Easy Homemade Mexican Chicken Enchiladas Recipe

I keep coming back to these Mexican chicken enchiladas because the lightly crisp corn tortillas, juicy chicken, melted cheese, and bold red sauce make every pan disappear fast.

I’m obsessed with these Mexican chicken enchiladas because they hit that saucy, cheesy, slightly messy spot I want from dinner. I love how the red sauce clings to everything, and the shredded Mexican blend cheese gets all melty and dramatic on top.

But the best part is the bite: tender chicken, bold chile flavor, a little tang, a little richness, no bland forkfuls allowed. And yes, I absolutely go back for seconds.

Maybe thirds. They taste like the kind of meal I planned, even when my day was total chaos.

Big flavor. Zero boring bites ever.

Ingredients

• Chicken keeps these enchiladas hearty, filling, and weeknight-dinner reliable.
• Corn tortillas bring that classic flavor and hold the saucy filling like champs.
• Mexican blend cheese melts into gooey pockets you’ll absolutely chase with your fork.
• Onion adds a little sweetness and makes the filling taste more homemade.
• Garlic gives everything that cozy, savory kick without trying too hard.
• Cilantro adds freshness, but skip it if it’s not your thing.
• Vegetable oil helps tortillas get flexible, not cracked and sad.
• Flour thickens the sauce so it clings instead of running everywhere.
• Chili powder brings the warm, bold enchilada flavor everyone expects.
• Cumin adds earthy depth, basically the secret background flavor.
• Smoked paprika gives a gentle smoky note that feels extra cozy.
• Chicken broth makes the sauce savory without feeling too heavy.
• Tomato sauce adds body, color, and a mellow tang.
• Plus, sour cream and lime make each bite creamy, bright, and balanced.

Ingredient Quantities

• 1.5 pounds boneless skinless chicken breasts (about 3 cups shredded cooked chicken)
• 12 corn tortillas
• 2 cups shredded Mexican blend cheese or a mix of cheddar and Monterey Jack
• 1/2 cup finely diced onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro (optional)
• 1/4 cup vegetable oil for frying tortillas
• 2 tablespoons vegetable oil for sauce
• 2 tablespoons all purpose flour
• 1/4 cup chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 2 cups low sodium chicken broth
• 8 ounces (1 cup) tomato sauce
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup sour cream for serving (optional)
• Fresh lime wedges for serving (optional)

How to Make this

1. Poach the chicken: place
1.5 pounds boneless skinless chicken breasts in a pot, cover with water, bring to a simmer, cook until internal temperature reaches 165 F, about 15 minutes; remove, let cool slightly, then shred to yield about 3 cups shredded chicken.

2. Sauté aromatics: heat 2 tablespoons vegetable oil in a skillet over medium heat, add 1/2 cup finely diced onion and 2 cloves minced garlic, cook until softened, about 3 minutes; stir in shredded chicken and 1/4 cup chopped fresh cilantro if using, then remove from heat and set aside.

3. Fry tortillas: pour 1/4 cup vegetable oil into a separate shallow skillet and heat over medium; lightly fry each of the 12 corn tortillas for about 10 to 20 seconds per side until pliable but not crisp, drain on paper towels.

4. Make the red enchilada sauce: in a medium saucepan heat 2 tablespoons vegetable oil over medium heat, whisk in 2 tablespoons all purpose flour and cook 1 minute, then add 1/4 cup chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon smoked paprika; toast briefly while stirring.

5. Finish sauce: slowly whisk in 2 cups low sodium chicken broth and 8 ounces (1 cup) tomato sauce until smooth; season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; bring to a simmer and cook 5 minutes until slightly thickened, taste and adjust salt and pepper.

6. Assemble enchiladas: preheat oven to 375 F and lightly grease a 9×13 inch baking dish; dip each fried tortilla into the sauce to coat, place on a plate, add about 1/4 cup shredded chicken mixture and a sprinkle of the 2 cups shredded Mexican blend cheese, then roll tightly and place seam side down in the prepared baking dish.

7. Top and bake: pour remaining sauce evenly over the filled enchiladas, sprinkle with the remaining cheese, cover loosely with foil, and bake until bubbly and cheese is melted, about 15 to 20 minutes; remove foil the last 5 minutes if you want the cheese browned.

8. Rest and serve: let the enchiladas rest 5 minutes, then garnish with extra chopped cilantro if desired; serve with 1 cup sour cream and fresh lime wedges on the side.

Equipment Needed

1. Large pot with lid (for poaching chicken)
2. Fine mesh strainer or tongs (to remove and drain chicken)
3. Cutting board and chef s knife (for dicing onion and chopping cilantro)
4. Two skillets: one medium for sautéing aromatics and one shallow for frying tortillas
5. Medium saucepan and a whisk (for making the red enchilada sauce)
6. Measuring cups and measuring spoons
7. 9×13 inch baking dish and a spatula or tongs (for assembling and transferring enchiladas)
8. Paper towels and a fork or meat claws (for draining tortillas and shredding chicken)

FAQ

Easy Homemade Mexican Chicken Enchiladas Recipe Substitutions and Variations

• Chicken breasts: use 3 cups shredded rotisserie chicken or cooked shredded turkey breast in the same quantity
• Corn tortillas: substitute flour tortillas (soft burrito size) or lightly warmed restaurant-style corn tortillas to prevent cracking
• Mexican blend cheese: swap for a 50/50 mix of cheddar and Monterey Jack, crumbled queso fresco for a milder finish, or pepper Jack for extra heat
• Sour cream: replace 1 for 1 with plain Greek yogurt or use Mexican crema for a richer, slightly tangy topping

Pro Tips

1. Poach for flavor and shred warm: Poach the breasts in well seasoned water or low sodium broth so the chicken picks up extra flavor. Shred while still warm with two forks or in a stand mixer for silkier strands that absorb the sauce better.

2. Keep tortillas pliable: Fry or warm each tortilla just until soft and bendable, then stack and wrap them in a clean kitchen towel or place in a low oven while you work. That keeps them from cracking when you roll and prevents dry, tough results.

3. Bloom the spices and adjust sauce texture: Toast the chili and spices briefly in the oil with the roux to deepen the flavor, then add the broth slowly and simmer until the sauce coats the back of a spoon. If it ends up too thin, simmer a few minutes longer. If too thick, whisk in a splash more broth.

4. Assemble smart and rest before serving: Don’t overstuff the tortillas so they roll easily and bake evenly. Cover the pan for most of the baking time to keep them moist, then remove the cover at the end to let the cheese brown. Let the pan sit 5 minutes before serving so the sauce settles and each piece holds together.

Easy Homemade Mexican Chicken Enchiladas Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I keep coming back to these Mexican chicken enchiladas because the lightly crisp corn tortillas, juicy chicken, melted cheese, and bold red sauce make every pan disappear fast.

Pin

Servings

6

servings

Calories

648

kcal

Equipment: 1. Large pot with lid (for poaching chicken)
2. Fine mesh strainer or tongs (to remove and drain chicken)
3. Cutting board and chef s knife (for dicing onion and chopping cilantro)
4. Two skillets: one medium for sautéing aromatics and one shallow for frying tortillas
5. Medium saucepan and a whisk (for making the red enchilada sauce)
6. Measuring cups and measuring spoons
7. 9×13 inch baking dish and a spatula or tongs (for assembling and transferring enchiladas)
8. Paper towels and a fork or meat claws (for draining tortillas and shredding chicken)

Ingredients

• 1.5 pounds boneless skinless chicken breasts (about 3 cups shredded cooked chicken)

• 12 corn tortillas

• 2 cups shredded Mexican blend cheese or a mix of cheddar and Monterey Jack

• 1/2 cup finely diced onion

• 2 cloves garlic, minced

• 1/4 cup chopped fresh cilantro (optional)

• 1/4 cup vegetable oil for frying tortillas

• 2 tablespoons vegetable oil for sauce

• 2 tablespoons all purpose flour

• 1/4 cup chili powder

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 2 cups low sodium chicken broth

• 8 ounces (1 cup) tomato sauce

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 1 cup sour cream for serving (optional)

• Fresh lime wedges for serving (optional)

Directions

• Poach the chicken: place
• 5 pounds boneless skinless chicken breasts in a pot, cover with water, bring to a simmer, cook until internal temperature reaches 165 F, about 15 minutes; remove, let cool slightly, then shred to yield about 3 cups shredded chicken.
• Sauté aromatics: heat 2 tablespoons vegetable oil in a skillet over medium heat, add 1/2 cup finely diced onion and 2 cloves minced garlic, cook until softened, about 3 minutes; stir in shredded chicken and 1/4 cup chopped fresh cilantro if using, then remove from heat and set aside.
• Fry tortillas: pour 1/4 cup vegetable oil into a separate shallow skillet and heat over medium; lightly fry each of the 12 corn tortillas for about 10 to 20 seconds per side until pliable but not crisp, drain on paper towels.
• Make the red enchilada sauce: in a medium saucepan heat 2 tablespoons vegetable oil over medium heat, whisk in 2 tablespoons all purpose flour and cook 1 minute, then add 1/4 cup chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon smoked paprika; toast briefly while stirring.
• Finish sauce: slowly whisk in 2 cups low sodium chicken broth and 8 ounces (1 cup) tomato sauce until smooth; season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; bring to a simmer and cook 5 minutes until slightly thickened, taste and adjust salt and pepper.
• Assemble enchiladas: preheat oven to 375 F and lightly grease a 9×13 inch baking dish; dip each fried tortilla into the sauce to coat, place on a plate, add about 1/4 cup shredded chicken mixture and a sprinkle of the 2 cups shredded Mexican blend cheese, then roll tightly and place seam side down in the prepared baking dish.
• Top and bake: pour remaining sauce evenly over the filled enchiladas, sprinkle with the remaining cheese, cover loosely with foil, and bake until bubbly and cheese is melted, about 15 to 20 minutes; remove foil the last 5 minutes if you want the cheese browned.
• Rest and serve: let the enchiladas rest 5 minutes, then garnish with extra chopped cilantro if desired; serve with 1 cup sour cream and fresh lime wedges on the side.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 389g
• Total number of serves: 6
• Calories: 648kcal
• Fat: 41.2g
• Saturated Fat: 14.4g
• Trans Fat: 0.1g
• Polyunsaturated: 6.1g
• Monounsaturated: 9.1g
• Cholesterol: 147mg
• Sodium: 714mg
• Potassium: 616mg
• Carbohydrates: 31.7g
• Fiber: 3.9g
• Sugar: 4.7g
• Protein: 48.8g
• Vitamin A: 812IU
• Vitamin C: 4.5mg
• Calcium: 367mg
• Iron: 3.15mg