These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on…
These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on the weekend and invite friends over to make a party out of it! You could make a double batch and freeze the extras—you’ll find freezing instructions below.
You’ll love the fresh filling in these enchiladas, made of sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. These enchiladas are nicely cheesy, but not overwhelmingly cheesy like many restaurants make them.
This enchilada recipe has become quite popular since I published it nearly eight years ago. I used my spinach artichoke enchiladas as a blueprint and covered them with my go-to homemade enchilada sauce, of course. They’re just fantastic and I hope you’ll give them a try, if you haven’t already.
If you’ve never made enchiladas before, you can do it! You’ll find a detailed recipe, step-by-step photos, and an instructional video below.
Craving enchiladas without the fuss? This flavorful cheese enchiladas recipe is packed with melty cheese, warm tortillas, and a zingy enchilada sauce: an easy dinner idea for pleasing everyone!
Over here we adore enchiladas, but it always feels like it takes a teeny bit longer than we want before they’re ready to pull out of the oven. (Because when we need enchiladas, we need them now!) Introducing, our easy cheese enchiladasrecipe! This flavorful cheese enchiladas recipe is packed with melty cheese, warm tortillas, and a zingy enchilada sauce. Even better, you don’t need to cook anything for the filling: stuff it with cheese, green chiles and spices, and you’re ready to rock.
What you need for cheese enchiladas
Cheese enchiladas are a staple of Tex Mex cuisine, and they have a long tradition as a classic Mexican dish (the first reference to modern enchiladas was in 1885, though rolling tortillas around fillings had been a culinary practice in Mexico for centuries). The cheese enchiladas recipe below is Tex Mex in style, and we honor the great tradition of Mexican cooks and chefs who brought us the mighty enchilada.
There are a few major differences between Mexican enchiladas and Tex Mex style. Often Mexican enchiladas use corn tortillas and are fried, whereas Tex Mex enchiladas use flour tortillas and are baked. Cheese enchiladas are typical in both styles, and require no cooking of the fillings like in chicken enchiladas or sweet potato enchiladas, which is helpful for speedy prep. Here’s what you’ll need for this recipe:
Red enchilada sauce: We recommend finding a purchased sauce you love, though you can also make homemade enchilada sauce.
Mild roasted green chiles: It’s easy to find this ingredient canned in the grocery store near the tortillas.
Cumin, garlic powder, and salt: This blend of spices makes for a well-seasoned filling.
Colby or Monterrey jack cheese: We like Colby jack for flavor, but you can also use Monterrey Jack or Mexican blend cheese.
Mild cheddar cheese: Using two types of cheese adds nuance to the flavor, and mild cheddar melts well.
Tortillas: We use flour tortillas for this Tex Mex variation, but you can use corn tortillas as well, which are more traditional in Mexican-style enchiladas and a gluten free option.
Use a great red enchilada sauce
Many people swear by homemade enchilada sauce: and we’ll admit, it tastes incredible! However, it takes quite a while and leaves a bit of a mess behind. For easy enchiladas, we like using a purchased brand. There are many great sauces out there that taste incredible (pretty much like homemade, in our opinion!).
Purchased red enchilada sauce: There are many enchilada sauce brands at the store, and many of them are minimally processed. Every brand is different, so experiment to find one you love. We like this Siete Foods enchilada sauce.
Homemade, made in advance: Make a batch of our Homemade Red Enchilada sauce in advance to ensure quick prep.
Flour tortillas vs corn tortillas
Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are used in Tex Mex enchiladas. We prefer using flour tortillas for cheese enchiladas, since they’re easiest to roll and we crave that Tex Mex flavor. Here’s what to know about working with different types of tortillas:
Flour tortillas are our preference for enchiladas. They are easy to roll and more durable for holding up during the baking process. They also get nice and gooey from the enchilada sauce.
Corn tortillas are gluten-free, so they’re great if you’re looking for a gluten-free recipe. However, depending on the brand corn tortillas can tend to split when you roll them. To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling.
What about grain free tortillas? There are are other types of grain-free tortillas available at many grocery stores: almond flour, cassava flour, or chickpea flour (try Siete brand).
Want a cheesier top?
One thing to note about this cheese enchiladas recipe: we optimized the ingredients so that you don’t have to buy more than two 8-ounce bags of cheese. The cheese on top is minimal, but when covered by garnishes looks great.
If you prefer a more cheesy topping and don’t plan to add additional garnishes, use another ½ cup or more mild cheddar cheese for topping. If so, you’ll need to grab an extra bag of cheese at the store or load up on a large bag.
Load up on cheese enchilada toppings
The best part of this easy cheese enchiladas recipe? Loading them up with all the best toppings! For the garnishes, make sure they are crunchy and fresh to contrast the gooey cheese and tortillas. Since there’s not a lot of texture to the interior of a cheese enchilada, the topping is key. Here are a few cheese enchilada topping ideas:
This flavorful cheese enchiladas recipe is packed with melty cheese, warm tortillas, and a zingy enchilada sauce: an easy dinner idea for pleasing everyone!
For serving: shredded cabbage, pico de gallo, sliced red onion, guacamole, sour cream, feta or queso fresco crumbles, sliced jalapeno or fresno peppers, torn or chopped cilantro
Instructions
Preheat the oven to 375°F.
Spread 1 cup of the enchilada sauce in the bottom of a large baking dish.
If using corn tortillas (skip this step for flour tortillas), brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
Reserve ½ cup of the jack cheese for topping, then mix the remaining jack and cheddar cheese together in a bowl with the green chilies, cumin, garlic powder, and kosher salt.
Fill each tortilla with ⅓ cup of the filling. Roll it up and place it in the baking dish seam side down. Once all 12 of the tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce. Top with the reserved cheese.
Bake for 20 to 25 minutes until the cheese is melted. Top with garnishes* and serve. (Leftovers keep well refrigerated.)
Notes
*The cheese on top is minimal but when covered by garnishes looks great. If you prefer a more cheesy topping and don’t plan to add additional garnishes, use another ½ cup or more mild cheddar cheese for topping. For the garnishes, make sure they are crunchy and fresh to contrast the gooey cheese and tortillas.
This chicken enchiladas recipe is packed with flavor, with shredded meat, cheese, and a zingy red enchilada sauce. The perfect easy dinner!
Here’s a crowd-pleasing dinner recipe to put in your rotation: chicken enchiladas recipe! It’s hard to find someone who will turn down this Tex Mex favorite. Each enchilada is stuffed with shredded chicken and cheese, then drowned in a zingy red sauce and baked until warm and gooey. It’s also extremely versatile for various diets: you can easily make half the pan vegetarian or use corn tortillas for gluten-free. Everyone wins here, and whipping up a big pan makes dinnertime magic.
Ingredients in chicken enchiladas
This chicken enchiladas recipe is a play on the Tex Mex dish, which is in turn a riff on the classic Mexican enchilada. The first reference to the modern enchilada dates back to 1885 in Mexico, but the tradition of rolling a tortilla around fillings has been around since the Aztec times.
There are a few differences between Mexican enchiladas and Tex Mex style; often Mexican enchiladas use corn tortillas and are fried vs Tex Mex which use flour tortillas and are baked. This rendition is Tex Mex in style, and we honor the great tradition of Mexican cooks and chefs who brought us the mighty enchilada. Here’s what you’ll need for this chicken enchiladas recipe:
Shredded chicken: Make homemade shredded chicken for best flavor, or go quick and easy with store-bought.
Red enchilada sauce: For fast enchiladas, we recommend finding a great store-bought sauce, but you can also make homemade enchilada sauce.
Onion and green chiles: These veggies add nuance to the flavor.
Cumin, oregano, garlic powder, chili powder, salt and pepper: This blend of spices makes well-seasoned chicken.
Colby jack cheese: We like Colby jack for flavor, but you can also use Mexican blend cheese or cheddar.
Tortillas: We use flour tortillas for this Tex Mex variation, but you can use corn tortillas as well, which are more traditional in Mexican-style enchiladas and a gluten free option.
How to shred chicken
The quickest way to chicken enchiladas is with purchased shredded chicken, but it’s got the best flavor when you make it homemade! It takes about 10 minutes to boil. The best way we’ve found to make shredded chicken is to butterfly it, boil it, and then pull it into strips using your hands. Here’s how to make shredded chicken (or click the link):
Butterfly the chicken so that it cooks evenly. Place your hand over the top of each chicken breast and use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book. Open up the breast then cut along the fold to separate the two halves.
Boil for 7 to 10 minutes. Place 1 pound chicken in a pot with 6 cups water, 2 teaspoons kosher salt, and seasonings (or use chicken broth and half the salt). Boil for 7 to 10 minutes until the center is no longer pink and the internal temperature is 160°F.
Tear the chicken into shreds. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds.
Use a great red enchilada sauce
This might be a hot take, but for chicken enchiladas we like to buy the enchilada sauce. Many people swear by homemade, but it can take a bit of time and leave you with some mess. If you’re going to make homemade, it’s easiest to make it in advance. But we love a great purchased red enchilada sauce! Here are some options:
Purchased red enchilada sauce: There are lots of fantastic enchilada sauce brands at the store, and many of them are minimally processed. Every brand is different, so experiment to find one you love. We like Siete Foods enchilada sauce.
Homemade, made in advance: Or, make a batch of our Homemade Red Enchilada sauce! It’s easiest to make it in advance to ensure quick prep.
Flour tortillas vs corn tortillas
What are the best tortillas for chicken enchiladas? Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are used in Tex Mex enchiladas. Here’s what to know about the differences:
Corn tortillas are gluten-free. Some brands tend to split when you go to roll them! To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. This makes it easier to roll.
Flour tortillas are not gluten-free, but they are much easier to roll and more durable in general. They also get nice and gooey from the enchilada sauce.
What about grain free tortillas? There are are other types of grain-free tortillas available at many grocery stores: almond flour, cassava flour, or chickpea flour (try Siete brand). We haven’t tested these, so let us know in the comments below if you try them!
How to assemble chicken enchiladas: a few tips!
The filling for this chicken enchiladas recipe features shredded chicken, onion and green chilies, with a mixture of savory spices. Once you’ve got it ready, it’s time to assemble! It’s helpful to have another person to help for assembly. Here are a few tips for a smooth and speedy process:
Don’t overfill the tortillas. It’s easy to want to put in way too much filling. All you need is ¼ cup chicken and 2 tablespoons cheese. Spread them in a line down the center.
Roll them tightly and place seam side down. Placing seam side down helps them stay rolled.
If using corn tortillas, use a durable brand and cook in oil prior to rolling. Corn tortillas can easily tear and split when rolling them. Before assembling, brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat, and cook the tortillas in batches for 15 seconds per side until lightly browned.
Favorite enchilada toppings
The best part of this easy chicken enchiladas recipe? Loading them up with all the best toppings! Here are a few enchilada topping ideas:
Once we’ve whipped up a pan of chicken enchiladas, we use the bake time to pull together a few simple side dishes. Here are a few sides that go with enchiladas:
Make the shredded chicken (prep in advance and refrigerate if desired).
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until tender, stirring often, about 5 minutes. Add the shredded chicken, green chilies, cumin, oregano, garlic powder, chili powder and kosher salt. Taste and add a few more pinches of kosher salt if desired.
Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible*. In a large baking dish, spread 1 cup of the enchilada sauce.
Fill each tortilla with a ¼ cup scoop of the filling, srpinkle with 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.
Top the enchiladas with the remaining 1 cup enchilada sauce and the remaining cheese.
Place in the oven and bake for 20 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired.
Notes
*If using corn tortillas, they can crack easily. Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
The BEST Chicken enchilada recipe! These easy chicken enchiladas are made with shredded chicken, cheese and my homemade enchilada sauce. Chicken Enchiladas When I go out for Mexican food, I always order the chicken enchiladas because it’s my favo…
The BEST Chicken enchilada recipe! These easy chicken enchiladas are made with shredded chicken, cheese and my homemade enchilada sauce. Chicken Enchiladas When I go out for Mexican food, I always order the chicken enchiladas because it’s my favorite!! This enchilada recipe has been one of my most popular recipes since I first posted it,
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