Chicken Enchiladas Recipe
This Mexican inspired Chicken Enchilada Recipe is absolutely the BEST! Enchiladas are easier than you think – flour tortillas filled with chicken in the most delicious homemade enchilada sauce, loaded with cheese.
This is a great make-ahead meal and is especially good topped with Pico De Gallo!
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Hey, hey! Valentina with Valentina’s Corner sharing our EASY Chicken Enchiladas!
Chicken Enchilada Recipe:
Chicken Enchiladas are a classic Mexican dish. Not only are the enchiladas easy to make, but they are so filling and loved by kids and adults alike. Enchiladas are essentially tortillas filled with chicken and smothered in a creamy homemade enchilada sauce and cheese.
Just like our Mexican Pulled Pork Carnitas, this enchilada recipe is sure to become a new favorite.
Hey, hey! Valentina with Valentina’s Corner sharing our EASY Chicken Enchiladas!
How to Make Chicken Enchiladas:
- Cook chicken – and shred chicken with two forks. Save time by using leftover cooked chicken (like our Instant Pot Whole Chicken) or even a store-bought rotisserie chicken.
- Prepare enchilada sauce – In a bowl, beat the cream cheese, add sour cream, enchilada sauce, 1/4 tsp salt, pepper, garlic, paprika, green chilis, and beat until combined.
- Prepare the filling – Divide this enchilada sauce mixture into two bowls, about ⅔ of the sauce mixture in bowl one and ⅓ of the mixture into a second bowl. Add the cooked chicken into the first bowl with 2 cups of shredded cheese.
- To Assemble Enchiladas – Take the cheesy chicken filling from bowl 1 and place it into the center of each tortilla.
- Arrange Enchiladas – Tightly roll up the tortilla and place seam-side-down into a 9”x13” baking dish. Repeat with the remaining ingredients. Pour the reserved ⅓ part enchilada sauce mixture over all of the tortillas and top with the remaining 1/2 cup cheese (you can add more cheese if you like a lot of cheese).
- Bake – Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese bubbles and begins to turn a golden brown.
NOTE: Use your favorite cheese. Mexican, Four Cheese or Colby Jack will all work great in this recipe.
What to Serve with Chicken Enchiladas:
Though you can serve the enchiladas just as they come out of the oven, you can also add personalized toppings. Here are some of the most popular toppings to serve with enchiladas:
- Sour cream
- Avocado
- Red onion
- Homemade Spicy Guacamole
- Lettuce
- Tomatoes
- Pico de Gallo
- Jalapenos, fresh or jarred
- Jalapeno Ranch
Can I Prepare Enchiladas in Advance?
Yes! These enchiladas are great to prepare in advance. Prepare the recipe per instructions (don’t bake), cover, and refrigerate until ready to use. NOTE: Since the ingredients will all be cold, add an additional 5 minutes baking time to the dish when covered with foil.
I hope these homemade enchiladas become a family favorite. We especially love that you can add the toppings buffet style and allow the family members to each add their favorite toppings.
More Crowd-Pleasing Dinner Ideas:
- Shrimp Tacos with the Best Shrimp Taco Sauce
- Philly Cheesesteak Quesadillas – everyone loves these
- Shrimp Fajitas – so simple and delicious
- Parmesan Crusted Chicken– Ready in just 15 minutes
- Chicken Lo Mein– So much better than takeout
The BEST Chicken Enchiladas Recipe
Ingredients
- 8 flour tortillas, 10-inch burrito size
- 1 1/2 lb chicken breast or thighs
- 3 oz cream cheese, room temp
- 1/3 cup sour cream
- 4.5 oz diced green chilis, with their juice
- 20 oz mild red enchilada sauce, (We used 2 - 10oz cans)
- 1 1/4 tsp salt, divided
- ¼ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 2 1/2 cups shredded cheese, divided (Mexican, Four Cheese or Colby Jack)
Instructions
- Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
- Make the Enchilada Sauce Mix: In a bowl, beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
- Divide the enchilada sauce mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside the remaining 1/3 of the sauce for the top.
- Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
- Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
- Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
- Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This recipe makes no sense.
#2 combine the listed ingredience Add enchilada sauce ? How much, obviously not 20oz.
#3 Divide mixture into two
bowls. OK, then add 2/3 of enchilada sauce, chicken and cheese. OK but what happens to the 2nd bowl of the mixture?
HI Radcon, you make the sauce first which includes all of the enchilada sauce. Then you divide the entire sauce into 2 bowls. In the first bowl, you have 2/3 of the mixture and in the second bolw you have 1/3 of the mixnture. The second bowl gets poured over the top when they are assembled in the dish before baking. I tried to further clarify the instructions and hopefully it’s more clear now.
Wow.. I usually love this site for recipes. This was awful. You say you use your own recipe in the comments for the sauce although I don’t see a link that’s accessible to make your sauce, and even using popular enchilada sauce that’s canned you ask for extra salt and it made it way too salty. I think we need more clarification here
Hi T.S. The enchilada sauce is everything in step 2: “In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.” With adding the cream achees and sour cream, 1/4 tsp of salt shouldn’t make it overly salty but you can add salt to taste.
My gosh, this recipe made wonderful enchiladas! Thank you so much!
You’re welcome, Betsy! I’m happy to know that you loved our Chicken Enchiladas Recipe.
These are the absolute best enchiladas that my family has ever had. I will be making them AGAIN tonight for a family of 5.
So glad to hear that!
This was a HUGE hit with my family. I didn’t have any chillies but it was still delicious
Hi Daniela, great to hear that your family loved our Chicken Enchiladas recipe!
Canned enchilada sauces have preservatives in them that make them very bitter. If you don’t like that, be sure to add some sugar. I added 1 tsp garlic powder, 2 tsp sugar, 2 tsp onion powder, 2 tsp seasoned salt, to the enchilada sauce to get that bitterness out. I would highly recommend just making your own. Otherwise the recipe is great!
Thank you so much for sharing that with me, Astriel!
These sound yummy. Can I use corn tortillas instead and would the cooking time remain the same?
Hi Debbie, we prefer it with flour tortillas but it will work with corn tortillas also. Here’s what one of my readers wrote: “I have used both corn tortillas and flour tortillas and they both turn out GREAT!” I hope that helps!
So I forgot to buy tortillas! DOH! I put this all in a baking dish with some cooked penne pasta, topped with cheese and baked until cheese melted. My family liked it.
What a great idea! I’m glad it worked.
What? No mention of baking temperature? What gives? Please can you provide. Assuming 350 degrees.
Hi Sue, we have it in the first step of the instructions and in the last step.
“Step 1. Preheat the oven to 400°F and grease a 9×13 casserole dish.”
“Step 7. Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.”
I hope that helps!
These were wonderful, especially the sauce. The addition of the cream cheese and sour cream add so much more to plain enchilada sauce. So delicious. I can see using shrimp, fish, beef or almost any filling. So yummy. Natasha has done it again.
Hi Andrea! That is a great idea. I’m so glad you loved the recipe. Thank you for sharing.
Turned out awesome! Topped with chopped tomato, avocado, and green onion, with a dollop of sour cream.
I’m so happy you enjoyed that. Thank you for sharing that with us, Larry!
This sounds delicious. What Enchilada sauce did you use? I’ve tried a few & was not happy. Don’t want to try another without a good sauce.
Hi Donna, I usually do homemade enchilada sauce. Prepare enchilada sauce – In a bowl, beat the cream cheese, add sour cream, enchilada sauce, 1/4 tsp salt, pepper, garlic, paprika, green chilis, and beat until combined.
I have the same question. I have sworn off red sauce enchiladas because I couldn’t stand the taste of the canned sauce. When your recipe calls for “enchilada sauce”, can you share what brand you use?? Or do you make your own enchilada sauce? (Your reply to Donna doesn’t actually say what brand of red enchilada sauce you use). Can you please share? Thanks!
Any brand will do. Here’s my recipe for the enchilada sauce. Prepare enchilada sauce – In a bowl, beat the cream cheese, add sour cream, any brand of enchilada sauce, 1/4 tsp salt, pepper, garlic, paprika, green chilis, and beat until combined.
My family loved this! Thank you! Such a win tonight! It says I need to say more to leave a comment. I have no recipe corrections or changes that are necessary. It’s a solid recipe!
That’s wonderful to hear, Jenny! Thank you for sharing.
Tried this recipe tonight. Unfortunately, we did not care for it. Very few items I’ve ever prepared that my husband won’t eat – but he actually told me he would not argue with me if I decide to throw it.
Recipe would probably be better with a green enchilada sauce, the red sauce was not good.
HI Diane, I’m sorry to hear that it didn’t meet your expectations. I will do my best to help troubleshoot. Was anything changed in the recipe or maybe any substitutions made? Maybe it was a specific type of enchilada sauce that didn’t work well?
Could ground meat be substituted for the chicken in the same amount? If so what lean:fat ratio would you use.
Hi Mark, I haven’t tried it, but you can try ground beef instead.
I’ve made these enchiladas many times and it is always a hit! My husband loves them and it makes a great meal for company. I have used both corn tortillas and flour tortillas and they both turn out GREAT! I have also used chicken in a can and it is an easy quick alternative when you don’t have rotisserie chicken or chicken ready and thawed for this meal. Planning to make it this upcoming week for my in-laws who will be in town. They were missionaries in Ukraine for 30 years ❤️
Hi Marta! Thank you for sharing that. So glad this recipe is a hit! 🙂
Sooo delicious and easy to make. Will be adding this recipe in the rotation.
I’m glad you found a favorite to add to your rotation. Thank you.
Hi trying this recipe but I’m wondering if you have a recipe to make the sauce from scratch?
Hi Erika! I do not have a recipe for that at the moment.
I am definitely using this recipe fory dish but while researching and comparing I did find this website with an enchilada recipe. Her reviews are not as good as this recipe that I am gonna use but there was a link to a homemade enchilada sauce that I thought I would share with you since you asked. I hope it helps! I’m not making it, it’s gonna take too much of my day lol
https://kristineskitchenblog.com/homemade-enchilada-sauce/
Any suggestions on how to make this low carb? Thank you! I make food for different families and I’d love to make your enchiladas but some of the families follow a low carb diet.
Hi Victoria! I believe they have keto or low-carb tortillas that you could purchase and use in place of flour tortillas. Also, you may consider using corn tortillas since they usually contain fewer carbs than flour tortillas. I would try to heat them up in the microwave beforehand so they are soft and moldable and able to be filled without tearing or splitting. I hope that helps!
Consider using a roasted poblano pepper. After roasting, remove the skin and slit it open to remove seeds. Fill with the chicken mixture and close it back up. It’s ready for the sauce and the oven.
Can you sub green enchilada sauce here instead of red enchilada sauce?
Hi Victoria, I saw one of readers commented this “I made these and only switched up the red enchilada sauce for the green and tossed a handful of Cilantro in they were very good which I new Natashia’s recipe would be thanks for sharing with all of us.” I hope that helps.
I made this tonight for the first time. The chicken breasts were small so I added canned black beans, drained and rinsed. I also used my homemade enchilada sauce. Topped with shredded lettuce, chopped tomato and a dollop of sour cream. Excellent!! I’ll be making this again!
That sounds wonderful, Patty! I’m so glad you loved this recipe.
These were delicious! My husband gobbled them up!
Just one question…bottoms were very crusty and difficult to cut. Suggestions?
Hi Nickie! I’m glad they were a hit! 🙂 You can try spreading a little sauce on the bottom of the pan before adding the enchiladas, not too much or they can become soggy. Also, check to see that your oven rack is centered and not too close to the bottom. Hope that helps.
Just finished making this and eating it! It is absolutely delicious and so easy to make! Made exactly as recipe is written. Love the detail in all the recipes you have! Thank you!!!
That’s wonderful, B! Thank you for the feedback.
WOW! Better than restaurant enchiladas. My family would not stop ranting and raving. I scaled this down for my family of 4 (small kids) and baked in an 8×8 pan, which yielded 6 enchiladas. I made the same amount of sauce, but reduced the chicken to 1lb and it was perfect. I boiled the chicken the day before, and shredded. The next morning i whipped up the sauce in 10 minutes and arranged the six enchiladas in the pan with the pour over sauce. Popped it in the oven in the evening and topped with tomato slices and sliced black olives for the last 10 minutes when i removed the foil (with a last sprinkle of cheese addition). I used the last 10 minutes to also warm some store bought tortilla chips in the oven as a nice “fresh” side, along with heating some canned black beans on the stove. Everyone loved this recipe and it’s our new favorite! I am still in shock at the delicious taste. ONE thing i would do differently is slightly oil spray my baking pan next time. The tortillas stuck pretty strongly to the baking dish and caked on.
Thank you for your awesome review, Reema! I’m so glad you enjoyed this recipe!
I’m a little confused with this recipe. I made it two times already and it turned out very yummy but I feel like my sauce with the chicken turns out SO liquidy and I can’t understand why. I’ve been following all the measurements. I end up getting way more of the liquid and not enough chicken filling for 8 enchiladas.. any advice?
Hi Veronika, I haven’t had that happen, but I’m wondering if it’s the type of chicken used. Some chicken has more water infected in is to preserve them.
Good evening!
Delicious Natasha! I make so many of your recipes and they never fail 👋
That makes me happy! I’m glad you’re enjoying the recipes, Brenda.
Wow! Delicious!!!!! Definitely a make again. Add some fresh cilantro on top and it’s even better.
I’m so happy you enjoyed that. Thank you for sharing that with us, Darquise!
This has become my go-to enchilada recipe and my friends and extended family all love it. I get requests for it! I’m in Australia, so have adapted it for ingredients available here, measurements etc, but it’s pretty faithful to yours, Natasha. And I do give you the credit for it – I don’t claim it as my own!
That’s just awesome! Thank you for sharing your wonderful review, Deb! I’m so glad the family loves it!
I’m a little bit confused by the three different bowls? Can you simplify what you are saying. I assume you are mixing the chicken, cheese and sour cream / cream cheese mixture all together? Why the three bowls??
Hi Elisa, we used two bowls for this recipe. The first bowl is where you will mix the cream cheese, sour cream, green onions, enchilada sauce, and spices. You will then divide that mixture into two bowls. 2/3 of the sauce stays in the large bowl and 1/3 of the sauce will be in the second bowl for that sauce that will top the enchiladas. I hope that helps!
Natasha, please help!
I still don’t understand three bowls. 2/3 of sauce mixed with chicken and other 1/3 of sauce to put on top. What do I do with all the remaining sauce that was in the original bowl before I separated the two bowls? I’m in the middle of making this and I’m extremely frustrated. Please help me understand this recipe so I can continue making dinner. I Would appreciate if one of the readers or the authors could get back to me as soon as possible. Much appreciated, Brenda
Hi Brenda, you should not have any sauce left. 2/3 of the sauce or 66% of the sauce went into the chicken and the remaining 1/3 of the sauce or 33% of the sauce is used for the topping. I hope that makes sense.
I was wondering if this could be made and frozen before baking. If yes, would you thaw and then bake or thaw and then bake. Thank you.
Hi, we have always enjoyed that fresh, but I imagine that may work. If you experiment, I would love to know how that goes.
I am going to make these tomorrow. do you really only use 3 ounces of cream cheese out of an 8 ounce package?
Hi Rebecca! That’s right! I hope you love this recipe!
Oh my gosh! It was fantastic! I made my own corn tortillas and used green enchilada sauce. The chicken enchiladas were served with cornbread with poblano chilies. My darling hubby said that I make that any time, so you know it’s been added to my meal rotation.
That is wonderful, Verna! I’m so glad you enjoy this recipe. Thank you for sharing.
This recipe was fantastic, I just added a little more cream cheese and sour cream plus some jalapenos. I also used corn tortillas….. Yummy AND THANKS
I’m so glad you enjoyed it, Thomas!
My Husband and I loved this! I didn’t change a thing, except we didn’t have green chilis. It’s a keeper and going into our rotation…thank you!!
You’re welcome, Linda. Good to know that you both loved it!
Hello! I mix everything together,
With 5 oz of enchilada sauce.Then place 1/2 of the remaining sauce on bottom & top. Sprinkle with cheese.
Yum
Thank you so much for sharing that with me, Janette! I’m so glad you loved it!
I loved your crockpot chili and decided to try the enchiladas. It was very easy to make but I was disappointed with the finished product. It was just a big blob with little flavor. I followed the recipe exactly. What did I do wrong?
Hi Jean, it’s supposed to be tasty and not like that. I have never experienced that before, was there anything that was substituted or changed in the recipe? I recommend checking the whole process and list of ingredients again to see if something was not followed exactly.
Delicious! If you have pre-shredded chicken and store bought enchilada sauce, these could not be easier. I made my own easy enchilada sauce because I didnt want to go to the grocery store, and it still was pretty simple. I had the 6” tortillas, and it made 12 enchiladas. YUM!
Awesome! Thank you for sharing that with us, good to know that you enjoyed making this recipe.
My mexican husband makes fun of me because I’m a white girl who can make chicken enchiladas like I was born mexican. LOL-This is all because of THIS recipe! It’s such a hit with the family. Thanks for sharing. Also, is it really 345 calories for only ONE enchilada? That hurts my feelings. LOL
That’s awesome! I’m glad your husband loves this recipe too, thank you for sharing that with us. Yes, but it is so worth it lol.
This is a great recipe. I made it the other night and the family loved it. I mean they bragged about it. It’s actually very similar to a Mexican restaurant recipe I used to make as a kitchen manager during my college years. So simple to make, especially with a rotisserie chicken, and very tasty. A verde sauce version of this recipe would be interesting. Thanks for another keeper, Natasha!
I’m so happy you enjoyed it, John! That’s the best when we find new keeper recipes!
Which is better to use, thighs or breasts? If you use thighs, how would cook them before you shred?
Breast is better but either of the two should be okay. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
This was delicious! I made two last night for dinner. One chicken and the other vegetarian with vegetarian chicken for my daughter. OMG! So good!
That’s just awesome! Thank you for sharing your wonderful review, Elizabeth!
Everything about this recipe is great but I’ve always know enchiladas to be made with corn tortillas and burritos with flour tortillas. To me they are burritos.
I love your recipes! I live in New Mexico and enchiladas are never made with flour tortillas. Both here and in Mexico we only use corn tortillas for this dish. Flour tortillas are used for burritos and quesadillas and to accompany carne Adovada, jalapeño roll ups and soups. Thank you for your fun videos!
You’re welcome, glad you’re enjoying them!
This sounds delicious! My son is allergic to chicken (I know, weird!). Always looking for a recipe where I can swap the chicken for another protein.
Hello Joy, I haven’t tried this recipe with anything else other than chicken. If you do an experiment, please share with us how it goes!
Love your recipes….however wife allergic to sour cream and cream cheese..😥😥😥 what would work as a substitute in this recipe?
Thank you, Shawn, I think plain Greek yogurt works as a substitute for sour cream. But I haven’t personally tried it to advise.
I use plain Greek yogurt all the time instead of sour cream, no difference in taste.
Love your recipes, I have made quite a few over the years ,keep up the good work.
Thanks for sharing that with us, John!
This recipe is amazing!!! I knew it would be because all of your recipes I try are easy to make and taste incredible. I doubled the recipe and put one tray in the freezer. Thank you Natasha!!!
You’re welcome, Sharon. So great to hear that you enjoyed it!
Can I make the filing ahead, roll it up and refrigerate, then top with extra sauce and cheese and put in oven tomorrow?
Hi Kelly, this is a great make-ahead meal and I think that will work.
I must be missing something. It says to divide the mixture into two bowls, to the bowl with 2/3 enchillada sauce, add chicken, etc. What is to be done with the 2nd bowl of mixture?
Never mind; the “jump to recipe” is different from the that at the beginning of the page. Thanks
I’m glad you found that, Gail! I hope you love this recipe!
Hi Gail, we have that listed in the recipe. See step #3. I hope that helps!
My adult kids were visiting and I served this on their last night. They both loved it as do my husband and I and I have just emailed the recipe to them. Definitely a favorite. THANK YOU. We love so many of your recipes, and you are my “go to.”
Hi Calore, I’m glad that your family members are enjoying my recipes. Hope you will love all the recipes that you will try.
How many cups of shredded chicken is 1-1/2 lbs?
Hi Dana, not sure about cups but in grams, it is 680.39 g
I use 2 very
large chicken breasts.
3 cups
Hello Natasha,really love your recipes.they’ve helped me become a really good cook.also kindly could I know if you giving out 2000$ or someone could possibly be scamming people using your pictures with a fake page.
Your response will be highly appreciated
Hi Jasmine, please report accounts like that on Facebook or Instagram. They are not real and they are definitely not me.
My wife said it was the best homemade enchiladas she had ever tasted! That goes a long way! Made it last night and truly enjoyed it. Now we have leftovers for the next few days! It was yummy good. Highly recommend it.
That’s so great! It sounds like you have a new family favorite, Saundra! Thank you so much for sharing that with me.
DELICIOUS! I’m learning how to cook and these came out beautifully!
Hello Mari, glad to hear that you loved this recipe. Thank you for your review!
Can’t wait to make these they look yummy!
I hope you love this recipe, Catherine!
Can you do a video version of this recipe?
Thanks for your suggestion, Inna. Hopefully, in the future, I can!
I don’t understand enchiladas made with flour tortillas i always make burritos with flour tortillas and enchiladas with corn tortillas. I will try this with corn tortillas
I hope you try and love our version, Nancy!
yes enchiladas are made with corn tortillas
Can you recommend an enchilada sauce? I’ve tried some that I am not a fan of…
I usually do homemade enchilada sauce. Prepare enchilada sauce – In a bowl, beat the cream cheese, add sour cream, enchilada sauce, 1/4 tsp salt, pepper, garlic, paprika, green chilis, and beat until combined.
Try Las Palmas Red Chile Sauce Not their enchilada sauce.
I was disappointed as the quesadillas stuck to the bottom and it was difficult to remove. I followed the recipe to a tee, I used a glass dish and I put sauce on the bottom. I made this last month and did not have that happen. I can’t imagine what I did wrong. Otherwise, they were delicious. Please tell me what I did wrong. Thanks.
Hi Susan, oh that is a bummer. You might try greasing the casserole dish next time and also make sure to pour over the extra sauce which helps.
Delicious- melt in your mouth good!
Thank you! Glad you loved it.
I made these and they were delicious.
Glad you enjoyed it!
I’m making this one for the second time. It’s so good!!! And my husband said “you really knocked it out of the ballpark with this one “ Score!!! Thanks 😊
That’s so great! It sounds like you have a new favorite, Fay!
could I use beef instead of chicken
Hi Kristina, shredded beef should work well in this recipe. I imagine it would also work great with pork carnitas.
The recipe calls for 1 1/4 teaspoon of salt. I know that 1/4 teaspoon goes into the sauce, but I can’t figure out where that other teaspoon of salt goes. Any idea? Thanks
Hi Fay, it goes in at step 1 when you cook the chicken.
Thanks!
I made these and only switched up the red enchilada sauce for the green and tossed a handful of Cilantro in they were very good which I new Natashia’s recipe would be thanks for sharing with all of us.
You’re welcome, Jeffrey! I’m so glad you enjoyed this recipe.
totally agree with green enchilada sauce for chicken, using red if I make beef enchiladas.
I made these with some lemon pepper chicken that I had leftover. OMG…so tasty. It made it taste like I splashed with a hint of lime. So so so good! Thank you for sharing your recipes. 😊
You’re welcome! I’m glad you enjoeyd this recipe, Eddie!
I have made these many times, very easy and very tasty! This time I added in (drained and rinsed) black beans to the chicken mixture. Just because I have made them so many times I wanted to mix it up a little. Family liked the beans added in!
I’m so happy you all enjoyed that. Thank you for sharing that with us!
This was a winner! I sautéed a jalapeño, diced onion, and garlic cloves and mixed those in with the chicken and sauce. I also reserved about 1/2 a cup of the canned enchilada sauce to pour over the top in addition to the cheesy sauce mixture on top. I served them with sliced avocado, fresh diced tomatoes, green onions, and sour cream to top when plated.
Thank you so much for sharing that with me.
These were very easy to make and super delicious! Thank you for another fabulous recipe!
You’re welcome! I’m so happy you enjoyed it, Tay!
I used HOT enchilada sauce.
Served with shredded lettuce, tomatoes, guacamole and sour cream. Absolutely delicious!
Hi Debbie, I’m so happy you enjoyed the enchiladas recipe.
Hi Natasha! I’m wondering if I can freeze the leftover chicken mix? My family loves your recipe’s, especially this one, so I’m hoping I could prepare a double batch to save some time during the week.
Hi Jamie, we have always enjoyed that fresh, but I imagine that may work. If you experiment, I would love to know how that goes.
I have made this numerous times and my family loves them. However, recently I can’t seem to find chopped green chilies anywhere. Is there anything else I can use as a substitute?
Hi Pam, I haven’t tried any other substitute yet. How about canned have you checked if it’s available?
Can I freeze these and bake at another time directly from freezer to oven ? or thaw out prior ? Thank you.
I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Not authentic at all. You do NOT use flour tortillas for enchiladas.
I guess you missed the Mexican “inspired” part…
I’m Colombian and Mexican & I don’t like corn tortillas I love flour better.. she does great with all her recipes!
This dish was so good! Made them tonight and only change was that I added some sautéed onions to the sauce. Delicious! Thank you!
I’m so glad you enjoyed it!
This was a delicious recipe! I made a homemade red enchilada sauce. I will definitely make this again and next time maybe with charras in the middle for some crunch! Thanks for sharing:)
You’re welcome, Shay! I’m happy you enjoyed this recipe!
Wow, I made this recipe this evening. Was it me? I beat the crm cheese then added the rest of the ingredients & ‘beat’ again, OMG spattered all over, also after the baking, when I went to serve the tortillas stuck to the bottom of the pan.Should I have sprayed the pan before? Overall the taste was so very goo. Thank you.
Hi Rebecca, the sauce will be a little runny so I do recommend caution when mixing especially at a high speed. We did not have a problem with them sticking to the bottom. Did you use a glass pan? Or something non stick?
What brand of enchilada sauce do you like? I haven’t bought it before. Thanks! Love your recipes!
Hi Carol, here’s my recipe for the enchilada sauce. Prepare enchilada sauce – In a bowl, beat the cream cheese, add sour cream, any brand of enchilada sauce, 1/4 tsp salt, pepper, garlic, paprika, green chilis, and beat until combined.
Wonderful! I am making these again, because they are great!! I love cooking with your recipes.
I’m so glad you enjoyed it!
I made these over the weekend and let me tell you….MEXICAN RESTAURANT QUALITY! Wow Natasha. You continue to bless our household with the best recipes.
Wow, that is such awesome feedback. Thank you so much, Jane!
This was quick, easy and flavorful recipe. We loved it! The only thing I added was some Mexican Street Corn seasoning because we like the extra heat. Thank you for another great recipe to add to our keepers list.
You’re welcome, Nancy! I’m so glad you enjoyed this recipe!
Made this tonight. Only substituted plain greek yogurt for the sour cream. Was delicious!! Thank you!
I’m so glad that substitution worked Linda! Thank you for sharing that great review with me!
Can you use rotisserie chicken for this recipe? Or does it change the flavor too much?
Hi Patty! I haven’t tested this with rotisserie but I bet that would work great! If you do experiment I would love to know how you like that!
Yet another fantastic dish Natasha ! My whole family loved it. It was so easy to throw together and yet is company worthy! Thanks so much!
You’re welcome, Robyn! I’m so happy you enjoyed that!
Followed the recipe pretty much
Good, how did it go?
We prefer green enchilada sauce. Will that work?
Hi Gloria! That should work!
I made this with green sauce and it was fantastic, Did not change anything except the sauce. Do you have a ground beef enchilada recipe?
I don’t have one but that sounds really good!
use this recipe, but switch out one pound of ground beef for the chicken….also, I prefer corn tortillas for enchiladas.
you have so many ads on your page that your videos won’t play. too much of a drain. I’d love to watch your videos so is there somewhere else they are posted?
Hi Dorothy, all of our videos are on our youtube channel.
We made the enchiladas last night and they were great! Thank you for an easy, fantastic recipe!
You’re welcome and thanks for sharing your good feedback with us, Veronica!
Natasha, I have made most of your recipes! Your avocado salads are amazing! Your thanksgiving turkey was wonderful! Your lasagna, chicken Parmesan, meatballs! I can keep listening them! All your recipes are easy and tasty! Most of time I have all the ingredients in my pantry! Thank your for all!
Wow, that is awesome, Amelia. I’m so happy that you loved these recipes that you tried! Thank you so much for your excellent feedback, I appreciate you sharing it with us here.
I made the chicken enchiladas tonight for dinner, they were a great success, we really enjoyed them. I never took a picture, we are always in too much of a rush to eat.
No worries, Janice. Your great feedback is already appreciated thank you for sharing that with us!
My family loved this tonight!! Only change I made was omitting the salt & using light sour cream. I sprayed the pan with cooking spray so each enchilada lifted right out. Also it’s easy to trim the ends of the tortillas so they fit. Sliced avocados, tomatoes and cilantro on top and it was delicious! Thanks Natasha!
Thanks for sharing that with us, Christy and for giving this recipe an awesome feedback!
This is so easy and so good!
I’m so glad you enjoyed that Irina!
Hi Natasha, I am cooking your recipe “chicken enchiladas” tomorrow, I will use my home made enchilada sauce instead.
I try as much as I can to use fresh ingredients.
Otherwise your recipes are always a winner!
That’s so awesome Elena! I would love to know how it turns out!
Do they end up tasting pretty spicy? Just wondering if those sauces spice it up alot since few people in my family just dont like spicy food.
Hi Inna, they will stay pretty mild if you use mild sauce.
I don’t tweet so I can’t send a picture. I’m sure it is delicious. All of Natasha’s recipes are.
You’re so nice! Thank you!
Hi Natasha! I’m making this dish tonight. I’m switching it up a little by cooking chicken in canned enchilada sauce. After removing chicken I’m adding cream cheese to warm sauce. Also using black beans to chicken mixture. I’ve never had this dish with cream cheese and I’m looking forward to this addition. Thanks for all your fantastic recipes!!
That sounds delicious! I hope you love this recipe and thank you SO MUCH for sharing that with us
Made this tonight. Could have been better. Wasted too much time trying to fit a rolled 10” burrito into a 9” wide pan. After watching several tube videos I decided the best solution was to fold the corners in when the rolling starts. Also 1) does the pan need buttered before the enchiladas go in? My enchiladas did stick in several places. I used nonstick aluminum foil so no problem with the cheese sticking. 2) put in 3 oz cream cheese out of an 8 oz box? Seems odd. Was that a typo? Flavor was great though, will make this again with changes, the burrito rolling thing for sure.
Hi Sue thanks for sharing the tip about folding the edges. You could also use an 8″ if you prefer.
I usually prefer green enchilada sauce. Would that pair well opposed to red?
Hello Rachel, I honestly haven’t tried that yet to advise but I imagine that should work well too. Please share with us how you liked it if you give it a try!
how can i substitute enchilada sauce? don’t have that on hand
Hello Natasha! I haven’t tried other ingredients to substitute the enchilada sauce but here’s my recipe for it. Prepare enchilada sauce – In a bowl, beat the cream cheese, add sour cream, enchilada sauce, 1/4 tsp salt, pepper, garlic, paprika, green chilis, and beat until combined.
Could you use ground beef instead?
Hello Jodi, I haven’t tried this with ground beef to advise. You might want to check out our Ground Beef Tacos recipe instead.
This was delicious! Easy and warmed up well! Can’t wait to make it again for my friends.
I’m so glad you enjoyed that Brigitte!
Made this for Cinco de Mayo and it was so good! My husband loved it and up to now hasn’t liked too many Mexican dishes.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha
Just wondering what the white sauce is from the picture ? It looks like it’s topped with tomato, avocado and some kind of white sauce.
Thanks !
Hi Jordan, it is this Jalapeno Ranch sauce. We have it linked in the recipe also. I hope that helps.
Hi Natasha, I made this exactly as written, one batch with red sauce, and one batch with green sauce (I wanted to test both sauces and some leftovers), and the family loved them! Both kinds of sauce. They said best enchiladas, and chicken, they have ever had. Thank you for another great recipe.
I love their feedback, thanks for sharing that with us!
I made these for dinner tonight and they were delicious. My husband said they were the best I’ve made. Thank you for all of your great recipes! Can these be frozen after they are baked? Thank you.
You’re welcome! I’m so happy you enjoyed it, Roberta! I haven’t tried freezing this recipe to advise. If you experiment please let me know how you like it.
You can also make this like a lasagna and use the tortillas as your layers.
I’m lazy sometimes! 😉
Can’t wait to try it! 🤤
Hi Carolyne, I haven’t tried that because these are so easy to serve versus cutting the layers, but I have seen people make enchilada ‘lasagnas’ online.
We love enchiladas in this house and this recipe was such a hit with the creamy filling!
I’m so glad you enjoyed it, Cyd! Thank you for the wonderful review!
Absolutely perfect! Easy and delicious which is exactly how every recipe should be!
I’m so inspired reading your review. Thank you!
Mexican food is a family favorite. These enchiladas look so good. It’s been awhile since I’ve made them. I’m going to put it on the menu for next week.
The flavor is amazing! I hope you try this recipe soon!
I had put this in as a request and I can’t believe it’s up on your blog. Let me tell you, I’m Mexican and let me tell you, this is delicious! Perfect!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!
Hiiii, I love your recipes, have tried a few and you never disappoint! I’m from the Caribbean and and I love experimenting! I just came to know about enchiladas and I love them! I never had it with the red sauce only the homemade enchiladas with tomatillos etc. But I’m going to try this and see how it turns out ‘ thank you for sharing and you stay cooking and stay beautiful ♥️
Hi Bella, I hope it becomes a new favorite for you. I’d love to hear more about your homemade tomatillo enchilada sauce. That sounds awesome!
Hello is there anything else you recommend putting inside the enchiladas other then just chicken. Maybe corn or black beans?
We love this recipe but I think beans or corn will work. If you experiment, let me know how you liked the recipe.
Hi Jessica, chicken will give you the most flavor but I think either of those will work or both together for a vegetarian option.
Sorry Natasha but once again this is not the right way to make enchiladas. Let’s start with the sauce. You don’t customize already premade sauce but make it from scratch and for that you’d have to make a special roux (oil and flour), then add chilly and cayenne pepper, then rest ingredients (usually bell peppers, opinion, garlic, few types of tomatoes, tomato juice and paste) you can also add some stock. The sauce also has heavy cumin And coriander spices, which are not mentioned in the recipe.
Then, if you want more flavorful chicken, you’d want to cook it inside sauce itself in final stages.
Those sound like good ideas for a true homemade sauce without using the shortcut method above. Thanks for sharing.
When someone creates a recipe it’s their version, their probably is 100 different ways to do things, that’s a personal choice, but I think an opinion on taste is more what the viewers are looking for not, a critique whether its your opinion of authentic or not…
oh my gosh..leave her alone .. you make your own enchiladas your way. if you don’t like it, don’t make it. Her recipes are the best of the best and she is amazing. Go to another cooking site
can you use green chili enchilada sauce instead of red
Hi Cathy, that would be a significantly different sauce. I wouldn’t swap it out straight across.
Hello,there.
Natasha that looks good. Going to try to make it. Thanks for sharing your recipes with us. I share your recipes to those people who don’t have a internet & they said they loved your recipes. May God bless you abundantly for working hard on blog to give us these wonderful easy recipes.
Awww that’s the best! Thank you so much for sharing that with me! I’m so inspired and all smiles!