The BEST Chicken Enchiladas Recipe

This Chicken Enchiladas Recipe makes a perfect weeknight meal! These are seriously the BEST chicken enchiladas and a family favorite! 

Chicken Enchiladas make a perfect weeknight meal! Seriously the BEST chicken enchiladas recipe and one the whole family will love!

I’ve been cooking with so much cheese lately, I’m beginning to think I should look into buying stock in a local cheese maker’s business. I’ve always loved cheese and cook with it as often as humanly possible, but my cheese cooking ratcheted up a notch or two about a week or so ago after a visit to my son’s orthodontist.

You see, my son has the contraptions called quads that he has to wear for at least a year to help reshape the alignment of his bite. These quads have made it pretty difficult for him to eat many of his very favorite things, like grilled cheese sandwiches piled thick with melty, stringy cheese and cheese quesadillas that are crisp and crunchy on the outside but filled with creamy, delicious cheese that strings on the inside. You know the kind that strings from your mouth to your hand when you take a bite. It’s the sort of quesadilla that little boys just love – well, mine at least. The problem with these two favorites has been with the cheese. The cheese and his quads do not exactly get along very well.

It’s been just pitiful.


A while back, we had to make a special trip to have the quads adjusted because the bottom quad kept popping loose on one side, making it difficult for Little Buddy to talk, swallow, or eat or drink anything. With one look in his mouth, his orthodontist grabbed a tool, reached inside of his mouth and just pulled the bottom quad right out. He placed it on a tray beside of my son and said, “you have three weeks to get these three loose teeth out that are making the quad come loose. After that, we’ll put this quad back in and be back in business.”

You would have thought it was Christmas morning. I’ve never seen such a skip in his step or huge smile on his face outside of walking through the gates of Disney World. He was ecstatic.

As a matter of fact, that night, he worked until he had pulled all three of his loose teeth so that he would have the rest of the time to just enjoy eating what he wanted to without having to worry about his quad being in the way. And that involved cheese – and lots of it!

Our meals have been down-right filled with quesadillas, grilled cheese sandwiches, cheese eggs and omelets, cheese toast, etc. Quiet honestly, if cheese would go on it, we piled it on high!

Tomorrow, we head back to the orthodontist for the return of the bottom quad and a cut back on our extreme cheese binge, but until then, I’m going for it.

Which brings me to these chicken enchiladas. The cheese on these babies is what dreams are made of.

Chicken Enchilada Recipe

And this chicken enchilada recipe couldn’t be any simpler. Really. The hardest part of the entire recipe is taken care of for you with the slow cooker, or crock pot as my Grandmother called it. I just tossed my chicken into my slow cooker with my homemade enchilada sauce and set the timer. That doesn’t sound too bad at all, does it?

These chicken enchiladas are absolutely the best I’ve ever tasted, too. I would say its because the chicken cooked in that delicious enchilada sauce all day, but really, I think it’s the layering of flavors and textures that hits this right out of the park.

How to Make Chicken Enchiladas

Spray your slow cooker insert with non-stick spray. Add the chicken to the slow cooker insert and pour 2 cups of enchilada sauce over the chicken. Cook on either High or Low for the designated time for each setting as detailed in the recipe.

Once chicken is done, shred the chicken with two forks in the enchilada sauce. Add the drained green chilis and diced onion to the chicken and mix well.

Preheat oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with non-stick spray.

Spoon the chicken mixture into the center of each flour tortilla and top with grated cheese. Fold the tortilla over the filled center and place each filled and folded tortilla into the baking dish seam side down. Repeat the process until all are completed and in the baking dish.

Pour the remaining enchilada sauce over the assembled tortillas in the baking dish. Top with grated cheese. Place in oven and bake for about 20 minutes or until cheese is completely melted and bubbly. Garnish with chopped green onions or cilantro if you wish!

Chicken Enchiladas Recipe from

If you are looking for a simple, delicious recipe for chicken enchiladas then you’ve just got to try this one! I promise, it’ll knock your socks off!

Here’s my detailed Chicken Enchilada Recipe. I think you are going to LOVE them!

Chicken Enchiladas Recipe

This Chicken Enchiladas Recipe makes a perfect weeknight meal! These are seriously the BEST chicken enchiladas and a family favorite! 
Prep Time10 mins
Cook Time4 hrs 20 mins
Total Time4 hrs 30 mins
Servings: 8
Calories: 265kcal
Author: Robyn Stone


  • 4 skinless chicken breasts
  • 3 cups enchilada sauce
  • ½ medium medium onion diced
  • 1 (4-ounce) can green chilies
  • 8 (10-inch) corn or flour tortillas
  • 12 ounces Monterrey Jack cheese grated
  • 2 green onions chopped


  • Spray slow cooker insert with non-stick cooking spray. Add chicken to slow cooker insert and pour2 cups of enchilada sauce over the chicken. Cook on High setting for 4 hours or low setting for 8 hours. Shred chicken with a fork in the enchilada sauce. Drain green chilis and add to the chicken along with the diced onion. Mix well to combine.
  • Preheat oven to 350º F.
  • Spray a 9x13 baking dish with non-stick cooking spray.
  • Spoon chicken mixture into the center of each flour tortilla. Top with about ½ cup grated cheese and fold two ends of tortilla over the filled center. Place the tortilla seam side down into the baking dish. Repeat until all tortillas have been filled.
  • Pour remaining enchilada sauce over the assembled tortillas. Top with grated cheese. Place in oven and bake for about 20 minutes, until cheese has melted thoroughly and has become bubbly.
  • Garnish with green onions or cilantro, if desired.


Serving: 1enchilada | Calories: 265kcal | Carbohydrates: 9g | Protein: 24g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 1081mg | Potassium: 261mg | Fiber: 1g | Sugar: 6g | Vitamin A: 19.5% | Vitamin C: 4.3% | Calcium: 32.4% | Iron: 6.3%
Tried this recipe?Share a photo on Instagram and tag me with @addapinch and #addapinch!

Robyn xo

Chicken Enchiladas Recipe - Chicken Enchiladas make a perfect weeknight meal! Seriously the BEST chicken enchilada recipe and one the whole family will love! It will become a favorite! //

From the Add a Pinch recipe archives. Originally published 2012.

92 comments on “The BEST Chicken Enchiladas Recipe”

  1. I’m a beginner at cooking so I just have one question cook the chicken in the slow cooker before shredding it?

  2. I’m confused, do you roll the enchiladas and how, recipe just says fold both ends over center so are they flat?

  3. Can I use Mexican blend shredded cheeses rather then monterey or will it change the taste too much of the receipe.

    • Hi! Robyn’s cheese recommendations are always spot on! I think that ready to go cheese would be fine but try it as suggested when you can!

  4. Question: Say I wanted a creamier inside, could I add cream cheese or sour cream to the filling??? Would that flavor and texture combo work?

    • Hi. I make enchiladas often, from a recipe given to me from a friend who was from Mexico. I add a can or two of thick cream or (sour cream)if I don’t have the other, over the rolled enchiladas and sauce, then add a topping of mozzarella and bake. I also use the small corn tortillas and dip them in enchilada sauce before adding chicken.

  5. Just made these today and I must say, they are Simply Delicious! I substituted jalapeno instead of green chilies. I put the chicken in with two cans of red enchilada sauce, half an onion, and a whole jalapeno diced up. After about four and a half hours on high the chicken was very shreddable and then roll them up in tortillas put in a baking dish, added cheese and baked. Add a little salt pepper on top and you’ll never go wrong..

  6. Whole family liked it. I made your homemade sauce with whatever tomato products I had on hand. I also added some tomatillo salsa for dad cause he likes spicy! 

  7. We like green enchilada sauce – will that work okay for this recipe or the Tortilla Soup recipe?

  8. Hi Robyn

    I always try out your recipes but with a twist due to the difference in ingredients
    I live in Durban, South Africa
    What other sauce can I use, if we don’t get enchilada sauce.
    I definitely want to try this for my kids

    • Hi Mandy!
      I’m so glad you make many of the recipes – I hope that you and your family enjoy them!
      I’m not sure of another product you could purchase that would replace the enchilada sauce if you can’t find it, but I do have a recipe I use for Enchilada Sauce if you are able to find the ingredients to make it. My family loves it!
      I hope this helps and that you enjoy these! Thanks so much! xo

  9. Question about making ahead. Have chicken all cooked and ready to assemble. Have to make an unexpected trip out of town. Do I bake it before freezing, or just assemble,freeze, thaw and bake later?

  10. This looks so delicious, love it!

  11. Thank you very much for this recipe. I tried them and the flavor was absolutely what I hoped it would be. I just made one adjustment and it was more structural than ingredients-wise. I made a “stack” with three of the flat-out wraps and an 8×11 pan by putting sauce and one sheet down, and then half the cream cheese and chicken mixture, another sheet and other half of the mixture, and then the last sheet and topping with the cheese. It’s just me eating and I like lots of room for veggie carbs, so my macros only would have allowed me one enchilada per day and they wouldn’t have stayed good the whole 12 days. I’m definitely keeping this recipe, thank you!

  12. So delicious and easy. Thank you 

  13. How would you make these ahead of time? To freeze

    • Hi Lynn,
      I would assemble these up to the point of topping the folded enchiladas with the grated cheese (save that til cooking). Store these in airtight container in freezer for up to 3 months.
      Thaw in refrigerator, then add grated cheese and bake according to recipe instructions.
      I hope you enjoy them! xo

  14. These look so yummy! Is there a particular enchilada sauce brand you would suggest buying (too lazy to make it) as I know different sauces have different tastes? Thank you—company is coming!

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