This post may contain affiliate links. Please read our disclosure policy.
This chicken enchilada recipe is quick, easy, and perfectly spiced. They are a top-requested family favorite!
KARLI: ⭐⭐⭐⭐⭐ “Followed the recipe exactly, so so good! My picky 11 year old asked for seconds and I’m pretty sure that’s the first time that’s ever happed haha. Thank you!”
A family go-to!
Because of my heritage, I’ve learned how to make so many Mexican recipes – and this chicken enchilada recipe is the FIRST Mexican dinner I learned to make.
Since then, it’s been made countless times and we’ve established enchiladas as a family favorite dinner!
WHY WE LOVE Chicken ENCHILADAS
- Loved by the entire family!
- Any and every night. A 20-minute prep time makes these perfect for a quick dinner and entertaining.
- Restaurant quality at home!
- Feeds the masses. Great for making for company because it’s easy to double (or even triple!)
- Freezer Friendly.
- Perfect for Sharing. This is our go-to dish for taking to new moms or sick friends who are looking for a simple dinner on crazy nights.
- PREP TIME: 20 MINS
- COOK TIME: 20 MINS
Ingredients
- chicken – Use canned chicken, Baked Chicken, rotisserie chicken or even Shredded Chicken.
- Colby jack cheese – Or try a Mexican blend, grated marble Colby jack, or a cheddar cheese and pepper jack blend.
- Las Palmas green chile enchilada sauce – or homemade Green Enchilada Sauce
- sour cream – or plain yogurt
- corn tortillas – We prefer corn tortillas since they are more traditional and add more flavor to the recipe, but you can swap the corn tortillas with similarly sized Flour Tortillas. No need to dip flour tortillas in the sauce before rolling.
- chopped green chiles
- salt and pepper to taste
STEP BY STEP: IN PHOTOS
PREP. Preheat the oven to 350°F. Stir the filling ingredients in a small bowl.
TORTILLAS. Boil the sauce and remove from heat. Dip each tortilla into the heated sauce for a few seconds to soften.
FILL. Place the softened tortilla in the baking dish and spoon ⅓ cup of the chicken mixture and 2 tablespoons of sour cream down the center (squeeze sour cream packages work great for this!)
BAKE. Roll up the tortilla and make sure it’s seam-side down in the baking dish. Top with shredded cheese and bake for about 20 minutes.
DOUBLE FOR MORE
This easy enchilada recipe makes 4 servings, but we usually double it to feed a larger crowd and use a 9×13 or 11×14 casserole dish.
RECIPE FAQ
How to Keep Tortillas from Cracking?
- If the tortillas are falling apart while dipping, they could be old and should probably be microwaved instead. Warm tortillas in the microwave or on a pan in the oven. When they are just warm, keep them wrapped in a thick kitchen towel or a tortilla warmer.
How to Keep enchiladas from being soggy?
- Bake uncovered and then let them cool a bit to allow steam to evaporate.
- Soften the corn tortilla so that it rolls easily, but don’t saturate it.
- Adding too much sour cream or enchilada sauce can cause it to be soggy. You can always add more sauce after they have baked.
What are the best toppings for enchiladas?
- Add olives, tomatoes, diced red onions, sliced jalapenos, fresh cilantro, salsa, chili peppers, black beans, or corn.
Storing + Making ahead FAQ
How to Make Ahead Enchiladas Ahead of Time?
- Make as instructed, cover them with foil or plastic wrap, and place them in the fridge for up to 24 hours in advance. Take the excess sauce and place it in an air-tight container. Pour on the sauce and add the cheese before cooking.
How to Store?
- If stored properly, chicken enchiladas can last in the refrigerator for up to 4 days. Reheat in the microwave or on low in the oven.
How to Freeze Enchiladas?
- FREEZE. We LOVE to freeze these for up to several months!
- We suggest making them in a disposable pan. Cover tightly with foil and place in a freezer-safe bag.
- To cook, let the enchiladas thaw in the fridge overnight and cook for about 25 minutes.
What to Serve with Enchiladas?
The Mexican side dish options are endless for this chicken enchiladas recipe.
- Mexican Rice, Cilantro Lime Rice
- Homemade Salsa, Pico de Gallo, Guacamole
- Refried Beans
- Homemade Tortilla Chips
- Esquites, Mexican Corn on the Cob
- Chicken Tacos
Or change it up and make these enchiladas: Red Cheese Enchiladas, Cream Cheese Enchiladas, Creamy Chicken Enchiladas, Beef Enchiladas.
Chicken Enchilada Recipe
Ingredients
- 2 cups chicken, cooked and shredded
- 2 cups Colby jack cheese, shredded
- 1 (19-ounce) can Las Palmas green chile enchilada sauce
- 1 cup sour cream
- 6-8 corn tortillas
- 1 (4 ½-ounce) can can chopped green chiles
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F.
- In a small bowl, combine chicken, 1 cup of cheese, green chiles, salt, and pepper.
- In a small skillet, bring enchilada sauce to a boil. Remove from heat.
- Dip each tortilla into the heated sauce for a few seconds to soften.
- Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center).
- Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish.
- Repeat with remaining tortillas. Pour the remaining heated enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese.
- Bake for 20 minutes.
Video
Notes
FOR A 9×13 PAN… INGREDIENTS:
- 3 – 4 CUPS CHICKEN
- 3 CUPS MONTEREY JACK CHEESE
- 1 – 28 OZ. CAN LAS PALMAS GREEN CHILE ENCHILADA SAUCE
- 12-15 CORN TORTILLAS
- 1 – 2 CANS 4.5 OZ. CHOPPED GREEN CHILES
- 1 1/2 – 2 CUPS SOUR CREAM
- SALT & PEPPER
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No. Just no. We have our green chile freshly roasted and buy 3 boxes to last til roasting time comes back around. This recipe is extremely different from anything I’ve ever been taught. Canned Chile? Enchilada sauce? No just no. This is not enchiladas. This buy everything pre-made at the grocery store. I’d love to see your green chile stew recipe.
How many enchiladas equal one serving? I’m trying to watch my calories and that info would be helpful. Thanks 🙂
About 2 enchiladas is a serving.
Thank you for sharing your recipe. I made it . My husband and I enjoyed very much. Very easy to make and tasteful. I recommend any one to tray it.
Are these spicy? I’ve never had enchilada sauce or made anything like this. I can’t have too spicy or it hurts my stomach, but it sounds delicious.
No, they aren’t too spicy. I would say mild/medium. But if you are worried about heat, you can reduce the amount of chili powder the recipe calls for. And then add more if you feel it needs more flavor/heat.
I made this tonight as instructed and it seems as if dipping my corn tortillas in the enchilada sauce made my corn tortillas super soggy. I baked it in oven and let it cool and it came out extremely soggy. A big sloppy mess. I was embarrassed to serve this. I’m sure it’s delicious!!! But what did I do wrong?
It could be the brand of corn tortillas… I’d make sure to use a good quality corn tortilla. Some other ways to help prevent them from being soggy are to bake them uncovered and then let them cool a bit to allow steam to evaporate. When dipping the tortillas in sauce, you want to soften the corn tortilla so that it rolls easily, but don’t saturate it. Also, adding too much sour cream or enchilada sauce on top can cause it to be soggy. You can always add more sauce after they have baked. Hope that helps!!