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A little adventure for your everyday table

Mexico · Homemade, your way

Chicken Enchiladas

Fill warm corn tortillas with shredded chicken and onion, then bake under red enchilada sauce and cheese for an easy family dinner.

Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Servings: 4

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Family FriendlyMake Ahead

Chicken enchiladas baked in a dish; a serving suggestion. — Photo: PersonalCreations.com · Source · CC BY 2.0. Serving suggestion.

Warm tortillas bend more easily and are less likely to crack while rolling. This home-style baked version uses cooked chicken and prepared red sauce to keep the steps manageable. Choose a mild sauce if serving younger diners. Arrange the rolls snugly, seam-side down, so they stay closed while the cheese melts and the filling heats.

Let’s make it

Chicken Enchiladas

Serves 4 · Prep 20 min · Cook 30 min · Rest 5 min · Total 55 min

Ingredients

8 small corn tortillas, about 6 inches across
3 cups cooked shredded chicken
1 small onion, finely diced
1 tbsp vegetable oil
2 cups red enchilada sauce, divided
1 1/2 cups shredded Monterey Jack cheese, divided
1/4 cup chopped cilantro

Step-by-step instructions

Heat oven to 375°F (190°C). Spread 1/2 cup sauce in an 8-by-12-inch (20-by-30 cm) baking dish.
Cook onion in oil over medium heat for 5 minutes. Mix with chicken, 1/2 cup sauce, and 1/2 cup cheese.
Wrap tortillas in a damp towel and microwave in short bursts until pliable. Divide filling among tortillas, roll up, and arrange seam-side down in the dish.
Cover with remaining sauce and cheese. Cover with foil and bake 20 minutes. Uncover and bake 5 minutes longer, until bubbling and the chicken filling reaches 165°F (74°C).
Rest 5 minutes. Scatter cilantro over the top before serving.

A few kitchen notes

Warm tortillas in two batches and keep them covered while rolling.

Ingredient substitutions

Use shredded cooked turkey in place of chicken in the same quantity.

Storage & reheating

Refrigerate within 2 hours for 3 days. Reheat portions to 165°F (74°C), covered to keep them moist.

What to serve with it

Serve with black beans and a lime-dressed cabbage slaw.

A conversation around the table

Comments & kitchen questions

Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.

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Questions from the kitchen

Can I make Chicken Enchiladas ahead?

Refrigerate within 2 hours for 3 days. Reheat portions to 165°F (74°C), covered to keep them moist.

What if I can’t find an ingredient?

Use shredded cooked turkey in place of chicken in the same quantity.