This easy authentic Mexican Chicken Enchiladas recipe delivers big flavors of real Mexico without a lot of fuss. They're made with soft tortillas brimming with savory chicken, gooey cheese, and zesty enchilada sauce.
When it comes to Mexican recipes, these homemade chicken enchiladas are a must-try. Tender chunks of seasoned chicken breast are combined with garlic, onions, green chiles, and sweet corn. This savory mixture is cozily wrapped in soft tortillas.
They are generously smothered in a zesty red enchilada sauce and topped with cheese that gets all melted and gooey as they bake. The best part? This mouth-watering dish is ready, from prep to plate, in just 35 minutes.
When friends are over, we typically like to serve this Mexican food with cold Mexican beer or a refreshing cocktail. This Mezcal Margarita is so good and pairs perfectly with the flavors in these enchiladas.
If you're looking for something sweet after a Mexican meal, you'll have plenty to choose from on this list of some of the best Mexican desserts.
Table of Contents
Why We Love These Homemade Enchiladas
- This is an easy recipe that you can make with just a few simple steps, perfect for busy weeknights.
- These cheesy chicken enchiladas are full of authentic south-of-the-border flavors.
- Your whole family will love this dish, but if you have picky eaters, you can easily customize the recipe. I've included some suggestions below.
- This is a great make-ahead meal. The flavors are even better the next day.
What Goes into Homemade Enchiladas
Chicken breast - We used skinless, boneless chicken breasts cut into small chunks, seasoned simply with salt and black ground black pepper.
Vegetables - Garlic, onions, green chiles and canned sweet corn.
Filling - Store-bought or homemade red enchilada sauce and cheddar cheese.
Tortillas - You can use store-bought or homemade flour tortillas or soft corn tortillas.
See the recipe card below for a full list of ingredients and instructions.
Variations and Substitutions
- Chicken: You can swap the breasts for thighs if you prefer dark meat.
- Sauce: We used classic red sauce, but you can use green enchilada sauce. You can also divide the enchiladas and do half and half with both sauces.
- Optional toppings: Add a dollop of sour cream, some salsa verde, pico de gallo, or some of this authentic homemade salsa. You could also kick up the heat by adding green chiles.
- Beef enchiladas: Not a fan of chicken? No worries; you can make this same recipe with ground beef or leftover shredded roast.
- Cheese: We made these cheesy chicken enchiladas with cheddar, but pepper jack or a Mexican cheese blend will work. Queso fresco sprinkled on top is always a good choice.
How to Make Authentic Mexican Chicken Enchiladas
Step 1. Preheat the oven to 350 F. Grease a 9x13-inch casserole dish.
Step 2. Season the chicken with salt and pepper.
Step 3. Heat olive oil in a non-stick skillet on medium-high heat and sear chicken with onion for 2 minutes.
Step 4. Add jalapeño and sweet corn. Cook for another minute. Remove from heat.
Step 5. Assemble the enchiladas by laying the tortillas on a flat surface. Spread 2-3 tablespoons of enchilada sauce on each tortilla.
Step 6. Divide the chicken filling into 8 equal portions to fill up the tortillas, and sprinkle with 3–4 tablespoons of cheese.
Step 7. Roll up and place in your greased baking dish.
Step 8. Add the remaining sauce on top of the enchiladas.
Step 9. Sprinkle with the rest of the shredded cheese.
Step 10: Bake the chicken enchilada casserole uncovered in the middle of the oven for 20 minutes until the cheese melts and the enchiladas are cooked through.
Step 11. Remove and garnish with fresh cilantro or green onions. Serve immediately.
This authentic Mexican Chicken Enchiladas recipe is delicious with our one pan Mexican Quinoa.
Churro Cheesecake Bars are so easy to make and would be a perfect dessert!
Let your homemade chicken enchiladas cool to room temperature, then transfer them to an airtight container or wrap the top of the dish in plastic wrap. Store in the fridge for up to 5 days.
Sure. Place the cooled enchiladas in a freezer-safe container. Label it with the date and place it in the freezer for up to a month.
You can serve them with classic sides like Mexican rice, refried beans, or black beans. Or for something a little lighter, a simple cucumber salad or a leafy green salad are great options.
It's truly a personal preference. Flour tortillas have a softer and more pliable texture. Corn tortillas have a slightly chewy bite with a nutty and more earthy flavor.
- For a short cut, you can make this easy chicken enchilada recipe with leftover chicken breasts or rotisserie chicken from the grocery store.
- To prevent the filling from spilling out while baking, place the rolled enchiladas seam side down in the bottom of the dish.
- If your tortillas are stale and not rolling easily, place each one between layers of damp paper towels. Then, heat in the microwave for 10–15 seconds.
Other Delicious Mexican Recipes
Easy Authentic Mexican Chicken Enchiladas Recipe
For the chicken
- 1 lb chicken breast boneless, skinless, cut into small chunks (453 g)
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 small onion minced
- 2 green chilies chopped
- ½ cup sweet corn rinsed and drained (2.89 oz | 82 g)
For the filling
- 8 tortillas wraps 9 inch
- 2 cups enchilada sauce 15 oz | 425 g
- 3 cups shredded cheddar cheese 11.64 oz | 330 g
- Preheat the oven to 350 F. Grease a 9x13-inch casserole dish.
- Season the chicken with salt and pepper.
- Heat olive oil in a non-stick skillet on medium-high heat and sear chicken with onion for 2 minutes.
- Add green chili and sweet corn. Cook for another minute. Remove from heat.
- Assemble the enchiladas by laying the tortillas on a flat surface. Spread 2-3 tablespoons of salsa sauce on each tortilla.
- Divide the chicken filling into 8 equal portions to fill up the tortillas, and sprinkle with 3–4 tablespoons of cheese.
- Roll up and place in your greased baking dish.
- Add the remaining sauce on top of the enchiladas and sprinkle with the rest of the shredded cheese.
- Bake the chicken enchilada casserole uncovered in the middle of the oven for 20 minutes until the cheese melts and the enchiladas are cooked through.
- Remove and garnish with fresh cilantro or green onions. Serve immediately.