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Easy Homemade Chicken & Cheese Enchiladas

No need to go to a Mexican restaurant to enjoy authentic enchiladas, just make them in your very own kitchen.

Chicken and Cheese Enchiladas

There’s nothing like a plate of enchiladas with a lot of delicious sauce at a Mexican restaurant.

Oh wait, yes there is.

It’s a plate of homemade enchiladas with a lot of delicious sauce from your very own kitchen.

For those times when going out to a Mexican restaurant isn’t an option, or when it just sounds better to eat at home with your fuzzy slippers on, these homemade enchiladas are just the thing.

In this recipe, canned enchilada sauce is used.

I’m a pretty picky enchilada fan and I’ll be the first to admit that premade canned enchilada sauce actually tastes really good, to my taste buds at least.

So good as a matter of fact, that its earned some coveted backstock space in my super packed pantry so that I can make enchiladas without a lot of preplanning.

But if homemade enchilada sauce is preferred, here’s a delicious step-by-step recipe on how to make it “Homemade Ancho Chili Enchilada Sauce“.

Here are more scrumptious Mexican Food Recipes you may like “Spicy Chicken and Lime Taquitos(also made with leftover cooked chicken), “Huevos Rancheros (egg tostadas)” and “Breakfast Chili Chilaquiles“.

Chicken and Cheese Enchiladas

For such a delicious meal, there’s relatively few ingredients in this enchilada recipe.

All that’s needed is canned red enchilada sauce, corn tortillas, cheddar and Monterey jack cheese, green onion, and cooked chicken (or other cooked variety of meat such as beef or pork).

Also, canola oil is used to soften up the tortillas so they’re pliable enough to roll.

These enchiladas can also be made meatless if preferred by adding a little more cheese to the mix.

The size of casserole dish used in this recipe is 9 x 13 inches and it’s best if it’s more on the deep side (about 1-3/4’s inches deep).

And now for some toppings.

Although these enchiladas are so good on their own that toppings aren’t required, here are some easy salsas and guacamoles that you may like “Pico de Gallo“, “Roasted Garlic Tomato Salsa“, “Easy Homemade Guacamole” and “Ranch Dip Guacamole“.

Let’s check out the ingredients.

Enchilada Ingredients

Canned or bottled prepared red enchilada sauce, shredded cooked chicken, shredded Monterey jack cheese, shredded cheddar cheese, corn tortillas, green onion and canola oil

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s How to Make It.

Preheat the oven to 350 degrees F.

For the Casserole Dish:

Can of Enchilada Sauce

If using a bottle of premade enchilada sauce, shake it up before opening it.

If using a can, once opened, stir the sauce together until combined.

Here’s how much enchilada sauce to use and when:  A little over a cup of sauce for adding to the bottom of the casserole dish plus dipping the tortillas, 2/3’s cup of sauce for topping the enchiladas before baking, and 1-1/3 cups of warmed sauce for serving.

Enchilada Sauce with Spoon

Next,

Add Enchilada Sauce in Dish

…to the bottom of the casserole dish…

TIP – It’s best if the casserole dish is more on the deep side (about 1-3/4 inch deep) rather than on the shallow side so that the cheese on top of the enchiladas doesn’t stick to the foil when baked.

Enchilada Sauce in Dish

…add a thin layer of enchilada sauce.

Enchilada Sauce in Dish

With a large spoon or soft spatula, spread the sauce out evenly to cover the entire bottom of the dish.

Set aside.

For the Tortillas:

To get the tortillas soft and pliable so that they don’t tear when rolled, they’re quickly dipped in warm canola oil.

Tortilla in pan with oil

In a small skillet, add canola oil.

Heat the skillet on medium heat.

When the oil warms up (but isn’t hot), turn the heat off and remove the skillet from the burner.

Using tongs…

Tortilla in pan with oil

…dip a tortilla in the oil…

Tortilla in pan with oil

…so that the entire tortilla (both sides) is covered in the oil.

Corn tortillas on plate

Transfer the tortilla onto a large plate.

Continue the same process for the remaining tortillas.

Paper towel on corn torillas

Lay a paper towel on top of the plate with the tortillas (to keep them warm).

For the Enchiladas:

Dip Tortilla in Enchilada Sauce

To a large shallow bowl, add enchilada sauce.

Using tongs, carefully dip a tortilla (that was just dipped in warm oil) in the enchilada sauce.

Corn Tortilla in Enchilada Sauce

Be careful not to press the tongs too tight so not to tear the tortilla.

Corn Tortillas in Enchilada Sauce

Cover the entire tortilla with sauce.

TIP –  After adding a thin layer of sauce to the casserole dish, and dipping the tortillas in the sauce, there should be just under 2 cups of sauce left in reserve.

Enchilada Sauce on Tortilla

Next…

Enchilada Sauce on Tortilla

…place the tortilla dipped in enchilada sauce onto a large plate.

Cheese on Tortillas

To the middle of the tortilla, add a “row” of shredded Monterey jack cheese about 1/2-inch from the left and right edges of the tortilla.

Chicken and Cheese on Tortilla

Top the cheese with shredded chicken…

Cheese Chicken on Tortilla

…cheddar cheese…

Green onion chicken cheese

…and diced green onion.

Roll enchilada on plate

Carefully roll the tortilla…

Rolled Enchilada on Plate

…as tight as possible.

Rolled enchiladas in dish

Lay the enchilada, seam-side-down, in the casserole dish.

Repeat the process for the remaining tortillas.

Rolled enchiladas in dish

TIP – To prevent the enchiladas from sticking to one another or to the dish, when placing the remaining enchiladas in the casserole dish, leave some space in between each enchilada, and also in between the enchiladas and the sides of the dish.

Rolled enchiladas on plate

Then…

Add sauce on enchiladas

…using a large spoon or ladle…

Enchiladas in Dish

…top the enchiladas with 2/3’s cup of the remaining enchilada sauce (reserve 1-1/3 cup of sauce for serving).

Enchiladas in dish

Enchiladas in Dish

There should be enough sauce to cover the tops of each enchilada.

Enchiladas in Dish

Top the enchiladas with a layer of the remaining cheddar cheese…

Cheese enchiladas in dish

…Monterey jack cheese…

Enchiladas in place

…and diced green onions.

Foil on Enchiladas

Cover the enchiladas with foil.

TIP – Keep the foil away from the enchiladas (don’t let the foil touch the enchiladas) so that the cheese doesn’t stick to the foil.

Baked enchiladas in dish

Bake the covered enchiladas in a preheated oven until they’re warmed through (about 8 minutes).

Chicken enchiladas in dish

Then remove the foil and let bake until the cheese on top of the enchiladas melts (about 10 minutes).

For Serving:

Enchiladas on plate

Warm the remaining enchilada sauce (about 1-1/3 cups) and ladle it onto the bottom of the serving dishes.

Chicken and Cheese Enchiladas

Then using a spatula, carefully transfer the enchiladas from the casserole dish to the serving dishes on top of the warmed sauce.

Enchiladas on plate

Serve while warm.

Enchiladas on plate

And then it’s time to dig in.

Enchiladas on plate

Thank you so much for stopping by CCC!

Chicken and Cheese Enchiladas

More Recipes with Chicken You May Like:

Nut-Crusted Coconut Chicken with Peanut Sauce

Simple Fried Chicken

Dill and Toasted Almond Chicken Salad with Grapes

Easy Barbecue Chicken with Rice

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Enchiladas on plate

Easy Homemade Chicken and Cheese Enchiladas

Delicious enchiladas that taste like they're from a restaurant, only they're made in your very own kitchen.
Print Pin
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Cheese, Chicken, Enchiladas, Mexican Food
Servings: 3 (Makes 6 enchiladas)

Equipment

  • 9 x 13 inch oven proof casserole dish (about 1-3/4 inches deep)
  • Aluminum foil

Ingredients

  • 1-3/4 cups shredded cooked chicken
  • 1-2/3 cups shredded Monterey jack cheese (for the enchilada filling)
  • 1-2/3 cups shredded cheddar cheese (for the enchilada filling)
  • 1 can or bottle (28 ounces) prepared red enchilada sauce (a little over a cup of sauce to layer in the casserole dish plus dipping the tortillas; 2/3's cup of sauce for topping the enchiladas before baking; and 1-1/3 cups for serving)
  • 6 corn tortillas
  • 3 green onions, diced (including the green tops)
  • 3/4 cup canola oil amount may vary depending on the size of the skillet used
  • 1/3 cup shredded Monterey jack cheese (for topping the enchiladas before baking)
  • 1/3 cup shredded cheddar cheese (for topping the enchiladas before baking)

Instructions

  • Preheat the oven to 350 degrees F.

For the Casserole Dish:

  • Here's how much enchilada sauce to use and when: A little over a cup of sauce for adding to the bottom of the casserole dish plus dipping the tortillas; 2/3's cup of sauce for topping the enchiladas before baking; and 1-1/3 cup of warmed sauce for serving.
  • If using a bottle of premade enchilada sauce, shake it up before opening it. If using a can, once opened, stir the sauce together until combined.
  • To the bottom of the casserole dish, add a thin layer of enchilada sauce. With a large spoon or soft spatula, spread the sauce out evenly to cover the entire bottom of the dish. Set aside.

For the Tortillas:

  • To get the tortillas soft and pliable so that they don't tear when rolled, they're quickly dipped in warm canola oil.
  • In a small skillet, add canola oil. Heat the skillet on medium heat. When the oil warms up (but isn't hot), turn the heat off and remove the skillet from the burner.
  • Using tongs, dip a tortilla in the oil so that the entire tortilla (both sides) is covered in the oil.
  • Transfer the tortilla onto a large plate. Continue the same process for the remaining tortillas.
  • Lay a paper towel on top of the plate with the tortillas (to keep them warm).

For the Enchiladas:

  • To a large shallow bowl, add enchilada sauce. Using tongs, carefully dip a tortilla (that was just dipped in warm oil) in the enchilada sauce.
  • Be careful not to press the tongs too tight so not to tear the tortilla.
  • Cover the entire tortilla with sauce. Place the tortilla dipped in enchilada sauce onto a large plate.
  • After adding a thin layer of sauce to the casserole dish, and dipping the tortillas in the sauce, there should be just under 2 cups of sauce left in reserve.
  • To the middle of the tortilla, add a "row" of shredded Monterey jack cheese about 1/2-inch from the left and right edges of the tortilla.
  • Top the cheese with shredded chicken, cheddar cheese and diced green onion.
  • Carefully roll the tortilla as tight as possible. Lay the enchilada, seam-side-down, in the casserole dish. Repeat the process for the remaining tortillas.
  • To prevent the enchiladas from sticking to one another or to the dish, when placing the remaining enchiladas in the casserole dish, leave some space in between each enchilada, and also in between the enchiladas and the sides of the dish.
  • Using a large spoon or ladle, top the enchiladas with 2/3's cup of the remaining enchilada sauce (reserve 1-1/3 cups of sauce for serving).
  • Top the enchiladas with a layer of the remaining cheddar cheese, Monterey jack cheese and diced green onions.
  • Cover the enchiladas with foil. Keep the foil away from the enchiladas (don't let the foil touch the enchiladas) so that the cheese doesn't stick to the foil.
  • Bake the covered enchiladas in a preheated oven until they're warmed through (about 8 minutes).
  • Then remove the foil and let bake until the cheese on top of the enchiladas melts (about 10 minutes).

For Serving:

  • Warm the remaining enchilada sauce (about 1-1/3 cups) and ladle it onto the bottom of the serving dishes.
  • Then using a spatula, carefully transfer the enchiladas from the casserole dish to the serving dishes on top of the warmed sauce.
  • Serve while warm.

Notes

TIPS

  1. It's best if the casserole dish is more on the deep side (about 1-3/4 inches deep) rather than on the shallow side so that the cheese on top of the enchiladas doesn't stick to the foil when baked.
  2. After adding a thin layer of sauce to the casserole dish, and dipping the tortillas in the sauce, there should be just under 2 cups of sauce left in reserve (2/3's cup for topping the enchiladas before baking and 1-1/3 cups of sauce for serving).
  3. To prevent the enchiladas from sticking to one another or to the dish, when placing the remaining enchiladas in the casserole dish, leave some space in between each enchilada, and also in between the enchiladas and the sides of the dish.
  4. Keep the foil away from the enchiladas (don't let the foil touch the enchiladas) so that the cheese doesn't stick to the foil.
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