So, you want my chicken enchilada recipe?

Friend, let me be real—I didn’t set out to become the designated Enchilada Person in my family, but you make this dish once for a potluck, and suddenly everyone’s chasing you for it. Funny thing: My very first try was a hot mess (someone forgot to drain the chicken, oops), but folks still went back for seconds. There’s just something about gooey, cheesy, slightly spicy enchiladas that feels like a warm hug, especially when it’s wet out and you just can’t even with another salad. Oh, did I ever tell you about the time I mistook cinnamon for cumin? That was a…weird experiment. We’ll skip that today!

Why even bother with these?

I make this when I don’t feel like babysitting a simmering pot, and my family goes absolutely bonkers for them—honestly, I could double the batch and there’d still be nothing left for lunchboxes. (My teenager claims the leftovers taste way better cold; not sure where she gets her tastebuds, but she’s not wrong.) The best is you can throw it together with nearly anything and somehow it still passes as dinner—my fail-safe meal on weeknights when I’ve got one eye on the clock and the other on the dog chewing another shoe. And if you get the store-bought sauce, nobody’s judging. I do it more than I’ll admit!

Here’s what you’ll need (and some swaps I make)

2 heaping cups of cooked chicken, shredded (rotisserie from the grocery store saves my sanity, but leftover grilled or poached chicken works fine—I once used roast turkey and it was brilliant, weirdly)
1 can (about 14oz) of red enchilada sauce (yes, homemade is amazing, but honestly, I grab Old El Paso or whatever’s on sale)
1 medium onion, chopped (spring onions if they’re sad in your crisper—works in a pinch)
1 ½ cups shredded cheese (I love Monterey Jack, but cheddar or that bag of cheese labeled ‘Mexican Blend’ is fine, even mozzarella in a last-ditch moment)
8-10 corn tortillas (sometimes I use flour tortillas when I run out or they’ve gotten a bit stale; works just fine)
1 tsp cumin (except that accidental cinnamon episode—never again)
1/2 tsp garlic powder
Salt and pepper, to taste (I’m heavy on pepper—bad habit)
Olive oil or spray for greasing the dish
Optional but wonderful: chopped fresh cilantro, a handful of sliced jalapeños, a squeeze of lime, sour cream

How I usually make it (but you can wing it)

Preheat the oven to 375F (honestly, I don’t always wait for the oven to be fully hot—don’t tell my mum).
Grease up a decent-sized baking dish (about 9×13 inches or whatever fits those tortillas). A swipe of oil or some spray, doesn’t really matter.
In a big bowl, mix up your shredded chicken, half the cheese, the chopped onion, cumin, garlic powder, salt, and pepper. This is where I sneak a bite or two for ‘quality control’—highly recommend.
Pour a little enchilada sauce in the bottom of the baking dish, just enough to cover—think mudpies, not soup.
Warm your tortillas to make them more bendy. I wrap them in a damp paper towel and microwave for 30 seconds, but you could also use a skillet or just risk snapping them if you’re feeling wild. (Been there, regretted it.)
Scoop chicken mixture into each tortilla, roll ‘em up, and jam them seam side down in the baking dish—don’t stress if it’s a tight fit or things get messy. Sloppy is fine here.
Pour the rest of the enchilada sauce over everything, spreading it with a spoon so nobody gets a dry bite. (Nobody likes a naked enchilada.)
Sprinkle over the leftover cheese. More is more.
Bake uncovered for about 20 to 25 minutes, until it’s bubbling and the cheese is just starting to get those lovely golden spots. If you like it super melty on top, stick it under the broiler for a minute or two—but keep an eye out! I’ve ruined dinners with my broiler’s ‘surprise’ charring.

Stuff I learned the hard way

If your tortillas keep cracking, actually, lightly toasting them on a dry pan first works better—microwaving helps, but pan toasting stops sogginess too.
Don’t use too much filling, or they won’t roll properly and you’ll get a (delicious but ugly) enchilada mountain.
Enchiladas freeze like a dream, but always underbake by a few minutes if you plan to reheat them later (although, honestly, mine rarely last long enough to freeze—I swear they vanish by morning).
And here’s something random: don’t wear your favorite white shirt while assembling. I still have a red splotch as a badge of honor.

Things I’ve tried (some better than others)

Black beans: Just scatter a handful in with the chicken and cheese. Makes it stretch further and tastes pretty great.
Veggie version: I’ve swapped the chicken for roasted sweet potato or zucchini once when I was on a big ‘Meatless Mondays’ kick; it totally worked.
Green sauce: Swapping in green enchilada sauce changes the flavor a lot—my partner loves it, I’m a traditionalist.
Once I tried adding pineapple (don’t ask, it was a trend), and that was…not my brightest moment. Sweet and savory just didn’t click here!

What if you don’t have the right baking dish?

I always say to use a 9×13 casserole, but more than once I’ve split the batch between two square pans, or used one of those metal trays you get at the dollar shop. You can even pile the tortillas and chicken in layers like lasagna if things get desperate. (I did this for a party once, no one cared.)

Storing leftovers (if you get any)

Pop any leftovers in a covered container in the fridge. They’ll keep for about three days, probably a smidge longer if you’re not too fussy (though honestly, in my house it’s usually gone within 24 hours; no point in making big plans). To reheat, just microwave until piping hot or cover with foil and warm in the oven. I think this tastes a bit better on day two, but that might just be me.

How I like to serve them

This is totally unnecessary, but I pile on fresh cilantro, maybe some pickled jalapeños, big dollops of sour cream, and a splash of lime—kind of like I’m hosting a taco night, even if it’s just Tuesday and nobody’s talking to each other because they’re all glued to their phones. My brother always requests sliced avocado, but you do you. And if there’s a beer in the fridge, that’s dinner sorted.

If I could offer one or two pro tips

Don’t rush the sauce step—one time I got hasty, dumped it all in, and ended up with a runny, soggy mess. Slower is better for getting every bit covered.
Warm those tortillas! I know, I keep repeating it, but cold tortillas snap and nobody likes patching up their dinner mid-assembly.

FAQ: Actual things folks have asked me

Do I have to use chicken?: Not at all! Try black beans, pork, ground beef, or even just veggies—whatever’s left hanging out in your fridge usually works (except, I guess, for that half-eaten banana. Save that for breakfast).
Can I make this ahead?: Yep! Assemble the whole thing, cover, stash in the fridge, then bake when you’re ready (maybe add an extra five minutes or so if it’s cold). Oh and, by the way, it’s great for feeding a crowd if you double up.
What if my sauce is too spicy?: Add extra cheese or a sprinkle of sugar, or even just thin it with a little cream or milk—fixes nearly anything. Actually, sometimes I just spoon over a bit less sauce and let folks add hot sauce at the table.
My tortillas won’t roll nice—help?: If they’re fighting you, warm ‘em up again or stack two smaller ones together. Or skip rolling and make enchilada stacks—seriously, less stress.
Is it okay to use pre-shredded cheese?: 100% yes. Anyone who says otherwise is trying to keep you hostage at the grater forever. Pre-shredded melts just fine—mostly.

Easy Chicken Enchilada Recipe