Making restaurant-worthy enchiladas at home might sound like a daunting task, but with the right recipe in hand, it’s surprisingly simple and incredibly gratifying.
I was able to make a tasty chicken enchilada recipe with very few ingredients, and it tasted as good as our favorite Mexican restaurant!
This easy chicken enchiladas recipe is perfect for those who are short on time but still want a flavorful and satisfying meal.
I also included gluten-free modifications as well so you can work without what you need or have on hand.
Plus, this is perfect for freezer cooking so you can meal prep like a champ!
Key Takeaways
- Cook Time: 30-40 minutes (at 350)
- Main Ingredients: Shredded chicken breasts, salsa, shredded jack cheese, and more
- Servings: 12
- Extras: Add corn, beans, spinach, and more to the filling for an extra nutrition boost and more texture
- Tip: Serve with sour cream, crushed corn chips, cilantro, and more in an enchilada to make a fun, interactive dinner
Simple Chicken Enchilada Recipe
Note that my chicken enchilada recipe below is for a double batch, so I can have one ready for dinner ASAP and put one in the freezer for busy weeks.
If you only want a single batch, you’ll need to half it, but I suggest doing the meal prep now to make easy dinners later, Mama!
Start with the salsa, sour cream, cream of chicken soup, and spices. This will be the base of my homemade enchilada sauce, a tasty soup mixture that’s a little lumpy.
In another bowl, add shredded chicken, 1 cup of cheese, and 2 cups of sauce to make a chunky chicken mixture. (save the rest of the soup mixture for the topping enchilada sauce)
If you don’t feel like cooking the chicken and shredding it yourself, store-bought rotisserie chicken is perfect for this!
Scoop the chicken mixture into the tortillas and loosely roll them.
As you can see in the background, I used the gluten-free wraps from Aldi. They’re so good!
Pop your rolls into a baking dish, and top with the remaining soup mixture and the remaining cheese.
Then freeze or bake in the oven at 350 for 30-40 minutes.
These can be baked from frozen, too. Just bake them covered for about an hour at 250, then uncovered for a half hour at 350.
As mentioned, the recipe below is for two pans of chicken enchiladas, so cut it in half if you only want to make one baking dish.
Ingredients
- 3 lbs. shredded chicken breasts or one rotisserie chicken
- 12 oz. salsa
- 8 oz. shredded jack cheese
- 1 cup sour cream
- 2 10.5 oz. cans cream of chicken soup
- 20 Flour tortillas
- 4 tsp chili powder
- 1 tsp cumin
Instructions
- In a large mixing bowl, combine soup, salsa, sour cream and spices.
- In another bowl, mix 2 cups of the mixture with the chicken and 1 cup of cheese.
- Equally fill and roll each tortilla with the chicken mixture.
- Place rolled tortillas in a 13x9 baking dish (x2).
- Top with remaining soup mixture, and then the remaining cheese (x2).
- Cover and freeze*, or bake at 350 for 30-40 minutes or until cheese is nice and bubbly.
Gluten-Free Cream of Chicken Soup Recipe
There are two parts of this recipe with gluten – the cream of chicken soup and the flour tortillas.
For the tortillas, you simply need to sub them out for a gluten-free product. I use Aldi’s LiveGFree wraps, and they are amazing!
Now for the cream of chicken soup, I make my own gluten-free recipe, and here’s how I do it:
Ingredients:
- 2 cups of milk
- 2 Tbsp butter
- 6 Tbsp gluten-free flour
- 2 gluten-free chicken bullion cubes (or chicken broth, but use less milk so it’s not too watery)
- 1 tsp salt
Instructions:
- In a medium saucepan, whisk milk with the flour over medium heat.
- Add the butter, bullion, and salt.
- When it starts to bubble, reduce the heat and stir for a couple of minutes.
- Remove from heat.
Recipe Swaps
Customizing this chicken enchilada recipe to suit your taste buds or to accommodate different dietary preferences is quite straightforward.
I’ve shown you how to make some gluten-free swaps above, but let me get into how you can change this recipe up in other ways:
The Meat
If you’re not a fan of chicken or simply want to try something different, consider swapping the meat for something different.
Beef enchiladas are traditional and quite tasty, but I’m thinking of switching things up and making Tex-Mex by using pulled pork next time!
If you’re looking to make this gluten-free and vegan, swap chicken for a plant-based alternative like shredded jackfruit for a vegetarian twist.
The Seasonings/Filling
The beauty of chicken enchiladas is their versatility, so feel free to experiment with the seasonings, too.
You can make it super simple and swap everything for pre-made taco seasoning to make this recipe even easier.
Add a bit of heat to the enchilada sauce with chopped jalapeños, a pinch of cayenne pepper, or add some more chili powder; for a smoky heat, use some chipotle powder.
To make your enchiladas a more rounded meal with an extra serving of vegetables, consider adding sautéed bell peppers, onions, mushrooms, spinach, or classics like corn and black beans to the filling.
These additions not only enhance the nutritional profile of the dish but also add wonderful texture and flavor to the enchilada sauce.
Serving It Up
For fun serving suggestions, consider setting up an enchilada bar when you have guests over, where they can customize their enchiladas.
Set out various toppings like fresh cilantro, diced avocados, sour cream, and different types of salsa. I even added crushed-up corn chips for extra crunch, and boy, was it good!
This not only makes the meal more interactive but also caters to whatever your guests’ like.
Lastly, pairing your chicken enchiladas with a side of Mexican rice and refried beans completes the dining experience, bringing the flavors of your favorite Mexican restaurant right into your home.
FAQs
What’s the secret to making good enchiladas?
The key to making good chicken enchiladas lies in the filling and the enchilada sauce.
Use high-quality ingredients, like fresh herbs and spices, and don’t be afraid to experiment with different flavors.
Also, make sure to warm up your tortillas or fry them before assembling the enchiladas to prevent them from cracking.
If I don’t like soggy enchiladas, can I skip baking them with the sauce?
Baking the enchiladas with the sauce is essential for ensuring that all the flavors meld together and the cheese becomes gooey.
But in restaurants, to avoid soggy enchiladas, the tortillas are fried or grilled before being rolled up to prevent them from soaking up as much sauce.
I haven’t tried that method yet, but I actually love how soft these chicken enchiladas get lol
Do people use flour or corn tortillas for chicken enchiladas?
It depends on personal preference, but traditionally, corn tortillas are used for enchiladas. However, many restaurants use flour tortillas for the softer texture.
Should I add all the enchilada sauce to the dish before freezing the baking dish?
Yes, it’s important to add all the enchilada sauce before freezing the baking dish.
This helps keep the enchiladas moist and prevents the tortillas from drying out in the freezer.
You’ll want to make sure they’re well sealed, though, so the sauce is less likely to get freezer burn.
Also, don’t add any additional toppings like sour cream or cilantro, as they won’t bake well in the oven.
How long do chicken enchiladas last in the freezer?
Properly stored, chicken enchiladas can last up to three months in the freezer.
To prevent freezer burn, make sue you lay down 2 layers of cling wrap to seal down the top layer and prevent ice from forming.
When you’re ready to cook them, let them thaw in the fridge overnight before baking as usual.
Final Thoughts
Making restaurant-worthy enchiladas at home is not only possible but also incredibly satisfying.
With this easy recipe, you can whip up a delicious and customizable meal in no time, perfect for busy weeknights or weekend gatherings with friends and family.
Whether you’re following a gluten-free diet or simply looking to switch up the protein and veggies in your enchiladas, there are endless opportunities for customization with this versatile dish.
So next time you crave some tasty enchiladas, skip the takeout and make them at home—your wallet (and stomach) will thank you!
