Chicken enchiladas are the ultimate comfort food—warm tortillas wrapped around savory shredded chicken, covered in rich sauce, and baked under a blanket of melted cheese. Whether you use red enchilada sauce, green salsa verde, or a combination of both, this dish delivers bold flavor and satisfying texture in every bite.
This guide walks you step by step through creating tender shredded chicken, properly preparing tortillas, assembling the enchiladas, and baking them to perfection. With a few essential techniques, you can make restaurant-quality enchiladas right at home.
Ingredients Checklist (The Essentials)
For the Savory Shredded Chicken
- 3 boneless, skinless chicken breasts (or 2 lbs chicken thighs)
- 1 white onion, quartered
- 3 cloves garlic, smashed
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups chicken broth
For the Enchilada Assembly
- 12–14 corn or flour tortillas
- 2 cups shredded Mexican blend cheese (or Monterey Jack and Cheddar combination)
- ½ cup sour cream (optional, for filling)
For the Sauces
- 1 can (28 oz) mild red enchilada sauce (or 2 cups homemade)
- 1 jar (16 oz) green enchilada sauce or salsa verde (or 2 cups homemade)
Why These Enchiladas Work So Well
The key to unforgettable enchiladas lies in three elements:
- Moist, flavorful shredded chicken
- Properly softened tortillas
- Balanced sauce-to-cheese ratio
When these components are done correctly, the enchiladas stay tender, never dry, and slice beautifully after baking.
Step 1: Prepare the Perfect Shredded Chicken
The filling is the foundation of the dish.
Simmer the Chicken
In a large pot, combine the chicken, onion, garlic, cumin, oregano, salt, pepper, and chicken broth. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 20–25 minutes, or until the chicken is fully cooked and easily shreddable.
This slow simmer infuses the chicken with flavor and keeps it moist.
Shred the Chicken
Remove the chicken from the pot and allow it to cool slightly. Use two forks to shred it finely, or place it in a stand mixer with the paddle attachment for faster shredding.
Season the Filling
Place the shredded chicken in a bowl and mix in about ½ cup of the reserved cooking liquid to maintain moisture. If desired, stir in ½ cup sour cream for added creaminess.
Taste and adjust seasoning as needed. The filling should be well-seasoned before assembling the enchiladas.
Step 2: Prepare the Baking Dish and Tortillas
Sauce the Dish
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Pour ½ cup of red enchilada sauce and ½ cup of green enchilada sauce into the bottom of the dish. Spread evenly. This prevents sticking and adds flavor to the underside of the enchiladas.
Soften the Tortillas (Critical Step)
Soft tortillas prevent cracking and tearing during rolling.
Method A (Traditional for Corn Tortillas)
Lightly fry each corn tortilla in a shallow pan with a small amount of oil for about 30 seconds per side. This makes them pliable and enhances flavor. Dip each warm tortilla lightly into sauce before filling.
Method B (Quick Method)
Wrap tortillas in a damp paper towel and microwave for 45–60 seconds until soft. Coat lightly with sauce before filling.
Corn tortillas offer authentic flavor and texture. Flour tortillas are easier to roll and slightly softer.
Step 3: Assemble the Enchiladas
- Place about 2–3 tablespoons of shredded chicken in the center of each tortilla.
- Sprinkle a small handful of shredded cheese over the chicken.
- Roll tightly and place seam-side down in the prepared baking dish.
- Repeat until the dish is filled snugly.
Once assembled, pour the remaining red and green sauces evenly over the top, ensuring the tortillas are well covered but not drowning.
Sprinkle the remaining cheese evenly across the top.
Step 4: Bake to Perfection
Bake uncovered at 375°F (190°C) for 20–25 minutes, or until the cheese is fully melted and bubbly.
For a lightly golden top, broil for 2–3 minutes at the end, watching carefully to avoid burning.
Let the enchiladas rest for 5–10 minutes before serving. This helps them set and makes serving easier.
Serving Suggestions
Chicken enchiladas pair well with:
- Mexican rice
- Refried or black beans
- Fresh guacamole
- Pico de gallo
- Chopped cilantro and diced onions
- Extra sour cream or crema
Serve warm for the best flavor and texture.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 325°F (160°C) covered with foil, or microwave individual portions.
- Enchiladas can be assembled ahead and refrigerated unbaked for up to 24 hours.
They also freeze well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Frequently Asked Questions (FAQs)
Can I use rotisserie chicken?
Yes. Shredded rotisserie chicken works well and saves time. Simply season it with cumin, oregano, and a bit of broth to boost flavor.
Are corn or flour tortillas better?
Corn tortillas are traditional and offer more authentic flavor. Flour tortillas are easier to roll and less likely to crack.
How do I prevent soggy enchiladas?
Avoid over-saturating the tortillas with sauce. Use enough to coat and flavor, but not so much that the dish becomes watery.
Can I make enchiladas ahead of time?
Yes. Assemble them completely, cover tightly, and refrigerate for up to 24 hours before baking.
Can I make them spicier?
Add diced jalapeños to the filling or use a medium or hot enchilada sauce.
Why are my tortillas cracking?
They were likely not softened enough. Always warm or lightly fry tortillas before rolling.
Final Thoughts
Chicken enchiladas are a timeless comfort dish that brings bold flavor and satisfying texture to the table. With tender shredded chicken, balanced sauces, and perfectly melted cheese, this recipe delivers consistent, crowd-pleasing results. Whether for a weeknight dinner or a festive gathering, mastering this method ensures delicious enchiladas every time.