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The Best Chicken Enchiladas are easy to make and customize with your favorite fillings! Topped with enchilada sauce and ready in 30 minutes!

The Best Chicken Enchiladas are definite favorites! They begin in the crockpot, are easy to make and are amazing with my quick homemade enchilada sauce! //

I’ve always been a huge fan of delicious, simple suppers. I think most of you are with me on that one, right? Well, friends, these enchiladas most certainly fit that criteria! In fact, I’ll go so far as to say these are the BEST Chicken Enchiladas I’ve ever tasted!

And they are so easy to make! Simply put, tortillas are stuffed with shredded chicken, cheese, and your favorite fillings and then topped with a delicious homemade red enchilada sauce and cheese and baked for 20 minutes. These classic chicken enchiladas make a great quick and easy weeknight dinner, yet are still a favorite choice for weekends as well.

Chicken Enchilada Ingredients

To make this recipe, you’ll just need four basic ingredients.

  • Tortillas – You can use your favorite corn or flour tortilla for this recipe. If you are using corn tortillas, I’ve found that warming them in the microwave in a damp paper towel for a few moments makes them more easily pliable to prevent any tearing as they are filled and rolled. If you are using flour tortillas, they are generally pliable enough to use without warming them.
  • Cheese – These enchiladas include cheese in the filling of the enchilada as well as are topped with more cheese for baking. I typically like to shred my own cheese straight from the block to use in recipes, but you can also use pre-shredded store-bought cheese if you prefer. For the cheese, I like to use Monterrey Jack cheese. If I use store-bought shredded cheese, I also like to use a Mexican-blend cheese.
  • Enchilada Sauce – I use my easy homemade enchilada sauce for this recipe. It is so quick and easy to make in your blender. If you prefer, you can also use your favorite store-bought.
  • Chicken – For this recipe, you’ll use 2 cups cooked, shredded chicken. Here’s where the options are fairly endless. It is a great way to use whatever leftover chicken you may have like baked chicken. You can also use my easy shredded chicken recipe (which is great for meal prep!). You can also use a store-bought rotisserie chicken that you then shred.

Optional Fillings and Toppings

I also love to include other fillings and toppings to these basic ingredients from time to time.

  • Onion – diced onion adds additional flavor and texture to these enchiladas.
  • Green chilis – the flavor of the green chilis reminds me so much of my favorite Mexican restaurant chicken enchiladas. A small can of drained green chilis is all you need.
  • Black beans – we love to add a can of drained and rinsed black beans to this recipe from time to time. It stretches the recipe and allows you to reduce the amount of chicken by half that is called for in the recipe in a pinch, too.
  • Toppings: Sour cream, diced green onions, shredded lettuce, and chopped tomatoes all make delicious topping options.

How to Make Chicken Enchiladas

  1. Prep. Preheat oven to 350º F and spray a 9 x 13 – inch baking dish with nonstick cooking spray. Spread ½ cup of enchilada sauce in the bottom of the baking dish. If using corn tortillas, warm tortillas wrapped in a damp paper towel or tea towel in the microwave until easily pliable, about 30 seconds. If using flour tortillas, there is generally no need to warm them.
  2. Assemble chicken enchiladas. In a large bowl, stir together the cooked, shredded chicken, ½ cup enchilada sauce and any additional fillings such as onion, green chilis, or black beans desired. Spoon chicken mixture into the center of the warmed tortilla and top with about ¼ cup of shredded cheese. Tightly fold the tortilla around the mixture and place seam side down into the prepared baking dish. Repeat until all of the enchiladas have been assembled.
  3. Bake the enchiladas. Pour the remaining enchilada sauce over the assembled enchiladas and top with the remaining shredded cheese. Bake for 20 minutes until the cheese has melted and is bubbly.
  4. Top and serve. Top with your favorite toppings and serve.

You’ll also notice in the recipe video that I love to sometimes toss the ingredient fillings (chicken, enchilada sauce, onions, green chilis) into a slow cooker and let it cook in the slow cooker for 6 hours on low if I do not have shredded chicken ready to go. Once cooked, I then shred my chicken in the slow cooker and fill my tortillas, top with cheese and proceed with the recipe. The chicken when cooked all day with the enchilada sauce, onions and chilis has an incredible flavor that I highly recommend you try!

What to Serve with Chicken Enchiladas

Here are a few of our favorite dishes to serve alongside this recipe.

Chips and Salsa and Guacamole

Cilantro Lime Rice

Refried Beans

House Salad

Chicken Enchiladas Recipe from

How to Store and Freeze Enchiladas

Refrigerate – Allow the enchiladas to cool. Wrap with your favorite plastic wrap or foil and store in the refrigerator for up to 3 days.

Freeze – Allow to cool completely. Transfer to an airtight, freezer-safe container or if the baking dish is also freezer-safe, simply wrap well with foil. Store in the freezer for up to 3 months. To serve, transfer from the freezer to the refrigerator and allow to thaw in overnight. Reheat in a 350º F until warmed throughout and the cheese is bubbly, about 20 minutes.

Other Enchiladas To Try

If you love enchiladas like my family does, then you may want to give some of my other recipes a try:

Buffalo Chicken Enchiladas

Beef Enchiladas

Beef and Bean Enchiladas 

White Chicken Enchiladas

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

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

4.94 from 16 votes

Chicken Enchiladas Recipe

Dinner 30 mins

The Best Chicken Enchiladas are definite favorites! They begin in the crockpot, are easy to make and are amazing with my quick homemade enchilada sauce! //
Prep Time 10 mins
Cook Time 20 mins
Servings 8
Course Main Course
Cuisine Mexican
Author Robyn Stone
The Best Chicken Enchiladas are easy to make and customize with your favorite fillings! Topped with easy homemade enchilada sauce and ready in 30 minutes!


  • 2 cups cooked shredded chicken
  • 1 1/2 cups enchilada sauce
  • 8 (10-inch) corn or flour tortillas
  • 2 1/2 cups shredded Monterrey Jack cheese or Mexican-blend cheese

Optional Fillings and Toppings

  • ½ medium onion diced
  • 1 (4-ounce) can green chilies drained
  • 1 (15-ounce) can black beans drained and rinsed
  • 1/2 cup sour cream
  • 2 green onions chopped


  • Prep. Preheat oven to 350º F. Spray a 9 x 13 baking dish with nonstick cooking spray. Spread ½ cup of enchilada sauce into the bottom of the baking dish. If using corn tortillas, warm tortillas in the microwave wrapped in a damp paper towel or tea towel until soft and easily pliable, about 30 seconds. If using flour tortillas, there is generally no need to warm them.
  • Assemble chicken enchiladas. In a large bowl, stir together the cooked shredded chicken, ½ cup of enchilada sauce, and preferred fillings. Spoon chicken mixture into the center of each tortilla. Top with about ¼ 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.
  • Bake enchiladas. 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 and serve. Garnish with your favorite toppings and serve warm.


Nutritional Information

Serving: 1enchilada | Calories: 295kcal | Carbohydrates: 5g | Protein: 31g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 650mg | Potassium: 225mg | Fiber: 1g | Sugar: 3g | Vitamin A: 607IU | Vitamin C: 1mg | Calcium: 275mg | Iron: 2mg

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Robyn xo

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

Chicken Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review


  1. Mmm yum! I’ve never really ventured into cooking Mexican at home much aside from occasionally using those pre made packages from the supermarkets. This looks sooo good and cheesy… Need to start making more of Mexican effort in the kitchen methinks!

    1. These enchiladas definitely get you in the Mexican-at-home kind of spirit! Hope you enjoy them!

    2. 5 stars
      I Really love this recipe. I cooked it tonight for my Sunday Dinner and it was really good. Thanks for the recipe. Look forward to trying more of your recipes.

  2. Poor Little Buddy! Dealing with orthodontic stuff can be really trying. I’m glad he got a little break from it and could enjoy some cheese-filled treats including these delicious enchiladas!

  3. I am always looking for a good chicken enchilada recipe! Love that this one s done in the slow cooker too..

    1. You know I love my slow cooker to pieces and try my best to figure out how to make everything in it so I can do other stuff, but still look like the best wife ever. 🙂

  4. Sigh…. enchiladas. We had DEER enchiladas last week and they were gone in a flash. I bet these would be too!

  5. Enchiladas are a staple at our house. These look delicious! I have to start using my crock pot more for the filling, so easy!
    And I remember those pitiful orthodontic days very well 🙂

  6. I’ve been making beef enchiladas with a chili gravy a lot lately. And when I make chicken enchiladas, it is usually with green sauce. Yours looks like a nice mix with chicken AND red sauce.. but what really puts it over the top is the crockpot part! Hooray! Definitely trying these soon.

  7. Do you have a favorite enchilada sauce? Our choices are limited in Guam, but maybe I can request a special order.

  8. Enchiladas are sort of like chocolate chip cookies. They’re so good, one should just try every recipe that crosses one’s path. I’m going to try this one, for sure.

  9. Yum! Enchiladas are one of my favorites… Your version looks absolutely perfect! I have some homemade enchilada sauce in the freezer that I think would work well, too. 🙂

  10. I made these for dinner last night, and they were delicious. I love how easy they are because of the slow cooker. Thanks for a great recipe.

  11. 5 stars
    I don’t care for enchilada sauce so I use red chili sause.. I love the idea of using the “crock pot” aka slow cooker…

  12. Today is my first time I made your enchiladas in a crock pot . I am so excited to see how they turn out !! Thank you for sharing 🙂 I’ll post later to tell you how they turned out 🙂

  13. Folks,
    I having been looking for a truly great enchilada sauce recipe for a very long time. ANY body have one? Thx in advance. Carol

  14. See, I only THOUGHT i was making pot roast tonight – now I have to make your chicken enchiladas because oh my gosh, those PICTURES! 🙂

  15. Not a grandma, but in my world it’s a crock pot. I don’t own one tho’…like most kitchen stuff too expensive. The oven will have to do! Yay for the cheese binge!

  16. Robyn Thanks so much for such great recipes. I must be the only one that doesn’t understand where the green chilis are listed as ingredients. Or is it just understood. Just wondering if I am missing something. Thanks!

    1. Hi Jane,
      So sorry I missed listing those in the ingredients. I’ve updated to make sure they are listed now. Thanks again!!! xo

  17. Technically these are buritos in Sauce. Enchiladas are always made with corn tortillas, you get a much better taste with corn rather flour. But still look tasty.

  18. enchiladas are made with corn tortillas, not flour, period. you can call It something else but you cannot call it “enchiladas”.

  19. your son pulled all three of his loose teeth out?!!! whoa!!! he wanted those teeth out so he could eat!! I love it and these chicken enchiladas look amazing!!!! yummm!

  20. 5 stars
    This is a keeper for sure! Made this for Church Pot Luck. Had compliments and a request for the recipe. Will definitely be making this again.

  21. THIS.CASSEROLE.!!!!!!!!!!! I DON’T USUALLY GET THIS EXCITED OVER FOOD BUT NOT WHEN IT COMES TO THIS DISH!!!! here’s the thing ladies (or men i’m not sexist!) i’ve never ever ever been a good cook. but now, now i feel like an amazing CHEF (not just a cook)!!!! u cant begin to understand how much self-esteem this recipe has given me!!!!!! for years i’ve suffered through the pain BUT NOW IM FINALLY FREE!!! FOR YEARS, I’VE BEEN SEARCHING AND NOW I’VE SEEKED!!!! there’s ppl out there looking for the perfect man (or woman i’m not sexist) but not me. nah, me, i’ve been looking for the perfect RECIPE!!! i’d like to thanks all my supporters and a HUGE shout out to my babies: whiskers, paws, meows, kitten, and buttons. last of all a grateful thanks to YOU,
    Robyn, i cannot begin to express how thankful i am. i’ve left comment on “the best chocolate cake” recipe a while back but sadly and unfortunately u never published it. but that’s okay, here’s ur second chance!!

  22. This looks too yummy to pass up.
    I don’t have a crockpot, so is there
    an alternative way to cooking this?
    In the oven, maybe? If so, how long?

  23. I made these but added a twist. Try using a block of cream cheese softened and mixed with a packet it taco seasoning and the juice of a fresh lime. Spoon in with chicken mixture. It’s delicious!

  24. Just making this today! The homemade enchilada sauce is SO good! If the final dish tastes as good as the enchilada sauce, I may be making this dish every week! Thanks for a wonderful recipe, Robyn!

  25. I have been making this for years, it is great. I also use the meat for tacos, taquitos, and burritos, never any complaints.

  26. 5 stars
    I’ve tried several chicken enchilada recipes, and so far this one is my favorite! The whole family loved it and it was easy.

  27. 5 stars
    Hello This a great recipe I do one that my residents love I will try this , I am a chef for a assistant living community they love dishes like this thanks.
    Chef Ernest

  28. I made these enchiladas for a luncheon today and they were a huge hit!! I cooked the chicken in the crock pot with the enchilada sauce a day ahead of time . When I put them together on the day of my luncheon, I warmed the chicken up in the microwave before filling the shells and baking in the oven & stuck to the 20 minute bake time. What does it matter if you use flour tortillas & call them chicken enchiladas? They are delicious either way! Thanks so much for sharing this recipe! !

  29. 5 stars
    I absolutely love your recipes and they are always chocked full of flavor as well as easy and quick. Keep up the great work.

  30. 5 stars
    Yep, these are the best chicken enchiladas. Absolutely wonderful. I’m going to be making this recipe again and again. Thank you!

  31. Hi there!! Have you tried this not in the slow cooker? Would love to make tonight but don’t have time for slow cooker. Let me know!!

    1. Hi Krista,
      Yes, I have! You’ll just want to cook your chicken on the cooktop or bake it to then use for your enchiladas. I hope you enjoy it!

    1. Hi Eva,
      Yes! This freezes incredibly well. I leave off the final topping of cheese and just wrap well and freeze in a freezer-safe container.

  32. 4 stars
    I diced up a fresh jalapeno and added to the chicken in the slow cooker, and then sauteed one with the onions to add a bit more bite. Delicious. Family loved them.

    1. Hi – Place filling in center of tortilla, wrap or roll tortilla around filling and place seam side down in dish. Hope you enjoy them!

    1. 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!

  33. 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?

    1. 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.

  34. 5 stars
    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..

  35. 5 stars
    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! 

  36. 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

    1. 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

  37. 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?

  38. 5 stars
    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!

    1. 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

  39. 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!

  40. Am I crazy of is 1 cup of shredded cheese 16 oz? Your recipe calls for 12 oz for the whole thing, but it says 1/2 cup per enchilada, and the 7 in the pan from your video would be 7 x .5 cups = 3.5 cups = 56 oz or shredded cheese for the enchiladas alone, which leaves nothing to top them with. Is the cheese number way off or am I?

    1. ! cup of shredded cheese is actually 4 ounces not 16. Sorry this confusing. Hope you enjoy it! Thanks

    2. It tasted great but the corn tortillas tore as I was placing them in the dish. I thought they were supposed to be better than flour ones, which I was told would fall apart!

    3. Donna, I have made these with both corn and flour tortillas and haven’t had them tear. If the corn tortillas aren’t flexible, you can heat them wrapped in a wet paper towel in the microwave or oven or dip them in the enchilada sauce which will help prevent breaking. I’m glad you enjoyed the taste.

    1. You can use chicken thighs if you prefer, Janet. I usually make these with chicken breasts but thighs should work fine.