How To Make Chicken Enchiladas

If you love cozy, saucy, cheesy dinners that feed a crowd, these chicken enchiladas are exactly the kind of weeknight-to-weekend recipe you’ll turn to again and again. They’re saucy, full of tender chicken, sweet corn, sautéed onions and peppers, and a blanket of melty cheddar. I love serving them with Cilantro Lime Rice, smashed avocado, and a squeeze of lime. This recipe is written so the flavors shine and the steps are simple enough for a busy evening.

Why this recipe works

This version balances a rich, slightly sweet enchilada sauce with bright, fresh fillings. The chicken is already cooked and diced so assembly is fast. A mix of corn, sautéed onions and peppers, and plenty of cheddar gives each bite contrasting textures: creamy cheese, tender chicken, and a gentle bite from vegetables. The sauce is split so some goes inside for moisture and some covers the top to create a perfectly sauced bake.

Ingredients

• 3 cups enchilada sauce, homemade or store bought, divided in half
• 4 large flour tortillas, burrito size (substitute regular size corn tortillas to be more traditional)
• 2 cups chicken breast, cooked and diced
• ½ cup corn kernels, cooked fresh or thawed from frozen
• ½ cup onions and peppers, sautéed
• 1.5 cups cheddar cheese, divided in half
• 1 tsp olive oil, optional
• 1 tbsp cilantro, fresh chopped for serving
• ½ medium onion, diced small
• 3 cloves garlic, diced
• 1 tbsp olive oil
• 1 tsp chili powder, ground
• ½ tsp cumin, ground
• ½ tsp oregano, dried
• 1 tbsp brown sugar
• ½ tsp salt
• ¼ tsp pepper, brown
• 28 oz tomato sauce, plain, from a can
• 1.5 cups chicken stock
• ½ tbsp olive oil
• 1 red onion, cut in half and sliced in 1” strips
• 1 orange pepper, cut in half and sliced in 1” strips
• ½ tbsp salt
• 1 tbsp butter (substitute olive oil)

Suggested sides and toppings

• Cilantro Lime Rice
• Mexican Rice (see recipe guide in fajitas side dishes)
• Smashed avocado
• Griddled onions
• Smoked corn on the cob or griddled corn on the cob
• Salsa
• Sour cream
• Cotija cheese
• Cheddar cheese
• Lime wedges
• Shredded lettuce with jalapeno ranch dressing
• Beans (see how to freeze refried beans)

Make-ahead and swaps

Cook the chicken and dice it up to two days in advance, or use leftover roast chicken. The enchilada sauce can be homemade or store-bought; if you make it at home, you’ll have extra depth of flavor. Swap flour tortillas for corn if you prefer a more traditional texture. If the peppers or onions are not available fresh, frozen works in a pinch — just sauté until any excess water cooks off.

How To Make Chicken Enchiladas — Step-by-step

Below are clear, ordered steps that follow the ingredient list and keep the recipe straightforward. Read through once, then follow the sequence while you cook. The directions are rewritten to be precise and easy to follow.

Prep and flavor base

1. Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or spray with nonstick spray.
2. Dice the ½ medium onion and mince the 3 cloves garlic. Set aside.
3. In a medium saucepan over medium heat, warm 1 tbsp olive oil. Add the diced ½ medium onion and the minced garlic and sauté until the onion is translucent and fragrant, about 3–4 minutes.
4. Stir in 1 tsp chili powder, ½ tsp cumin, ½ tsp oregano, 1 tbsp brown sugar, ½ tsp salt, and ¼ tsp pepper. Cook for 30–60 seconds to bloom the spices.

Make the enchilada sauce

5. Pour the 28 oz tomato sauce into the saucepan with the sautéed aromatics and spices. Stir to combine.
6. Add 1.5 cups chicken stock to the tomato mixture and bring to a gentle simmer over medium-low heat. Reduce heat and let the sauce simmer for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning if needed.
7. Remove the sauce from heat. Reserve half of the 3 cups enchilada sauce (for using in the filling and assembly) and set aside. You should end up with the homemade tomato-based sauce combined with the stock; if you are using store-bought sauce, mix it with the spiced tomato mixture as written and then divide.

Sauté onions and peppers

8. In a skillet over medium-high heat, warm ½ tbsp olive oil. Add the 1 red onion slices and the 1 orange pepper slices along with ½ tbsp salt. Sauté, stirring occasionally, until the vegetables are tender and slightly caramelized, about 6–8 minutes.
9. Remove the pan from the heat and add 1 tbsp butter (or substitute the listed olive oil if preferred) to finish the vegetables with a glossy sheen. Set aside to cool slightly.

Assemble the filling

10. In a large bowl, combine the 2 cups cooked, diced chicken breast, ½ cup corn kernels, ½ cup of the sautéed onions and peppers, and ¾ cup of the cheddar cheese (this is half of the 1.5 cups cheddar). Mix gently to distribute evenly.
11. If you used only part of the reserved enchilada sauce for the filling, add enough of the reserved sauce so the filling is moistened but not soupy — the guideline is to use about half of the reserved sauce to keep the filling cohesive. (Remember, the full 3 cups of enchilada sauce were divided in half earlier; use one half for the filling and the other half for topping the casserole.)

Fill and roll

12. Lay out the 4 large flour tortillas. Divide the filling evenly among the tortillas, placing the filling down the center of each tortilla.
13. Roll each tortilla tightly around the filling and place seam-side down in the prepared baking dish. Pack them snugly so they stay rolled as they bake.

Top and bake

14. Pour the remaining half of the enchilada sauce evenly over the top of the rolled tortillas so each is well coated.
15. Sprinkle the remaining ¾ cup cheddar cheese evenly across the top.
16. Bake in the preheated oven for 20–25 minutes, or until the cheese is melted, bubbly, and starts to brown at the edges.
17. Remove from the oven and let rest for 5 minutes so the sauce settles and the enchiladas are easier to slice and serve.

Garnish and serve

18. Scatter 1 tbsp chopped fresh cilantro over the enchiladas just before serving.
19. Serve with warm Cilantro Lime Rice, smashed avocado, griddled onions or corn on the cob, a dollop of sour cream, a sprinkle of cotija or extra cheddar, lime wedges, and any other desired toppings from the suggested list.

Notes on ingredient details and timing

• Chicken: Use shredded or diced cooked chicken breast—roasted, poached, or leftover from another meal all work well. The recipe calls for 2 cups cooked, diced chicken breast.
• Cheese: Use 1.5 cups cheddar, divided—¾ cup into the filling and ¾ cup for the top.
• Saucemaking: The listed tomato sauce and chicken stock create a rich base. If you’re using a store-bought enchilada sauce, mix it with the aromatics and stock to match the recipe structure, then divide it in half as instructed.
• Tortillas: Burrito-size flour tortillas make large, hearty enchiladas that are easy to roll and slice. For a more traditional version, substitute corn tortillas of the regular size.
• Vegetables: The recipe calls for sautéed onions and peppers (½ cup) inside the filling and also separately lists sliced red onion and orange pepper for griddling; use the sautéed mixture in the filling and the sliced strips for a side or extra topping as you like.

Make it your own

Customize the filling by adding black beans, swapping cheddar for Monterey Jack, or stirring in a little cream cheese for extra creaminess. If you like heat, add chopped jalapeño to the filling or a splash of hot sauce to the sauce before baking. For a lighter version, use low-fat cheese and whole wheat tortillas.

Storage

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F (175°C) oven until warm, or use a microwave-safe plate for quick reheating. You can assemble the enchiladas ahead up to the point of baking, cover, and refrigerate for up to 24 hours; add the cheese and bake when ready.

Final tips

• Don’t overfill the tortillas—divide the filling evenly so they roll nicely and bake evenly.
• Let the baked enchiladas rest a few minutes after pulling them from the oven. This helps keep the sauce from running and makes portioning clean and attractive.
• Serve with fresh lime wedges and a scattering of cilantro for brightness.

These chicken enchiladas are perfect for a family dinner, potluck, or make-ahead meal. With a balance of saucy tomato, seasoned chicken, sweet corn, and melty cheddar, they deliver comforting flavor without fuss. Enjoy with your favorite sides and toppings for a satisfying meal.