Chicken Enchiladas
Chicken Enchiladas are always a good choice! This version uses shredded chicken (which you can easily make in your slow cooker or Instant Pot), and a homemade tangy red sauce featuring Member’s Mark™ Taco Seasoning. If you’re looking for a meal that’s guaranteed to be delicious every time, this is it!
Tips for Making Enchiladas
Perfect chicken enchiladas come down to three things: juicy chicken, flavorful filling, and tortillas that stay intact. Here are the best tips for restaurant-quality results.
Start with flavorful shredded chicken
Moist chicken is the foundation of great enchiladas.
- Cook chicken breasts or thighs until just done (165°F), then shred while warm.
- Mix the shredded chicken with a little enchilada sauce or chicken broth to keep it juicy.
- Rotisserie chicken is a great shortcut and adds extra flavor.
Add creamy ingredients
A little creaminess keeps the filling tender and rich. Try mixing in:
- Sour cream
- Plain Greek yogurt
- Cream cheese
- Shredded Monterey Jack cheese
- Diced green chiles
Use freshly shredded cheese
Freshly grated cheese melts more smoothly than pre-shredded cheese.
Great combinations include:
- Monterey Jack
- Sharp cheddar
- Pepper Jack
- Oaxaca cheese
- Chihuahua cheese
Prep the tortillas
For corn tortillas:
- Warm them in a skillet or microwave until pliable.
- Or lightly fry them for 5–10 seconds per side to prevent cracking and help them resist becoming soggy.
Don’t overfill
Use about ¼ to ⅓ cup of filling per tortilla so they’re easy to roll and bake evenly.
Layer the sauce correctly
- Spread a thin layer of sauce in the baking dish.
- Add a spoonful of sauce inside each tortilla.
- Roll tightly and place seam-side down.
- Pour the remaining sauce over the top.
- Finish with plenty of cheese.
Let them rest
Rest the enchiladas for 5–10 minutes after baking so they hold together when served.
Finish with fresh toppings
Add these just before serving:
- Chopped cilantro
- Green onions
- Diced avocado
- Sour cream or Mexican crema
- Pickled jalapeños
- Crumbled cotija cheese
- Lime wedges
Flavor boosters
For even more depth, stir one or two of these into the filling:
- Sautéed onions and bell peppers
- Fire-roasted corn
- Black beans
- Roasted poblano peppers
- Fresh cilantro
- Chipotle peppers in adobo (for smoky heat)
Common mistakes to avoid
- Dry chicken: Mix it with a little sauce or broth before filling.
- Cracked tortillas: Always warm them first.
- Watery enchiladas: Drain any vegetables well and don’t oversauce.
- Rubbery cheese: Use freshly shredded cheese and avoid overbaking.
- Bland filling: Taste the chicken mixture before assembling and adjust the seasoning.
For an extra-flavorful filling, combine shredded chicken with sautéed onions, garlic, diced green chiles, Monterey Jack cheese, a spoonful of sour cream, cumin, chili powder, and a splash of enchilada sauce. It creates a creamy, well-seasoned filling that stays moist and delicious throughout baking.
Chicken Enchiladas
Ingredients
For the Enchiladas
- 4 cups Shredded chicken cooked
- 16 10-inch Flour tortillas room temperature
- 8 oz Mexican cheese blend shredded
- Chopped cilantro for garnish
For the Red Sauce
- 3 tbsp Vegetable oil
- 2 tbsp All-purpose flour
- 4 tbsp Member's Mark™ Taco Seasoning
- ¼ cup Tomato paste
- 2 cups Chicken broth
Instructions
- Preheat the oven to 350℉. Spray a 9×13" baking dish and set aside.
- Heat the oil in a medium-size saucepan over medium heat, then add the flour and cook while whisking constantly for 1 minute.
- Add Member's Mark™ Taco Seasoning then whisk until very fragrant, 30 seconds. Add the tomato paste and mash the seasoning in with a spatula to create a thick paste.
- Switch back to a whisk then slowly stream in the chicken broth while whisking to create a smooth sauce. Turn the heat up to medium-high, then bring the sauce to a simmer while stirring slowly with a spatula. Once simmering, turn the heat back down to medium then simmer for an additional 1-2 minutes or until the sauce has thickened.
- Once the sauce has cooled slightly, spread 1/2 cup of it into the bottom of the prepared baking dish, then set aside.
- Place a tortilla onto a clean, dry surface and spread about 2 tbsp shredded chicken across the center. Spread about 1 tbsp shredded cheese on top, then roll the tortilla and place it seam side-down in the baking dish. Repeat with the remaining ingredients. Reserve the extra shredded cheese.
- Pour the enchilada sauce on top of the tortillas, ensuring they are completely covered.
- Sprinkle the reserved shredded cheese on top, then cover the baking dish with a piece of nonstick sprayed foil and bake for 30 minutes or until the cheese on top has melted and the enchilada sauce is bubbling. Let the enchiladas cool for 10 minutes before serving.
