This chicken enchilada recipe is for anyone who wants homemade chicken enchiladas that genuinely taste like their local Mexican restaurant. No exaggerations, just pure melty, crispy, saucy, meaty deliciousness!
These restaurant-style red chicken enchiladas start with my all-time favorite pollo asado chicken (diced, sliced, or shredded), melty Monterey Jack and cheddar, onion, and my go-to made-from-scratch ancho chile enchilada sauce, all rolled into warm corn tortillas and baked until crispy and golden, for a fraction of the restaurant price.
Make the chicken and sauce ahead, and these enchiladas are ready from start to finish in less than 45 minutes.
Jump to:
- Why You'll Love This Chicken Enchilada Recipe
- The Secret to Restaurant-Style Chicken Enchiladas
- Chicken Enchilada Ingredients
- How to Make Chicken Enchiladas
- Make-Ahead and Freezer Chicken Enchiladas
- What to Serve with Chicken Enchiladas
- Chicken Enchiladas FAQ
- More Easy Enchiladas & Mexican Recipes
- 📖 Recipe
- Food Safety
Why You'll Love This Chicken Enchilada Recipe
- Genuine restaurant flavor at home. Grilled pollo asado and a real ancho chile sauce make these taste like your favorite Mexican restaurant, not a weeknight shortcut version (although those deserve their place on a family menu too!).
- Ready in 45 minutes. With the chicken and sauce made ahead, all that is left is rolling and baking.
- Make-ahead and freezer-friendly. Assemble them up to 3 days ahead, or freeze them and bake straight from frozen.
- One more reason to make extra pollo asado. Cook a double batch, and you are halfway to enchilada night, plus pollo asado tacos, chicken flautas, and chicken quesadillas later in the week.
- The best way to use leftover sauce. Have extra ancho chile sauce from my Tex-Mex cheese enchiladas? This is where it belongs.
- Restaurant-worthy for way less. A full pan costs a fraction of one restaurant enchilada platter.
The Secret to Restaurant-Style Chicken Enchiladas
Rotisserie chicken tossed with Mexican spices and seasonings has its place on every busy family's dinner table, but it'll never taste like the ones you order from your favorite local Mexican restaurant. If you want to make the kind of chicken enchiladas you'd actually pay money for, it takes a few simple steps to get there. Luckily, each one of them is incredibly easy, even if you're new to cooking:
- Marinated, grilled chicken thighs. Pollo asado brings citrus, achiote, and smoky char to the filling, so the chicken tastes restaurant-quality on its own.
- A sauce made from whole dried ancho chiles. Real chiles give the deep, rich flavor canned and store-bought enchilada sauces never have, and it's so easy to make!
- Tortillas warmed in a little oil. A quick turn in a hot skillet makes corn tortillas bendable and brings out the corn flavor.
- A spoonful of sauce inside every enchilada. The filling gets seasoned from the inside out, just like restaurant enchiladas.
- Freshly grated cheese. Pre-shredded cheese carries anti-caking agents, so cheese you grate from a block yourself melts more smoothly and tastes better.
- Finely minced white onion. A little raw onion inside and on top is the classic restaurant finish for extra flavor.
- Some bare edges. Leave a few tortilla edges uncovered by sauce so they crisp up in the oven.
Chicken Enchilada Ingredients
- Pollo asado chicken: Marinated, grilled boneless chicken thighs from my pollo asado recipe, cooled and diced small. Prefer shredded chicken? Cook the pollo asado using a whole chicken or other chicken pieces and pull the meat instead. Rotisserie or leftover cooked chicken works in a pinch.
- Red enchilada sauce: My easy homemade ancho chile enchilada sauce, made with whole dried ancho chiles. Leftover sauce from a batch of cheese enchiladas is perfect here.
- Corn tortillas: 5-inch yellow, blue, red, or white corn tortillas. Fresh ones from a local tortilleria are the best you can get unless you make your own.
- Cheese: Equal parts Monterey Jack and cheddar, freshly grated. Monterey Jack melts smoothly and cheddar adds flavor and color. Colby Jack works as a swap for the Monterey Jack.
- White onion: Finely minced, for inside the enchiladas and on top. Leave it out if you are not an onion fan.
- Vegetable oil: Just enough to warm the tortillas and brush the baking dish to keep them from sticking.
- Optional garnishes: Minced onion, cilantro leaves, sliced fresh jalapeños or cayenne peppers, guacamole, shredded lettuce, and finely diced tomatoes.
Full ingredient measurements can be found in the recipe card below.
How to Make Chicken Enchiladas
Step 1. Make the sauce and pollo asado. Make the enchilada sauce and the pollo asado ahead, or pull them from the fridge. Dice the cooled chicken into small pieces.
Step 2. Prep the cheese and onion. Grate both cheeses (or use pre-shredded in a pinch) and finely mince the onion.
Step 3. Soften the tortillas. Warm each tortilla on a lightly oiled griddle or in a cast-iron skillet over medium-high heat, about 30 seconds per side, until bendable then remove them to a plate.
NOTE: Don't worry if a few tortillas tear. The sauce and cheese hide every crack. For more ways to soften stiff corn tortillas, see my tortilla-softening methods.
Step 4. Assemble the enchiladas. Brush a 9x13 baking dish with oil. Spread a little sauce on each tortilla, add a line of chicken, cheese, and onion, then roll it up and set it seam-side down. Pour the remaining sauce over the top, leaving some edges bare, and finish with the last of the cheese and onion.
Step 5. Bake. Bake uncovered at 350°F/175°C for 25 to 30 minutes, until the cheese is melted, the enchiladas are heated through, and the edges are crispy.
Make-Ahead and Freezer Chicken Enchiladas
Every part of this recipe can be made ahead, which is how these become a quick weeknight enchilada dinner:
| Make Ahead | How Long | How to Store |
|---|---|---|
| Pollo asado, cooked and diced | Lasts 3 to 4 days in the fridge, 4 months frozen | Airtight container |
| Ancho chile enchilada sauce | Lasts 5 days in the fridge, 3 months frozen | Glass jar with at least 1 inch of headspace for freezing |
| Assembled enchiladas, refrigerated | Lasts up to 3 days, counted from when the chicken was cooked | Covered in the baking dish, with the sauce and topping cheese stored separately |
| Assembled enchiladas, frozen | Lasts up to 2 months | Wrapped in plastic wrap, then foil, with the sauce frozen separately |
How to Bake Refrigerated Enchiladas
- Temper: Uncover the assembled enchiladas and let them sit at room temperature for 45 minutes to 1 hour while the oven preheats to 350°F/175°C.
- Sauce and top: Pour the warmed enchilada sauce over the top, leaving some edges bare, then add the cheese and onion.
- Bake: Bake uncovered for 25 to 30 minutes, until hot and bubbling, and the cheese is melted.
How to Bake Chicken Enchiladas From Frozen
Bake them straight from the freezer because thawing frozen enchiladas first can leave them dried out after baking.
- Prep: Thaw the sauce overnight in the fridge and warm it gently. Preheat the oven to 350°F/175°C.
- First bake: Unwrap the frozen enchiladas, brush the tops lightly with oil, and bake uncovered for about 20 minutes, until the tortilla tops just begin to flake.
- Add sauce and cheese: Pour the warm sauce over the top, add the cheese and onion, and bake 15 minutes more, or until hot and bubbling in the center.
NOTE: Glass bakeware makers like Pyrex and Anchor Hocking warn against sudden temperature changes. So for enchiladas going straight from the freezer to the oven, use cast iron, a disposable aluminum pan, or regular aluminum or stainless steel pans instead of glass.
What to Serve with Chicken Enchiladas
I like to serve enchiladas with any of the below dishes along with shredded lettuce, salsa, and pico de gallo for a little crunch and freshness right on the plate.
Chicken Enchiladas FAQ
For chicken enchiladas that taste like a restaurant, I always use marinated, grilled pollo asado thighs, diced small. The thigh meat stays juicy, and the citrus and achiote marinade gives the filling phenomenal flavor. Any cooked chicken works, but it won't taste the same as marinating it properly first, then grilling the chicken in a grill pan on the stovetop, or even over charcoal.
If you want a truly restaurant-quality chicken for enchiladas, marinate boneless, skinless chicken thighs (or chicken breasts) in pollo asado marinade, then grill them about 5 to 8 minutes per side until they reach 165°F. Let the chicken rest and cool, then dice or shred it small. Alternatively, you can marinate whole bone-in chicken (or pieces) and roast or grill the meat. We prefer chicken thighs because they stay tender, cook quickly, and are delicious.
Yes. Rotisserie or leftover chicken makes a super fast weeknight version. Toss about 1 ½ cups diced or shredded chicken with 1 to 2 tablespoons of pollo asado marinade that never touched raw chicken, or your favorite Mexican spice blend (cumin, smoked paprika, sweet paprika, onion powder, garlic powder, epazote, Mexican oregano). Just know that the flavor won't match marinated, grilled pollo asado.
I dice pollo asado thigh meat small so every bite gets chicken and the enchiladas roll neatly in 5-inch tortillas. For shredded chicken, cook the pollo asado using a whole chicken or other chicken pieces and pull the meat instead of chopping it.
Yes, and you should. Bake them unthawed at 350°F for about 20 minutes, then add the sauce and cheese topping and bake 15 minutes more, until hot and bubbling in the center.
Corn tortillas are typically gluten-free (always check the label though), but my homemade enchilada sauce is thickened with an all-purpose flour roux with the option to use gluten-free flour. So, to make these gluten-free enchiladas, swap the flour in the sauce for rice flour or a 1:1 gluten-free flour blend.
This recipe makes 12 five-inch enchiladas, which serves 4 to 6, or about 2 to 3 enchiladas per person depending on the sides (like cilantro-lime rice, refried beans, guacamole, salsa, and chips) you'll be serving them with.
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📖 Recipe
Red Chicken Enchiladas (Restaurant-Style Recipe)
- Total Time: 45 minutes
- Yield: 12 enchiladas (serves 4 to 6)
Description
Genuinely restaurant-style chicken enchiladas made with diced pollo asado thigh meat, melty Monterey Jack and cheddar, and an easy homemade ancho chile enchilada sauce. Make the chicken and sauce ahead, and these are ready in 45 minutes or less for a fraction of the restaurant price!
Ingredients
- 2 cups of sauce from one recipe red enchilada sauce (453g) *add up to ½ cup more if desired
- 12 (5-inch) corn tortillas
- 8 ounces cooked pollo asado chicken, diced (227g)
- 4 ounces Monterey Jack cheese, shredded (115g) *some reserved for topping
- 4 ounces cheddar cheese, shredded (115g) *some reserved for topping
- 1 small white onion, finely minced
- vegetable oil, enough for warming the tortillas
Optional Garnishes:
- onions, finely minced
- fresh cilantro leaves
- fresh sliced jalapeños or cayenne peppers
- guacamole
- shredded lettuce
- tomatoes, finely diced
Get Recipe Ingredients
Instructions
- Make the enchilada sauce. Make the sauce recipe linked in the ingredients above and set aside.
- Make the pollo asado. Marinate and cook the pollo asado using the recipe linked in the ingredients above. Once cooled completely, dice the chicken into small pieces (or shred if you like) and set aside.
- Prep the cheese and onions. Grate the cheese and finely mince the onions.
- Soften the tortillas. Heat a well-seasoned griddle or cast iron skillet with a little oil set over medium-high heat. Warm each tortilla about 30 seconds per side, brushing lightly with oil as needed, until bendable and the corn flavor comes out. *Don't worry if they tear!
- Assemble the enchiladas. Preheat oven to 350°F/175°C and lightly brush a 9x13 baking dish with oil (bottom and sides). Working with one tortilla at a time, spread one tablespoon of sauce across each tortilla. Add 2 tablespoons of chicken, forming a line down the middle, leaving a 1-inch clearance on either end. Add 1 tablespoon of each cheese and a little onion, then roll them up. Place them seam-side down in the baking dish. Repeat with the remaining enchiladas. Cover with enchilada sauce, leaving some of the edges uncovered so they crisp up. Add the last of the cheese and sprinkle with onions.
- Bake the enchiladas. Bake uncovered for 25 to 30 minutes, or until the cheese is melted, the enchiladas are heated through, and the tortilla edges are crispy. Enjoy!
Notes
Timing: The 45-minute total time assumes the enchilada sauce and pollo asado are already made.
Reheating meal-prepped sauce: If reheating previously refrigerated or frozen enchilada sauce, do so gently over low heat, adding a splash or two of chicken stock or water to thin it out if needed.
More sauce: If you love your enchiladas swimming in sauce, use up to 4 cups of enchilada sauce (like my cheese enchiladas recipe uses). For these chicken enchiladas, 2 cups is perfect (which includes the 12 tablespoons total spread on the inside of the enchiladas).
Cheese: Use equal parts Monterey Jack and cheddar. The cheddar adds a little chew and rich flavor while the Monterey Jack ensures perfect meltability. Colby Jack works in place of the Monterey Jack, and a Mexican blend, Longhorn, or pepper jack all work well too.
Onions: I usually use a little over ¼ cup of finely minced onions for the insides of the enchiladas, but use more or less as desired, or omit them.
Make-ahead and freezing: See the post for refrigerated make-ahead and bake-from-frozen instructions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Mexican + Tex-Mex
- Method: Baked
- Cuisine: Mexican, Mexican + Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 462
- Sugar: 0.9g
- Sodium: 725mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3.2g
- Protein: 22g
- Cholesterol: 75mg
Food Safety
- Cook chicken to 165°F, checked with a food thermometer.
- Follow the 2-hour rule. Perishable food should not sit at room temperature for more than 2 hours (1 hour above 90°F). The 45 to 60 minute temper for refrigerated enchiladas stays well inside that window.
- Refrigerate leftovers within 2 hours and eat them within 3 to 4 days.
- Reheat leftovers to 165°F, checked with a food thermometer.
See more guidelines from the USDA Food Safety and Inspection Service.
Kelly Leding says
Hands down, our favorite chicken enchilada recipe! It's all because of the seasoned chicken and easy homemade ancho chile enchilada sauce❤️.