Go Back
Homemade Chicken Enchiladas with Melted Cheese

Homemade Chicken Enchiladas with Melted Cheese

These Homemade Chicken Enchiladas with Melted Cheese feature tender, seasoned shredded chicken wrapped in soft tortillas, covered in rich red enchilada sauce, and baked beneath a generous layer of bubbling, golden melted cheese. Finished with fresh cilantro, jalapeños, avocado, and lime, this comforting Mexican-inspired dinner is hearty, flavorful, and perfect for family meals or easy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling
  • 2 pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth
For the Enchiladas
  • 8 –10 medium flour or corn tortillas
  • 3 cups red enchilada sauce
  • 2 cups shredded Mexican cheese blend
  • 1/2 cup shredded cheddar cheese
Optional Toppings
  • 2 tablespoons fresh cilantro chopped
  • 1 jalapeño thinly sliced
  • 1 avocado sliced or diced
  • Sour cream for serving
  • Fresh lime wedges for serving

Equipment

  • Large skillet
  • 9 × 13-inch baking dish
  • Mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring spoons and cups
  • Two forks (for shredding chicken)
  • Wooden spoon or spatula
  • Aluminum foil
  • Cheese grater
  • Meat thermometer

Method
 

Cook the Chicken
  1. Season the chicken breasts with cumin, chili powder, smoked paprika, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes, until softened. Add the minced garlic and cook for about 30–60 seconds, until fragrant.
  3. Add the seasoned chicken and chicken broth. Cover and cook until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked.
  4. Remove the chicken from the skillet and let it rest for several minutes.
Shred and Season the Chicken
  1. Shred the cooked chicken using two forks.
  2. Return the shredded chicken to the skillet and toss it with the sautéed onion, garlic, and cooking juices. Taste and adjust the seasoning if necessary.
  3. For an especially flavorful filling, stir in a few spoonfuls of enchilada sauce.
Warm the Tortillas
  1. Warm the tortillas gently in a dry skillet or microwave until soft and flexible.
  2. If using corn tortillas, do not skip this step because warming helps prevent them from cracking when rolled.
Prepare the Baking Dish
  1. Preheat the oven to 375°F (190°C).
  2. Lightly grease a 9 × 13-inch baking dish. Spread approximately 1 cup of enchilada sauce evenly across the bottom.
Fill the Tortillas
  1. Place a warm tortilla on a clean surface. Add a portion of the shredded chicken down the center and sprinkle with a small amount of shredded cheese.
  2. Roll the tortilla firmly and place it seam-side down in the baking dish.
  3. Repeat with the remaining tortillas and filling, arranging the enchiladas snugly beside one another.
Add the Sauce and Cheese
  1. Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure most of the surface is covered.
  2. Sprinkle the Mexican cheese blend and cheddar evenly over the top.
Bake
  1. Cover the baking dish loosely with aluminum foil and bake for approximately 20 minutes.
  2. Remove the foil and continue baking for another 8–12 minutes, or until the cheese is completely melted, bubbling, and beginning to turn golden brown.
  3. For an extra-golden top, broil for 1–2 minutes at the end, watching carefully to prevent burning.
Rest and Serve
  1. Remove the enchiladas from the oven and let them rest for 5–10 minutes.
  2. Garnish with fresh cilantro and sliced jalapeño. Serve with avocado, sour cream, fresh salsa, and lime wedges if desired.

Notes

Tortillas: Flour tortillas are soft and easy to roll, while corn tortillas provide a more traditional flavor. Warm either type before assembling.
Chicken: Rotisserie chicken or leftover cooked chicken can be substituted for freshly cooked chicken. Adjust the seasoning because prepared chicken may already contain salt.
Cheese: Monterey Jack, cheddar, Colby Jack, Oaxaca-style cheese, or a Mexican cheese blend all work well.
Spice level: Add jalapeños, green chiles, cayenne, or hot enchilada sauce for a spicier version.
Sauce: Avoid using an excessive amount of very thin sauce, as it can make the enchiladas watery.
Make ahead: The assembled, unbaked enchiladas can be covered and refrigerated before baking. Add some extra baking time if starting from cold.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Freezing: Assemble in a freezer-safe dish, cover tightly, and freeze. Thaw in the refrigerator before baking for more even heating.
Gluten-free option: Use certified gluten-free corn tortillas and verify that the enchilada sauce, broth, seasonings, and other packaged ingredients are gluten-free.
Best result: Allow the baked enchiladas to rest for 5–10 minutes before serving so the sauce and cheese can settle and the enchiladas hold together better.