheeses that melts beautifully, adding creamy texture and a touch of saltiness both inside and on top of the enchiladas.
- Corn or Flour Tortillas: Soft and pliable, tortillas hold the filling together and bake up tender, providing the perfect vessel for all the flavors.
- Tomato Sauce: Forms the base of the enchilada sauce, adding moisture and a tangy brightness that complements the richness of the filling.
- Cayenne Pepper: Offers a bold kick of heat, which can be adjusted to taste, bringing excitement to every bite.
Substitutions & Additions
- Chicken: Swap for rotisserie chicken to save time, or use leftover turkey.
- Tortillas: Both corn and flour work well. For a gluten-free option, stick with corn.
- Cheese: Any melty cheese works—try Monterey Jack, cheddar, or a blend.
- Spice Level: Adjust the cayenne and chili powder to taste. For a milder version, reduce the cayenne or omit it entirely.
- Add-ins: Black beans, corn, or sautéed bell peppers make great additions to the filling.
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How to Make this Recipe
Start by preheating your oven to 350°F and prepping a 13×9 baking dish with non-stick spray. In a sauté pan over medium-high heat, cook the chicken breasts until they’re cooked through—about 3-4 minutes per side. Remove the chicken to a bowl.
Next, add the diced onion to the same pan and cook until just translucent. Add the onions to the bowl with the chicken. Shred the chicken using two forks or, my favorite trick, an electric mixer (it makes the process so much faster and gives you perfectly shredded chicken every time).
Season the chicken mixture with salt and pepper, then add ½ cup water, tomato paste, chili powder, and cumin. Mix until everything is well combined, then stir in ¾ cup shredded Mexican cheese.
Divide the chicken mixture evenly among the tortillas, rolling each one up and placing them seam-side down in your prepared baking dish.
For the sauce, simply combine the tomato sauce, cayenne pepper, chili powder, and 1 ½ cups shredded cheese in a bowl. Pour the sauce evenly over the enchiladas, making sure every tortilla is covered.
Bake for about 20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Let them cool for about 10 minutes before serving—if you can wait that long!
Cooking Tips & Tricks
- Shredding Chicken: An electric mixer is a game-changer for shredding chicken quickly and evenly.
- Prevent Soggy Tortillas: Lightly warm the tortillas before filling to make them more pliable and less likely to tear.
- Cheese: For the best melt, shred your own cheese instead of using pre-shredded (which often contains anti-caking agents).
- Make Ahead: Assemble the enchiladas up to a day in advance and refrigerate. Just bake when ready to serve.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice, refried beans, or a simple green salad. Top with fresh cilantro, sliced avocado, or a dollop of sour cream for extra flavor and color. If you’re feeling fancy, a squeeze of lime or some pickled jalapeños add a nice zing.
Storage Suggestions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, or microwave individual portions.
These enchiladas also freeze well—just wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Recipe FAQ
Can I use rotisserie chicken? Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor.
Can I make this ahead of time? Yes, assemble the enchiladas and refrigerate up to 24 hours before baking.
Are these enchiladas spicy? They have a little kick from the cayenne and chili powder, but you can easily adjust the spice level to your liking.
Can I freeze chicken enchiladas? Yes! Freeze before or after baking. Just be sure to wrap tightly to prevent freezer burn.
What’s the best way to reheat leftovers? Cover with foil and bake at 350°F until hot, or microwave individual servings.
More Mexican Inspired Recipes
These easy chicken enchiladas are a staple in our house for good reason—they’re simple, satisfying, and endlessly customizable. Whether you’re feeding a crowd or just looking for a cozy weeknight dinner, this recipe is sure to become a favorite in your kitchen, too. Give them a try and let me know how you like them!
Chicken Enchiladas
Ingredients
- 4 boneless, skinless chicken breast
- 1 small yellow onion diced
- 2 Tbsp tomato paste
- 1 tsp chili powder
- 1 tsp ground cumin
- ¾ cup shredded Mexican cheese
- 8 small corn or flour tortillas
- 1 cup tomato sauce
- 2 tsp cayenne pepper
- 1 tsp chili powder
- 1 ½ cups shredded Mexican cheese
Instructions
- Pre-heat oven to 350° F. Prepare 13×9 baking dish by spraying with non-stick cooking spray; set aside.
- Over medium-high heat in a saute pan, cook chicken until cooked through, about 3-4 minutes per side. Remove chicken and place in bowl.
- Add onions to saute pan, and cook until just translucent. Add onions to bowl with chicken.
- Shred chicken with two forks or electric mixer (best option). Season with salt and pepper to taste. Add 1/2 cup water, tomato paste, chili powder, and cumin and mix until combined. Add 3/4 cup shredded Mexican cheese and combine all ingredients.
- Divide chicken mixture between 8 tortillas; roll and place seam-side down in prepared baking dish.
- Prepare sauce by combining tomato sauce, cayenne pepper, chili powder, and cheese in bowl. Pour sauce evenly over enchiladas in baking dish.
- Bake enchiladas at 350° F for about 20 minutes or until cheese is melted and enchiladas are heated through. Remove from oven and let cool for about 10 minutes before serving.
So happy that your daughter is coming home. I can’t imagine my daughter being gone for three weeks… but she’s also only six months old, so maybe a little different. 😉 Also, these chicken enchiladas make me so happy, too! Who doesn’t love some delicious enchiladas?
Just wanted to stop by from the Pretty Pintastic Party and say hello! Happy Saturday!
Thanks, Erin! Yes, that is a little different! But still the same feeling. It’s nice for a couple days when they are gone but then the longer it gets the more I miss them.
Glad you like the enchiladas!
Sounds absolutely delicious! Thanks for sharing at the Weekend Blog Hop at My Flagstaff Home!
Jennifer
The enchiladas are swoon worthy–and just perfect on crisp autumn nights. So happy you shared this marvelous recipe at Foodie Friday!
These enchiladas look like the perfect meal for this rainy day over here! Thanks so much for linking up at our last weeks link party! We chose your tempting enchiladas to be one of our features this Thursday! And of coarse we will be pinning to our group party page on Pinterest! Hope to see you again this week! Thanks again!
Thank you, Brittany. Look forward to it!
These enchiladas look so good and I love how easy they are to make! I hope you enjoyed Chicago 🙂
They sound really great and so simple, I really don’t know much about Mexican food it really has only just started to gain traction in Europe… Shame really as the flavours are all definitely right up my street!
You don’t know about Mexican food?!? We need to change that ASAP!
I have a few new things planned for planting this spring that may help with the difficulty on sourcing some Mexican ingredients so hopefully something to play with in the summer 🙂 South American food never really gained traction in Europe as European migration patterns are very different to those in the US
Enchiladas are one of my VERY favorite Latin dishes! I love how easy these are to make 🙂 Perfect weeknight meal
I’ve never been to Chicago, but its on my bucket list! I hope you had a great time, and I can imagine 3 weeks feeling like FOREVER.
I LOVE Mexican food and order enchiladas ALL the time at a local spot. I hardly ever make them at home, but these look amazing!
Never been to Chicago? I’d had never been either until I moved 1/5 hours away… now we go at least once a month.
I love the idea of enchilada wednesday… let’s do it!
Hope you had fun in Chicago! My husband’s uncle and his wife, and a college girlfriend of mine all live out there, so we keep saying we’re going to visit. There seems to be so much to see and do!
The enchiladas look delicious, and have me wondering why I don’t make them more often. We went through a phase where I made them a few times and then stopped for some reason. This recipe is the perfect reminder why I need to make them again! I love that you don’t use the premade sauce and mix up your own.
I hear ya! I always say I want to go somewhere to visit friends and then, most of the time, it doesn’t end up happening. Probably wouldn’t have ever visited Chicago unless I lived here… so I guess in that regard I’m glad I got the chance. Just like Phoenix… don’t think I would’ve ever gone until I lived there.