Mexican Main Dishes Enchilada Recipes Chicken Chicken Enchiladas 4.5 (3,083) 2,189 Reviews 358 Photos This chicken enchilada recipe is easy to make with tortillas, tender chicken, and a deliciously cheesy sauce for a family-pleasing Mexican meal. Submitted by Debbie Updated on March 27, 2024 Save Rate Print Share Add Photo 358 358 358 358 Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins Servings: 8 Yield: 8 enchiladas Jump to Nutrition Facts Jump to recipe This chicken enchilada recipe couldn’t be easier to make with simple ingredients. How to Make Chicken Enchiladas You’ll find a brief overview of what you can expect when you make this homemade chicken enchilada recipe: Cook the chicken, slice it into cubes, then return it to the skillet. Add the onion, a cup of cheese, sour cream, and dried herbs. Melt the cheese. Stir in tomato sauce, green pepper, garlic, chili powder, and salt.Fill the enchiladas and roll them up. Arrange them in a baking dish. Top with taco sauce and remaining cheese. Bake until the cheese is melted. How Long to Cook Chicken Enchiladas In an oven preheated to 350 degrees F, these chicken enchiladas should be perfectly cooked in about 20 minutes. You’ll know the enchiladas are done when they are heated through and the cheese is melted. What to Serve With Chicken Enchiladas Need some serving inspiration? You’ll discover delicious ideas when you explore our entire collection of Mexican Side Dishes. Here are a few of the top-rated recipes you’ll find: Mexican Rice Quick and Easy Refried Beans Mexican Corn on the Cob (Elote) Can You Make Chicken Enchiladas Ahead of Time? You can fill and roll the enchiladas the day before you plan to serve them to save time. Cover the baking dish tightly with storage wrap or aluminum foil and store in the fridge. About half an hour before you’re ready to eat, top them with taco sauce and cheese before baking according to the recipe. How to Store Chicken Enchiladas Store your leftover chicken enchiladas in an airtight container in the refrigerator for two to three days. Allrecipes Community Tips and Praise “I cook my chicken in the Crock-Pot in chicken broth with taco spice for 8 hours on Low and shred it,” says Barb Hugunin. “You can also cook chicken the day before and assemble the next day.” “This turned out GREAT,” raves Dennis Shepp. “I enhanced the recipe by adding some rice and black beans to the chicken, onions, and peppers. Added sauce to the mix and layered the top with Cheddar.” “I pre-made them last night and put some chopped jalapenos for a little heat,” according to Babygirl71. “They were delicious!” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 tablespoon olive oil, or as needed 4 skinless, boneless chicken breast halves 1 onion, chopped 1 ¾ cups shredded Cheddar cheese, divided ½ pint sour cream 1 tablespoon dried parsley ½ teaspoon dried oregano ½ teaspoon ground black pepper 1 (15 ounce) can tomato sauce ⅓ cup chopped green bell pepper 1 clove garlic, minced 1 tablespoon chili powder ½ teaspoon salt (Optional) ½ cup water (Optional) 8 (10 inch) flour tortillas 1 (12 ounce) jar taco sauce Directions Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side. Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet. Dotdash Meredith Food Studios Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed. Dotdash Meredith Food Studios Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Dotdash Meredith Food Studios Top with taco sauce and remaining 3/4 cup Cheddar cheese. Dotdash Meredith Food Studios Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving. Dotdash Meredith Food Studios Serve and enjoy! Dotdash Meredith Food Studios I Made It Print 5,761 home cooks made it! Nutrition Facts (per serving) 498 Calories 16g Fat 50g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 498 % Daily Value * Total Fat 16g 20% Saturated Fat 9g 47% Cholesterol 72mg 24% Sodium 1227mg 53% Total Carbohydrate 50g 18% Dietary Fiber 4g 14% Total Sugars 3g Protein 27g 53% Vitamin C 11mg 12% Calcium 327mg 25% Iron 4mg 22% Potassium 496mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.