Best Chicken Enchilada Recipe

Ok Today’s Best Chicken Enchilada Recipe is the only chicken enchilada recipe you’ll need from now until eternity. Tender and flavorful shredded chicken is stuffed into corn tortillas along with a little bit of cheese, smothered in an easy homemade enchilada sauce, and covered in more freshly shredded cheese. They’re popped into a hot oven just until the cheese melts, and served with your favorite Mexican condiments. 

Best Chicken Enchilada Recipe

Ok, I honestly can’t get enough of enchiladas, and it shows. We have so many twists on enchiladas including these Creamy Hatch Peppers and Beef Enchiladas, these INSANE Shredded Beef Enchiladas, and these Breakfast Enchiladas. 

If you’re looking for a healthier option when it comes to enchiladas, this Cheesy Mexican Quinoa is a great option.

All of the aforementioned are twists on traditional enchiladas – a little more upscale if you will. Today we’re going the opposite direction and going back to the basics. Delicious and simple, chicken enchiladas.

These easy chicken enchiladas are packed with tender shredded chicken, a little bit of shredded cheese and then rolled into corn tortillas. The enchiladas are smothered in a super easy homemade enchilada sauce made from  basic ingredients, covered in cheese, and baked until gooey and bubbly.

The secret to The Best Chicken Enchiladas

There aren’t really “top” secrets per se, but when you’re making something as simple as chicken enchiladas, each component needs to be delicious. Here’s what I do:

• Cook your own chicken. Yes, you could use rotisserie chicken, and yes they will still be delicious. However, poaching your chicken breasts in a flavorful broth not only makes the chicken nice and moist but infuses it with so much flavor. 
• Make your own enchilada sauce! I never buy canned enchilada sauce. Why? Not only does it taste infinitely better, but it’s easy to make. All of those canned enchilada sauces also have tons of preservatives and sodium, so making your own is healthier as well. 
• For authentic chicken enchiladas, use corn tortillas. I know they tend to break easily, but if you follow our tips and tricks, you’ll end up with perfect enchiladas every time! 

How to make homemade enchilada sauce

Here’s the basic ingredients you’ll need: 

• olive oil or canola oil
• onion 
• garlic
• tomato paste 
• chicken stock 
• spices: coriander, chili powder, salt, sugar, chipotle chili powder (optional), oregano
• apple cider vinegar

Start by sweating the onion and garlic in the oil, then add in tomato paste. Cook for a minute or two, then whisk in chicken stock, spices, and apple cider vinegar. Bring the mixture to a boil, then reduce to a simmer for about 15 minutes until it’s thick. Season to taste with salt and pepper. It’s that easy! 

Garnishes for Mexican Chicken Enchiladas Recipe

• sour cream
• cilantro 
• black olives
• tomatoes
• jalapeños 

Should I use corn tortillas or flour tortillas? 

We do both. My husband and kids prefer flour tortillas, but traditionally you use corn tortillas. I like them both equally! Flour tortillas hold together a little bit better, and corn tortillas have a tendency to fall a part somewhat.

Substitutions and Tips and Tricks for Recipe Success

• If you have leftover chicken, you can use that. If you really don’t want to cook your own chicken, you can use a rotisserie.
• Do not over cook the chicken! The whole point of cooking it yourself is so it stays tender and moist. Overcooking it will give you dry chicken. 
• Toss a little bit of the enchilada sauce with the chicken to keep it moist throughout baking. 
• Dredge corn tortillas in hot oil to keep them from tearing during the rolling and baking process. You don’t want them to fry, you just want the hot oil to soften the tortilla. 
• If you don’t like corn tortillas, you can easily use flour tortillas. 
• Use a mix of cheddar and Monterey Jack or just co-jack cheese. Either will work! 

What to serve with the Best Chicken Enchilada Recipe

• This Authentic Mexican Rice looks awesome. Plus, it’s the perfect carb-y side to cheesy enchiladas. 
• This chorizo fundido would be a great precursor to the meal. I’m always up for a cheesy Mexican app! 
• A Mexican meal isn’t completely without a big bowl of guacamole, and this goat cheese avocado dip always hits the spot!