Top Rated Enchilada Recipe: Easy Chicken

This top-rated enchilada recipe features tender shredded chicken wrapped in soft corn tortillas, smothered in a rich, homemade red chile sauce, and baked with melted cheese until bubbly. It’s a classic Mexican-American dish that’s deeply satisfying, easy to customize, and perfect for feeding a crowd. The sauce is the star—it’s made from dried chiles for authentic depth, but you can use a high-quality store-bought enchilada sauce in a pinch.

Ingredients

2 lbs (900 g) boneless, skinless chicken breasts or thighs
1 tbsp (15 ml) olive oil
1 medium yellow onion, diced (about 1 cup / 150 g)
3 cloves garlic, minced
2 dried ancho chiles, stems and seeds removed
2 dried guajillo chiles, stems and seeds removed
2 cups (480 ml) low-sodium chicken broth
1 can (14.5 oz / 410 g) fire-roasted diced tomatoes, undrained
1 tsp (5 g) ground cumin
1 tsp (5 g) dried oregano
1 tsp (5 g) smoked paprika
1/2 tsp (2.5 g) salt, plus more to taste
1/4 tsp (1 g) black pepper
12 corn tortillas (6-inch / 15 cm)
2 cups (225 g) shredded Monterey Jack cheese
1 cup (115 g) shredded sharp cheddar cheese
1/2 cup (120 ml) sour cream, for serving
Fresh cilantro, chopped, for garnish
1 lime, cut into wedges, for serving

Instructions

Cook the chicken: Place the chicken in a large pot and cover with water. Bring to a boil, then reduce to a simmer. Cook until the chicken reaches an internal temperature of 165°F (74°C) as measured with a food thermometer, about 15–20 minutes. Remove the chicken, let it cool slightly, then shred with two forks. Set aside.
Make the enchilada sauce: While the chicken cooks, heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more. Add the dried chiles and toast for 1–2 minutes, stirring constantly, until fragrant. Pour in the chicken broth, diced tomatoes, cumin, oregano, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend the sauce: Carefully transfer the sauce mixture to a blender (or use an immersion blender). Blend until completely smooth. Taste and adjust salt if needed. If the sauce is too thick, add a splash of broth or water. Set aside.
Preheat the oven: Preheat your oven to 375°F (190°C).
Soften the tortillas: Heat a dry skillet over medium-high heat. Warm each corn tortilla for about 30 seconds per side, until soft and pliable. Alternatively, wrap them in a damp towel and microwave for 1–2 minutes. This step prevents cracking.
Assemble the enchiladas: Spread about 1/2 cup (120 ml) of the enchilada sauce on the bottom of a 9×13-inch (23×33 cm) baking dish. In a bowl, mix the shredded chicken with 1/2 cup (120 ml) of the sauce. Place about 1/4 cup (60 ml) of the chicken mixture onto each tortilla, sprinkle with a little Monterey Jack, roll tightly, and place seam-side down in the dish.
Top and bake: Pour the remaining sauce over the rolled enchiladas, spreading it to cover the edges. Sprinkle with the remaining Monterey Jack and cheddar cheeses. Bake uncovered for 20–25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
Rest and serve: Let the enchiladas rest for 5 minutes before serving. Top with sour cream, fresh cilantro, and lime wedges.

Tips

Use corn tortillas, not flour: Corn tortillas are traditional and hold up better to the sauce. Flour tortillas get soggy and don’t have the same texture.
Don’t skip softening the tortillas: Warming them makes them pliable and prevents tearing when you roll. Cold corn tortillas crack easily.
Make it ahead: Assemble the enchiladas (without baking) up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding 5–10 minutes to the cooking time.
Substitute the chiles: If you can’t find dried anchos or guajillos, use 3 tbsp (18 g) of chili powder (not cayenne) plus 1 tsp (5 g) of smoked paprika. The flavor will be slightly less complex but still delicious.

Serving Suggestions

Serve these enchiladas with Mexican rice, refried beans, or a simple side salad. A dollop of crema or sour cream, sliced radishes, pickled onions, or avocado slices all work beautifully. For a lighter meal, serve with a crisp cabbage slaw with lime vinaigrette.

Variations

Beef enchiladas: Swap the chicken for 1 1/2 lbs (680 g) ground beef or shredded beef. Cook ground beef with the onion and garlic until browned (internal temperature 160°F / 71°C), then proceed.
Cheese enchiladas: Omit the chicken and fill the tortillas with a mixture of 3 cups (340 g) shredded cheese (Monterey Jack, cheddar, or queso fresco) and 1/2 cup (75 g) diced onion.
Green sauce version: Replace the red sauce with a store-bought or homemade green tomatillo salsa. The preparation is identical.
Add beans or vegetables: Stir in 1 cup (170 g) cooked black beans or 1 cup (150 g) sautéed zucchini and bell peppers to the chicken filling for extra bulk.

Storage and Reheating

Refrigerate leftover enchiladas in an airtight container for up to 4 days. To reheat, place a portion on a microwave-safe plate and heat in 30-second intervals until hot, or reheat in a 350°F (175°C) oven for 10–15 minutes. The sauce will thicken slightly upon standing; add a splash of broth or water if needed. You can also freeze the assembled, unbaked enchiladas for up to 3 months. Thaw overnight in the refrigerator before baking.

Frequently Asked Questions

Can I use flour tortillas? Yes, but they will be softer and less traditional. If using flour, choose smaller fajita-size tortillas and don’t over-soak them in sauce.

How do I prevent my enchiladas from being soggy? Don’t over-sauce the bottom of the pan, and make sure your sauce is not too watery. Also, lightly fry the tortillas in oil before filling—this creates a barrier against moisture.

Can I make this recipe vegetarian? Absolutely. Skip the chicken and use a filling of black beans, corn, and sautéed peppers and onions. Use vegetable broth in the sauce.

What’s the best cheese for enchiladas? Monterey Jack and cheddar are classic for melting. Queso fresco or cotija are better as a crumbled topping after baking, not inside.

Is the sauce spicy? Ancho and guajillo chiles are mild, with a smoky, slightly sweet flavor. For more heat, add 1/2 tsp (1 g) of chipotle powder or a minced jalapeño to the sauce.

Can I use rotisserie chicken? Yes, shred about 3 cups (420 g) of rotisserie chicken and skip the boiling step. Just make sure it’s heated through when assembling.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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