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Last Updated on April 23, 2023 by Lisa Johnson

Are you looking for the best chicken enchiladas recipe? This Mexican classic combines shredded chicken rolled up in a corn tortilla with cheese, smothered with red enchilada sauce and all your favorite toppings. It’s sure to be an irresistible crowd pleaser!

For even more delicious enchiladas, check out these recipes too; Creamy Seafood Enchiladas, Shredded Beef Enchiladas, and Simple Chicken Enchiladas Verde.

A baking dish filled with enchiladas in red sauce with melted cheese and chopped cilantro.

What you will need

Small Corn Tortillas
Oil for Frying
Red Enchilada Sauce – homemade easy enchilada sauce or store-bought.
Shredded Chicken – leftover chicken or rotisserie chicken works great.
Cheese – Colby Jack and Queso fresco, or your favorite combination.
Garnish – sliced green onions and chopped cilantro
Toppings – diced avocado, tomato, sliced black olives, etc.

Be sure to check out the detailed printable recipe card below

Close-up image of chicken enchiladas topped with red sauce and melted cheeses.

I have been helping my son look at houses all week so I haven’t spent much time in the kitchen. These super easy Chicken Enchiladas are the perfect meal to make during crazy weeks like this one!

Recipe inspiration

I grew up in Southern California with lots of friends that are Mexican. This is the way all of their moms and aunties make their Chicken Enchiladas, so I am showing you exactly how they taught me to make this dish. Who am I to question tradition?

How to make the Mexican Chicken Enchiladas

Preheat oven to 350°F.

Heat about an inch of oil in a small skillet over medium heat.

Pour in enough enchilada sauce to cover the bottom of a 9 x 13 baking dish, set aside.

Enchilada sauce spread in the bottom of a baking dish.

Pour some of the enchilada sauce onto a plate next to the stove. Set a second clean plate next to the sauce covered plate.

One plate with enchilada sauce and one empty plate on the counter with chicken and cheese in separate containers.

Place tortilla into the hot oil one at a time. You just need to “soften” the tortilla not make it crispy.

A corn tortilla simmering in hot oil in a cast iron skillet.

Remove the tortilla with tongs, and place into the sauce on the small plate, flip it over to coat both sides.

Fried tortilla coated in enchilada sauce on a plate.

Move sauce covered tortilla to the second plate.

A stack of sauce coated corn tortillas on a plate.

Wipe the tip of the tongs on a paper towel.

Wiping off the sauce covered tongs with a paper towel.

and continue the process with the remaining tortillas.

Mix the chicken with about one-fourth of the sauce in a small bowl.

Shredded chicken mixed with enchilada sauce in a bowl.

Place a small amount of chicken and shredded cheese in the center of a tortilla.

Shredded chicken and grated cheese in the center of a sauce covered tortilla.

Roll up, and place in the prepared pan. Pour the remaining sauce over the top of the enchiladas.

Rolled up enchiladas lined up in a baking dish and topped with extra sauce.

and sprinkle with the remaining shredded cheese.

Rolled chicken enchiladas in a baking dish topped with grated cheese.

Bake for 20 minutes, until the cheese is melted and bubbling.

Sprinkle with crumbled Queso Fresco (if using), chopped cilantro and green onions.

A chicken enchilada cut with a black fork on a white plate.

Serve with stove-top Mexican Rice or Instant Pot Spanish Rice, and Instant Pot Refried Beans or stove-top Refried Black Beans.

Expert tips

You do not have to wipe off the tongs each time, but the sauce will splatter each time you place the tongs back into the hot oil!
I used my Easy Enchilada Sauce, but you could also use store-bought.
Using leftover or rotisserie chicken is the perfect way to make this a quick meal.
I used Colby-Jack cheese, but cheddar, Monterrey Jack, or even Pepper Jack would work as well.
I added the Queso Fresco crumbles on top because I love the texture and added flavor!

Delicious enchilada-inspired recipes

Chicken Enchilada Pizza – a fun twist on an old favorite
Chicken Enchilada Pasta – if you don’t feel like rolling anything

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Enjoy!!