Best Chicken Enchilada Recipe

I’ve tested, tweaked, and devoured more enchiladas than I care to admit, and this Best Chicken Enchilada Recipe is the one I keep coming back to. It’s cozy, smoky, and layered with bright cilantro and a slightly spicy chipotle-tomato sauce that clings to tender shredded chicken and melty cheese. This version leans on simple pantry staples and an easy homemade sauce that comes together in about 30 minutes, with oven time for assembly and browning. Whether you’re feeding a busy weeknight crowd or bringing a casserole to a potluck, these enchiladas are reliably crowd-pleasing.

Why this is my go-to

There are a few things that make this Best Chicken Enchilada Recipe stand out: a smoky chipotle base that’s not overpowering, a moist filling that’s seasoned just right, and the convenience of using pre-cooked shredded chicken so you can assemble quickly. The recipe balances savory, tangy, and a touch of heat, and it’s easy to customize with toppings like sliced avocado or a dollop of yogurt.

Ingredients

Make sure you have everything ready before you start. The ingredient names and amounts below match exactly what you’ll need for the recipe.

• 2 garlic cloves, minced
• 1-2 tablespoons chipotle chilis in adobo sauce, depending how spicy you like it
• 1-1/2 cups tomato sauce
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 3/4 cup reduced sodium chicken broth
• kosher salt and fresh pepper to taste
• 1 teaspoon extra virgin olive oil
• 10 ounces cooked shredded chicken breast, from 2 breasts of a rotisserie chicken or shredded chicken in the slow cooker*
• 1 cup diced onion
• 2 large cloves garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce
• 8 7-inch whole wheat flour tortillas, (I use low-carb la tortilla factory)
• 1 cup part-skim shredded Mexican cheese blend, or cheddar
• olive oil spray
• 2 tbsp chopped scallions, or cilantro, for topping
• optional toppings: sour cream, avocado, Greek yogurt, jalapenos, etc.

*If you’re using rotisserie or slow-cooker chicken, shred it well so it mixes evenly with the sauce and filling.

Equipment

• Large skillet or sauté pan
• Measuring cups and spoons
• Wooden spoon or spatula
• Mixing bowl
• 8 x 8 or similar baking dish
• Aluminum foil (optional)

Prep notes

Preheat your oven to 375°F (190°C). If your tortillas are stiff, wrap them in a damp cloth and microwave 20–30 seconds to make them pliable. Finely dice the onion, mince garlic, and chop cilantro. Measure out the tomato sauce and broths so everything is within reach when you start cooking the sauce and assembling the enchiladas.

Step-by-step directions

The following instructions are rewritten and clarified from the original steps so you can follow along easily while keeping the same ingredient amounts and order of preparation.

1. Make the chipotle-tomato sauce: In a blender or with an immersion blender, combine 2 garlic cloves (minced), 1–2 tablespoons chipotle chilis in adobo sauce (choose how spicy you want it), 1-1/2 cups tomato sauce, 1/2 teaspoon chipotle chili powder, 1/2 teaspoon ground cumin, and 3/4 cup reduced sodium chicken broth. Blend until smooth. Taste and season with kosher salt and fresh ground black pepper to your preference. Set the sauce aside.
2. Sauté the aromatics: Heat 1 teaspoon extra virgin olive oil in a large skillet over medium heat. Add 1 cup diced onion and cook, stirring often, until the onion is softened and translucent, about 4–5 minutes. Add 2 large cloves garlic, minced, and cook another 30–60 seconds until fragrant, being careful not to let the garlic brown.
3. Combine chicken and seasonings: Add 10 ounces cooked shredded chicken breast to the skillet with the onions and garlic. Stir in 1/4 cup cilantro (chopped), a pinch of kosher salt (adjust to taste), 1 teaspoon cumin, 1/2 teaspoon dried oregano, and 1 teaspoon chipotle chili powder. Pour in 1/3 cup chicken broth and 1/2 cup tomato sauce. Stir well to combine and let the mixture warm through for 2–3 minutes. Remove from heat.
4. Prepare tortillas and filling: Lay out your 8 tortillas. Spoon a generous 2–3 tablespoons of the chicken filling down the center of each tortilla. Sprinkle a little of the 1 cup part-skim shredded Mexican cheese blend (or cheddar) over the chicken in each tortilla.
5. Roll the enchiladas: Tightly roll each tortilla and place seam-side down in an 8 x 8 or similar baking dish sprayed lightly with olive oil spray or brushed with a little oil. Arrange the enchiladas snugly so they’ll hold their shape when baked.
6. Top with sauce and cheese: Pour the reserved chipotle-tomato sauce evenly over the rolled enchiladas, using a spatula to spread the sauce so each enchilada is coated. Sprinkle the remaining shredded cheese evenly over the top.
7. Bake the enchiladas: Place the baking dish in the preheated oven and bake at 375°F (190°C) until the cheese is melted and the sauce is bubbling, about 15–20 minutes. If you want the cheese to brown slightly, switch the oven to broil for 1–2 minutes—watch carefully to avoid burning.
8. Rest and garnish: Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with 2 tablespoons chopped scallions or extra cilantro and any optional toppings you love: sour cream or Greek yogurt, sliced avocado, pickled jalapeños, or an extra sprinkle of cheese.

Serving suggestions

These enchiladas pair beautifully with a simple green salad, cilantro-lime rice, or black beans. For a lighter plate, serve with a dollop of Greek yogurt and a crisp side of shredded lettuce and tomato. They also reheat well—cover and warm in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions until heated through.

Make-ahead and storage

To save time on a busy day, assemble the enchiladas up through Step 6, cover the baking dish tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready, remove the wrap and bake at 375°F (190°C) for about 20–25 minutes, or until heated through and bubbly. Leftovers will keep in an airtight container in the refrigerator for 3–4 days and freeze well for up to 2 months. Reheat from frozen in a 350°F (175°C) oven until warmed through.

Variations and swaps

• Make it milder: Use only 1 tablespoon of chipotle chilis in adobo or reduce the chipotle powders to preference.
• Make it extra cheesy: Add another 1/2 cup shredded cheese on top before baking.
• Vegetarian option: Substitute shredded, cooked jackfruit or a mix of sautéed mushrooms and black beans for the chicken, and use vegetable broth instead of chicken broth.
• Gluten-free option: Use gluten-free tortillas that are 7–8 inches; warm them briefly so they roll without cracking.

Troubleshooting tips

• If your tortillas crack when rolling, warm them in the microwave wrapped in a damp towel for 20–30 seconds to soften.
• If the filling seems dry, stir in an extra tablespoon or two of chicken broth before assembling.
• For a saucier casserole, reserve a little extra chipotle-tomato sauce to pour over the enchiladas just before serving.

Final notes

This Best Chicken Enchilada Recipe is adaptable, forgiving, and utterly satisfying. The chipotle-tomato sauce ties everything together and gives the dish its distinctive smoky kick. The ingredients are straightforward, and the instructions are written so you can cook confidently, whether you’re a weeknight chef or entertaining friends. I hope these enchiladas become a staple in your dinner rotation—warm, hearty, and easy to love.

Enjoy, and don’t forget the lime and avocado on the side for bright, cooling contrast.