The Perfect Chicken Enchiladas Recipe

Enchiladas of any kind are some of my favorite meals to make.  My family loves them, they’re easy, and super delicious.  However, this Perfect Chicken Enchiladas Recipe is my new go-to!  It is packed full of flavor and so pretty to serve up family-style.  You’re going to love it!

Can I Use Other Meat Options?

One of the things I love about these perfect Chicken Enchiladas is how versatile they are.  You can swap several of the ingredients to taste for your family, including the meat.  I am a huge fan of using a store bought rotisserie chicken to save time, but you can try the following meat options as well:

• Shredded Pork or Carnitas
• Thinly Sliced Steak (sirloin, flank, or even rump roast would do)
• Shrimp

Just like the chicken version of this recipe, you will want to precook any meat before you roll it in the tortillas and bake.

And, if you really want to be adventurous, you could skip the meat altogether!  Try a fajita take on this recipe with sliced bell peppers, onion, and mushrooms instead. Mushrooms are a great meat substitute in many dishes due to their flavor and texture.

For more enchiladas recipes:

• Cheesy Beef Enchiladas
• Sour Cream Chicken Enchiladas
• Easy Cheese Enchiladas with Red Sauce

What Ingredients Are In The Perfect Chicken Enchiladas Recipe?

This recipe contains a lot of the standard enchiladas ingredients but also a couple of shortcuts and my own personal touch.  If you don’t have a rotisserie chicken on hand, you can absolutely cook your own chicken breast or chicken thighs and shred them accordingly.

• Rotisserie Chicken, shredded
• Extra virgin olive oil
• Onion, diced
• Poblano pepper, diced
• Garlic, minced
• Cheddar cheese, shredded (you can also do a combination of cheddar and Monterey jack cheese)
• Sour cream
• Tomato sauce
• Chili powder
• Cumin powder
• Black pepper
• Salt
• Flour tortillas
• Red enchilada sauce
• Optional Toppings: Crushed red pepper, tomatoes, cilantro

How do I make The Perfect Chicken Enchiladas?

This recipe has a few simple steps.  It typically takes me about 15-20 minutes to prep, and then an additional 20 minutes to bake.  I like to top mine with tomatoes, cilantro and some red pepper flakes once finished, but that is completely optional.

Preheat the oven to 350 degrees.

Spray a 9×13 dish with non-stick cooking spray and set aside.

Heat the oil in a nonstick skillet over medium heat.

Add the onion, poblano pepper, and garlic to skillet over medium high heat.  Cook until the vegetables start to soften, 2-3 minutes.

Add 1 cup of cheese, the sour cream, tomato sauce, chili powder, and cumin.  Stir occasionally to mix and let the cheese melt.

Stir in the chicken and evenly cover.

Add ¾ cup of enchilada sauce into the bottom of the 9×13 dish and evenly cover the bottom of the dish.

To fill the enchiladas, spoon about a heaping ½ cup of the filling onto each tortilla.  I like mine to be stuffed!  Gently roll each tortilla and place them seam-side down in a 9×13 inch baking dish.

Top with enchilada sauce and sprinkle with the remaining cheese.  Loosely cover with foil and bake for 20 minutes until cheese is melted and enchiladas are cooked through.

Optional: Top with cilantro, tomatoes and crushed red pepper before serving.