Smothered in a pungent tomato sauce with bursts of fresh cilantro flavor, this easy chicken enchiladas recipe will be an instant crowd-favorite! They’re easy to make and packed with cheesy goodness that will keep you coming back for more.

Chicken and cilantro enchilada on a plate with a fork.

Every cook needs to have a few go-to meals to make for a group, and these enchiladas fit right in with my other favorites: gluten-free Salisbury steak and gluten-free meatballs. And if you’re feeding an especially large group, my chicken enchilada casserole is the delicious casserole version of this dish.

I rarely make a recipe the same way twice (unless I feel like it just can’t get any better), and over the years I’ve experimented with different ingredients to create the best enchiladas. I’ve finally created easy chicken enchiladas that I don’t want to change a bit!

Why You’ll Love This Recipe

Delicious flavor – You’ll love the combination of fragrant spices with fresh cilantro which perfectly balance each other in these the chicken and cheese filled enchiladas.

Simple ingredients – This recipe uses only simple, real ingredients you likely already have in your pantry and fridge.

One-dish meal – These enchiladas include a protein, vegetable (if you count tomatoes), and starch, so you don’t need anything else to complete your meal. Add on some toppings to make your meal even more complete!

Gluten-free option – To make this recipe gluten-free, simply use gluten-free tortillas.

Make-ahead option – If you love meals you can prep in advance, this recipe is for you!

Angle view of chicken and cilantro enchilada on a plate.

Make for a Crowd

This recipe is perfect for feeding a large group! Here’s some tips to make this a delicious crowd-pleasing meal:

Multiply the recipe – You can easily make a bigger batch of enchiladas by multiplying the recipe as many times as necessary.

Prepare in advance – If you don’t want to think about cooking right before an event, you can put the enchiladas together before hand.

Go easy on the spices – In case some people are more sensitive to spicy foods, you may want to reduce the amount of spices slightly.

Provide a variety of toppings – Lots of toppings are perfect for a large group so everyone can customize it to their personal tastes.

Gluten-free option – If some people are on a gluten-free diet, you can use gluten-free tortillas instead of regular tortillas.

Chicken and cilantro enchilada on a plate with chopped tomatoes and fresh cilantro.

Prep in Advance

To prepare in advance, assemble the chicken & cilantro enchiladas and, right before baking, cover the pan to make it airtight. Refrigerate for up to three days.

Before baking, remove it from the fridge and let the pan come to room temperature. Then bake as usual.

If you’d like to prepare the enchiladas more than 3 days in advance, you can put them in the freezer instead of the fridge for up to three months. 24-48 hours before baking, place them in the fridge to thaw. When you’re ready to bake them, remove them from the fridge and let the pan come to room temperature before placing in the oven.

Chicken & cilantro enchiladas can also be frozen already baked. When you’re ready to serve them, thaw them in the fridge and reheat in the oven.

How to Store Leftovers

You can store leftover chicken and cilantro enchiladas in an airtight container in the fridge for 3-5 days. When you’re ready to eat them, reheat in the oven for best results.

Closeup of chicken and cilantro enchilada on a plate.

Can I Freeze Enchiladas?

Yes, this recipe is a wonderful freezer meal! After baking, let them cool completely and then tightly wrap the pan to make it airtight.

They stay fresh in the freezer for up to 3 months. When you’re ready to eat them, thaw in the fridge and reheat in the oven.

Tools You May Need

8″ x 8″ glass baking pan

Measuring cups and spoons

Cheese grater

Cutting board

Knives

Cast iron skillet

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Ingredients

Sliced chicken breasts – Make sure they’re thawed before slicing into approximately 1/2 inch strips.

Shredded cheddar cheese – You can use sharp or mild cheddar cheese depending on your flavor preference.

Tomato sauce – I used canned tomato sauce for this recipe, however, you can also use homemade sauce.

Yellow onion – Finely chopped

Refried beans – Canned or homemade refried beans both work great for this recipe.

Avocado oil – You can substitute any other type of mild or flavorless cooking oil. I prefer avocado oil because of it’s high smoke point and nutrition.

Fresh cilantro, roughly chopped – Fresh cilantro adds so much flavor to this recipe, however, if you’re in a pinch, you can substitute a small amount of dried cilantro.

Spices – You can use slightly more or less depending on how spicy you like your enchiladas.

Salt – Sea salt or Himalayan

Water

8″ tortillas – Premade or homemade are both great options! I often buy uncooked tortillas and cook them before making the enchiladas. You can also use gluten-free tortillas such as homemade almond flour tortillas.

Optional Topping Ideas

Sour cream
Lime crema
Fresh cilantro
Chopped tomatoes
Salsa
Shredded cheese
Shredded lettuce
Sliced avocados
Fresh or pickled jalapenos
Guacamole

Step-By-Step Instructions

Step 1: In a large skillet, heat the avocado oil on medium heat. Once the pan is hot, sauté the chopped onion until it’s translucent.

Step 2: Then add the spices and salt to the skillet and stir until the onion is coated and the spices are fragrant (about 30 seconds).

Now, add the chicken and stir until it’s well coated with the onion and spice mixture.

Step 3: Stir in the tomato sauce and water, and let the chicken simmer uncovered in the sauce for 10 minutes. Afterwards, remove the skillet from the heat.

Enchilada filling ingredients in a bowl.

Step 4: Using a slotted spoon or spatula, remove the chicken from the sauce and place in a large bowl with the refried beans, cilantro, and 2 cups of cheese. Some of the chopped onions will stay in the sauce and some will come with the chicken.

Step 5: Next stir the ingredients until they are well mixed.

Step 6: Preheat your oven to 400 degrees and grease a 8″ x 8″ glass baking dish.

Then pour 1/2 cup of the tomato sauce into the bottom of the baking dish.

Filling tortillas with enchilada filling.

Step 7: Now spread the filling down the center of a tortilla, roll, and place in the dish with the tortilla seam facing down.

Continue until all of the tortillas and filling have been used up.

Unbaked chicken and cilantro enchiladas.

Step 8: Pour the rest of the sauce over the enchiladas and sprinkle the remaining cheese on top.

Chicken and cilantro enchiladas in a baking dish.

Step 9: Finally, bake for 20-25 minutes.

Step 10: Serve right away with any tasty toppings of your choice!

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome

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Simple Salisbury Steak – Gluten & Egg Free