Chicken enchiladas are a classic Mexican dish enjoyed by people of all ages for generations. This enchilada recipe is made with tender, slow-cooked, perfectly seasoned chicken, two types of cheese, olives, and corn tortillas. This modern twist on this classic dish makes it easy to prepare without spending hours in the kitchen. Whether you’re a traditionalist or a culinary adventurer, these chicken enchiladas are sure to please everyone at the table.
Chicken enchiladas are the most popular kind of enchilada, and it’s easy to see why. Chicken has a mild flavor, which makes it the perfect compliment to the other zesty flavors that you find in enchiladas, and for people who didn’t have access to Mexican food outside of Taco Ball – only loosely Mexican, by the way – chicken is an approachable protein source that they’re more likely to try. For those reasons, I love to make these chicken enchiladas for dinner when guests are coming over or to bring to potlucks. Everyone always loves them, and it doesn’t hurt that they’re so easy to make, either!
Chicken Enchiladas
These enchiladas start with seasoned chicken, diced green chiles, and enchilada sauce that I cook in a slow cooker until tender and juicy and then shred. I fry tortillas for a just a few seconds, then fill them with the chicken mixture along with cheese and black olive, cover them in enchilada sauce, and bake until everything is hot, bubbly, and cheese-tacular. Slow-cooking the chicken makes it easy to have the whole dinner on the table with minimal effort, and the flavor is fantastic. It’s the perfect family meal!
Why You’ll Love This Chicken Enchilada Recipe
- The shredded chicken mixture is tender and flavorful, and when paired with the corn tortillas and the two different types of cheese, these enchiladas are simply irresistible.
- They are so easy to make, and making the chicken mixture in the crock pot ahead of time makes it easy to assemble the enchiladas on a busy weeknight.
- The enchiladas are topped with a green enchilada sauce, additional cheese, and sliced black olives, and are a family-favorite chicken enchilada recipe.
Chicken Enchilada Ingredients
It only takes a few ingredients to make these enchiladas, and you can find them all in just a few aisles at your local grocery store. Believe me, you’ve passed everything you nee hundreds of times before.
- Boneless skinless chicken breasts
- Large onion
- Diced green chiles
- Green enchilada sauce
- Black pepper
- Slap Ya Mama seasoning
- Garlic salt
- Paprika
- Ground cumin
- Red pepper flakes
- Three alarm cheese
- Monterey Jack cheese
- Sliced black olives
How to Make Chicken Enchiladas
The chicken filling for these enchiladas is made in a slow cooker, and the rest of the recipe is mostly just filling tortillas and baking. It’s incredibly simple and doesn’t take long at all!
Step 1: Make the Chicken Filling
Add diced onions, chicken, seasonings, diced green chiles, and a can of enchilada sauce to a slow cooker sprayed with nonstick spray or lined with a crock pot liner. Cook on high for 3 to 4 hours or on low for 4 to 6 hours.
Step 2: Shred
When the chicken is finished, shred it in the slow cooker with the juices.
Step 3: Fill the Tortillas
Spray a 9×13 baking dish with nonstick cooking spray, then pour a little enchilada sauce in the bottom. Heat the tortillas on both sides for a few seconds in a large frying pan. Then, fill them with the chicken mixture, cheese, and olives.
Step 4: Roll
Roll up the tortillas and place them in the baking dish. Then, top them with the remaining enchilada sauce, more cheese, and more black olives.
Step 5: Bake
Cover with foil and bake for 40 minutes. Then, uncover and bake until heated through and the cheese is melty. Enjoy!
Recipe Tips
- The easiest way to shred the chicken is with 2 large forks.
- The chicken will shred most easily when it’s nice and hot.
- Be sure to add the ingredients to the slow cooker in the order specified for proper cooking.
- Fry the tortillas for just a few seconds on each side to get them hot and create a barrier against the enchilada sauce.
Variations
- If you prefer a mild version of this recipe, omit the Three Alarm Cheese and the red pepper flakes.
- You can make this recipe with chicken, beef, or pork.
- Use your favorite cheeses for this recipe. Almost anything will work well!
What to Serve with Chicken Enchiladas
Chicken enchiladas are a classic Mexican dish, and they pair well with all your favorite Mexican sides and dishes. Serve them with sides as a meal or pair them with even more Mexican mains as part of a larger party spread. Use all your favorite Mexican and Tex-Mex recipes. They all work!
Recipe FAQ
What is an enchilada?
An enchilada is a Mexican dish made with a corn tortilla rolled around a filling and covered with a savory enchilada sauce.
What is the secret to good enchiladas?
Fry your tortilla briefly on each side to create a barrier between the tortillas and the enchilada sauce to keep them from getting soggy. You can also dip your tortillas in enchilada sauce before filling them to reduce the amount of sauce you have to pour over them. Again, this prevents soggy tortillas.
Is it better to make enchiladas with corn or flour tortillas?
Corn tortillas are the traditional choice for enchiladas. Their distinct flavor plays a key part of the enchilada experience, while flour tortillas are less flavorful.
What is the secret to non soggy enchiladas?
Fry your enchiladas on each side before filling them to create a barrier against the enchilada sauce.
Do you put sauce on the bottom of enchiladas?
Always put a thin layer of sauce in the bottom of your enchilada dish before adding the enchiladas.
How to Store and Reheat Chicken Enchilada Leftovers
Refrigerate these enchiladas for up to 3 days in an airtight container. For longer storage, freeze them in an airtight, freezer-safe container for up to 3 months.
To reheat the enchiladas, place them in a baking dish, cover with foil, and bake at 350 for 20 to 25 minutes until heated through.
Try This Delicious Chicken Enchilada Recipe Today
This chicken enchilada recipe is as easy to make as it is delicious. With so much tender, juicy chicken, cheese, and zest spices, this is one recipe you need to try. Whether you’re making a family dinner for Taco Tuesday, or you need a dish to bring to your next party, try these chicken enchiladas. They’re so quick, easy, and delicious that you’ll fall in love with them immediately.
More Delicious Enchilada Recipes You’ll Enjoy
This beef enchilada casserole with rice is a hearty and delicious casserole recipe with all the flavors of enchiladas made with rice in place of tortillas.
Chicken Enchiladas
Ingredients
- 4 boneless skinless chicken breasts, cut into strips
- 1 large onion, diced
- 4 ounce can diced green chiles
- (2) 15 ounce green enchilada sauce
- 1 teaspoon black pepper
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- 3 cups Three alarm spicy cheese or sharp cheddar, shredded
- 3 cups Monterey Jack cheese, shredded
- 2.25 ounce can sliced black olives
- 12 flour or corn tortillas
Instructions
- Spray a 6-8 quart crock pot with non-stick cooking spray or use a crock pot liner.
- Add diced onions to the bottom of the crock pot.
- Place chicken on top of onions.
- Sprinkle chicken with all the seasonings, add diced green chiles, and one can of enchilada sauce.
- Cover and cook on high for 3-4 hours or low 6-8 hours.
- Shred chicken in the pot with the juices.
- Spray a 9×13 baking dish with non-stick cooking spray. Set aside.
- Using a large frying pan, heat tortillas on both sides prior to filling.
- Once tortillas are heated, place chicken mixture in the center of the tortillas followed by both types of cheese and some black olives.
- Roll filled tortillas up and place in the prepared baking dish.
- Once the dish is full, pour the remaining can of enchilada sauce over the enchiladas, top with additional cheese, and place black olives on top.
- Cover with aluminum foil and bake for 40 minutes, then remove foil and continue baking heated through and the cheese is melty.
Notes
Nutrition
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