There’s something truly comforting about cheesy, saucy, and perfectly spiced enchiladas coming out of your oven, and that’s exactly why I’m excited to share this Cheesy Chicken Enchiladas Recipe with you. The melty cheese, tender chicken, and that homemade enchilada sauce all work together to create pure magic on your dinner plate.

A white baking dish holds five rolled tortillas lined up close together, each topped with a layer of melted yellow and white cheese that is slightly browned around the edges. Underneath the tortillas, a deep red sauce peeks through. Over the cheese, there are small diced red tomatoes and purple onions scattered evenly across the top, with three green jalapeño slices placed in the middle. The dish rests on a white marbled surface, with some green herbs visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Chicken Enchiladas Recipe
Top Tip
How to Serve Cheesy Chicken Enchiladas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Chicken Enchiladas Recipe

Why You'll Love This Recipe

I’ve made a lot of enchiladas over the years, but this particular Cheesy Chicken Enchiladas Recipe holds a special place in my heart. It’s easy to prepare, packed with vibrant flavors, and feeds a crowd without much fuss. Plus, it’s endlessly customizable, so you can make it your own.

Wrapped in Flavor: Every bite is full of layers—spiced chicken, melty cheese, and zesty sauce all rolled up to perfection.
Quick Prep: With a mix of pantry staples and a little homemade sauce love, this recipe is weeknight-dinner friendly.
Customizable: Add beans, switch up the heat, or throw in fresh cilantro—make it yours every time you cook.
Perfect Crowd-Pleaser: Whether for family dinners or casual get-togethers, everyone’s always asking for seconds.

A white rectangular baking dish holds eight rolled tortillas arranged side by side in two rows of four. The tortillas are covered with melted layers of yellow and white cheese, browned slightly on top, and red sauce visible underneath. On the cheese layer, there are scattered bright red diced tomatoes, small pieces of purple onion, and green chopped herbs. Three slices of green jalapeño peppers sit in the middle on top of the tomatoes. The dish is set on a white marbled surface with some green cilantro leaves placed on the left side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cheesy Chicken Enchiladas Recipe has a job—to build that balance between spice, creaminess, and tang. I always grab fresh garlic and onion for depth, and homemade enchilada sauce whenever I can—it transforms the dish from good to unforgettable.

Flat lay of a small mound of bright red enchilada sauce in a simple white ceramic bowl, a pile of shredded white and light brown cooked chicken, a few whole uncracked brown eggs, a small white ceramic bowl with black beans, a small white ceramic bowl with diced green chiles, a halved yellow onion with vibrant yellow layers visible, three fresh garlic cloves, a handful of bright green cilantro sprigs, a small white bowl holding golden honey, a small white bowl of pale lime juice, a small white bowl with reddish hot sauce, a neat stack of soft, pale flour tortillas, and a small white bowl filled with shredded Mexican cheese with orange and white colors, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Onion powder, garlic powder, cumin, paprika, dried oregano, chili powder: This spice combo brings warmth and that classic enchilada flavor punch.
Avocado oil: I love its mild flavor and high smoke point, perfect for sautéing the onions just right.
Yellow onion: Adds sweetness when softened, balancing the spices beautifully.
Red enchilada sauce: The star of the sauce—rich, tangy, and packed with spices; homemade is best if you have time.
Shredded chicken: Perfectly tender and easy to mix with the filling; rotisserie chicken works wonders here too.
Garlic: Fresh garlic provides that aromatic lift when sautéed with onions.
Black beans: Adds heartiness and texture, plus a lovely earthy flavor that complements the chicken.
Diced green chiles: Gives a subtle smoky heat that wakes up the whole dish.
Lime juice: Brightens the filling with a fresh, citrusy kick.
Hot sauce: Brings a customizable heat level—use your favorite brand to make it your own.
Honey: A subtle hint of sweetness to balance the spiciness.
Cilantro: Fresh and herbaceous, adding a pop of color and flavor both inside and on top.
Flour tortillas: Soft and pliable—warming them makes rolling so much easier.
Mexican cheese blend: Melts beautifully and gives that ooey-gooey layer everyone loves.
Sour cream: For creamy, cooling dollops when serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this recipe depending on what I have on hand or how spicy I’m feeling. Don’t be shy about trying your own twists—you’ll find it’s forgiving and super adaptable.

Variation: Sometimes I swap black beans for pinto beans or add corn kernels for a sweet crunch—both work beautifully and add a nice texture contrast.
Dietary swap: Use corn tortillas if you want gluten-free, just warm them to reduce cracking when rolling.
Heat level: Add extra hot sauce or even diced jalapeños if you’re craving a spicy kick.
Cheese: Try pepper jack for a bit of a spicy twist or a sharp cheddar if you like a stronger cheese flavor.

Step-by-Step: How I Make Cheesy Chicken Enchiladas Recipe

Step 1: Prep and Sauté Your Flavors

Start by mixing your spices so they’re ready to sprinkle evenly—this saves time and guarantees balanced flavor. Heat your avocado oil over medium and soften the diced yellow onion for about 5 minutes until it’s translucent and sweet-smelling—that’s your first hint that magic is underway.

Step 2: Build Your Filling

Lower the heat and add about ⅓ cup of enchilada sauce to the pan with your minced garlic, letting those aromas bloom without burning. Toss in the shredded chicken, season with salt if needed, then sprinkle on your mixed spices. Stir everything well, then fold in black beans, green chiles, lime juice, hot sauce, honey, and cilantro. Let it heat through for a minute or two, then set aside.

Step 3: Assemble Your Enchiladas

Lightly grease a 9 x 13-inch baking dish, then spread a thin layer (about ¼ cup) of enchilada sauce on the bottom to prevent sticking and add flavor. To make rolling easier, warm your tortillas in the microwave for about 30 seconds in batches of four so they become pliable without drying out.

Spoon a generous amount of the chicken filling onto the lower third of each tortilla, top with a heaping tablespoon of cheese, then roll tightly and place them seam-side down in your casserole dish. Once all are nestled in, pour enchilada sauce over the top—use up to ¾ cup depending on how saucy you want it—and sprinkle with the rest of your cheese.

Step 4: Bake to Perfection

Cover your dish with foil (spray the underside to stop that cheese from sticking), and bake at 350°F for 10 minutes. Then remove the cover and bake for an additional 13 minutes. If you’re aiming for a slightly golden, bubbly top, finish with 1-2 minutes under the broiler on low—but keep an eagle eye on it to avoid burning!

Step 5: Garnish and Serve

Once baked, sprinkle with fresh cilantro and dollop sour cream on the side—or right on top if you’re like me. Serve immediately and enjoy that ooey-gooey, flavorful bite.

Top Tip

I learned that warming the tortillas before rolling is a game changer. It saves you from those frustrating cracks and tears, which can be such a pain when you’ve spent time prepping the filling. Also, don’t skip spraying the foil—that sticky cheese on foil is no fun to clean up.

Warm Tortillas: Microwave tortillas in small batches wrapped in a damp paper towel to keep them soft and flexible.
Foil Spray Trick: Lightly spritz the underside of foil before covering to prevent cheese from sticking and tearing when you remove it.
Customize the Heat: Taste your filling as you go, adding hot sauce or chiles gradually—it’s easier to add spice than take it away.
Use Rotisserie Chicken: A shortcut that keeps your prep fast and your enchiladas juicy and flavorful without extra cooking.

How to Serve Cheesy Chicken Enchiladas Recipe

Cheesy Chicken Enchiladas - Serving Suggestion

Garnishes

My go-to garnishes are fresh cilantro, a good dollop of sour cream, and sometimes sliced avocados for that creamy texture. A squeeze of fresh lime juice right before serving adds brightness that you might not expect but will absolutely crave.

Side Dishes

I love pairing these enchiladas with simple Spanish rice or a fresh, crunchy cabbage slaw. If you want a lighter side, roasted veggies or a crisp green salad with lime vinaigrette complement them really well.

Creative Ways to Present

For a festive touch, I sometimes plate the enchiladas in individual ramekins instead of one big dish—perfect for dinner parties. Another fun idea is layering the filling, tortillas, and sauce like a casserole for a lasagna-inspired twist.

Make Ahead and Storage

Storing Leftovers

I store leftover enchiladas in an airtight container in the fridge for up to 3 days. They reheat beautifully and actually taste even better the next day once the flavors have melded more.

Freezing

This recipe freezes really well too. I make the enchiladas fully assembled, then wrap the baking dish tightly with foil and plastic wrap before freezing. When I’m ready, I thaw overnight in the fridge and bake as usual—sometimes adding a little extra sauce on top to keep them moist.

Reheating

To reheat, I pop individual portions in the microwave or warm them covered with foil in a 350°F oven until heated through. A quick broil at the end brings back that golden, bubbly cheesy top like freshly baked.

Frequently Asked Questions:

Can I make this Cheesy Chicken Enchiladas Recipe ahead of time?

Absolutely! You can assemble the enchiladas a day ahead and refrigerate them covered until you’re ready to bake. This makes weeknight dinners hassle-free.

What’s the best way to shred chicken for enchiladas?

I usually use rotisserie chicken and shred it using two forks—it’s quick and gives you nice bite-sized pieces perfect for stuffing.

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. Just warm them slightly so they’re pliable, which helps prevent cracking when you roll the enchiladas.

How spicy is this Cheesy Chicken Enchiladas Recipe?

The spice level is mild to medium by default, thanks to the balanced seasonings and hot sauce. You can always adjust the heat by adding more hot sauce or diced jalapeños according to your preference.

Final Thoughts

This Cheesy Chicken Enchiladas Recipe is one of those dishes I turn to again and again. It’s fulfilling, warm, and manages to be both simple and something I’m proud to serve. I hope you enjoy making it as much as I do—and remember, it’s all about having fun in the kitchen and making it your own. Let me know how your batch turns out!