There’s just something irresistible about a bubbling tray of Cheesy Chicken Enchiladas. These are warm, saucy, and packed with bold flavor—everything you want in a comforting dinner. The homemade enchilada sauce is rich and spiced just right, and the filling is juicy, garlicky chicken with green chiles tucked into lightly fried tortillas and topped with melty cheese. Whether you’re feeding a hungry family or planning a freezer-friendly meal, this one is always a hit.
In our house, these cheesy enchiladas never last long. My husband loads them up with sour cream and hot sauce, and the kids love piling on avocado slices and shredded lettuce like a DIY enchilada bar. It’s one of those meals where everyone is happy—especially me, because it’s a breeze to prep ahead!
What Are Cheesy Chicken Enchiladas?
Cheesy chicken enchiladas are a classic Mexican-American comfort dish made with seasoned chicken wrapped in soft tortillas, smothered in a rich homemade red enchilada sauce, and topped with melty cheese. The sauce is made from scratch with tomato paste, spices, and chicken stock for incredible depth of flavor. These enchiladas are then baked to bubbly perfection and served hot with your favorite toppings.
Leftover Makeover: Reinvent Your Enchiladas
Have leftovers? Lucky you! These cheesy chicken enchiladas taste just as incredible the next day—maybe even better. Try slicing up the enchiladas and loading them into warm flour tortillas with a fresh slaw for a zesty enchilada taco. Or reheat and pile them onto crispy tostada shells for a fun, crunchy twist. They also make a killer filling for quesadillas or burrito bowls. A splash of lime and sprinkle of cilantro, and it’s a whole new meal without starting from scratch!
When to Serve These Cheesy Chicken Enchiladas
These enchiladas are perfect for:
- Weeknight dinners when you want something hearty and filling
- Casual get-togethers with friends or family
- Potlucks and game day spreads
- Freezer meal prep for busy weeks
DIY Enchilada Bar: Build Your Own Flavor
Turn dinner into a fiesta with a DIY enchilada bar! This is perfect for parties or family dinners where everyone likes something a little different. Just prepare the chicken filling, tortillas, and sauce separately, then lay out a spread of toppings and mix-ins so everyone can build their dream enchiladas. Here are some ideas to offer:
- Fillings: shredded chicken, seasoned beef, black beans, sautéed veggies, pulled pork
- Cheeses: cheddar, Monterey Jack, queso fresco, pepper jack
- Extras: diced onions, jalapeños, green chiles, fresh cilantro, olives
- Toppings: sour cream, guacamole, pico de gallo, shredded lettuce, hot sauce
Let everyone roll, top, and bake their own creations! It’s fun, interactive, and totally customizable—plus a great way to use up what you already have on hand.
Why You’ll Love These Cheesy Chicken Enchiladas
- Homemade enchilada sauce with real, pantry ingredients
- Customizable filling—swap chicken for beans or beef
- Great for meal prep—they reheat beautifully
- Freezer-friendly for easy grab-and-bake meals
- Big flavor payoff without complicated steps
Enchiladas for Any Season
While cheesy enchiladas are a cozy comfort dish in winter, they’re just as perfect for summer get-togethers, too! You can prep them ahead of time and pop them in the oven while you enjoy drinks on the patio. Pair them with a crisp green salad, grilled corn, and fresh watermelon for a sunny, satisfying meal that feels like a little backyard fiesta.
Ingredient Breakdown
For the sauce:
- Olive oil – base for the roux
- All-purpose flour – thickens the sauce
- Chili powder, cumin, oregano, salt & pepper – spices to build flavor
- Tomato paste – gives richness and body
- Chicken stock – brings everything together
For the filling:
- Olive oil – for sautéing
- Onion & garlic – aromatic base
- Chicken – diced boneless, skinless breasts
- Green chilies – adds mild heat and depth
Tortillas & Assembly:
- Corn or flour tortillas – lightly fried to hold up better
- Mexican blend cheese – for melty goodness
Variations to Try
- Cheesy Chicken & Black Bean Enchiladas – Add 1 cup of black beans to the chicken filling
- Green Enchiladas – Use a green tomatillo salsa instead of red sauce
- Beef or Turkey – Swap chicken for ground beef or turkey
- Veggie version – Use sautéed mushrooms, spinach, and zucchini for a hearty vegetarian filling
- Spicy twist – Add diced jalapeños or a splash of hot sauce to the enchilada sauce
Troubleshooting & Tips
- Fry tortillas quickly: 10 seconds per side keeps them pliable and prevents sogginess
- Don’t overfill: ¼ cup of filling per tortilla keeps everything tidy
- Simmer sauce long enough: 15 minutes minimum to bring out the flavor
- Use freshly grated cheese: It melts smoother than pre-shredded
- Avoid overbaking: Bake just until the cheese is bubbly and golden
Cheesy Chicken Enchilada Variations to Try
Want to switch it up? Try these flavorful variations to keep things exciting:
- Creamy White Chicken Enchiladas: Swap the red sauce for a sour cream and green chile sauce with Monterey Jack cheese
- BBQ Chicken Enchiladas: Use shredded BBQ chicken and top with cheddar and red onions
- Buffalo Chicken Enchiladas: Mix shredded chicken with buffalo sauce and ranch, then top with mozzarella and serve with celery sticks
- Breakfast Enchiladas: Fill tortillas with scrambled eggs, bacon or sausage, and cheese—top with enchilada sauce and bake for a savory brunch
- Sweet Potato & Black Bean Enchiladas: A hearty vegetarian version with cumin-roasted sweet potatoes and black beans
Storage and Serving Tips
Store leftover enchiladas in the fridge for up to 3 days wrapped in foil. To reheat, cover with foil and warm in the oven at 350°F until hot throughout. You can also microwave individual portions.
To freeze: assemble everything in a freezer-safe dish (but don’t bake yet), then wrap tightly. Freeze for up to 3 months. When ready to cook, thaw overnight in the fridge and bake as directed.
Serve with:
- Sour cream
- Sliced avocado or guacamole
- Shredded lettuce
- Fresh chopped cilantro
- Lime wedges
Make-Ahead & Freezing Tips
Make the enchilada sauce and filling up to 2 days in advance. Store separately in the fridge and assemble just before baking.
To freeze unbaked enchiladas:
- Assemble in a foil pan
- Cover tightly with foil
- Label and freeze
- Bake straight from frozen, adding 10–15 minutes to the bake time
Detailed FAQ
Can I use flour tortillas instead of corn?
Yes! Flour tortillas are a bit sturdier and easier to roll. They also tend to be more kid-friendly if your kids aren’t into the flavor of corn tortillas.
Do I have to fry the tortillas first?
Lightly frying helps prevent the tortillas from tearing and getting soggy. It’s a quick step that makes a big difference.
Can I use rotisserie chicken?
Absolutely. This is a great shortcut and makes the recipe even quicker.
What if I don’t have chicken stock?
You can use vegetable broth or even beef stock. Water is a last resort—it works but lacks depth of flavor.
What’s a good cheese substitute for Mexican blend?
Try a mix of shredded cheddar and Monterey Jack, or even Pepper Jack if you want a kick.
Can I add beans to this?
Yes—black beans, pinto beans, or refried beans work great either in place of or alongside the chicken.
Can this recipe be made low-carb or keto?
Yes! Just use keto-friendly tortillas and make sure the tomato paste and chicken broth are sugar-free.
How do I prevent soggy enchiladas?
Lightly frying the tortillas and not over-saucing helps. You want just enough sauce to coat, not drench.
Is this spicy?
Mildly. The green chilies add flavor without heat. To turn up the spice, add a pinch of cayenne or a splash of hot sauce.
Can I make this vegetarian?
Definitely! Use beans, sautéed veggies, or a meat alternative like jackfruit.
Cozy Night Favorite (Featuring My Homemade Enchilada Sauce)
These enchiladas aren’t just for get-togethers—they’re the ultimate cozy night comfort food. After a long day, imagine pulling a bubbling pan of cheesy, saucy enchiladas from the oven, filled with tender chicken and smothered in my easy red enchilada sauce. The depth of flavor from the made-from-scratch sauce takes this dish to another level—so much better than anything store-bought. Pair them with a side of Spanish rice or a crisp salad, and you’ve got a weeknight dinner that feels like a warm hug. Bonus: they reheat beautifully, making them a go-to for easy next-day leftovers too.
Perfect for Parties: Easy, Crowd-Pleasing Enchiladas
Hosting a gathering? These cheesy chicken enchiladas are your secret weapon. They’re easy to prep in advance, bake beautifully in big batches, and feed a crowd without fuss. You can assemble them the night before and just pop them in the oven before guests arrive.
For a casual setup, slice them into smaller portions and keep them warm in a covered dish or warming tray—ideal for buffet-style serving. Add a toppings station with sour cream, salsa, guacamole, jalapeños, and chopped cilantro so guests can customize their plates. These enchiladas pair perfectly with Mexican rice, refried beans, tortilla chips, or even a margarita bar if you’re feeling festive!
Pro tip: Make two pans—one spicy and one mild—so everyone leaves happy (and full).
Final Thoughts
There’s nothing quite like the satisfaction of a plate of cheesy chicken enchiladas. From the homemade sauce to the melty cheese and customizable toppings, this recipe hits all the comfort food notes. It’s the kind of meal that brings everyone to the table, with smiles and second helpings guaranteed.
Whether you’re feeding picky eaters or a crowd of spice lovers, these enchiladas have all the flavor and none of the fuss. Make them once, and they’ll be on repeat in your house too.
More Mexican Recipes
Cheesy Chicken Enchiladas
Ingredients
- 6 Tablespoons olive oil divided
- 2 Tablespoons flour
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon oregano
- 3 Tablespoons tomato paste
- 2 cups chicken stock
- 1 small onion diced
- 1 clove garlic minced
- 1 pound boneless skinless chicken breast, diced
- 1 4 ounce can green chilies
- 12 corn or flour tortillas medium
- 2 cups Mexican blend cheese
Instructions
- Prepare a 9X13 inch baking dish by spraying it with non-stick spray.
- Prepare the enchilada sauce: Heat 2 Tablespoons of olive oil in a dutch oven, at medium-high heat. When it is hot, whisk in the flour, chili powder, cumin, salt, pepper, and oregano. Allow this to cook for about 5 minutes, whisking often. Whisk in the tomato paste. Then whisk in the chicken stock, until there are no lumps. Leave the sauce on the heat, simmering (we want it to simmer for at least 15 minutes, more is fine).
- Prepare the filling: Place 2 Tablespoons of olive oil into a large skillet and heat it to medium-high heat. Add the diced onion and allow this to cook for 5 minutes. Then add the minced garlic and allow that to cook for another minute. Add the diced chicken and stir to saute this for 5-10 minutes, or until the chicken is cooked through. Stir in the green chilies and cook just until heated through. Spoon a little enchilada sauce into the prepared baking dish (just enough to coat the bottom).
- Preheat the oven to 350 degrees.
- Prepare the tortilla shells by lightly frying them in the remaining 2 Tablespoons of olive oil. (do them one at a time for about 10 seconds per side, at medium high heat). Then place them on paper towels to absorb excess oil.
- Spread a little enchilada sauce on each tortilla and place about ¼ cup of filling down the center of each tortilla. Roll up the tortillas and place them seam side down next to one-another in the baking dish. Spread the remaining enchilada sauce over top. Sprinkle the cheese evenly over the top.
- Bake for 15 minutes or until the cheese is bubbly.
- Serve hot with sour cream, shredded lettuce, avocado, or a sprinkle of cilantro.
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