If you love cheesy, flavorful comfort food, learning how to cook enchiladas is one of the best things you can do in your kitchen. These saucy, satisfying rolls of chicken and cheese wrapped in soft tortillas are a family favorite everywhere. Once you make them from scratch, you’ll see that they’re not only easy to cook but also totally customizable.
Enchiladas are warm, hearty, and packed with flavor — the kind of meal that makes everyone ask for seconds. Whether you’re cooking for family, friends, or yourself, this enchilada recipe will become your go-to for an easy weeknight dinner or a festive weekend meal.
What Are Enchiladas?
Enchiladas are a classic Mexican dish made from tortillas filled with meat, beans, or vegetables, rolled up, and covered in a rich sauce — usually red or green. They’re then baked until bubbly and topped with cheese, herbs, and sometimes sour cream or avocado.
When you learn how to cook enchiladas, you discover that the magic lies in the layering — from the flavorful filling to the silky sauce and gooey cheese on top.
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Ingredients You’ll Need
To make this simple and delicious chicken enchilada recipe, gather these ingredients:
- 8 tortillas (flour or corn – your choice)
- 1½ lbs shredded chicken breast (rotisserie or homemade)
- 1 medium yellow onion, chopped
- 5 cloves of garlic, minced or pressed
- 3 tablespoons olive or vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup red enchilada sauce (for the filling)
- 2 (10 oz) cans of red enchilada sauce (for topping)
- 2 cups shredded Mexican cheese blend
- Optional: cilantro, avocado slices, sour cream, or chopped chilies for garnish
You can adjust this enchilada recipe however you like. Add beans for heartiness, bell peppers for crunch, or zucchini for a veggie-packed version.
Step 1: Prep the Chicken and Vegetables
The first step in how to cook enchiladas is to prepare your filling. Start by chopping your onion and mincing your garlic. If you’re using fresh chicken, boil or bake it until tender, then shred it with a fork. To save time, you can also use store-bought rotisserie chicken.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chopped onion, salt, and pepper. Cook for about 5 minutes until the onions turn translucent and fragrant. Add the garlic and cook for another minute — just enough to release its aroma without burning it.
Step 2: Add Chicken and Sauce
Add your shredded chicken to the skillet. Stir to combine with the onion and garlic. Pour in ⅓ cup of enchilada sauce and mix well. Let the filling cook for a few minutes so it soaks up all those flavors. Taste and adjust the seasoning — maybe a pinch more salt, a little pepper, or even some chili flakes if you like it spicy.
Once warm and flavorful, take the skillet off the heat and set it aside. That’s your enchilada filling ready to go!
Step 3: Assemble the Enchiladas
This is the fun part! Spread a thin layer of enchilada sauce at the bottom of your greased baking dish — this keeps the tortillas from sticking. Take one tortilla, spoon a few tablespoons of the chicken filling in the center, sprinkle some cheese on top, then roll it up tightly.
Place each rolled enchilada seam-side down in the dish. Repeat until all your tortillas are filled and arranged snugly in the pan.
Step 4: Add Sauce and Cheese
Now pour the remaining enchilada sauce evenly over the top. Use a spoon to spread it out so every tortilla gets coated in that rich, red goodness. Sprinkle the remaining cheese generously over the top — don’t hold back!
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C) if you haven’t already. Bake the enchiladas for 20–30 minutes, or until the cheese is melted, bubbly, and lightly golden on the edges.
Once baked, let them cool for a few minutes before serving. The sauce will thicken slightly as it cools, making them even more flavorful.
Step 6: Garnish and Serve
Top your enchiladas with fresh cilantro, sliced avocado, or a dollop of sour cream. If you love heat, add some jalapeño slices or chili flakes.
Serve your homemade enchiladas with rice, beans, or a simple salad. Every bite is loaded with savory chicken, melted cheese, and tangy red sauce — absolutely irresistible.
Tips for Perfect Enchiladas
- Use flour tortillas if you’re a beginner — they’re easier to roll and less likely to crack.
- Don’t skip the sauce layer at the bottom of your dish; it prevents sticking.
- Add your twist — beans, peppers, mushrooms, or even corn can go into the filling.
- Make ahead: Assemble the enchiladas, cover, and refrigerate overnight before baking.
- Freeze leftovers: They last up to 3 months and reheat beautifully.
Why Homemade Enchiladas Are the Best
Once you master how to cook enchiladas, you’ll never go back to store-bought frozen meals. Homemade enchiladas are fresher, customizable, and taste much better because you control every ingredient.
They’re great for meal prep, family dinners, or impressing guests with minimal effort. Plus, the smell that fills your kitchen while they bake? Absolutely heavenly.
So next time you’re craving something warm, saucy, and satisfying — grab your tortillas and try this enchilada recipe. You’ll be making them again and again.
