I finally nailed my Shredded Chicken Enchiladas using lightly fried corn tortillas, tender shredded chicken, and a simple red sauce, and I’m sharing the tiny trick that makes all the difference.

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I grew up skeptical of big claims, but after making these with shredded cooked chicken and corn tortillas I will say them plainly: The Best Chicken Enchiladas Ever. They arent fancy, they are honest—well ok that last word, but you get it.

These Shredded Chicken Enchiladas always disappear fast, every test dinner ended with people grabbing forks and scheming for seconds. I burned a pan once, forgot to soak a tortilla once, and still they were wildly good.

If you like bold, straightforward Mexican food that makes people actually talk at the table, this one will make you look like a pro.

Ingredients

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Shredded chicken: lean protein, fills you up, great for meal prep.
Corn tortillas: made from masa, provide fiber and earthy corn flavor, soft when warmed.
Cheese: melty richness, gives calcium and fat, makes everything creamy and gooey.
Yellow onion: adds sweetness when cooked, plus fiber and a mild bite.
Garlic: gives pungent savory depth, tiny calories but big flavor punch.
Enchilada sauce: tomato chili sauce brings tang and heat, adds moisture and color.
Fresh cilantro: brightens dishes with citrusy herbal notes, use sparingly if unsure.
Lime juice: wakes flavors with zippy acidity, a quick finishing lift.
Sour cream: cools the heat, adds tang and a creamy contrast to spicy filling.

Ingredient Quantities

4 cups shredded cooked chicken (about 1.5 lbs cooked or ~2 lbs raw, ~700 g cooked)

16 small corn tortillas (6 inch)

1/2 cup vegetable oil for frying tortillas (120 ml)

3 cups shredded cheese, Mexican blend or cheddar + Monterey Jack (about 340 g)

1 medium yellow onion (about 1 cup)

3 cloves garlic

2 to 3 cups red enchilada sauce

3 tbsp vegetable oil (for homemade sauce, optional)

3 tbsp all purpose flour (for homemade sauce, optional)

3 tbsp chili powder (for homemade sauce, optional)

2 cups chicken broth (480 ml, for homemade sauce, optional)

1 cup tomato sauce (8 oz, for homemade sauce, optional)

1 tsp ground cumin (for homemade sauce, optional)

1 tsp dried oregano (for homemade sauce, optional)

1 tsp kosher salt (for homemade sauce, optional)

1/2 tsp black pepper (for homemade sauce, optional)

1/2 cup fresh cilantro (optional)

4 green onions (scallions, optional)

1 cup sour cream (optional, for serving)

2 limes (optional, for serving)

How to Make this

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1. Preheat oven to 375 F and grease a 9×13 inch baking dish; if you like, spoon about 1/2 cup of the enchilada sauce into the bottom to keep things saucy.

2. If your chicken is raw, poach or roast about 2 lbs until cooked through then shred to make ~4 cups. If it’s already cooked just shred it and set aside.

3. Make the sauce or use store bought: to make it, heat 3 tbsp vegetable oil in a saucepan, stir in 3 tbsp flour and cook 1 minute, whisk in 3 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, 1 tsp kosher salt and 1/2 tsp black pepper, then slowly whisk in 2 cups chicken broth and 1 cup tomato sauce and simmer until slightly thickened. Taste and add up to 1 more cup of enchilada sauce or broth if you want 2 to 3 cups total.

4. In a skillet, heat a little oil, sauté 1 medium chopped yellow onion until soft, add 3 minced garlic cloves and cook 30 seconds, then add the 4 cups shredded chicken and stir in about 1 cup of the enchilada sauce so the filling is moist but not soupy. Remove from heat and stir in about 1 cup of the shredded cheese so it melts into the filling.

5. Heat 1/2 cup vegetable oil in a shallow skillet over medium high heat. Quickly fry each 6 inch corn tortilla 10 to 15 seconds per side until soft and pliable and just starting to blister, drain on paper towels. Don’t over fry or they get greasy.

6. Assemble: put 2 to 3 tablespoons of the chicken filling down the center of each fried tortilla, roll tight and place seam side down in the prepared pan in rows (you should fit 16).

7. Pour the remaining enchilada sauce evenly over the rolled tortillas (use 2 to 3 cups total sauce), then top with the remaining shredded cheese so there’s about 3 cups cheese melted on top.

8. Bake 20 to 25 minutes until sauce is bubbling and cheese is melted and slightly golden. Let rest 5 minutes, then sprinkle with chopped cilantro and sliced green onions, dollop sour cream, and serve with lime wedges.

Equipment Needed

1. 9×13 inch baking dish (greased or lined)
2. Large skillet (about 10 inch) for sautéing the chicken and onions
3. Shallow skillet or frying pan for quickly frying tortillas
4. Saucepan for making the enchilada sauce
5. Mixing bowl to combine the filling and cheese
6. Tongs or a slotted spatula for flipping tortillas and rolling enchiladas
7. Measuring cups and measuring spoons
8. Sharp knife and cutting board for onion, cilantro and limes
9. Box grater or cheese grater if you’re shredding cheese fresh

FAQ

Can I use flour tortillas instead of corn? Yes, you can, but flour tortillas make a softer, chewier enchilada and it's not the classic taste. If you want the corn texture, use corn. If your corn tortillas are cracking, warm them in a dry skillet or briefly fry/steam them so they bend without breaking.

How do I keep tortillas from tearing when I roll them? Lightly warm or fry each tortilla for 10 to 15 seconds per side in hot oil or microwave them wrapped in a damp towel for 20 seconds. Don't overfill, and you can dip each tortilla in sauce first or double them if they're still fragile.

Do I have to make the sauce from scratch or is store bought OK? Store bought enchilada sauce is totally fine and saves time, just taste and adjust salt or spice if needed. If you make the homemade version from the ingredients listed it'll be richer and you can tweak the heat and thickness to your liking.

Can I assemble enchiladas ahead or freeze them? Yes. Assemble in the baking dish, cover and refrigerate up to 24 hours. For freezing, assemble unbaked, cover tightly and freeze up to 1 month, thaw overnight in the fridge before baking. Bake from chilled about 20 to 25 minutes at 350 F until hot and cheese is melted; from frozen expect 30 to 40 minutes, cover with foil if browning too fast.

How can I control the spiciness? Use mild enchilada sauce or cut back the chili powder if you want milder enchiladas. To make it hotter add extra chili powder, cayenne or a splash of hot sauce. Toppings like sour cream, cheese and lime also cool things down.

How much chicken and cheese per enchilada and how many does this recipe serve? With 4 cups shredded chicken and 3 cups cheese for 16 tortillas you get roughly 2 enchiladas per person for 4 to 6 servings. Plan on about 1/4 cup chicken and a couple tablespoons of cheese per tortilla. Bake until heated through and cheese is bubbly, about 20 to 25 minutes at 350 F.

Easy Homemade Mexican Chicken Enchiladas Recipe Substitutions and Variations

Shredded chicken: swap with rotisserie chicken for speed, or use shredded leftover turkey, or make it vegetarian with roasted sweet potato plus black beans (about 1 1/2 cups each) for similar texture and protein.
Corn tortillas (6 inch): use small flour tortillas if you prefer a softer roll, or skip frying and warm corn tortillas in a dry skillet so they wont crack, or use whole wheat tortillas for extra fiber.
Red enchilada sauce: substitute canned salsa roja or store bought enchilada sauce, or try salsa verde for a brighter tang, or mix tomato sauce with chili powder and cumin if youre out of sauce.
Shredded cheese: swap the Mexican blend for cheddar plus Monterey Jack, or use crumbled queso fresco or cotija for a salty tang, or pick a dairy free shredded cheese for a vegan option.

Pro Tips

1) Tortilla handling: fry just until soft and starting to blister, then drain and pat gently. If you over fry them they’ll soak up oil and get greasy, trust me. If you want less oil, brush each side with a little oil and warm on a hot griddle instead, and keep them warm under a towel so they dont crack while you fill them.

2) Sauce hacks: even store bought sauce gets way better if you simmer it with sautéed onion and garlic for 5 to 10 minutes. Add a splash of lime or a pinch of sugar to balance the tinny tomato taste, or a spoonful of chipotle in adobo for smoky heat. If the sauce is too thin, reduce it down or stir in a cornstarch slurry to thicken, dont pour watery sauce over the rolls.

3) Cheese and filling tips: shred cheese from a block for creamier melt and less oily separation than pre-shredded. Mix about a cup of cheese into the warm chicken filling so it binds and stays moist, but reserve plenty for the top so you get that nice browned cheese layer. Dont overfill the tortillas or they’ll split when you roll them.

4) Make ahead and finishing: you can assemble and freeze uncooked enchiladas in the dish, covered tightly; thaw overnight in the fridge then bake, or bake from frozen adding 10 to 15 minutes and keeping them covered until hot. Let the pan rest 5 to 10 minutes after baking so everything sets, and if you want extra color broil for 1 to 2 minutes at the end but watch it like a hawk or it burns.

Easy Homemade Mexican Chicken Enchiladas Recipe

Recipe by James Level

0.0 from 0 votes

I finally nailed my Shredded Chicken Enchiladas using lightly fried corn tortillas, tender shredded chicken, and a simple red sauce, and I'm sharing the tiny trick that makes all the difference.

Servings

servings

Calories

537

kcal

Equipment: 1. 9×13 inch baking dish (greased or lined)
2. Large skillet (about 10 inch) for sautéing the chicken and onions
3. Shallow skillet or frying pan for quickly frying tortillas
4. Saucepan for making the enchilada sauce
5. Mixing bowl to combine the filling and cheese
6. Tongs or a slotted spatula for flipping tortillas and rolling enchiladas
7. Measuring cups and measuring spoons
8. Sharp knife and cutting board for onion, cilantro and limes
9. Box grater or cheese grater if you’re shredding cheese fresh

Ingredients

4 cups shredded cooked chicken (about 1.5 lbs cooked or ~2 lbs raw, ~700 g cooked)
16 small corn tortillas (6 inch)
1/2 cup vegetable oil for frying tortillas (120 ml)
3 cups shredded cheese, Mexican blend or cheddar + Monterey Jack (about 340 g)
1 medium yellow onion (about 1 cup)
3 cloves garlic
2 to 3 cups red enchilada sauce
3 tbsp vegetable oil (for homemade sauce, optional)
3 tbsp all purpose flour (for homemade sauce, optional)
3 tbsp chili powder (for homemade sauce, optional)
2 cups chicken broth (480 ml, for homemade sauce, optional)
1 cup tomato sauce (8 oz, for homemade sauce, optional)
1 tsp ground cumin (for homemade sauce, optional)
1 tsp dried oregano (for homemade sauce, optional)
1 tsp kosher salt (for homemade sauce, optional)
1/2 tsp black pepper (for homemade sauce, optional)
1/2 cup fresh cilantro (optional)
4 green onions (scallions, optional)
1 cup sour cream (optional, for serving)
2 limes (optional, for serving)

Directions

Preheat oven to 375 F and grease a 9×13 inch baking dish; if you like, spoon about 1/2 cup of the enchilada sauce into the bottom to keep things saucy.
If your chicken is raw, poach or roast about 2 lbs until cooked through then shred to make ~4 cups. If it’s already cooked just shred it and set aside.
Make the sauce or use store bought: to make it, heat 3 tbsp vegetable oil in a saucepan, stir in 3 tbsp flour and cook 1 minute, whisk in 3 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, 1 tsp kosher salt and 1/2 tsp black pepper, then slowly whisk in 2 cups chicken broth and 1 cup tomato sauce and simmer until slightly thickened. Taste and add up to 1 more cup of enchilada sauce or broth if you want 2 to 3 cups total.
In a skillet, heat a little oil, sauté 1 medium chopped yellow onion until soft, add 3 minced garlic cloves and cook 30 seconds, then add the 4 cups shredded chicken and stir in about 1 cup of the enchilada sauce so the filling is moist but not soupy. Remove from heat and stir in about 1 cup of the shredded cheese so it melts into the filling.
Heat 1/2 cup vegetable oil in a shallow skillet over medium high heat. Quickly fry each 6 inch corn tortilla 10 to 15 seconds per side until soft and pliable and just starting to blister, drain on paper towels. Don’t over fry or they get greasy.
Assemble: put 2 to 3 tablespoons of the chicken filling down the center of each fried tortilla, roll tight and place seam side down in the prepared pan in rows (you should fit 16).
Pour the remaining enchilada sauce evenly over the rolled tortillas (use 2 to 3 cups total sauce), then top with the remaining shredded cheese so there’s about 3 cups cheese melted on top.
Bake 20 to 25 minutes until sauce is bubbling and cheese is melted and slightly golden. Let rest 5 minutes, then sprinkle with chopped cilantro and sliced green onions, dollop sour cream, and serve with lime wedges.

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.

Nutrition Facts

Serving Size: 282g
Total number of serves: 8
Calories: 537kcal
Fat: 30.8g
Saturated Fat: 11.8g
Trans Fat: 0.06g
Polyunsaturated: 4.3g
Monounsaturated: 7.5g
Cholesterol: 113mg
Sodium: 630mg
Potassium: 577mg
Carbohydrates: 36.5g
Fiber: 5.1g
Sugar: 6.6g
Protein: 42.3g
Vitamin A: 800IU
Vitamin C: 10mg
Calcium: 366mg
Iron: 3.6mg

Easy Homemade Mexican Chicken Enchiladas Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Easy Homemade Mexican Chicken Enchiladas Recipe Substitutions and Variations

Pro Tips