Chicken Enchiladas

There’s something comforting and reliably delicious about a tray of warm, cheesy Chicken Enchiladas. This version features a tangy, homemade enchilada sauce and a savory chicken filling studded with green chiles and spinach. It’s approachable enough for a weeknight dinner yet impressive enough to bring to a casual gathering. Follow the clear, step-by-step directions below and you’ll have a bubbling, fragrant casserole ready to slice and serve.

Why you’ll love this recipe

This recipe balances bright tomato-based sauce, well-seasoned chicken, and a tender spinach fold inside each tortilla. The sauce is thickened slightly with a small flour slurry so it coats the rolled enchiladas beautifully. The ingredients and steps are straightforward, and the dish comes together quickly if the chicken is prepped first.

Ingredients

Enchilada Sauce

• 2 tablespoons extra virgin olive oil
• 1/2 cup tomato sauce
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• 1 cup chicken broth, homemade or store bought
• 2 teaspoon flour
• 2 teaspoon water

Chicken Enchilada Filling

• 1 tablespoon butter
• 1 onion, finely diced
• 1 clove garlic, minced
• 1 lb. boneless, skinless chicken, cut into 1/2-inch cubes
• 1 4-ounce can diced green chilies
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon fresh ground black pepper
• 1 cup spinach

Note: Tortillas and cheese are implied for rolling and topping. Use your preferred number of tortillas (typically 8–10 small flour tortillas) and a generous amount of shredded cheese for baking.

Make-ahead tips

• Cook chicken in advance and refrigerate for up to 48 hours. Reheat slightly before assembling.
• The enchilada sauce can be made and cooled, then refrigerated for up to 3 days or frozen for longer storage.
• If you prefer softer tortillas for rolling, warm them briefly in a dry skillet or wrapped in a damp towel in the microwave.

Step-by-step instructions

1. Prepare the enchilada sauce

1. Heat 2 tablespoons extra virgin olive oil in a medium saucepan over medium heat until shimmering.
2. Add 1/2 cup tomato sauce and stir to combine with the oil.
3. Stir in 1 tablespoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon fine sea salt. Cook for about 30–60 seconds to bloom the spices and release their aroma, stirring constantly to prevent burning.
4. Pour in 1 cup chicken broth and whisk until the sauce is smooth. Bring the mixture to a gentle simmer.
5. In a small bowl, mix 2 teaspoon flour with 2 teaspoon water until dissolved to create a thin slurry. Slowly whisk the slurry into the simmering sauce.
6. Let the sauce simmer for 2–3 minutes until slightly thickened, stirring occasionally. Remove from heat and set aside while you prepare the filling.

2. Make the chicken filling

1. In a large skillet, melt 1 tablespoon butter over medium heat.
2. Add 1 finely diced onion and cook until softened and translucent, about 4–5 minutes, stirring occasionally.
3. Stir in 1 minced clove garlic and cook for 30 seconds until fragrant.
4. Add 1 lb. boneless, skinless chicken cut into 1/2-inch cubes to the skillet. Spread the pieces into a single layer as much as possible and let them sear slightly for 1–2 minutes.
5. Sprinkle the chicken with 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon cumin, 1/2 teaspoon fine sea salt, and 1/4 teaspoon fresh ground black pepper. Stir to coat the chicken evenly with the spices.
6. Cook the chicken, stirring occasionally, until it is cooked through and no longer pink in the center, about 6–8 minutes depending on the size of the cubes. If the pan becomes dry, add a splash of chicken broth to keep the mixture moist.
7. Stir in the contents of 1 (4-ounce) can diced green chilies and 1 cup spinach. Cook until the spinach wilts, about 1 minute, and the chilies are warmed through. Remove the pan from heat and let the filling cool slightly.

3. Assemble the enchiladas

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish or similar-sized ovenproof pan.
3. Spread a thin layer of the prepared enchilada sauce (about 1/3 to 1/2 cup) across the bottom of the baking dish to prevent sticking and to flavor the base.
4. Warm the tortillas briefly so they are pliable and won’t crack when rolled. Use a dry skillet or microwave them wrapped in a damp cloth for 20–30 seconds per stack.
5. Place a warmed tortilla on a flat surface. Spoon an even portion of the chicken and spinach mixture down the center of the tortilla—about 2–3 tablespoons depending on the size of your tortillas. Add shredded cheese if using.
6. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in rows.
7. Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas. Use a spoon to spread the sauce so all tortillas are covered.
8. Top with shredded cheese as desired, ensuring the sauce-covered tortillas are evenly coated with cheese for a golden finish.

4. Bake

1. Cover the baking dish loosely with foil and bake in the preheated 350°F oven for 15 minutes.
2. Remove the foil and bake an additional 5–10 minutes, or until the cheese is bubbly and lightly browned in spots.
3. Let the enchiladas rest for 5 minutes before serving so the sauce sets slightly and slices hold together.

Serving suggestions

Serve these Chicken Enchiladas with a simple side salad, warm rice, or refried beans for a complete meal. Fresh cilantro, a squeeze of lime, diced avocado, or a dollop of sour cream on each plate brightens the flavors and adds texture contrast.

Recipe notes and substitutions

• If you can’t use butter, swap in an extra tablespoon of extra virgin olive oil for sautéing the onions and chicken.
• For milder heat, use mild diced green chilies or drain some of the liquid from the can before adding. For a spicier finish, add a pinch of cayenne or a few dashes of hot sauce to the enchilada sauce.
• Spinach can be substituted with 1/2 cup finely chopped fresh kale or Swiss chard—just wilt it thoroughly.
• Shred leftover cooked chicken or use rotisserie-style pre-cooked poultry if you prefer a shortcut; keep the same 1 lb. total for the recipe quantities to remain consistent.
• To make this dairy-free, omit the shredded cheese topping and brush the enchiladas with a little extra olive oil before baking for a golden finish.

Storage and reheating

• Refrigerate cooled enchiladas in an airtight container for up to 3 days.
• To reheat, cover with foil and bake at 325°F until warmed through, about 15–20 minutes, or microwave individual portions until hot, 1–2 minutes depending on power.
• Freeze assembled (but unbaked) enchiladas in a freezer-safe dish for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding a few extra minutes to the baking time if still cold.

FAQs

Can I make this spicier? Yes. Add chopped jalapeños, extra chili powder, or a pinch of cayenne to the chicken filling or sauce. Taste as you go so the heat level is balanced.

Can I use corn tortillas? Absolutely. Warm corn tortillas in a skillet until pliable and proceed the same way. Corn tortillas may be a bit more fragile, so warming them helps prevent tearing while rolling.

What’s the best cheese to use? A good melting cheese like Monterey Jack, cheddar, or a Mexican blend works well. Use a flavorful cheese that melts evenly for the best texture.

Final notes

This chicken-based enchilada dish blends familiar pantry seasonings and a simple homemade sauce to create satisfying, layered flavor. Thanks to the ingredient list’s straightforward quantities and the clarified step-by-step directions, you can confidently assemble and bake a pan of hot, cheesy Chicken Enchiladas for family dinners or a relaxed weekend meal. Enjoy the process—this is the kind of recipe that rewards you with warm, comforting results every time.