These are the best ever Chicken Enchiladas because they are the most delicious version of the popular Mexican recipe. They are super easy to prepare too. Cater the amount of spice in the recipe to be as mild or hot as you like! Make homemade enchilada sauce to send them into a new realm of delicious.
Chicken Enchiladas are one of those dinners that everyone loves. This popular Mexican dish is loved and devoured by all, whether kid, adult, Mexican, American or any other variety of human. It is such a staple dinner and I don’t know anyone who loves to cook who does not have a go-to chicken enchilada recipe.
I have been perfecting this recipe for years and absolutely love this dish. It is one of my favorite dinners to make for guests, as it always gets rave reviews. I recently tweaked the recipe even further by using homemade enchilada sauce, which basically transforms these into the best chicken enchiladas on planet Earth. No lie. Make them and see for yourself!
WATCH THIS SHORT VIDEO TO SEE HOW EASY IT IS TO MAKE THIS POPULAR MEXICAN DISH!
Enjoy the step-by-step video tutorial we have created for this recipe! Our goal is to make your time in the kitchen as easy as possible and to ensure that your version of this recipe is a success. See our full collection of cooking and baking videos on YouTube!
HOW TO MAKE THESE YUMMY ENCHILADAS
Preheat your oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray and set aside. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro and jalapeño peppers (if using). Cook, stirring occasionally, for 3 to 5 minutes, or until veggies are soft and fragrant.
In a medium bowl combine the shredded chicken, green chiles, lime juice, salt and pepper. Mix well and add the ingredients to the skillet. Stir until warmed through, about 3 minutes.
Pour half of the enchilada sauce evenly into the bottom of the prepared baking dish. Divide the chicken mixture from the skillet between the tortillas in a small strip down the center of each. Top with a small handful of shredded cheese, reserving 1/2 cup. Roll each tortilla tightly and add to the baking dish, seam side down, and going parallel to the shortest side.
Coat the rolled tortillas evenly with the remaining enchilada sauce and top with the remaining 1/2 cup of cheese. Bake uncovered in the preheated oven for 25 minutes. Top with additional toppings of choice and serve warm!
Save yourself some time by pulling meat straight from a Rotisserie chicken! The alternative is baking 2 large chicken breasts at 350 degrees F for 20 minutes until cooked through and shredding them using two forks. Either way, you should be adding shredded, fully cooked chicken to this recipe!
Use fresh ingredients! This plays a huge role in the success of this recipe. Make sure your tortillas are soft and that your veggies are bright and fresh.
All you need is an extra 15 minutes to make your own Enchilada Sauce. When I started doing this, these enchiladas reached a WHOLE new level of delicious. It is SO worth the extra few minutes of effort!
These enchiladas can definitely be made ahead of time, kept in the fridge (covered) overnight and baked the following day.
I almost always use flour tortillas for this recipe, but corn tortillas taste great, too! Whichever route you go, go SOFT!
Add 1-2 tablespoons of taco seasoning to the skillet (along with the onion and garlic, etc) for an added punch of flavor. YUM!
Go as crazy as you’d like with toppings, after baking is done. The world is your oyster! Avocados, lime wedges, tomatoes, green onions, tortilla strips, cilantro, sour cream, salsa, the list goes on and on!
HOW TO MAKE HOMEMADE ENCHILADA SAUCE
As I mentioned earlier, making your own enchilada sauce (<— check out this post for full details!) will send chicken enchiladas into a whole new delicious world! Here’s how to make a super easy batch of sauce in less than 15 minutes!
In a small bowl, combine flour, chili powder, cumin, oregano, garlic powder, salt and cinnamon. Mix well.
Heat canola, olive or vegetable oil in a small skillet or saucepan over medium heat. Add the flour-spice mixture and whisk until deep red in color (this will take about 60 seconds). Add tomato paste and chicken broth and whisk until smooth.
Turn heat to medium-high and bring to a boil. Reduce to medium-low and let simmer for 5 minutes or until thickened, stirring often. Add salt and pepper as desired (to taste). Let cool and pour into jars or use immediately.
OTHER USES FOR ROTISSERIE CHICKEN MEAT
There are endless possibilities for ways to use Rotisserie chicken meat. Here are a few ideas after you get these enchiladas made!
Shred the chicken and add it to your next wrap or salad.
Add it to your next batch of chicken noodle soup!
Use it this yummy chicken enchilada bake.
CHICKEN BURRITO BOWLS! Chipotle style!
Throw it into a cheesy quesadilla or even a grilled cheese sandwich!
SELECTING A RIPE AVOCADO
Adding chopped or sliced avocados to the tops of these enchiladas is a MUST! I am always looking for excuses to enjoy avocados. SO! Here are some pointers when selecting that perfectly ripe avocado that is ready to enjoy. Try one or both of these tests:
TEST 1 – A good test to check ripeness is to use your fingers and push gently into the avocado to see if it yields to pressure near the top where it was connected to the tree. If it gives freely and feels mushy, the avocado is past its prime. If the avocado is rock-solid and there is no give to touch, the avocado needs a few more days to ripen.
TEST 2 – Pop off the stem of the avocado where the avocado separated from the tree (see step 1 below for a visual). If a dark brown color is revealed, the avocado is past its prime. Try to remove the stem nub, but if it won’t come off, the avocado is not ripe enough to eat. When the nub comes off and a green color is revealed, perfectly delicious avocado flesh is ready to be enjoyed!
OTHER MEXICAN FOOD TO MAKE
Here are a few of my all-time favorite Mexican recipes that get made in my home A LOT!
I hope you love these chicken enchiladas as much as we do! ENJOY, friends, and please leave a comment letting me know how they turned out for you.
Best Ever Chicken Enchiladas
- 3 tbsp extra-virgin olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1/4 cup fresh cilantro finely chopped
- 2 jalapeno pepper finely chopped, optional
- 2 cups shredded chicken recommended: pull meat from a Rotisserie chicken
- 4 oz can green chiles
- Juice from 1 lime
- Salt and pepper to taste
- 8 flour tortillas burrito size
- 2 1/2 cups shredded cheddar cheese divided
- 2 20 oz enchilada sauce or a batch of Homemade Enchilada Sauce
- Green onion slices, tomato slices, avocado slices, sour cream and extra cilantro for topping if desired
- Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray and set aside. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro and jalapeño peppers (if using). Cook, stirring occasionally, for 3 to 5 minutes, or until veggies are soft and fragrant.
- In a medium bowl combine chicken, green chiles, lime juice, salt and pepper. Mix well and add to the skillet. Stir until warmed through, about 3 minutes.
- Pour half of the enchilada sauce evenly into the bottom of the prepared baking dish. Divide mixture from the skillet between the tortillas in a small strip down the center of each. Top with a small handful of shredded cheese, reserving 1/2 cup. Roll each tortilla tightly and add to the baking dish, seam side down, and going parallel to the shortest side.
- Coat the rolled tortillas evenly with the remaining enchilada sauce and top with the remaining 1/2 cup of cheese. Bake uncovered in the preheated oven for 25 minutes. Top with additional toppings of choice and serve warm!