Go Back
Chicken Enchiladas recipe

Chicken Enchiladas: How to Cook and Get That Perfect Roll

After about ten words, this chicken enchiladas recipe shows how a simple dish can feel comforting and rich at the same time. The mix of soft tortillas, shredded chicken, and melted cheese covered in a warm enchilada sauce makes it one of those meals everyone goes back to. It’s easy to make at home and turns out great whether you use a ready-made sauce or make your own.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 4-6
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 470
Ingredients Method Video Notes

Ingredients
  

  • 2 cups cooked and shredded chicken
  • 2 cups enchilada sauce homemade or canned
  • 8 small flour or corn tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 small onion finely chopped
  • 1 tablespoon of olive oil
  • ½ teaspoon cumin powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh coriander cilantro for garnish

Method
 

  1. Preheat the oven to 190°C (375°F).
  2. In a pan, heat olive oil and cook chopped onion until soft and translucent.
  3. Add the shredded chicken, cumin, smoked paprika, and a bit of enchilada sauce. Stir until everything’s coated and heated through.
  4. Spread a little enchilada sauce on the bottom of a baking dish.
  5. Fill each tortilla with the chicken mixture and roll tightly. Place them seam-side down in the dish.
  6. Pour the remaining sauce evenly over the top and sprinkle both cheeses generously.
  7. Bake for 20–25 minutes until the cheese melts and turns slightly golden.
  8. Garnish with coriander and serve warm.

Video

Notes

  • Use rotisserie chicken if you’re short on time.
  • Mix cheddar and Monterey Jack for that perfect creamy-melt texture.
  • Learn how to make homemade enchilada sauce for better flavour control.