Homemade Chicken Enchiladas Recipe (The Best You’ll Ever Make!)

I’m just going to say it: these are the best homemade chicken enchiladas you’ll ever make. Not just good, not just “pretty great”—the absolute best. And I’m not being dramatic (okay, maybe a little), but seriously, once you make these, you’ll never want to order enchiladas from anywhere else.

The secret? Everything is made from scratch, but it’s still ridiculously easy. We’re talking homemade red enchilada sauce that takes 10 minutes, perfectly seasoned chicken, and that ideal ratio of tortilla to filling to cheese to sauce. It’s the classic enchilada recipe done right.

I’ve been making these for years, tweaking and perfecting until I got them exactly where I wanted them. Now they’re my go-to whenever someone asks for “real” Mexican food. They taste like the enchiladas your favorite Mexican restaurant wishes they could make, and you can have them on your table in about 45 minutes.

Why You’ll Love This Recipe

Restaurant-Quality at Home – These taste like they came from your favorite Mexican spot, but better because you made them yourself. The homemade red sauce is the real MVP here—it’s got depth, the right amount of spice, and tastes infinitely better than anything from a can.

Easier Than You Think – Homemade doesn’t mean complicated. The sauce is basically just spices, broth, and tomato sauce simmered together. The chicken can be rotisserie from the store. The assembly is straightforward. You’ve got this.

Perfect Balance – After making enchiladas approximately one million times, I finally nailed the perfect ratios. Not too saucy, not too dry. Enough cheese to be satisfying without being overwhelming. Tender chicken in every bite. Everything just works together.

Flexible and Forgiving – Use rotisserie chicken, leftover grilled chicken, ground chicken, or even canned chicken. Corn or flour tortillas. More cheese or less cheese (who am I kidding, always more cheese). This recipe adapts to whatever you have on hand.

Make-Ahead Superstar – Assemble these in the morning, refrigerate, and bake when you’re ready for dinner. Or make a double batch and freeze one for later. Future you will be incredibly grateful.

Crowd-Pleasing Every Time – I’ve served these to picky kids, skeptical in-laws, and food snobs. Everyone goes back for seconds. There’s just something about homemade enchiladas that makes people happy.

Ingredients

Here’s everything you need to make the best homemade chicken enchiladas. Simple ingredients, incredible results.

For the Homemade Red Enchilada Sauce:

• 3 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 3 tablespoons chili powder (this is key!)
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper (adjust for heat preference)
• 2½ cups chicken broth
• 1 can (8 oz) tomato sauce
• 1 teaspoon sugar (balances the acidity)
• Salt to taste

For the Chicken Enchiladas:

• 4 cups cooked shredded chicken (rotisserie is perfect)
• 12 corn or flour tortillas (8-inch)
• 3 cups shredded Mexican cheese blend (or cheddar)
• 1 can (4 oz) diced green chiles
• ½ cup diced onion (optional but adds great flavor)
• ¼ cup fresh cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste

Optional Toppings:

• Sour cream
• Fresh cilantro
• Diced tomatoes
• Sliced avocado
• Pickled jalapeños
• Lime wedges

Key Ingredient Notes:

Homemade Sauce Changes Everything – I cannot stress this enough. The homemade red sauce is what takes these from good to phenomenal. It’s got layers of flavor that canned sauce just can’t match. Plus, you control the spice level exactly how you want it.

Chili Powder Quality Matters – Use good chili powder. Not the dusty stuff that’s been in your cabinet since 2015. Fresh chili powder makes the sauce taste bright and flavorful instead of flat and bitter.

Rotisserie Chicken Saves Time – One rotisserie chicken gives you about 4 cups of shredded meat. It’s already seasoned, already cooked, and it tastes great. This is the shortcut that doesn’t compromise quality.

Tortilla Choice – Corn tortillas are traditional and have great flavor, but they need to be warmed first or they’ll crack. Flour tortillas are softer and easier to work with. I honestly switch between both depending on my mood.

Cheese Blend – Mexican cheese blend (usually a mix of Monterey Jack, cheddar, queso quesadilla, and asadero) melts beautifully and has perfect flavor. Plain cheddar works too, but the blend is chef’s kiss.

How to Make Homemade Chicken Enchiladas

Let’s make the best enchiladas you’ve ever had. It’s easier than you think.

Step 1: Make the Homemade Red Enchilada Sauce

Start with the sauce because everything else builds from here. Heat the olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, until it smells toasty and turns a light golden color. This is your roux—it thickens the sauce.

Add the chili powder, cumin, garlic powder, onion powder, and cayenne pepper. Stir constantly for about 30 seconds. The spices will bloom and smell absolutely amazing. Don’t skip this step—toasting the spices in the hot oil releases their flavors.

Slowly whisk in the chicken broth, making sure there are no lumps. Add the tomato sauce and sugar. Bring the mixture to a simmer and let it cook for 8-10 minutes, stirring occasionally, until it thickens to a gravy-like consistency. Season with salt to taste.

Pro tip: The sauce should coat the back of a spoon but still be pourable. If it’s too thick, add a splash more broth. If it’s too thin, let it simmer a bit longer.

Step 2: Prep Your Oven and Baking Dish

Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with cooking spray. Pour about ¾ cup of your homemade enchilada sauce on the bottom and spread it around. This prevents sticking and adds flavor to every bite.

Step 3: Prepare the Chicken Filling

In a large bowl, combine your shredded chicken, 1½ cups of the shredded cheese, the diced green chiles, diced onion (if using), half the cilantro, cumin, and garlic powder. Add about ½ cup of the enchilada sauce and mix everything together until well combined.

Season with salt and pepper to taste. This is your filling, so it should taste good on its own—go ahead and taste it!

Pro tip: Mixing some sauce into the filling keeps the chicken moist and adds extra flavor throughout.

Step 4: Warm Your Tortillas (If Using Corn)

If you’re using corn tortillas, you need to warm them first so they don’t crack when you roll them. Wrap them in a damp paper towel and microwave for 30-45 seconds, or heat them individually on a hot skillet for a few seconds per side.

Flour tortillas don’t really need this step, but warming them makes them more pliable and easier to work with.

Step 5: Assemble the Enchiladas

Take a tortilla and add about ⅓ cup of the chicken mixture down the center. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas until all your filling is used up.

Pack them in there snugly so they’re touching—this helps them hold their shape and keeps them moist while baking. You should be able to fit about 12 enchiladas in a 9×13-inch dish.

Step 6: Cover With Sauce and Cheese

Pour the remaining homemade enchilada sauce evenly over all the enchiladas, making sure every single tortilla gets covered. This is crucial—the sauce keeps everything moist and delicious.

Sprinkle the remaining 1½ cups of cheese generously over the top. Don’t hold back here. We’re making the best enchiladas ever, remember?

Step 7: Bake to Golden Perfection

Pop the baking dish in the oven and bake for 25-30 minutes until the cheese is melted, bubbly, and starting to get golden brown spots. The edges of the tortillas might crisp up slightly, and the sauce should be bubbling around the edges.

Step 8: Garnish and Serve

Let the enchiladas rest for about 5 minutes before serving. This gives the cheese a chance to set slightly so they don’t fall apart when you serve them.

Garnish with the remaining fresh cilantro and any other toppings you like—sour cream, diced tomatoes, avocado, jalapeños, a squeeze of lime. Then serve them up and prepare for the compliments to roll in.

What to Serve With Homemade Chicken Enchiladas

These enchiladas are the star of the show, but the right sides make the meal complete.

Mexican Rice – Fluffy rice cooked with tomatoes, onions, and spices. It’s the classic pairing for a reason—it soaks up that extra enchilada sauce beautifully.

Refried Beans – Creamy, rich beans balance out the enchiladas perfectly. Add a sprinkle of cheese on top and you’re in heaven.

Fresh Pico de Gallo – Something bright and acidic cuts through the richness. Tomatoes, onions, cilantro, jalapeño, and lime—simple and perfect.

Mexican Street Corn – Grilled corn with mayo, cotija cheese, chili powder, and lime. It’s a flavor bomb that pairs amazingly with enchiladas.

Simple Green Salad – Sometimes you just need something crisp and fresh. A basic salad with lime vinaigrette does the trick.

Chips and Guacamole – Because honestly, you can never have too much avocado. Fresh guac with crispy chips is always welcome at my table.

Storage Tips

These homemade enchiladas are actually great as leftovers. Some people even say they’re better the next day.

Refrigerator Storage:

Let the enchiladas cool completely, then cover the baking dish tightly with foil or transfer portions to airtight containers. They’ll keep in the fridge for 4-5 days.

Reheating:

Microwave individual servings for 1-2 minutes until heated through. For the whole dish, cover with foil and reheat in a 350°F oven for about 20-25 minutes.

Pro tip: The enchiladas sometimes absorb sauce as they sit. If they look dry when reheating, drizzle a little chicken broth or water over them before covering with foil.

Freezer Storage:

These freeze beautifully! You have two options:

Option 1 – Freeze before baking: Assemble the enchiladas completely (sauce, cheese, everything) but don’t bake. Wrap the dish tightly with plastic wrap, then aluminum foil. Label with the date and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed (add 5-10 extra minutes if needed).

Option 2 – Freeze after baking: Let the baked enchiladas cool completely, wrap well, and freeze. Reheat from frozen in a 350°F oven covered with foil for about 45-50 minutes.

Homemade Sauce Storage:

Make a double batch of the enchilada sauce and freeze half! It keeps in the freezer for up to 3 months. Having homemade sauce ready to go makes enchiladas even easier next time.

Final Thoughts

These homemade chicken enchiladas are the real deal. No shortcuts that compromise flavor, no canned sauce that tastes flat, no skimping on the good stuff. Just classic, delicious enchiladas made the right way.

I’ve made these for family dinners, potlucks, meal prep Sundays, and lazy weeknights when I wanted something comforting. They never disappoint. The homemade sauce is what really sets them apart—once you taste the difference, you’ll understand why I’m so passionate about it.

So grab your ingredients, make that sauce, and get rolling. These are about to become your new favorite homemade meal. Trust me on this one. 🙂