Chicken Enchiladas Recipe

Flavorful, juicy chicken breast meat cooked with homemade enchilada sauce and all rolled together into a soft, flour tortilla with extra sauce and cheese.

baked six chicken enchiladas in a white baking dish.

Ingredient Notes

Enchilada Sauce – I can’t stress enough that homemade enchilada sauce makes a big difference in this dish! It only takes about 20 minutes to make and you can make it ahead of time and store it in the refrigerator for a couple of days.

Chicken – we prefer chicken breast meat but you can use boneless skinless chicken thigh meat or a combination of the two.

Cheese – use Mexican cheese mix, it usually contains a mix of cheddar, Colby, Monterrey Jack, Asadero, and queso quesadilla cheeses. You can mix your own cheeses listed if you’d like.

Tortillas – we like to use soft flour taco tortillas but you can use corn instead if you’d like. You can use homemade corn tortillas or store-bought. Corn tortillas have a very different flavor and texture so it is a personal preference.

labeled ingredients to make chicken enchiladas on the wooden board.

Cooking Instructions

Your first step would be to prepare the enchilada sauce and then, you are all good to go. The sauce will take about 20 minutes and then you can make the enchiladas right away or store it in the fridge until you’re ready.


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