Recipe

Best Chicken Enchilada Recipe (Cheesy and Easy)

Saucy, melty, weeknight-friendly chicken enchiladas with a cozy homemade red enchilada sauce and crisp cheesy edges.

By Matt Campbell

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4.8

A bubbling casserole dish of cheesy chicken enchiladas topped with melted cheese and chopped cilantro on a wooden table

If you are chasing that perfect enchilada moment, the one where the tortillas go tender, the sauce tastes warm and toasty, and the cheese does that dramatic pull when you scoop, this is your recipe. These chicken enchiladas are cheesy, easy, and reliably delicious, which is exactly what I want on a Tuesday when the kitchen is loud and everyone is hungry.

We are keeping ingredients accessible, but we are not skipping flavor. The sauce is a quick stovetop red enchilada sauce made from chili powder and pantry spices, and the filling leans on shredded chicken plus a little tang and creaminess so every bite stays juicy. Bonus: you get those crisp, browned cheese edges around the pan that make people “accidentally” take the corner pieces first.

A close-up spoon lifting a portion of chicken enchiladas showing melted cheese and red sauce

Why It Works

Big flavor with small effort: a 10 minute red enchilada sauce that tastes like it simmered all day.
Cheesy in the right way: melty on top, creamy in the middle, and a little crispy around the edges.
No dry enchiladas: the tortillas are lightly sauced, the filling is moist, and the bake time is just enough to marry everything.
Flexible: swap in rotisserie chicken, turkey, black beans, or whatever you have without breaking the recipe.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days. If possible, keep extra sauce on the side to revive any pieces that look a little thirsty.

Freeze: Enchiladas freeze well for up to 3 months. Wrap the pan tightly or portion into freezer containers. Thaw overnight in the fridge for best texture.

Reheat:

Oven (best): Cover with foil and warm at 350°F until hot, about 15 to 25 minutes depending on portion size.
Microwave (fast): Add a spoonful of water or extra sauce, cover loosely, and heat in 45 to 60 second bursts.

Make-ahead tip: You can assemble the whole pan up to 24 hours ahead. Keep it covered in the fridge, then bake as directed. Add 5 to 10 minutes if it goes in cold.

Common Questions

Should I use corn or flour tortillas?

You can use either. Corn tortillas taste more traditional and soak up sauce beautifully, but they can crack if they are cold. Warm them first and you are golden. Flour tortillas roll easily and stay soft, but they can get a bit more casserole-like. Both are delicious here.

How do I keep enchiladas from getting soggy?

Do not drown the tortillas before rolling. Lightly coat them so they are flexible, then rely on sauce over the top to finish the job. Also, bake just until bubbly and melty, not until the whole pan looks like soup.

Can I make these with rotisserie chicken?

Absolutely. Shred it and keep the dark and white meat mix for the juiciest filling.

What cheese is best for enchiladas?

A mix works best. I like Monterey Jack for melt and sharp cheddar for flavor. If you have it, Oaxaca or low moisture mozzarella adds extra stretch.

Can I use store-bought enchilada sauce?

Yes. Use about 3 cups. If it tastes flat, whisk in a squeeze of lime and a pinch of cumin, then call it a day.

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)
Whisk
Large skillet (optional for warming tortillas)
Mixing bowl
Measuring spoons and cups
Foil (optional for covering while baking)

The first time I made enchiladas for a group, I did the classic overachiever move and tried to do everything at once: sauce from scratch, three fillings, and about six toppings. The kitchen looked like a tortilla exploded. They were good, but I learned something important. People do not need a dozen components; they need one pan that hits.

This version is my weeknight reset. It is the recipe I make when I want everyone to stop hovering and just sit down and eat. And yes, I always “test” the crispy cheese edge. Quality control is very important.