Smothered in a pungent tomato sauce with bursts of fresh cilantro, cheesy chicken enchiladas will be an instant dinnertime favorite! They’re easy to make from scratch and packed with rich flavor that will keep everyone coming back for more.
Quick Look at the Recipe
- 🍽️ Flavor: Rich and savory with mild-medium Mexican heat
- ⏱️ Prep Time: 45 minutes
- 🔥 Cook Time: 20 minutes
- 🕒 Ready In: 1 hour and 5 minutes
- 👥 Servings: 6
- 🥣 Main Ingredients: Chicken breast, tortillas, tomato sauce, cheese, refried beans
- 📋 Protein: 51 grams
- 📖 Dietary Info: Gluten-free option (depending what tortillas you use)
- ❄️ Freezer Friendly: Yes!
- 👩🍳 Tip: Simmering the chicken in homemade enchilada sauce infuses it with deeper flavor while keeping it perfectly tender and juicy.
After Years of Testing…
Ever since I was in college, enchiladas have been one of my favorite dishes to make. Over the years, I’ve experimented with countless ingredient combinations to create the very best version of this classic.
And I’ve finally nailed it! With just a handful of simple ingredients and rich, pantry-staple spices, these have officially become my all-time favorite enchiladas. Right alongside healthy Salisbury steak and simple meatballs, this is one of those go-to recipes I’ll make any chance I get.
What Makes These Enchiladas Special?
- Made with simple, real ingredients you probably already have on hand.
- Rich, from-scratch flavor with no processed shortcuts.
- One-dish meal that’s packed with protein!
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: In a large skillet, heat the 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.
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.
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.
Step 8: Pour the rest of the sauce over the enchiladas and sprinkle the remaining cheese on top.
Step 9: Finally, bake for 20-25 minutes.
Step 10: Serve right away with any tasty toppings of your choice!
If you’re feeding a large group, chicken and cheese casserole is my favorite crowd-friendly version of this dish!
Tips for Success
Slice the chicken across the grain – This is key to tender chicken breast.
Adjust the spices – These enchiladas are mild-medium heat, so feel free to increase or decrease the amount of spices to your preference.
Use freshly-shredded cheese – Pre-shredded cheese typically contains additives that can affect the flavor and prevent it from melting as smoothly.
Customize toppings – A variety of toppings are the best way to complete enchiladas, so make sure to pile on all your favorites!
Topping Ideas
- Sour cream (Greek yogurt or well-fermented homemade yogurt is a great substitute!)
- Lime crema
- Additional fresh cilantro
- Chopped tomatoes
- Salsa
- Shredded cheese
- Shredded lettuce
- Sliced avocados
- Fermented peppers
- Fresh or pickled jalapenos
- Guacamole
Prep in Advance
To prepare in advance, assemble the enchiladas and, right before baking, cover the pan. 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.
Enchiladas can also be frozen already baked. When you’re ready to serve them, thaw them in the fridge and reheat in the oven.
FAQs
Yes, homemade enchiladas can be frozen for 2-3 months before or after baking for a delicious homemade freezer meal.
To make enchiladas for a group, you can multiply this recipe as many times as needed and bake in a larger pan.
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
Cheesy Chicken Enchiladas with Homemade Sauce
Equipment
Ingredients
- 4 chicken breasts sliced into 1/2 inch strips
- 3 cups shredded cheddar cheese divided
- 15 ounces tomato sauce
- 3/4 cup water
- 1 onion finely chopped
- 1 cup refried beans
- 1 1/2 tablespoons avocado oil
- 1/3 cup roughly chopped fresh cilantro
- 2 teaspoons cumin
- 2 teaspoons cayenne pepper
- 2 teaspoons paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 8-inch tortillas
Instructions
- In a large skillet, heat the avocado oil on medium heat.1 1/2 tablespoons avocado oil
- Once the pan is hot, sauté the onion until it starts to turn brown.1 onion
- Add the spices and salt to the skillet, and stir until the onion is coated and the spices are fragrant (about 30 seconds).2 teaspoons cumin, 2 teaspoons cayenne pepper, 2 teaspoons paprika, 3/4 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Add the chicken and stir until it's well coated with the onion and spice mixture.4 chicken breasts
- Stir in the tomato sauce and water.15 ounces tomato sauce, 3/4 cup water
- Let the chicken simmer uncovered in the sauce for 10 minutes.
- Using a slotted spoon or spatula, remove the chicken from the sauce and place in a large bowl.
- Add the refried beans, cilantro, and 2 cups of the cheese to the chicken, and stir until it's well mixed.1 cup refried beans, 1/3 cup roughly chopped fresh cilantro, 3 cups shredded cheddar cheese
- Preheat your oven to 400 degrees and grease an 8" x 8" glass baking dish.
- Pour 1/2 cup of the sauce into the bottom of the baking dish.
- Spread the chicken mixture 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.6 8-inch tortillas
- Pour the rest of the sauce over the enchiladas.
- Sprinkle the remaining cheese on top.3 cups shredded cheddar cheese
- Bake for 20-25 minutes and serve with your favorite toppings.
Notes
Tips for Success:
- Slice the chicken across the grain – This is key to tender chicken breast.
- Adjust the spices – These enchiladas are mild-medium heat, so feel free to increase or decrease the amount of spices to your preference.
- For best results, use freshly-shredded cheese – Pre-shredded cheese typically contains additives that can affect the flavor and prevent it from melting as smoothly.
Nutrition
If you tried these enchiladas, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
Okay normally enchiladas do not look beautiful, but these are absolutely stunning! Love the vibrant colors and delicious toppings
These enchiladas are easy and so delicious! I love making them and I think you will too!