Authentic Chicken Enchilada Recipe

Large plate with 2 enchiladas covered in red sauce, on a pile of fluffy yellow rice and topped with fresh cabbage slaw, sliced radishes, and avocado.

5 stars (3 reviews)

Authentic Chicken Enchilada Recipe

This authentic Mexican recipe makes the most cheesy and delicious veggie, beef, or chicken enchiladas with red sauce! They're amazingly easy to prepare with just 4 ingredients, and perfect to feed a crowd.

Prep Time20

Cook Time25

Total Time45

Course: Main, Main Course

Cuisine: Mexican, Tex-Mex

Servings: - 8 servings

Calories: 255kcal

Author: Sommer Collier

Ingredients

14-16 corn tortillas
3 cups cooked shredded chicken or swap pork or beef
2 cups shredded Mexican cheese blend
2 cup Homemade Red Enchilada Sauce
Optional Toppings: shredded cabbage, crumbled queso fresco, sliced radishes, slice avocado, chopped cilantro, lime wedges

US Customary - Metric

Instructions

Preheat the oven to 350°F. Set out a mixing bowl and a 9x13-inch baking dish. Spray the baking dish with nonstick cooking spray.
In the bowl, combine the shredded chicken and Mexican cheese blend. Toss well to mix.
Lay the tortillas out on a clean work surface. Portion the chicken and cheese mixture on one side of each tortilla. You should have approximately 1/3 cup per tortilla.
Roll the tortillas around the chicken and cheese mixture. Then place each tortilla roll in the baking dish with the flap side down.
Pour the homemade red enchilada sauce over the top of the enchiladas. Use a spatula to spread the sauce over every inch of the corn tortillas.
Cover the pan with foil and bake the enchiladas for 20 minutes. Then uncover the pan and bake for an additional 5 minutes.
Top the enchiladas with any sort of enchilada topping you like… Crumbled queso fresco and cilantro or traditional, but you can dress them up with all sorts of cold fresh crunchy veggie toppings!

Video

Notes

Transfer the cooled leftovers to an airtight container and keep in the fridge for up to 3 days.

To Freeze: I suggest assembling the dish in a disposable aluminum pan, so it can go right from the fridge to the oven.

You can put the enchiladas together and freeze unbaked. Or bake the pan, cool completely, then cover tightly with aluminum foil and freeze. They'll keep well in the freezer for up to 3 months. Thaw in the fridge overnight and bake per the recipe instructions.

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