I perfected Shredded Chicken Enchiladas, a recipe that takes 60 minutes and serves 8 with six glowing reviews, and a little-known trick with the corn tortillas makes this red enchilada bake impossible to ignore.

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I grew up thinking enchiladas were only for Sundays, then I learned how loud they can be. This version is bold, saucy, and not fussy, filled with rotisserie chicken and wrapped in corn tortillas that get a little snappy at the edges.

You’ll pick up bright spice notes and gooey textures in every bite, but theres a surprising brightness that keeps it from getting heavy. I always serve it with something cool on the side, its the contrast that hooks people.

Call it Rotisserie Chicken Enchiladas, or whatever, but you’ll want seconds before the plates hit the table.

Ingredients

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Shredded rotisserie chicken adds protein and savory depth, quick and very satisfying.
Toasty corn tortillas lend fiber and the classic corn flavor, they hold filling well.
Melty cheddar or Mexican blend brings fat protein and gooey richness to every bite.
Red enchilada sauce gives tangy spicy tomato flavor and keeps everything moist.
Onion and garlic add sweet sharp aromatic notes they brighten the whole dish.
Fresh cilantro is bright herbal citrusy, optional but makes the flavors pop.
Sliced avocado or sour cream cools the heat adds creaminess and a silky texture.

Ingredient Quantities

1/4 cup vegetable oil

16 corn tortillas (6-inch)

3 to 4 cups cooked shredded chicken about 1.5 to 2 lb cooked (rotisserie chicken works great)

3 cups shredded cheese cheddar, Monterey Jack or Mexican blend

1 small yellow onion finely chopped

2 to 3 cloves garlic minced

2 to 2 1/2 cups red enchilada sauce store-bought or homemade

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon dried oregano

Salt and black pepper to taste

1/2 cup chopped fresh cilantro optional

1 cup sour cream or Mexican crema optional for serving

1 lime cut into wedges optional

Sliced green onions and sliced avocado for topping optional

How to Make this

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1. Preheat oven to 375 F (190 C). Warm the tortillas so they dont crack later: stack them, wrap in a clean towel and microwave 30 to 45 seconds or warm briefly in a dry skillet.

2. Heat 2 tablespoons of the oil in a skillet over medium heat. Sauté the chopped onion until soft, about 4 minutes, then add the garlic and cook 30 seconds more. Add the shredded chicken, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon oregano, salt and black pepper to taste, and stir to combine.

3. Pour about 1/2 to 3/4 cup of the enchilada sauce into the chicken mixture so the filling is moist but not soupy. Stir in about 1 to 1 1/2 cups of the shredded cheese so the filling binds a bit. Taste and adjust salt or spices.

4. In a small shallow skillet heat the remaining oil over medium high. Quickly fry each tortilla 10 to 15 seconds per side just until pliable and lightly blistered, use tongs and dont let them get crispy. Drain on paper towels.

5. Pour 1 cup of enchilada sauce into the bottom of a 9 by 13 baking dish and spread to coat. Working one at a time, dip a warmed tortilla briefly into the remaining enchilada sauce to coat both sides, shake off excess.

6. Spoon about 2 to 3 tablespoons of the chicken filling plus a little extra cheese onto each tortilla, roll up and place seam side down in the baking dish. Dont overfill or they will split.

7. When the dish is full, pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese.

8. Cover loosely with foil and bake 15 minutes, then remove the foil and bake another 5 to 10 minutes until the sauce is bubbling and cheese is melted and slightly golden. If you want browned cheese, broil 1 to 2 minutes watching closely.

9. Let rest 5 minutes, then garnish with chopped cilantro, sliced green onions, avocado slices, a squeeze of lime and serve with sour cream or Mexican crema on the side. Leftovers keep well refrigerated for 3 to 4 days.

Equipment Needed

1. Oven (preheat to 375 F)
2. 9×13 inch baking dish
3. Two skillets — one large for the filling and a small shallow one for quick frying the tortillas
4. Tongs for flipping and handling hot tortillas
5. Cutting board and a chef’s knife for onion, garlic and garnishes
6. Measuring cups and measuring spoons for oil, sauce and spices
7. Large mixing bowl and a spatula or wooden spoon to combine the filling
8. Box grater (or use pre-shredded cheese if you’re in a rush)
9. Aluminum foil and paper towels for covering, draining and cleanup

FAQ

Q: Can I use flour tortillas instead of the 16 corn tortillas?

A: Yes. Flour will be softer and a bit chewier, corn gives more authentic texture. If using corn, warm or lightly fry each tortilla in the 1/4 cup vegetable oil so they dont crack when you roll them. If you use flour, you probably dont need to fry them, just warm so theyre pliable.

Q: How do I stop the tortillas from tearing when I roll the enchiladas?

A: Don’t overfill them, about 1/4 to 1/3 cup chicken per tortilla. Dip each tortilla briefly in warm enchilada sauce (about 2 to 2 1/2 cups total) before filling to soften it. The quick fry in oil or warming under a damp towel also helps. Overfilling and cold, dry tortillas are the usual culprits.

Q: Can I make these ahead or freeze them?

A: Yep. Assemble and refrigerate covered up to 24 hours, then bake as directed. For freezing, assemble in a freezer safe dish, cover well and freeze up to 2 months. Bake covered from frozen at 375 F until hot (about 40 to 60 minutes) then uncover for 10 minutes to brown the cheese.

Q: My family doesnt like spicy food, how do I tone down the heat?

A: Use a mild store bought enchilada sauce or homemade with less chili powder. You can skip extra chili powder in the filling and add more cheese or sour cream to mellow heat. If sauce ends up too spicy, stir in a little tomato sauce or 1/4 cup more chicken stock to stretch and cool it.

Q: Whats the best way to reheat leftovers so they stay nice?

A: Reheat covered in a 350 F oven for 15 to 20 minutes so they heat evenly and stay moist. Microwave works for single servings but can make them soggy. For a crisp top, finish in the oven uncovered or pop in an air fryer for a few minutes.

Q: No cooked chicken on hand, any quick swaps or veggie options?

A: Rotisserie chicken is perfect and fast, but you can shred leftover roasted chicken or poach 2 boneless breasts in broth for 12 to 15 minutes then shred. For vegetarian, use black beans, roasted sweet potato, sautéed mushrooms, or shredded jackfruit with the same cumin and oregano for flavor.

Easy Homemade Mexican Chicken Enchiladas Recipe Substitutions and Variations

Vegetable oil: swap with canola or light olive oil for a neutral taste, or melted butter if you want a richer, slightly browned flavor.
16 corn tortillas (6-inch): use small flour tortillas instead, or use larger flour tortillas cut down and gently warmed so they dont crack; tostadas or crispy shells work if you want crunch.
3 to 4 cups cooked shredded chicken: rotisserie chicken is perfect, leftover turkey works great, or go vegetarian with black beans or shredded jackfruit for a meatless version.
1 to 2 1/2 cups red enchilada sauce: use salsa roja or a blended mix of canned tomato sauce plus chili powder, cumin and garlic if you dont have store-bought sauce; green salsa (salsa verde) also makes a tasty twist.

Pro Tips

1) Warm and handle tortillas right, dont skip this. Cold, stiff tortillas tear and make a mess, so heat them until pliable and keep them covered while you work. If you fry them briefly in oil, watch closely or theyll go from soft to crunchy in seconds.

2) Grate your own cheese when you can, store-bought pre-shredded has anti-caking stuff that stops it from melting silky. Also split the cheese: fold some into the filling so it binds, and save a good handful for the top so you get that gooey, golden finish.

3) Taste and fix the sauce. Many jarred enchilada sauces need a little help, so heat it and adjust with salt, a splash of chicken broth if its too thick, or a squeeze of lime or tiny pinch of sugar if it tastes flat or too acidic. Warm, seasoned sauce makes a huge difference in the final dish.

4) Make ahead and freeze like a pro. You can assemble the pan, cover tightly and refrigerate overnight or freeze for longer. If frozen, dont unwrap when it goes into the oven; bake from frozen adding extra time and keep an eye on the middle so it heats through without burning the top.

5) Finish strong: remove the foil for the last few minutes so cheese browns, or broil briefly for crispy bits but watch it the whole time. Let the pan rest a few minutes before serving so the sauce settles, then add bright toppings like cilantro, lime, avocado and crema to lift the whole thing.

Easy Homemade Mexican Chicken Enchiladas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

606

kcal

Equipment: 1. Oven (preheat to 375 F)
2. 9×13 inch baking dish
3. Two skillets — one large for the filling and a small shallow one for quick frying the tortillas
4. Tongs for flipping and handling hot tortillas
5. Cutting board and a chef’s knife for onion, garlic and garnishes
6. Measuring cups and measuring spoons for oil, sauce and spices
7. Large mixing bowl and a spatula or wooden spoon to combine the filling
8. Box grater (or use pre-shredded cheese if you’re in a rush)
9. Aluminum foil and paper towels for covering, draining and cleanup

Ingredients

1/4 cup vegetable oil
16 corn tortillas (6-inch)
3 to 4 cups cooked shredded chicken about 1.5 to 2 lb cooked (rotisserie chicken works great)
3 cups shredded cheese cheddar, Monterey Jack or Mexican blend
1 small yellow onion finely chopped
2 to 3 cloves garlic minced
2 to 2 1/2 cups red enchilada sauce store-bought or homemade
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
Salt and black pepper to taste
1/2 cup chopped fresh cilantro optional
1 cup sour cream or Mexican crema optional for serving
1 lime cut into wedges optional
Sliced green onions and sliced avocado for topping optional

Directions

Preheat oven to 375 F (190 C). Warm the tortillas so they dont crack later: stack them, wrap in a clean towel and microwave 30 to 45 seconds or warm briefly in a dry skillet.
Heat 2 tablespoons of the oil in a skillet over medium heat. Sauté the chopped onion until soft, about 4 minutes, then add the garlic and cook 30 seconds more. Add the shredded chicken, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon oregano, salt and black pepper to taste, and stir to combine.
Pour about 1/2 to 3/4 cup of the enchilada sauce into the chicken mixture so the filling is moist but not soupy. Stir in about 1 to 1 1/2 cups of the shredded cheese so the filling binds a bit. Taste and adjust salt or spices.
In a small shallow skillet heat the remaining oil over medium high. Quickly fry each tortilla 10 to 15 seconds per side just until pliable and lightly blistered, use tongs and dont let them get crispy. Drain on paper towels.
Pour 1 cup of enchilada sauce into the bottom of a 9 by 13 baking dish and spread to coat. Working one at a time, dip a warmed tortilla briefly into the remaining enchilada sauce to coat both sides, shake off excess.
Spoon about 2 to 3 tablespoons of the chicken filling plus a little extra cheese onto each tortilla, roll up and place seam side down in the baking dish. Dont overfill or they will split.
When the dish is full, pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese.
Cover loosely with foil and bake 15 minutes, then remove the foil and bake another 5 to 10 minutes until the sauce is bubbling and cheese is melted and slightly golden. If you want browned cheese, broil 1 to 2 minutes watching closely.
Let rest 5 minutes, then garnish with chopped cilantro, sliced green onions, avocado slices, a squeeze of lime and serve with sour cream or Mexican crema on the side. Leftovers keep well refrigerated for 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.