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Chicken enchiladas

Chicken Enchiladas Recipe

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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 10 enchiladas 1x


This chicken enchiladas recipe is packed with flavor, with shredded meat, cheese, and a zingy red enchilada sauce. The perfect easy dinner!


  • 1 pound shredded chicken*, about 2 1/2 cups*
  • 1 tablespoon olive oil
  • 1/2 sweet yellow onion, finely diced
  • 4 ounces canned diced green chilies
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 2 cups (15 ounces) red enchilada sauce, purchased or homemade
  • 8 ounces (2 cups) Colby jack cheese, shredded
  • 10 8-inch flour tortillas (or corn tortillas**)
  • For the topping: sour cream, chopped cilantro, guacamole, pico de gallo, cotija or feta cheese crumbles, pickled red onions


  1. Preheat the oven to 350°F.
  2. Make the shredded chicken (if desired, prep in advance and refrigerate). 
  3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until tender, stirring often, about 5 minutes. Add the shredded chicken*, green chilies, cumin, oregano, garlic powder, chili powder and kosher salt. Taste and add a few more pinches of kosher salt if desired. 
  4. Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side over medium high heat, so that they are flexible**. In a large baking dish, spread 1 cup of the enchilada sauce.
  5. Fill each tortilla with a 1/4 cup scoop of the filling, sprinkle with 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.
  6. Top the enchiladas with the remaining 1 cup enchilada sauce and the remaining cheese.
  7. Place in the oven and bake for 20 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired.


*For half-pan vegetarian, in place of half of the chicken use 1 15-ounce can pinto beans, drained and rinsed, mixed with 1 1/2 teaspoons cumin, 1/2 teaspoon each garlic powder, onion powder, paprika, and kosher salt. (You can pull out half the sauteed onion and green chilis for the chicken and use in the beans if desired.) See Vegetarian Enchiladas for the full recipe.

**If using corn tortillas, they can crack easily. Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Tex Mex
  • Diet: Vegetarian