Shredded Chicken Enchiladas

This post was updated on June 13, 2014 to include a new recipe video.

To see how easy these enchiladas are to make, watch my video below:

Shredded Chicken Enchiladas

I don’t make a whole lot of Mexican food at home…mostly because I just find it just way too darn good at restaurants.

Shredded Chicken Enchiladas

Now, I do make some tasty fish tacos with pico de gallo, homemade fajitas with steak or chicken and some really good breakfast burritos.  But, for the most part, I get my Mexican food cravings satisfied outside of my kitchen.

Shredded Chicken Enchiladas - Cooking The Chicken

Plus, it’s usually difficult to make Mexican food Dustin will want to eat (he’s really a “meat-and-cheese-only-on-my-burrito” kinda guy).

Growing up in Southern California, I was raised to like the auténtico type stuff to be made for me by the experts — like chiles rellenos, carne asada, chili verde, chilequiles, machaca, huevos rancheros and all those yummy things.

Shredded Chicken Enchiladas - Shredding The Chicken

Ok, now I need to go out and get me every one of those dishes I just mentioned! **stomach growling**

Oddly enough, I’ve actually never been a big fan of enchiladas at Mexican restaurants….probably because I’m already stuffing my face with all those other types of dishes.  I find most places add waaaay too much cheese to their enchiladas.

Shredded Chicken Enchiladas - Ready To Bake

I know, I know…and the problem with that is….?  True: cheese (like bacon, sour cream, chocolate and guacamole — but, not together — eww), does tend to make everything better.  But, I wanted to make an enchilada recipe at home that had more meat. I guess Dustin has trained me well in that regard.

So, I started to make my own shredded chicken enchiladas at home.  And they’re amazingly delicious.

I use store-bought enchilada sauce for these babies. Can you still love me?  I actually tried making it on my own from scratch, but the final result didn’t seem worth the hassle of dirtying all those dishes and ‘cuz I can be lazy. Maybe, one day, I will try it again, but I really like how these enchiladas turn out — pre-made sauce and all.

Shredded Chicken Enchiladas - Ready To Bake

This shredded chicken enchiladas recipe also freezes very well and is pretty simple to make.  To freeze, just go through all the directions up to adding the sauce back over the tortillas — that way, when you defrost, they aren’t all soggy.  Just freeze the enchiladas and the sauce separately and you’ll be good to go.

Shredded Chicken Enchiladas - Ready To Bake

*UPDATE: For the longest time, I always had an issue with the tortillas cracking when I cooked the enchiladas. Thanks to many of your comments below, I have learned a good way to avoid this is to quickly fry the tortillas in some oil before rolling them up, as opposed to heating them in the microwave. Thanks so much for your help!

Shredded Chicken Enchiladas - Out Of The Oven

Next time you wanna try your hand at making your own enchiladas, let me know how it goes!  And, to get even more delicious enchiladas,try my ground beef enchiladas, too!

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5.0 from 7 reviews
Shredded Chicken Enchiladas
Prep time
Cook time
Total time
These Shredded Chicken Enchiladas are absolutely fantastic and one of my most popular recipes by far!
Recipe type: Easy
Serves: 4-6
  • 2 cloves garlic, minced
  • 1 can (1½ cups) enchilada sauce (I use Mild)
  • kosher salt, to coat the chicken
  • ground black pepper, to coat the chicken
  • 2 boneless, skinless chicken breasts
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterrey jack cheese, divided
  • ½ cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
  • 2-4 tbsp. vegetable oil, for quickly frying the tortillas
  • 12 6-inch corn tortillas
  • cooking spray
  • optional: sour cream for garnish
  1. Preheat oven to 425 degrees.
  2. Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
  3. Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork (see picture above). Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, ½ cup each of the Monterrey jack and cheddar cheeses and the ½ cup of cilantro to the shredded chicken. Stir to combine.
  4. Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds until pliable and warm. Alternately, lightly fry each tortilla quickly in a skillet using 1 tbsp. of the vegetable oil. Quickly pat dry and then roll as directed.
  5. Using cooking spray (or olive oil), grease a 9-inch x 13-inch baking dish. Spoon about ⅓ cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
  6. Lightly spray the exposed tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
  7. Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
  8. Remove from the oven and let stand 5-10 minutes prior to serving. Feel free to add a dollop (or two!) of sour cream and some more chopped cilantro for a garnish if you'd like.
Disclaimer: This post contains affiliate links for the kitchen item(s) I use :)


  1. Christine says


    I love this recipe! It’s one of my go-to’s! However, I would like to switch it up and use the Las Palmas Green Chile Enchilada Sauce, instead of a red enchilada sauce. Would I follow all of the same steps?

    CHRISTINE in Colorado

  2. Chelsea says

    I’m new at cooking but i made this exactly like your recipe. me & my boyfriend loved it! he kept begging me to make it again basically right after i cooked it! which makes me feel so good that he loved my cooking so much, all thanks to you & your recipe! making them again tonight & we are so excited!

  3. Amber says

    I made this and it was DELICIOUS! Best enchiladas EVER! I used Old El Paso enchilada sauce. And I added extra cheese and I only put it in the oven at 375 for 20 minutes total. I used the big size burrito shells and they worked perfect! This was great!

  4. Roxanne says

    Love this recipe. Very easy and tasty. The first time I made it I only had a small can of enchilada sauce, it was still good but we had to add salsa because there wasn’t enough sauce. Now trying it tonight with the big can of enchilada sauce (pictured above) and my husband and I can’t wait to eat it during the Super Bowl! Don’t have sour cream (because we are watching calories and pennies)

  5. Roxanne says

    Love this recipe. Very easy and tasty. The first time I made it I only had a small can of enchilada sauce, it was still good but we had to add salsa because there wasn’t enough sauce. Now trying it tonight with the big can of enchilada sauce (pictured above) and my husband and I can’t wait to eat it during the Super Bowl! Don’t have sour cream (because we are watching calories and pennies)

  6. says

    I came across your recipe this morning; when I had some chicken breast that needed to be cooked. I read your blog and watched your video. I did as you did with the tortillas and fried them a little bit in some oil; they held together perfectly. I made about 40 of them and they all came out perfectly; the kids and wife loved them!

    Thank you,

  7. says

    I made these for my husband (a chef) and myself last night and we really liked them! I didn’t fry the tortillas–just microwaved them in a plastic bag with a few drops of water for 45 seconds and they were very easy to use. I was clearing out the pantry and needed to use some red enchilada sauce, and this recipe is exactly what I was looking for! This is a very easy, tasty recipe! Thank you!

  8. Patrice says

    I made these tonight for my family and they loved them. Thank you for sharing your gift of cooking with others. When I get the thumbs up we can have it again, I love it.

  9. I_Fortuna says

    Traditional Mexican enchiladas are made with corn tortillas. If you use flour, it is called a wet burrito. We always use corn tortilla as it is traditional.
    I make our own homemade enchilada sauce. If you make your own you will never go back to canned. Canned enchilada sauce was invented by corporations many years ago to satisfy a certain type of palette of those who were not able to make their own. Most traditional Mexican cooks never use tomatoes which are found in canned sauces. Some celebrity chefs still add tomatoes much to my chagrin : )
    Tomatoes are usually reserved for salsa and pico de gallo. Many people like to use them in their tortilla soup and albondigas soup, but even that is rare.
    All you need are several Tbs. of mild chile powder (and little hot chile powder to taste), equal parts masa or white flour, oil, onion, broth or water, oregano, and cumin. Saute the onion in the oil and add the spices to make a roux. Each cook has her or his special other traditional additions that sets theirs apart and these recipes are handed down and kept secret. Hubby still does not know my recipe. The red color is from the chile not tomatoes. If you like the kind of enchiladas you get in the restaurant (especially in California and parts of Mexico) this is how it is made.
    Because in our small Texas town you cannot get good Mexican food, I have to make it at home. We and other Mexican families in town do not like Tex/Mex food. It is not a Mexican invention. (No offense).
    However, that said, I have found that many people, including Mexicans, do not know what carnitas (pork) is. This blows my mind. These are the only kind of tacos we make and top them with pico de gallo.
    Our enchiladas are always cheese with a special surprise in the middle.
    Southern Mexican food, that is food closest to the Caribbean not the deep South of the U.S., is very different and they use black beans instead of pinto beans and oranges and orange juice in a lot of their cooking.
    New Mexican food (from New Mexico, not necessarily from young “new” Mexicans) is also extremely different and superbly delicious. Most of the time when you order enchiladas they come to you flat (corn tortillas), covered with New Mexican enchilada sauce (hot) and the optional fried egg or two.
    New Mexican chile is made the same as my homemde only with chiles from New Mexico.
    If you decide to make your own enchilada sauce using whole chiles they must be reconstituted as you will get them dried. Once reconstituted, you must discard the stems and seeds and scrape out the pulp or grind the whole chile, minus the stem, in your food processor. A real pain.
    It is enough work at my age to just make my sauce homemade along with all the other dishes that have to be prepared like Mexican rice, tacos, chile rellenos, and tamales.
    O.K. We good now? Vaya Con Dios!

    • says

      You definitely get the award for longest comment! Lol. Wow, lots of good info here. Thank you for sharing. I am with you on preferring Mexican food to Tex-Mex. Thanks again!

  10. Jay says

    I liked cooking the chicken right in the sauce, virtually no mess to clean up. I sautéed onion and jalapeño to add spice. Came out great!

  11. Greg says

    It looks like you use 2 cans of enchilada sauce. In the video it looks like a lot more was added than was in my 1 can! 1 – for cooking chicken, 1/2 can for inside mix and 1/2 can for topping. Correct?

    • says

      Greg, I promise I only use 1 can (total) of the enchilada sauce. Lol. I use the entire can to cook the chicken, then split that “cooked” sauce between the mix and topping. :)

  12. Jim Kane says

    This has become my new favorite enchilada recipe! I do add a little cumin to the chicken mixture because I really like the flavor. Must serve with sour cream!! :)

  13. Steph says

    This is a wonderful recipe! We get sick of fajitas and tacos. This was a nice change up! This is the second time I’m making this recipe…..I have to print it off now for my recipe binder!

  14. Ariel says

    I plan on using chili sauce instead of enchilada sauce. The problem I face is, you say to cook the chicken in the sauce, then use the sauce afterwards. Isn’t that a problem with the raw chicken? Can not wait to try this!

  15. Jessica Hernandez says

    I made these for dinner two weeks ago and my husband and I LOVED them. While we were eating, I came to the realization that we could just make the mixture and put over chips with lettuce and avocado for “chicken enchilada nachos!” :)

    We are going to have them for dinner tonight. THANKS

    PS: I loved your video with the outtakes.. haha!

  16. Kelly Thomas says

    I just received high fives from my family after making these for dinner tonight! They are my new favorite enchiladas by far. I did use flour tortillas instead of corn because I just don’t care for the taste of corn tortillas. They turned out simply perfect. Thanks for the awesome recipe!

  17. shirley elizabeth says

    I used your method to make enchiladas lady week and, after one bite, my husband said to never make any other kind of enchiladas again. So for Mexican night this week I am once again making your enchiladas.

  18. bubie chavala says

    well, i’m about to try this for the first time……for a potluck party. decided on 1/2 the cheese (because i don’t love cheese) and 9 boneless skinless thighs. I am planning on making it until the step where you add the rest of the mixture and lightly cover with foil. Then I’m cooling/freezing it until we get to the cottage where i will thaw, bring to room temperature, add the rest of the sauce and cheese and cross my fingers. I’ll report on the success – but only if its a hit.

  19. Lisa Yelichek says

    Hi Lacey –

    I’m wanting to make this dish for a friend who is a bit bedridden with a tricky pregnancy. She’s been getting several meals so I was thinking about letting this be a freezer meal for her husband to just pull out. What do you think – will this freeze well?


    • says

      Hi Lisa! That’s so nice of you. Yep, I’ve frozen this meal quite a lot and it turns out well. It might resemble a bit more of a casserole when defrosted and baked, but it still is really tasty. I wish the best of luck to your friend.

  20. Barb Edgecomb says

    I can help you solve the dilemma with your corn tortillas falling apart when making Enchilada’s. I had the same problem until a couple of my Hispanic friends showed me what I was doing wrong. You fry the corn tortillas in canola or vegetable oil as if you were making tacos only don’t fry them to the point they are crispy; just to where they are cooked but pliable. You’ll be able to determine when it’s the right time to take them out after frying a couple of shells. I place them on paper towels to drain after frying them and cover the rest with paper towels as I make the Enchilada’s. You’ll see the difference. Enjoy!

  21. says

    Living in Texas I eat a lot of Mexican food, but I’m still trying to find a favorite recipe to cook at home. I’ll definitely have to try this one out!

  22. Tracy says

    I have made these enchiladas three times now and they are to die for. We usually use 2 cups of sharp cheddar cheese instead of a mix of the two though. And we use two cans of enchilada sauce instead of one. So tasty! In fact, a batch are in the oven right now!

  23. Laura says

    I also wanted to mention that if you warm them just before you put in the filling, you will not have to spray them. And if you put a thin layer of sauce on the bottom of baking dish before you put the enchiladas in, they will not dry out…good luck.

  24. Laura says

    I make them with corn tortillas all of the time…to keep them from falling apart, just warm them up. You can use a dry skillet at low-medium heat. Let it get warm and place one tortilla in…turn it every couple of seconds to keep from burning. You will know they are warm enough when they start to bubble up…and remember, you only need them warm so the are flexible

  25. Kate says

    Found your recipe on pinterest and tried it last night. They were delicious- will absolutely be making these again!!

  26. Amy says

    These look great, although I do not like cilantro. For the enchiladas I make I leave the sauce warm and wisk in a tablespoon of oil, then soak the corn tortillas in for a few seconds then fill. It is a bit messy but I have never had a problem with my tortillas breaking apart.

  27. Lindsay says

    These are in the oven right now! I read through the comments and it seems like a lot have problems with their tortillas cracking. I’m using the uncooked tortillas from costco and before I made the dish I just slightly cooked them on a oiled pan. They have a few minutes to go but look great! – no cracking! plus I love flour tortillas more than corn. Great recipe and I will see how it tastes soon!

  28. mary says

    This is a wonderful, foolproof recipe! I added 1 cup diced white onion and 1/2 jalapeno minced, lightly sautéed to the chicken mix (for extra heat and crunch). I’ll be saving this recipe, it hit the spot! Thank you!

  29. says

    I have tears of joy in my eyes! First time in forever that my whole family ate the same thing and proclaimed it really, really good! Thank you!!!

  30. Dana says

    Used 8″ corn tortillas and heated them . Used non stick cooking spray in my nonstick pan and heated each side of the tortilla for 20 seconds. They did not break apart. This was my first attempt ever at making enchiladas. We loved them. This will be a new recipe to make again!

  31. Kim says

    Best enchiladas I have ever had! I used corn & wheat tortillas from trader joes following this recipe exactly (microwaved tortillas did not fry them) and they did not break or fall apart. Turned out perfectly!

  32. E in Tx says

    Made these with the leftover Christmas turkey. Best enchiladas I have ever made. Followed directions exactly with the exceptions of using shredded turkey and my homemade enchilada sauce. Took the advice of frying the tortillas in a little oil and had no breakage. Will definitely be making these again and again and again. Thanks for sharing.

  33. Amanda says

    I wish I had read the comments BEFORE I made these.. I made 2 batches (1 for dinner tomorrow night and 1 for a friend of mine who just had a baby). I went through an entire bag of shells because they kept ripping or breaking. Even when I thought I finally got it figured out, they started breaking in the pan.. BAH! So they won’t look pretty whatsoever but hopefully they taste good enough to make the hassle worth it!

  34. TexMex says

    This is another Todo recipe for rotisserie chicken. I substitute one can of enchilada sauce w a can of chicken or beef gravy. Serve w sliced jalapenos and dollop of sour cream.

  35. says

    If you dip the tortillas in enchilada sauce, I find them to be more “pliable”. I’ve added a little row of cream cheese to bottom of tortilla for a little more taste. And I usually put some sauce (the packaged kind is pretty good too!) in the bottom of the pan first to keep them from sticking – even tho you use the spray.

  36. says

    Another issue you may be having is you may be getting the tortillas to full. Little water, or like mentioned before, lightly fried, should work better for you.

  37. Marcos says

    I agree with Wendy, you need to quickly fry the tortillas one at a time in hot oil, not deep fry hot, just hot enough to not soak too much into the tortilla. This will keep them pliable enough for you to work with them and roll them up without breaking. Another thing you can do is make it as a casserole layering the tortillas, chicken, sauce, cheese, etc.

  38. Eri says

    I made these for dinner and they were yummy! My hubs had three helpings! Love the idea of poaching the chicken in the enchilada sauce. We added roasted green chilies into the filling. Thanks for the recipe…Muy Delicioso!

  39. Wendy says

    Corn tortillas slightly fried (10seconds). Hold up and taste good too! I am going to try this recipe next week

  40. Tara says

    I’ve been looking for weeks for an amazing enchilada recipe, none of them sounded good until I stumbled upon this site this morning. I just finished eating them and OH MY GOSH! Absolutely AMAZING! For having pretty much no seasoning, I couldn’t believe how much flavor they had! The only things I changed were I added sliced olives, green chilis, and diced jalapenos. WONDERFUL! Thanks so much for the recipe!

  41. Kathy says

    I have found that the tortillas that are in the refrigerator section of the store that you have to brown on a dry skillet. I have used both the flour and corn varieties of these and they are good. Costco has the best price on the flour ones. I haven’t seen the corn ones there though.

  42. says

    I made these the other day for my roommates and I. Four of us ate the entire pan! I sauteed onions and yellow and orange peppers and put that in the chicken mix as well. Also I put refried beans in them as I was rolling them up. This was probably one of the best meals ever!

  43. says

    Just made these tonight and they were fantastic!!!! No problems with the tortillas at all :) only thing I wish I could change would be that they were SO spicy! I even. Ought the mild

  44. Mary Linton says

    These were delicious! I made minor modifications to suit the ingredients I had on hand, but basically followed your recipe. Both my kids and my husband loved them. Gracias! And welcome to Austin. :)

  45. Vanesa says

    I will be tri this soon but will have to usse flour tortella no my son allergic to corn. This will be my las time tri to make chickn enchilladas, no my las 2 tri didnt work.

  46. Lisa says

    I made this recipe for dinner tonight…they all LOVED it! No leftovers! I used flour tortillas instead of corn and they held up beautifully and were nice and crunchy on top. I will definetly be adding this to our menu!

  47. Sara says

    I really enjoyed cooking the chicken in a homemade sauce! I’m surprised others have a problem with tortillas falling apart as I never have. Corn tortillas sound great, but I’ve always used flour tort. I lightly coat a metal pan with olive oil and they come right out. A friend puts a little enchilada sauce in the bottom of the pan then continues to assemble and top her dish. I rarely use glass casserole pans, but they seem to stick and be stubborn. awesome awesome site!

  48. says

    I just made these for the first time and even my no spice girl liked them. I also used the green enchilada sauce and it was really good. I only bought one 10 oz. can, next time I will use two cans so they aren’t so dry. I could only find small corn tortillas, so I was able to make 14 and still had chicken left over. I plan to buy more enchilada sauce and finish making them tomorrow. We will definatley make this recipe again.

  49. Sharmane Miller says

    This dish was soooo good! It was a HUGE hit at my house!–and that’s saying a lot…my family loves Mexican food but it has to be “authentic”. This dish passed the test! Thanks so much for sharing!!! :)

  50. Mandy says

    Have you tried pan frying your corn tortillas before baking and assembling them? It helps keep the tortillas from turning soft and to mush.

  51. says

    This was actually the first time I made enchiladas, and although I varied this recipe a little, they were SO good!
    Being the weekend before 4th of July, and rushing in the grocery store last minute, there was not a nare chicken breast to be found. I knew I had a couple cans of chicken at home, so I used those. (After using them once, I’d use them again! They made perfect “shredded” chicken!)
    We aren’t a fan of red enchilada sauce in this house, so we used green. And the green was perfect! And I only got one 10oz can and stirred it in with the garlic and chicken and cheese to warm.
    After I filled my tortillas, I put them in the oven for about 10 minutes, took them out, and put more shredded cheese on top, and topped them off with a decent amount of white cheese dip I found in the refrigerated section of the grocery store by the sour cream and other cheeses. I covered, turned the heat down a bit, and took out about 10-15 minutes later.
    I served with refried beans and a Mexican rice mix that I added corn too. Hubs put a home made salsa on top of his enchiladas for some extra spice, and I topped mine with sliced avocado.
    This dish was so good, easy, and inexpensive. Thank you so much for the inspiration!

  52. Ana says

    The recipe looks awesome!!! For sure will try it soon. Instead of browning tortillas in oil like other posts say, try blanching them in a pan with hot oil and then pass through sauce, just to give them a thin coating. This will prevent all of your tortillas from falling appart, specially if they are not freshly out of the comal prior to rolling or folding.

  53. Alice says

    Cooking the same way with green chile enchilada sauce is also delicious (I use chicken thighs). Just add a dab of sour cream and monterey jack cheese to each tortilla. You can also just layer it: tortillas, chicken, mj cheese, sour cream and repeat.

  54. Tammi says

    Love this recipe. Simple but tastes amazing, I have to say my family and I like spicy things so I added Chopped Jalapeno’s to the mixed and it was awesome. Thank you for sharing your recipe!

  55. chelsea says

    i always slightly fry my tortillas in a small amount of olive oil and let them cool before i put the filling in. yes, it is adding a little bit of unnessesary fat. but, they hold together and roll nicer.

  56. Melissa says

    I love the way you cook the chicken in the sauce. I would have never thought of that. I am an amature mexican cook but love trying it all the same. I do add sourcream and diced ortega chili peppers to my shredded chicken mixture and it gives it a creamy texture. I’m going to use your receipe for Cinco de Mayo this weekend!! Thanks.

  57. Maggie courtis says

    I’ve always had 2 frying pans going – am electric one with oil in it and another with warmed enchilada sauce. Dip the tortilla in the hot oil, lift it out and drain it, then dip it in the sauce. Now they’re ready to roll!

  58. Kristi says

    I made this the first time using leftover rotisserie chicken because I was too scared I would messup on actually cooking the chicken breast… but I got to say I am so glad I tried it this time. The chicken breasts become so moist and flavorful in the enchilada sauce! I guess I shouldn’t knock it until I try it haha.. AWESOME RECIPE.. added frozen corn and it was amazingggggggggggggg :]

  59. Jessica says

    Just tried this receipe tonight and my husband, who typically doesn’t even attempt anything more “south of the border” than Taco Bell at home dinner kits, actually polished off three before I had a chance to serve everyone else! I couldn’t find the sauce that you used so I went with a Chi Chi’s mild – and it was still too spicy for my taste. Is there a brand that is less than mild? Or a way to make a mild brand milder??

  60. Beth Cressaty says

    Love your enchilada recipe. I have had good success with my tortillas not breaking by first dipping them into a hot skillet of the enchilada sauce, then filling them and rolling them up. Seems to work for me! Beth

  61. Julie M says

    Please don’t use flour tortillas — corn is the only way to go.

    Great recipe — though I do the dip in oil or sauce to keep it from from cracking when you roll it up. Delish & Easy!

  62. Sommer Emery says

    I agree with some of the others…the trick with the tortillas is frying them first and then spreading with some sauce before filling. I know, I know, not the healthiest, but it tastes the best. I have tried several versions (all attempting to be healthier and I have found that I just have to stick with frying them). I don’t fry things often, so I really don’t feel too guilty about it. :) And, if it makes you feel better, I also use the canned enchilada sauce. Like you, I attempted to make my own…not worth the hassle, and I actually like the canned sauce better! Your version looks pretty similar to mine, a few tweaks here and there, but pretty much the same, so I know they are delicious!

  63. Jackie says

    Wow these were really good. I was skeptical about the chicken cooking in the skillet in 20 minutes, but it did! We used 2 chicken breasts and only filled 6 tortilla’s (Azteca flour tortillas). I also used significantly less cilantro than the recipe calls for (because I don’t really like it…too strong). I also used the 3 cheese cheddar from Kraft & this California Mission Jack w/Jalapeno Romano cheese from whole foods (best cheese ever…it comes in a block). I did not have any issues with the tortilla’s breaking while filling (I just put them in the microwave). I brushed the tortillas with olive oil before I put the rolls in the oven & also after before I poured the sauce & cheese.

    Sooooo good and I am a SUPER picky eater!!!

  64. Mariela says

    Made this last night for dinner and it came out amazing! In fact, my picky dad came over to eat and ate almost half the dish! Barely enough for my husband and for his lunch. It was absolutely delicious and to have the tortillas not break, i just warmed them on stove a bit and added some sauce on a plate lightly before rolling.

  65. Shannon says

    As a busy mom of 3 and a full time teacher, I make this alot. But, I make mine in the crockpot. I cook on low all day while at work turn off and let cool then the chicken tears effortlessly. I use 1/2 breast per enchilada and my family prefers flour shells. Super easy weekday dinner paired with saffron rice and retried beans.

  66. jen says

    Well I was taught to dip the corn tortia in a pan of hot enchilada sauce and then add the filling and roll up. Maybe add less sauce to the shredded chicken so the end result is the same…

  67. Nikki says

    we made these with corn tortillas from giant eagle..never fell apart!! : ) great recipe!! this is our second time making them! : )

  68. says

    Did you know that you can take your cooked chicken, put it in your mixer and within seconds your chicken will be shredded??? I never thought it was possible, but I put the paddle attachment on and it was super fast!!! Just thought I would share!!! Smiles!!

  69. Melissa says

    These sound great! Instead of microwaving them – I have a suggestion to keep the the tortillas from breaking and to avoid the cooking step where you pre-bake the filled enchiladas before adding the sauce to them.

    Heat a pan on medium with a little olive oil. Place one tortilla in at a time and lightly fry it. Just until it starts to puff up. Flip it and fry it again just until it starts to puff — Remove and repeat with the rest of your corn tortillas. Let them cool a little and then fill them as usual.

  70. says

    I spray my corn tortillas with “I Can’t Believe It’s Not Butter Spray”, then I cover them tightly with plastic wrap and microwave for about 30-45 seconds. They rarely tear or fall apart. Give it a try and see what you think! Wendy

  71. Nicole says

    I made these tonight and they are very good. It was so simple to make too! The only thing I didn’t do was add salt to the chicken, just pepper.. and though the flavor is great, they taste very salty to me and I normally don’t mind salt. I used a different sauce then the one you used, could that be the problem? I’m not sure what to do to make them less salty because I would love to make these again.

  72. Laura Aguilera says

    My husband and I have been making enchiladas for years and we love your idea of cooking the chicken in sauce! Neither one of our Mexican mothers does it this way. We’ll be cooking the chicken in the sauce next time. With regard to preventing the tortillas from falling apart, slightly fry them first in oil then dip them in the warm sauce. Also my husband has been experimenting with sauces and we think he’s on to a good enchilada sauce which we plan to use next time. Sauce making is time consuming but worth it. We typically make a large batch and freeze some for later.

  73. Amy Ziegler says

    I used to do the oil thing until a friend showed me an easier trick. I pour the enchilada sauce in a bowl and dip the tortillas in it. You can wipe off extra sauce but, it softens the tortillas and adds to the flavor without the added fat and mess :). Can’t wait to try these!!

  74. Erica says

    For your tortillas, melt butter in a bowl. Slightly heat the corn tortillas so that they’re warm and more flexible. Coat both side in butter (using your fingers, not dipping them in the bowl). This helps them to roll without cracking as much. Not perfect every time, but it works mostly. Just keep the tortillas warm and the butter melty. :)

  75. Myra says

    OK, so talk about lazy…
    if you used the minced garlic in a jar, rather then fresh, does that affect the taste?

    • says

      Myra, I used to use the jarred stuff years ago, but I found it just didn’t taste as good as fresh garlic. In my opinion, it’s not as pungent or fragrant and doesn’t stand up to cooking as well as fresh. Sorry :(

      It’s better than nothing, though.

    • says

      I used to use jarred, minced garlic but the flavors were actually quite off. I much prefer fresh garlic but it’s really up to what you like (or how lazy you wanna be) :)

  76. Stacey says

    A trick that has always worked for me was preheating the tortillas (covered with paper towel) in the microwave for 30 seconds before assembly. has always worked for me!

  77. susanne says

    You can just layer the tortillas, sauce, meat etc like a lasagna. Very easy and it all tastes the same as rolling them…

  78. julie says

    I am going to make these to have on hand through the holidays. I want to make them ahead and freeze them. Should I completely finish them and bake them, then freeze them, OR should I assemble them oven-ready, and freeze them before baking?

  79. Andrea says

    I made this recipe for the first time a few weeks ago for my mom (who grew up in a Mexican home). And she said they were better than her own!!! The whole pan of enchiladas was gone within minutes! I’m making them again tonight! Thank you so so much!

  80. Becky says

    I have made this recipe so many times! I love how simple it is and how short the ingredient list is. My grandma even loves them, and she swears up and down that she HATES cilantro. 😀 Everyone who I have fed this to has absolutely loved it.

  81. tessa says

    My mom makes a delicious homemade chicken enchilada recipe. Her trick to making the tortillas stay together despite the sauces and filling is to lightly, lightly brown them in cooking oil on the skillet, let them cool, dip them into the enchilada sauce to resoften them, and then fill them and roll them. Try it! Hope this helps..

  82. Megan says

    I made these last night and they were amazing. I kept thinking that it needed to be more complex, add more ingredients or something! Nope – they were AMAZING. I had to make my own Enchilada Sauce as I have food allergies…also made my own flour tortillas as I am cheap. I think my favorite part of the recipe is cooking the chicken in the sauce. It comes out SO tender and filled with flavor from the sauce.

    Thank you so much for this recipe – it is certainly going into the rotation.

  83. Mariam E says

    I made these for a few friends of mine and they turned out AMAZING. This was my first time making enchiladas so I was a bit nervous. I loved that you cook the chicken in the sauce…makes everything all the more flavorful. I’m definitely making these again and again !!

  84. Caitlin says

    I made these last night and they turned out perfectly! I pan fried the tortillas in a little cooking oil and they all stayed together. Thanks for the recipe!

  85. Leslie says

    Thank you for posting this delicious recipe, I used flour tortillas and otherwise followed your recipe to a “T” huge hit in my house!

  86. nicole says

    Ok I am new to cooking so you’ll have to excuse me if this question sounds ignorant. So you can cook the chicken in the enchilada sauce and the leftover sauce in the pan is safe to use? Again sorry if this sounds dumb as I am new to cooking.

    • says

      Hi Nicole! No need to apologize! I think it’s always smart to error on the side of safety when cooking, so I don’t mind this question one bit. Cooking the chicken in the enchilada sauce and then reusing the sauce for the enchiladas is safe in this case because the chicken is thoroughly cooked and brought to the necessary temperatures for safe consumption in this recipe. Just think of it like a soup that you’d be able to reuse the “sauce” for if you cooked the chicken in it. I hope that help explain it for you. Please let me know if you have any more questions!

  87. says

    Thank you so much for sharing this recipe, and thank you to whoever pinned this so I could find it! Ha!

    When my husband makes enchiladas, he runs them through a pan of warmed canola oil, which helps so much in preventing them from cracking and falling apart! He taught me the trick back when I was tackling flautas and they kept breaking into one million pieces.

  88. Donna Compton says

    THESE WERE AWESOME!! I actually tripled the recipe because I had a lot of company and I got triple the compliments. I used red tortillas and brushed a heavy coat of olive oil on them before I put them into the oven. I had no problem with splitting or falling apart. I fanned out about 7 – 8 tortillas (like a card hand) at a time on a very damp flour sack towel and microwaved them for 20 seconds before I filled them. I was able to make 20 and I used a 9 x 13 and a 7 x 11. I’ll be making these again… and again…

    • says

      Hi Shannon! Good question. For my personal chef business, I have found the enchiladas freeze better if I bake them first. I make them exactly as I would if I were going serve them except I don’t put any sauce or cheese on top. After baking, let them cool, wrap and freeze. Freeze the sauce separately. Though, I’m always happy to hear suggestions :)

  89. cheep3r5 says

    I am sure someone has mentioned frying the tortillas lightly in a very small amout of oil before filling and rolling. You have to do that to make them pliable (and personally I think the oil adds a little coating to standup to the sauce). We make this dish using canned enchilada sauce. That is why you should look for a sauce made either in Mexico or Texas with New Mexico and AZ close behind. Nothing wrong with canned sauce. Also, make sure you cover the entire dish with sauce, including the ends so they do not burn or get so hard you can’t eat them – waste not want not when eating this dish. Yum! We can jam 13 or 14 rolled corn tortillas in there.

  90. Hama says

    I’m a college student so I don’t really have the time or determination to cook intense meals haha. My boyfriend is a picky eater and usually doesn’t like mexican food but he loved this recipe! I used store bought rotisserie chicken that I had left over and shredded it. I also added frozen corn. Turned out amazing! Thanks for the recipe :]

  91. Anna Claire says

    i just made this for a few friends last weekend…it was a BIG hit! yum yum….and no judgement on cooking the chicken in the sauce. :) it was SO moist and tender!

    thanks for sharing.

  92. Laura says

    I have not tried these yet, but I am a huge lover of Mexican food and I love to make enchiladas. I don’t typically bake mine, but I am definitely going to try this recipe.
    A tortilla trick I use is really healthy (HA) but awesome: heat some veggie oil (about 1/2 inch deep)in a small pan and when the oil is hot soak the tortilla in the oil–turning once. This is just to soften them up NOT to make them crispy. Drain between 2 paper towels.
    I then stuff them with my secret recipe and when ready to serve I microwave them to just melt the cheese–no baking required thus shells intact. :)Then I smother with green chili, cheese, etc. To freeze I wrap each individually in plastic wrap and put them in a large freezer ziplock. When ready to eat defrost, heat and smother! Try it! The tortillas turn out amazing.

  93. cathy says

    Thank you so much for the new addition to my collection of recipes. I made this last night for my husbands 50th Birthday Party and he swears they are the best he has ever eaten! Great Job!

  94. Lindsay says

    We’re halfway through making your enchiladas, and our kitchen already smells AMAZING! Can’t wait until they’re done. Yummy!! :)

  95. Ivette says

    I’ve read your post on the fish tacos about your trips to Ensenada. Well, in case you haven’t heard of Mexicali, capital city of Baja, they make their enchiladas by passing (not soaking) the corn tortillas through the red chili sauce, then quick frying them in a hot pan with some cooking oil. The sauce not only keeps them from breaking but it also adds flavor to the filling. I personally prefer the enchiladas filled with a mixture of queso fresco, chopped onion and cilantro to either chicken of beef enchiladas. I top mine with shredded iceberg lettuce and more cheese (fresco, cotija or some of the filling mixture). Just a matter of personal preference.

    • says

      Thank, Ivette, for the suggestion. I have been through Mexicali a time or two, but never have tried the enchiladas. Come to think of it, I don’t think I ever have had enchiladas in Mexico or Baja — just in the states. Your preparation and filling sounds yummy :)

  96. Kelley Coffey says

    I will be making this before the week is out. I’ve found that if I warm the tortillas and then dip in the enchilada sauce, they don’t seem to fall apart. Give it a try. Take care.

  97. Alix says

    I know you’ve gotten a lot of good tips on the corn tortillas falling apart. My mom does the quick fry then roll which works great but I don’t like the additional grease. My aunt warms some enchilada sauce and puts the tortillas in there briefly to soften them up. I like this way better because it’s less fat and more enchilada sauce :)

    On another note I tried your Coconut Pineapple ice cream recipe. It tastes like summer vacation. My hubby and little one can’t get enough. Thanks!

  98. Theresa says

    I found your website when I was looking for new recipes for my family. I’ve never made enchiladas, but thought I would try them. My family loved it! My husband asked if we could have them again for our anniversary in a couple of days. My oldest daughter (the picky one) even liked it, and she hates burritos. My other 4 kids loved them as well. I will be keeping this recipe and having it again soon. Maybe not for my anniversary though. Thanks for sharing your recipes. Can’t wait to try some more.

  99. alma barron says

    Hi Lacy, congratulations on your blog. I just discovered it and I look forward to browsing through your recipes this summer. I’m so busy at the moment closing out the school year.
    Just read your enchilada recipe and unfortunately, tortillas do tend to fall apart. I learned to make homemade enchilada sauce from my mom and it is super easy to make and will last in your fridge for about a month, longer in the freezer of course.
    Before boiling, crack chiles open and discard stems and seeds,(use gloves if you need to.)
    1 lb dry california chiles
    garlic salt
    powder onion
    pinch of ground cumin
    boil the chiles for about 15 minutes. Cool, blend on high and pour sauce through sifter.

  100. carina says

    Just made this for my boyfriend (who is Mexican) and he loved it! I am always abit iffy in making Mexican food for him because he loves the authentic stuff and is picky about his Mexican food but he loved this…and now I am told I have to make it more often. Thanks!

  101. Sumaya says

    This looks so delicious!!!! I’m making it for the fam tonight. Ever since I discovered your blog I’ve been obsessed with making these awesome dishes. Thanks Lacey!!!

  102. says

    Hi, just found your website because i was looking for watermelon sorbet. course, now i will have to spend hours sifting through all your recipes as they look so yummy. i’ve been experimenting with homemade enchiladas myself lately and one recommendation i have is to heat the tortillas on a flat skillet with pam. and I also assemble with everything that is already quite warm, if that makes sense. that way the filling is hot, the sauce that goes on top is hot, and all they have to do in the oven is melt the cheese. this just requires less time for the tortillas to “sit” in the sauces while it all heats up. off to read up on more of your recipes and can’t wait to try this particular one!

  103. Pablo Sanchez says

    These are the most delicious enchiladas I have ever had the good fortune of consuming. like a party on my tongue. FANTASTIC!!!!

  104. Marybeth says

    I used your recipe to make enchiladas for the first time last night for Cinco de Mayo– they turned out excellent! Thanks for the recipe!

  105. says

    Going to make your recipe this evening- love how you add fresh cilantro to it. Unfortunately, my husband doesn’t seem to care for cilantro too much- any suggestions on a substitute?

    A tip I received from a fellow Mexican friend is to dip the tortilla in a pan of warm enchilada sauce to make it pliable. Works for me at least.

    So glad I came across your blog!

  106. says

    My husband will be very grateful to you! I have a slightly different recipe on my blog, but this sounds absolutely something he would eat.

  107. francis says

    hi, was just wondering whether you have any pointers on how to make my own enchilada sauce??

    i’m from the uk and shops here don’t stock it

    • says

      Hi Francis! I did a little digging and found this recipe for Enchilada Sauce over at Tasty Kitchen or this one from Amanda’s Cookin’ that seem to be pretty solid. I’d recommend checking those out for a starting point. If you have any further questions, please let me know. I have made enchilada sauce in the past, but don’t really have a “recipe” to share that I can fully recommend of mine yet. Good luck!

  108. Celia says

    Have you tried warming the tortillas in the microwave before rolling them up?
    I do 6 tortillas in paper towel and put them 30 to 45 seconds in the microwave. Separate the tortillas immediately after taking them out from the microwave.
    It’s a lot easier to roll them and don’t fall apart.

    • says

      Hi Jennifer! Very good question. You can definitely assemble the enchiladas a day prior — the only catch is they will be even more likely to have the tortillas fall apart some during baking. I have used this recipe with my Personal Chef business and actually leave the top layer of sauce (stored in a separate container) off the enchiladas until the last minute prior to baking. I also freeze them for clients in this way. I’ve found this is the best way, but they still do fall apart some. Either way, they will still come out tasting great. I hope that helps. Good luck!

  109. says


    Regarding the tortilla issue…just make your own. But, what I do is make them a tad thicker than store bought and I also add about a quarter cup of Crisco or lard.

    I know people will say NO WAY to this but hey, you really can’t tell the difference and they do tend to stay together a bit better.

    Don’t run out and buy one of those stupid tortilla presses either! I just lay down some wax paper, roll the corn dough out on top of it and then “SQUASH” it by placing another sheet of was paper on top and pressing down with the bottom of a sauce pan.

    Peel them off and deep fat fry them for just a few seconds…too long and they will get crispy on you…if that happens…well hey, instant corn chips!


  110. Lindsey says

    I came across your blog last night when looking for a simple chicken enchilada recipe. These turned out wonderful! My husband even went back for seconds :) I added sauteed onions to the mix and used flour tortillas because the corn tortillas at my store were incredibly smaller. This will become a staple in our house! Can’t wait to try some of your other recipes (like the pan-seared salmon!). Thanks a bunch!

  111. Angie says

    Loved these! (Even hubby did and he’s an enchilada snob!!) Will definitely be checking out the rest of your recipes! Thanks for sharing.

  112. Jessica says

    I made your wonderfully delicious enchiladas about 2 weeks ago. My husband was able to choose whatever he wanted for his birthday dinner and he chose your enchiladas. Thank you so much for sharing your recipe!

  113. Katherine says

    Nothing I love more than blogs that help me decide on what to fix for dinner. I made these last night and they were delicious! Simple and Delicious! Thanks and I LOVE the simplicity and lay out of your blog.

  114. nicthetoolchic says

    Very good!! I made this recipe tonight for my family of 5! I doubled the recipe and fried my corn tortillas before hand. I didn’t have any jack but had pepper jack which I shredded and put on top of sauce before putting in oven. My husbands new fav enchi recipe. Thanks!!!

  115. Megan says

    Delicious! I made this dish last week. I also had trouble with the tortillas – I noticed at the grocery store the other day there is a tortilla that is made with corn and flour. I will try that type next time with hopes of keeping them together. But, still – what an easy and tasty recipe! Thank you!

    • says

      Yay, Megan! So glad you liked the enchiladas. Thanks for sharing! I’d love to know how the combo tortillas work out for you. Most of the feedback I’ve received has suggested actually frying the tortillas quickly before filling them in order to keep them from cracking. Good luck!

      • Megan says

        Hi Lacey! I highly recommend using a corn/flour combo tortilla. I just made these again with that type of tortilla and they are beautiful! I even skipped the step about warming them up. They are called “Golden Blend Tortillas” by Don Pancho – I found them at Albertsons. There is also a similar tortilla made by Mission. Yum!

  116. Eric says

    I make a similar recipe to this, but I layer my tortillas to cover the pan like a lasagna. I never thought it was worth the trouble to roll up the enchiladas. Cut in squares and serve, it tastes the same and is easier.

  117. says

    Hi Lacey
    Thank you sooo much for sharing this delicious recipe! My husband and I absolutely loved it and it won’t be the last time I make this.

    This was actually the first time we’ve tried enchiladas and I had to make the sauce from scratch, because I couldn’t buy the ready made sauce anywhere in my local shops… guess enchiladas aren’t the most popular Mexican dish here in Denmark…


  118. Simone says

    My mom made them and they were DELISH haha. She says that she will amke them like this from now on! Keep em’ coming :)

  119. says

    In south Texas (Houston area), local recipes recommend frying the corn tortillas very briefly first. In a skillet, add about 1/4″ of canola oil. Heat it up to very hot(but not smoking), then quickly fry each corn tortilla just until it softens up, not until crispy. Drain on paper towels, quickly patting to remove excess oil. Roll immediately. Try it and see if it works for you.

  120. Damsar says

    Your enchiladas look awesome! I haven’t made these in a while, but I usually warm/toast my tortillas in a dry pan briefly before I use them. This makes them a little more dry, but pliable, so they don’t break-down as quickly.

  121. says

    These look fabulous – When I make enchiladas I use flour tortillas because I dont have to deal with them falling apart! I guess its more like burritos – but I love enchilada sauce. You just put me in the mood to make Mexican! Great post.

        • says

          Hi Sally. I’ve done it two ways – either before you add the cheese and sauce (and freeze the sauce separately) OR after it’s completely made. If you fry the tortillas in the beginning, they’ll hold up ok even if you add the sauce and freeze right away, but they will be the crispiest if you freeze separately. I hope that helps!

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