The Best Homemade Chicken Enchiladas. Say goodbye to canned enchilada sauce and get ready to experience a whole new level of taste and flavor with homemade Mexican cuisine!
I first published this homemade chicken enchilada recipe back in 2014 and four years later, it consistently ranks as one of the top three recipes on my site (along with my Perfect Paleo Banana Bread and Homemade Pad Thai). Fall and football season seems like the perfect time to bring these enchiladas back into the spotlight!
I first started making these enchiladas nearly 10 years ago and have cooked them countless times since. Everything about them is homemade. You start from scratch with both the chicken and the sauce.
The homemade red sauce is seriously what makes this dish. It is so much better than anything you can buy pre-made and it’s not that complicated to prepare. Once you’ve prepped the sauce, the chicken cooks in it. This results in tender, juicy chicken that has soaked up all the flavor of the sauce.
I love these enchiladas topped with sour cream, avocado and cilantro alongside my Mexican Quinoa recipe. This is a great dish to make and enjoy leftovers, to use for entertaining or to take to a friend. Everyone I have ever served these enchiladas to has absolutely loved them.
Here’s the recipe!
HOMEMADE CHICKEN ENCHILADAS
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The Best Homemade Chicken Enchiladas
- Prep Time: 45
- Cook Time: 30
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings 1x
Description
Say goodbye to canned enchilada sauce and get ready to experience a whole new level of taste and flavor!
Ingredients
- 1 medium onion, diced
- 1 jalapeno, seeded and diced finely
- 1 tablespoon olive oil
- 3 medium cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 teaspoons sugar
- 1, 15-oz can tomato sauce
- 1 cup water
- 1 can diced fire roasted tomatoes
- 1 pound boneless, skinless chicken breasts (2 large breasts)
- 2 cups of the cheese blend of your choice (cheddar, monterey jack, Mexican blend, etc)
- 1/2 cup minced fresh cilantro
- 12 (6-inch) soft corn tortillas
- cooking spray
- salt and ground black pepper
Instructions
- Preheat oven to 425.
- Heat a large saucepan over medium heat and add oil. Once shimmering, add onion, jalepeno and 1/2 teaspoon of salt. Cover and cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Add the garlic, chili powder, cumin and sugar, and cook until fragrant and covering the veggies, less than 30 seconds. Stir in the tomato sauce, water and tomato. Bring to a simmer and cook until slightly thickened, about 5 minutes.
- Add the chicken to the sauce. Reduce heat to low, cover and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.
- Pour the sauce through a strainer into a medium bowl. Press down on the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
- Once cool enough to handle, shred the chicken. Add chicken to the onion mixture and add 1/4 cup of the enchilada sauce, 1 cup cheese and the cilantro. Stir to combine.
- Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Working one at a time, spoon 1/3 cup of the chicken mixture down the center of each tortilla.
- Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven uncovered for about 7 minutes, or until the tortillas start to brown slightly.
- Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese.
- Cover dish with foil, and bake an additional 20 minutes. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
- Serve with toppings of your choice. I recommend sour cream, avocado, hot sauce, salsa, extra cilantro, etc.
I don’t like canned sauce, it tastes like the can to me so I’m definitely going to make your version of enchiladas. Thanks!
This looks so good! I love all Mexican food so I will definitely be trying this out!
Yum, this looks amazing! I haven’t tried my own sauce but I’m definitely willing to for this recipe. Thanks for sharing 🙂
Looks so good! I’ll be adding this one to my recipe list right away!
These sound really great – I love the layers of flavouring throughout like cooking the chicken in the tomato sauce, reserving the onions, browning the enchiladas before adding the sauce. I’ve definitely pinned this one as a must-make dinner!
Thank you for this recipe! I’ve been looking for a great chicken enchilada recipe forever and this one sounds flavorful and fresh. Yum!
Enchiladas are on my menu for next week. These look great! I just need to buy some can diced fire roasted tomatoes.
Looks awesome! Do you have any suggestions on how to make them vegetarian?
I’m a vegetarian and I think these would be delish with spinach and mushrooms (my go-to enchilada filling).
I’d sautee them separately while the sauce simmers and thickens, then add to the filling while assembling. I’m starving.
Erin, that’s a good idea, I’m thinking of adding some black beans to the spinach and mushroom mixture as well!
Can’t beat a good recipe for chicken enchiladas. What are your favorite cheeses to use?
Yum! This looks so tasty!
On an unrelated note, I’m so sorry but I have to point out how frustrating it is to read your blog lately due to all the pop up ads that block the text. They are all about “lose weight now!” Which also bothers me. Is anyone else having these problems? So often I try to close them and then it re routes me to the page or an app and I get so annoyed! I don’t mind side bar ads, but when they literally block the text, it’s frustrating. Any chance you can change this, or is it necessary, since you rely on these for income?
Me too !!! I get so frustrated ?? I just close it and move on!!!
Will definitely be making a veggie version soon with beans, mushrooms, spinach, onions!
i make something similar to these and love them. and i agree making your own sauce is sooo worth it. i havent used canned mexican or those crazy pouches in at least 5 years. i thought it was a bit crazy to “toast” the tortillas with no sauce for a few but i tried it and it really makes a difference in the crispness/sogginess of the tortilla which is a must when you have to use corn tortillas like i do.
These look fabulous! I am definitely going to have to try these, especially the sauce! And your pictures are gorgeous!
I recently added enchilada’s to our dinner rotation and this will definitely help take them up a notch!! Thank you for posting the recipe! 🙂
I made these last night and they were DELICIOUS! I had heaps of compliments too! Thanks for a wonderful recipe!
Made it this weekend for my brother and mother! We all loved it! Thanks so much for this, as I am sure it will be a regular in my rotation!
Oh my gosh!! Perfect timing! Thank you for this recipe. I’m heading to Williamsburg tomorrow to see my family and my sister told me today that she is craving Mexican, so I’m definitely going to make this recipe tomorrow night for everyone. It looks delish! I always get overwhelmed by all the recipes out there, so thanks for recommending this one!
Made this tonight and they were sooooo fresh and delicious! Not heavy at all like they would be at a Mexican restaurant. Homemade is always best!
I’ve made a few of your recipes and trust whatever you post! They’re always reliable and so good! Can’t wait to make more 🙂
Callie! Thanks so much for trying my recipes and for the great feedback. I love cooking and sharing. I always try to only share things that are a big hit with me in hopes they will be with you guys as well!
Hi! I have leftover cooked chicken breast. Is it okay to use cooked chicken? Any modifications you can recommend?
Made these for thr second time tonight and they are so delicious! Leftovers hit thr spot too. Thanks for a great recipe for a cold cold week!
yay! i need to make those again soon. it’s been too long!
I made these & they were AMAZING!! I changed a few things – I didn’t use cooking spray & left out the sugar. I didn’t strain out the sauce & add the onions back to the chicken, but simply pureed the sauce with the onions still in, & then added it to the chicken. I also used the sauce to add to some previously cooked chicken, which tasted just as awesome. My family was THRILLED with this recipe, including all my kids. I couldn’t believe how authentic it tasted. We will definitely be making this again. My husband told me they were better than those he had at the Mexican Restaurant. I used Food for Life sprouted grain tortillas as well.
I made this recipe and it was DELICIOUS! I would like to make it for one of my friends who is a new mom. Do you have any preparation or cooking suggestion to turn this into a freezer meal?
This sounds delicious, I’m going to use my rice cooker to make it, then transfer to baking dish into the oven. My rice cooker has sauté feature, then once liquid hit it it turns to simmer.. Close the lid set timer and walk away.. That’s my kind of cooking. I have a bad hip and back, so less standing … Too yummy to pass up. Thank you for the recipe
This is fabulous! Everyone (husband, 15yo, 13 yo, 11yo) in my family loves this recipe.
Looks good. What size can of tomatoes did you use please?
What size can are the fire roasted tomatoes please?
Can hardly wait to try! We are Texans retired in SE Florida. Tex mex doesn’t exist here, lol! Not vegetarian, but the ideas sounded great! Also have mobility issues, so thanks for idea of rice cooker.
3 Tablespoon of chili powder? I used 1 and can barely breathe as I eat. still delicious.
Did you use regular chili powder? It shouldn’t have been too spicy. Are you confusing it with cayenne? Most recipes call for a similar amount of chili powder as mine. Thanks for trying the recipe!
I made this today and it was an instant family favourite! Thank you for the fabulous recipe!
So happy to hear it!
This was absolutely delicious!
Do you think these can be frozen before pouring the sauce over them, then when I’m ready to bake it I will pour the sauce and top with cheese?
This recipe was so good. Takes a little time to make it but it is worth it. Only thing I would change is I would not put so much sauce on enchiladas.
thanks for trying it! yes, it takes longer but worth it for the homemade sauce!
Can u make these the night before? Thx
Yes, you could always keep the sauce separate and pour that over before baking.
I’ve used hundreds of recipes from blogs on the internet and I have NEVER commented on one. Until now. THESE ENCHILADAS WERE KILLER! I followed your instructions faithfully and didn’t alter a thing. Ate them with rice and beans and guacamole and sour cream and now we can’t move. Looking forward to leftovers tomorrow. Thanks for this one. It’s a keeper!
Wow, thank you Fran! You TOTALLY made my day! I’m so glad that you enjoyed this recipe and that the enchiladas turned out well for you! 🙂
Great recipe. Both kids and adults loved it, youngest is 18 months. Heating the tortillas is not necessary and saves a little time; otherwise, didn’t change a thing. Would definitely make again with a little more heat. My husband added hot sauce to his.
Great to hear that your family enjoyed it Sandy! Usually the tortilla heating helps to make them a little more pliable but great if yours will wrap with no tearing! 🙂 A little more spice is always a good thing in my book! 🙂
I made this last evening. My husband said it was his new favorite.
Thanks for sharing. It was delicious.
YAY! So happy to hear this! 🙂
Mmmmmm! I have it all made up and ready to bake. Of course I had to taste test along the way, and everything is VERY tasty! I have high hopes for the finished product. I prepared it as far as rolling up the tortillas, and will brown, then bake when it gets closer to dinner. I even made the homemade quinoa! Yummy! Thanks for sharing. I’ll check back after dinner 🙂 * I think the filling and sauce would also make a really great “wet” chicken burrito.
It was VERY good tonight and will be good again tomorrow! It was so fresh & healthy compared to some enchilada recipes. This will be my new go-to and the rest will get tossed!
Can this dish be frozen?
These are wonderful! Sauce is awesome! They’re a little spicy but perfect with sour cream. I didn’t have avocado. My kiddo wolfed down 3.
I made these last night and they were great. We prefer flour tortillas so used those instead. I also used 4 skinless chicken thighs on the bone instead of breasts and picked the meat off the bone – I let them cook on a low simmer for 45 minutes and they turned out great – a bit more effort but we prefer dark meat. I will definitely make these again.
Wonderful! Thank you so much for sharing your feedback! I’m glad you enjoyed the recipe.
I stumbled across this recipe on Pinterest and have made it 4 times already. It’s very good! My only comment is that I have no idea what size of can of fire roasted tomatoes to use. We don’t have that ingredient readily available where I live, so if it only comes in one size I have no idea what it would be. It would be great if all the ingredients in the list included a measurable quantity. Otherwise, absolutely delicious recipe. Thanks!
I made these with chicken and they’re wonderful! Now attempting beef. Can’t wait to try them.
I am having trouble with the chicken cooking in the sauce, on Low temp.. I let it go for 20 mins, and nothing… should I stick in the oven to cook it through?
Works well with pre_cooked or leftover chicken. I also blitzed the enchilada sauce with a stick blender with the onion and jalapeno still in. I used half the amount of chilli powder as my family don’t like it too hot. The results were delicious. Thank you for giving me inspiration.
So glad it turned out well for you. Thanks for sharing your modifications and for coming back to review!
Fantastic recipe! I just made it for lunch and everyone raved about it. This one is a keeper ?,thank you!
Yum!!! I love making enchiladas and definitely want to try your recipe. The temperatures have finally dropped enough here for me to want to spend more time in the kitchen!
You will love this recipe! It’s so fun to make them from scratch!
Can you freeze? At what point in the process would you recommend freezing?
SO SO good! I have made these twice now and they are my go to recipe. LOVE!!! Thank you so much!!! Completely delish!
Very good! I will make this my new enchilada recipe.
This if the 3rd time I have made these Enchiladas! They are time consuming to make but SO WORTH IT! 2nd time I made them I used a rotisserie chicken to save time. They were ok but so much better following this recipe. Homemade sauce is the only way to go. Thank you for sharing.
Also….use the raw corn tortillas that you cook in a dry fry pan. Wow so much better. Again more time consuming but worth it.
I rarely ever provide feedback on recipes but OMG this is the absolute best chicken enchiladas ever. The sauce…YUMMY! Thank you so much.
Is the chicken shredded?
Way too much Chili Powder. The taste was overwhelming.
Second time making this. Awesome is the only word needed to describe this dish. Thanks for sharing
I make these all the time and love them! Have you ever frozen them and baked them later? I haven’t tried it but i’d Like to for trips and such.
Wonder about making them and freezing them for or later. Anyone try that?
Are these freezeable? My family loves them but we usually have a lot of leftover chicken I’m wondering if I can prep them and freeze (if so, where in the process would you freeze;after browning the rolled tortillas?)
I have never tried freezing them! I am so sorry. I would imagine that you could freeze before baking.
These enchiladas are awesome! The recipe takes some effort, but it is really worth it. Made with both flour and corn tortillas and they are both good.
Hi Jen,
Thank you so much for the delicious recipe. I have made these several times now and they have become a family favourite. I used flour tortillas and spread a tablespoon of refried beans on the Tortillas before adding the chicken filling. I will try corn tortillas next time. I Like to serve them with a side of home made guacamole and sour cream, along with corn on the cob. Absolutely delicious
These are hands down the best enchiladas I’ve ever eaten – and to think I’m the one who made them. My family loved them! I’m going to try to make a vegetarian version with a black bean filling and some with impossible burger. I can’t wait. Thanks so much for the delicious recipe!
Yes! This is awesome. I love that feeling too of cooking something and it being really delicious and surprising yourself! So glad you like the recipe and hope the meatless version is a hit too!
I made this once were amazing will make them again and again. Has anyone tried to freeze them before cooking and used later would like to make them ahead of time to take to the cottage
This sauce is killer!! Not too spicy, just the way we like it! My family prefers flour tortillas so I used those instead. I also added about half a block of cream cheese to the filling for some extra creaminess and they turned out amazing!
I have made these many times delicious and easy everyone loves them great flavoring a must for everyone one try
Wonderful! I’m so glad that you enjoy them!