Recipe

Best Enchilada Recipe

Cheesy, saucy enchiladas with tender chicken, warm spices, and crisped edges. Weeknight-friendly, crowd-approved, and very hard to eat just one.

By Matt Campbell

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4.9

A baking dish of cheesy chicken enchiladas with red sauce, bubbling melted cheese, and fresh cilantro on top

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Enchiladas are one of those meals that feel like you tried harder than you did. You roll a few tortillas, drown them in a bold sauce, blanket the whole thing in cheese, and suddenly your kitchen smells like a place where good decisions are made.

This is my go-to cheesy, flavorful enchilada recipe because it hits all the right notes: saucy but not soupy, melty but not greasy, and seasoned in a way that tastes like it simmered all day even though it absolutely did not. We use an easy homemade red enchilada sauce that comes together fast, plus a simple chicken filling that stays tender in the oven.

A skillet of smooth red enchilada sauce being whisked over medium heat

If you are feeding a family, stocking the fridge for leftovers, or just craving something cozy with crisp edges and gooey cheese pulls, you are in the right place. Taste as you go. You are the boss of the salt.

Why It Works

Big flavor, low drama: A quick chili-and-cumin sauce built on toasted spices and a short simmer for depth.
No soggy tortillas: Dip one tortilla at a time and assemble right in the pan so they stay sturdy and do not glue themselves together.
Cheese that actually melts: A mix of melty Monterey Jack and sharp cheddar gives you both stretch and flavor.
Juicy filling: Chicken is mixed with a little sauce and sour cream so it stays tender after baking.

Pairs Well With

Storage Tips

Fridge: Store leftover enchiladas in an airtight container for up to 4 days. They reheat beautifully.

Reheat: For best texture, warm in a 350°F oven covered with foil until hot, about 15 to 20 minutes. Microwave works too, but the oven keeps the edges from going sad.

Freeze: Enchiladas freeze well for up to 3 months. Wrap the pan tightly in plastic wrap, then foil. Thaw overnight in the fridge and bake at 350°F until hot. If the top looks dry, spoon on a little extra sauce before reheating.

Meal prep tip: You can assemble the whole dish up to 24 hours ahead. Cover and refrigerate. Bake as directed, adding 5 to 10 minutes if it is going in cold.

Common Questions

Should I use corn or flour tortillas?

Either works, but they behave differently. Corn tortillas taste more traditional and hold up well when sauced, especially if you warm them first. Flour tortillas roll easily and feel softer and more “burrito-ish.” If you go flour, use medium (8-inch) and avoid over-saucing.

Do I have to dip tortillas in sauce first?

You do not have to, but it helps a lot. A quick dip coats the tortilla so it rolls without cracking and bakes up more evenly. Think of it as giving your tortillas a little spa treatment before the cheese blanket.

How do I keep enchiladas from getting soggy?

Three things: do not overfill, use a sauce that is not too thin, and avoid drowning the pan. You want sauce on the bottom and over the top, not a tortilla swimming pool.

Can I make this vegetarian?

Absolutely. Swap chicken for black beans + roasted sweet potato, sautéed zucchini and corn, or sautéed mushrooms. Keep the filling fairly dry so the enchiladas stay sturdy.

What cheese is best?

Use what melts: Monterey Jack, cheddar, Oaxaca, or a Mexican blend. If you can, shred it yourself. Pre-shredded cheese has anti-caking agents that can make it melt a bit grainy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Medium saucepan (for sauce)
Large skillet (for filling)
Whisk
Measuring cups and spoons
Tongs (for dipping tortillas)
Cutting board and knife

I started making enchiladas when I realized they are basically the ultimate team project meal. One person stirs sauce, someone else shreds chicken, and the most impatient person in the room gets promoted to Chief Tortilla Roller. It is chaotic in the best way.

My favorite part is the moment you pull the pan out and the edges are bubbling and a little crisp. That is the good stuff. I always “test” a corner piece for quality control, which is a fancy way of saying I cannot wait.