Flour enchiladas are soft flour tortillas rolled around a savory chicken-and-cheese filling, covered with red chile sauce, and baked until hot and bubbling. This easy Mexican-American and Tex-Mex-style version uses cooked chicken and a simple canned sauce for a satisfying weeknight meal; recipes vary by region and household, and corn tortillas are more traditional in many styles of enchiladas.
Ingredients
- 1 tablespoon (15 ml) neutral cooking oil, such as canola or avocado oil
- 1 small yellow onion, about 1 cup chopped (150 g)
- 3 cups cooked, shredded chicken (about 450 g)
- 1 teaspoon ground cumin (2 g)
- ½ teaspoon garlic powder (1.5 g)
- ¼ teaspoon fine salt (1.5 g), plus more to taste
- ¼ teaspoon black pepper (0.5 g)
- 2 cups red enchilada sauce (480 ml), divided
- 12 soft flour tortillas, about 8 inches (20 cm) wide
- 2 cups shredded Monterey Jack or mild cheddar cheese (about 200 g), divided
- 2 tablespoons chopped fresh cilantro (about 4 g), optional
- ½ cup sour cream (120 g), for serving, optional
- 1 lime, cut into wedges (about 60 g), for serving, optional
Instructions
- Prepare the oven and pan. Heat the oven to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish, or spread a thin layer of sauce over the bottom so the tortillas do not stick. Set out the tortillas, chicken, cheese, and seasonings. If the tortillas feel stiff, wrap them in a clean, barely damp kitchen towel and microwave for 20 to 30 seconds; warm tortillas bend more easily and are less likely to split.
- Cook the onion. Heat the oil in a medium skillet over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent but not browned. If the onion begins to catch, lower the heat and add a teaspoon of water.
- Season the filling. Add the shredded chicken, cumin, garlic powder, salt, and black pepper to the skillet. Stir for about 3 minutes, until the chicken is hot and evenly coated with the seasonings. Take the pan off the heat and mix in ½ cup (120 ml) of the enchilada sauce and ½ cup (50 g) of the shredded cheese. The small amount of sauce helps the filling hold together without making it wet. If using leftover cooked chicken, make sure it has been handled and stored safely before adding it.
- Fill and roll the tortillas. Spread about ½ cup (120 ml) of sauce over the bottom of the prepared dish. Spoon roughly ⅓ cup (about 75 g) of filling down the center of each tortilla. Roll each one snugly around the filling, keeping the ends open, and place it seam-side down in the dish. Arrange the rolls in a single layer. If a tortilla tears, overlap the tear as you roll; the sauce and cheese will cover small cracks.
- Sauce and top. Pour the remaining 1 cup (240 ml) of sauce evenly over the rolled tortillas, concentrating on the seams and edges so they do not dry out. Sprinkle the remaining 1½ cups (150 g) of cheese over the top. For softer, saucier tortillas, coat them generously; for a little more texture, leave a few small patches of tortilla exposed.
- Bake until hot. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake for 7 minutes more, until the cheese is melted and the sauce bubbles around the edges. Check the center of the filling with a food thermometer: it should reach 165°F (74°C). USDA FSIS gives 165°F (74°C) as the safe minimum temperature for reheated poultry. If the enchiladas are not yet hot enough, return them to the oven and check again after a few minutes.
- Rest and serve. Let the dish stand for 5 minutes so the filling settles and the enchiladas are easier to lift. Scatter cilantro over the top, if desired, and serve with lime wedges and sour cream. Divide the 12 enchiladas among 6 people for two per serving.
Tips
- Choose soft, flexible tortillas. Fresh, pliable flour tortillas roll neatly. If yours are cold or a little dry, warming them briefly before filling helps prevent cracks. Avoid soaking flour tortillas in sauce before rolling: they absorb liquid quickly and can become gummy or tear.
- Keep the filling moist, not loose. The chicken mixture should clump lightly when spooned, rather than drip. If it looks dry, stir in another tablespoon or two of sauce. If it is very wet, add a little more shredded chicken or cheese. Too much liquid in the filling can make the tortillas soggy before the cheese browns.
- Use cooked chicken for convenience. Shredded roast chicken or safely stored leftovers work well. If starting with raw chicken, cook it separately until its thickest part reaches 165°F (74°C), measured with a food thermometer, then shred it before making the filling. Do not rely on color alone to determine whether poultry is done.
- Control the sauce and salt. Enchilada sauces and cheeses vary in saltiness and heat. Taste the chicken mixture before rolling, then adjust the seasoning. If the sauce is particularly spicy, choose Monterey Jack or mild cheddar and serve sour cream on the side; if it is mild, add a pinch of chili powder or chopped jalapeño to the filling.
Serving Suggestions
Serve two enchiladas per person with a fresh, crisp side to balance the soft tortillas and melted cheese. Shredded lettuce, sliced radishes, diced tomato, or a simple cabbage slaw all add crunch without competing with the red chile sauce. Lime wedges are useful at the table because a squeeze of citrus brightens the rich filling. Offer sour cream, chopped cilantro, or sliced avocado separately so everyone can add what they like.
For a more substantial dinner, pair the enchiladas with Mexican-style rice, seasoned black beans, pinto beans, or a small bowl of corn. If the meal already feels rich, choose plain beans or a green salad rather than adding several creamy sides. For a casual gathering, keep the casserole warm and serve it directly from the baking dish, with toppings arranged in small bowls. The recipe is filling enough to serve on its own, but a vegetable side makes the plate feel more complete.
Variations
Make them vegetarian: Replace the chicken with 2½ cups (about 425 g) drained black beans, pinto beans, or a mixture of beans and sautéed vegetables. Corn, zucchini, and diced bell pepper are good choices; cook watery vegetables until their moisture has mostly evaporated before mixing them with the sauce and cheese. For a heartier filling, add 1 cup (about 170 g) cooked rice, but reduce the amount of rice if you want the enchiladas to stay especially saucy.
Use a different protein: Cooked shredded beef or pork can stand in for chicken in the same quantity. If using raw ground beef or pork, cook it separately until it reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat, then drain excess fat and season it before filling the tortillas. For a milder version, use extra cheese and less sauce; for more heat, add chopped green chiles or a pinch of cayenne to the filling.
Swap the cheese or sauce: Pepper Jack adds noticeable heat, while a mix of Monterey Jack and cheddar gives a familiar, balanced melt. A green tomatillo sauce can replace the red sauce for a brighter, tangier result; use the same volume and expect the dish to taste less earthy and more tart. If a traditional dried chile sauce is not available, prepared red enchilada sauce is a practical substitute, though the exact chile flavor and heat will depend on the sauce. A mild salsa can work in a pinch, but it is usually thinner and less concentrated, so use a little less and taste before adding salt.
Try a meatless cheese filling: Combine 2 cups (about 300 g) drained, crumbled firm tofu with 1½ cups (150 g) cheese, cumin, and a spoonful of sauce. The tofu absorbs seasoning but has a softer, less savory flavor than chicken, so add chopped onion, corn, or green chiles for extra character. Keep the filling compact, and avoid adding extra liquid because tofu and flour tortillas can both soften in the oven.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking, in a covered container or tightly covered baking dish. They keep for 3 to 4 days in the refrigerator. For easier reheating, store individual portions in shallow containers rather than stacking them; this helps them cool promptly and makes it simple to warm only what you need. You can freeze the baked enchiladas for about 2 to 3 months for best quality. Wrap portions well, label them with the date, and thaw overnight in the refrigerator before reheating when possible.
To reheat a portion in the microwave, cover it loosely to limit splattering and heat in short intervals, turning or checking between intervals, until the center reaches 165°F (74°C). In the oven, place the enchiladas in a covered dish at 350°F (175°C) and heat until the center reaches 165°F (74°C); a single portion may take about 15 minutes, while a larger chilled portion can take 20 to 30 minutes. Add a spoonful of sauce before reheating if the tortillas look dry. Avoid repeatedly warming and cooling the entire casserole; reheat only the amount you plan to serve.
Frequently Asked Questions
Can I use flour tortillas for enchiladas?
Yes. Flour tortillas make soft, flexible enchiladas and are especially convenient for this chicken-and-cheese filling. They can absorb more sauce and turn softer than corn tortillas, so warm them before rolling and avoid leaving the assembled dish sitting in sauce for a long time before baking. If you prefer the more pronounced corn flavor and firmer texture common in many regional enchilada styles, use corn tortillas instead, warming them according to their package directions so they bend without breaking.
How do I keep flour tortillas from getting soggy?
Use a moderate amount of sauce inside the filling, spread only a thin layer under the rolls, and pour the rest over the top shortly before baking. Do not soak or dip the flour tortillas before filling them. Bake soon after assembling, and serve the enchiladas after a brief rest rather than leaving them in the hot dish for an extended time. A thicker sauce also helps; if yours is very thin, use slightly less rather than flooding the pan.
Can I assemble the enchiladas ahead of time?
Yes. Prepare and roll the filling, arrange the tortillas in the baking dish, cover, and refrigerate for up to 24 hours. For the best texture, keep most of the sauce and the cheese separate and add them just before baking; this limits the time the tortillas sit in moisture. A cold dish may need several extra minutes in the oven, so check that the middle reaches 165°F (74°C) with a food thermometer before serving. Do not leave the assembled dish at room temperature for more than 2 hours.
Can I make this recipe without chicken?
Absolutely. Use drained beans, cooked vegetables, or a combination of both in place of the chicken. Aim for about 3 cups (450 to 500 g) of filling, and cook vegetables until they are tender and no longer releasing much liquid. Beans make the closest easy swap in terms of how the filling holds together; vegetables alone may need extra cheese or a spoonful of rice to make the rolls easier to fill.
What can I use instead of canned red enchilada sauce?
You can use a homemade red chile sauce if you have one, or substitute a prepared green enchilada sauce for a tangier flavor. Salsa can also work, though it is often thinner and chunkier than enchilada sauce; drain off excess liquid or use a smaller amount to help keep the tortillas intact. Taste any substitute before seasoning the chicken, since salt, chile heat, and acidity vary widely.
Why did my enchiladas split while rolling?
Cold, dry, or overfilled tortillas are the most common reasons. Warm each tortilla briefly so it becomes flexible, place a modest line of filling down the center, and roll it without pulling tightly. If one splits, position the seam underneath and continue; the other tortillas and the topping will help keep the filling in place. Smaller tortillas may need less filling than the amount suggested, so divide the mixture evenly rather than forcing every portion into a roll.
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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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