Learn how to make Easy Chicken Enchiladas with a cheesy top! Flavorful, spicy and delicious, this dinner is perfect for busy weeknights. Also, learn my trick to preventing the corn tortillas from breaking.
I use my Slow Cooker Mexican Chicken for the filling and my all-time favorite 5-Minute Blender Enchilada Sauce, both made in advance, and assemble the enchiladas before baking.
EASY CHICKEN ENCHILADAS
Mexican food is currently at least twice on our menu each week. Even though Cinco de Mayo is behind us, there is always time for tacos, burritos and enchiladas. Like these! Made super easy and named The Best by my Hubby. Yay!
If you plan ahead, you can make the chicken and the sauce the day before and assemble enchiladas on the day you served them. They also freeze well and can be reheated for a great dinner on busy weekdays.
How to make Easy Chicken Enchiladas?
- Prepare the slow cooker Mexican chicken.
- Make Blender Enchilada Sauce.
- Heat up corn tortillas in the microwave (covered with a damp paper towel). Use 1/4 cup of chicken filling per tortilla and arrange them in a baking dish.
- Pour enchilada sauce on top and sprinkle everything with cheese.
- Bake until bubbly and cheese is melted.
- Serve with pico de gallo.
How to make Mexican chicken in slow cooker?
Simply place all ingredients in the crockpot and set it to cook. This is a great way to make the chicken filling ahead of time and even freeze it for the future.
You can also make the chicken in the Instant Pot. Follow my recipe for Instant Pot Mexican Chicken Tacos.
How to make enchilada sauce?
The second “secret” to making these the best enchiladas ever, is the homemade red enchilada sauce that I make in 5 minutes in my blender. So easy and the best! You can see comments on this pin to see how others like it. Also, my recipe makes enough sauce for a good pan of enchiladas. I could never use just one can of the store-bought stuff.
Can I freeze chicken enchiladas?
Yep, you can prepare the whole dish and freeze it for up to 6 months in a sealed container. When ready to serve, let the dish come to room temperature, then top with cheese and bake.
Can you reheat chicken enchiladas?
Yes, you can reheat enchiladas in the oven. If previously chilled in the fridge, set oven to 350 degrees and bake enchiladas for 15 to 20 minutes. If frozen, thaw out and bake for 30 to 35 minutes.
How to prevent corn tortillas from breaking?
I’ve learned this trick from my Husband. To make corn tortillas more pliable, and prevent them from breaking when you roll them into enchiladas, place a stack of them on a plate and cover with a damp paper towel. Microwave for 12 to 15 seconds. Fill with chicken, roll up and arrange in baking dish. It works every time!
Can I use flour tortillas for enchiladas?
A lot of people prefer corn tortillas for enchiladas while a lot of recipes use flour tortillas. We definitely like the corn ones better. The texture is awesome while the flour tortillas get soggy and gummy.
What cheese is best for enchiladas?
I like to top the enchiladas with a mix of sharp cheddar and Monterey Jack cheese, but any cheese blend will work. I recommend buying cheese in blocks and shredding it at home. It’s better value and the cheese will melt and taste better.
MORE MEXICAN RECIPES:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
EASY CHICKEN ENCHILADAS RECIPE:
- 2 cups Mexican Chicken
- 1.5 cup cheddar and Monterey Jack cheese blend
- 8 corn tortillas
- 1.25 cup enchilada sauce
- pico de gallo
- cilantro or parsley
- Preheat oven to 375 degrees F.
- Spread 3 tablespoons of this enchilada sauce on the bottom of 9" by 13" baking dish.
- Place tortillas on a large plate and cover with damp paper towel. Microwave for 12 seconds. If not warm, microwave for 10 more seconds.
Using 1/4 cup of chicken (from this recipe) and a tablespoon of cheese, fill each tortilla, fold and place seam down in the dish. Repeat with all tortillas.
- Pour remaining enchilada sauce over the tortillas, spread gently with a spoon.
- Top tortillas with remaining cheese.
- Bake for 15 to 20 minutes.
- Serve 2 tortillas per person, topped with pico de gallo or chopped tomatoes and red onion.
Becky Hardin says
This is dinner one night this week! So delicious!
Anna says
Thanks Becky! I am so glad they were a hit!
Tanya Schroeder says
These look perfect saucy and delicious!
Trang says
So good for so little ingredients required!
suzy says
Made this for supper and it was a huge hit!
Sara Welch says
Made these for dinner last night and my family absolutely loved them! It requires minimal ingredient and came together quickly!
Anna says
Thank you, Sara! I am so glad they were a hit.
David Reams says
I made this a few weeks ago and my family loved it! They wanted more! Can you use taco sized tortillas with this recipe in the 9×13 baking dish as well? I have a pot luck next week and would like to make smaller proportions of this for more people.
Anna@CrunchyCreamySweet says
Hi David! You can use any size tortillas you like. 😀 Thanks so much!
Maria says
This looks fantastic. Thanks for sharing the recipe.
Megan @ MegUnprocessed says
Easy recipes are great on busy weeknights. This looks wonderfully flavorful.
Nancy H says
where is the recipe for mexican chicken in slow cooker and the sauce
Anna@CrunchyCreamySweet says
Hi Nancy! They are both linked at the top of my post. Here is the direct link to the Mexican chicken: https://www.crunchycreamysweet.com/slow-cooker-mexican-chicken-recipe/ and here is the recipe for the enchilada sauce: https://www.crunchycreamysweet.com/5-minute-blender-enchilada-sauce-recipe/