Our homemade Cheesy Chicken Enchiladas are hearty, comforting, and full of flavor. The rich red enchilada sauce is made from mostly pantry staples, and it elevates the dish far beyond store-bought jarred sauces. Make an extra pan to share with a neighbor, bring to a new parent, or freeze for an easy weeknight meal.
Cheesy Chicken Enchiladas
We love all kinds of enchiladas — shredded beef, ground beef, smoked pork, and green chicken variations — and these shredded chicken enchiladas with homemade red sauce are no exception. The filling combines shredded seasoned chicken with a cheesy, bean-enriched mixture, then gets smothered in a robust, homemade enchilada sauce and a blanket of melted cheddar. While not an attempt at strict regional authenticity, this version is approachable and family-friendly, and the sauce is far better than many canned options.
This recipe scales well: you can make a single pan for dinner or double up and freeze one for later. Individual portions freeze and reheat nicely. These enchiladas also adapt to slow-cooking or smoking; try them in a pellet grill or slow cooker for a smoky twist.
If you enjoy a verde version, try a verde chicken enchilada variation using roasted green chiles and tomatillos for a brighter flavor.
Also consider a Traeger-smoked verde chicken enchilada if you like a smoky finish.
Recipe Shopping List
Before you start, gather the core ingredients listed below. Refer to the full ingredient list and instructions in the recipe card further down for exact amounts and details.
- Chicken breasts
- Salt and pepper
- Garlic powder and onion powder
- Chili powder and cumin
- Vegetable oil
- Refried beans
- Shredded cheddar cheese
- Salsa
- Fresh garlic
- Dried oregano and basil
- Crushed tomatoes
- Corn tortillas
Serve alongside Mexican rice, guacamole, or a crisp green salad for a complete meal.
How To Make These Enchiladas
This overview summarizes the steps. Follow the full recipe card below when cooking for exact amounts and timing.
- Brown the chicken. Season chicken breasts with salt, pepper, garlic powder, onion powder, and chili powder. Heat oil in a skillet and brown the breasts on both sides to build flavor.
- Finish cooking. Add about ½ cup water to the skillet, cover, and let the chicken steam until cooked through. Use an instant-read thermometer to confirm an internal temperature of 165°F, then remove and shred.
- Make the enchilada sauce. In a medium saucepan, sauté crushed garlic in oil for about a minute. Add crushed tomatoes, chili powder, oregano, basil, cumin, salt, pepper, and a splash of salsa. Simmer gently on low heat for 10–15 minutes to meld the flavors.
- Prepare the filling. Heat refried beans and stir in shredded cheddar and salsa. Combine the bean mixture with the shredded chicken until evenly mixed.
- Assemble. Lightly coat the bottom of a baking dish with enchilada sauce. Fill tortillas with the chicken-and-bean mixture, roll them up, and place them seam-side down in the pan. Pour remaining sauce over the enchiladas and top generously with shredded cheddar.
- Bake. Bake in a preheated 350°F oven for 30–45 minutes, until heated through and the cheese is bubbly and golden in spots.
- Serve. Let rest a few minutes, then serve hot with desired toppings such as chopped cilantro, sliced avocado, sour cream, or a squeeze of lime.
Tip: To shred chicken quickly, toss warm cooked breasts into a stand mixer with the paddle attachment and mix on low for about a minute.
Recipe FAQ
Yes. Assemble the enchiladas and refrigerate until ready to bake, or fully bake and refrigerate for 3–4 days. Freeze individual portions for longer storage.
Store covered in the refrigerator for up to 3–4 days. Reheat in the microwave until steaming hot, or reheat in a 350°F oven covered with foil until warmed through.
Serve this with…
- Mexican rice
- Homemade guacamole
- Classic margaritas or a non-alcoholic limeade
- Cilantro-lime crema
More Recipes
- Mexican fried rice
- Blackstone-style Mexican pizzas
- Brisket tacos
- Mexican shrimp cocktail
- Smoked salsa verde
- Grilled chicken tacos
- Blackstone chicken fajitas
Cheesy Chicken Enchiladas with Homemade Sauce
Easy cheesy chicken enchiladas with a homemade red sauce. Simple to prepare and perfect for family dinners, meal prep, or freezing for later.
Ingredients
Chicken
- 2 pounds chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon chili powder
- 2 tablespoons vegetable oil
- ½ cup water
Beans
- 1 can refried beans
- ½ cup shredded cheddar cheese
- ¼–½ cup salsa
Enchilada Sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, crushed
- ½ teaspoon oregano
- ½ teaspoon basil
- 3 tablespoons chili powder
- ⅛ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon cumin
- ¼ cup salsa
- 28-ounce can crushed tomatoes
Enchiladas
- 16 corn tortillas
- 4 cups shredded cheddar cheese
Instructions
- Season the chicken breasts with salt, pepper, garlic powder, onion powder, and chili powder. Heat vegetable oil in a skillet and brown the chicken over medium heat on both sides.
- After browning, add ½ cup water to the pan, cover, and finish cooking until the chicken reaches 165°F. Remove, drain any liquid, and shred the chicken by hand or with a stand mixer.
- In a medium saucepan, sauté crushed garlic in vegetable oil for about 1 minute over medium heat. Add crushed tomatoes, chili powder, oregano, basil, cumin, salt, pepper, and ¼ cup salsa. Stir and reduce heat to low. Simmer for 10–15 minutes, stirring occasionally.
- Heat the refried beans in a small pan and stir in ½ cup shredded cheddar and ¼–½ cup salsa. Combine the bean mixture with the shredded chicken.
- Lightly coat a baking dish with cooking spray and spread a thin layer of enchilada sauce on the bottom. Fill each tortilla generously with the chicken-and-bean mixture, roll, and place seam-side down in the dish. Cover with remaining sauce and top with shredded cheddar.
- Bake in a preheated 350°F oven for 30–45 minutes, until heated through and the cheese is bubbly and slightly golden.
- Serve hot with desired toppings such as sour cream, chopped cilantro, avocado, or lime wedges.
Nutrition Information (per serving)
Calories: 693 • Total Fat: 34g • Saturated Fat: 14g • Trans Fat: 1g • Unsaturated Fat: 16g • Cholesterol: 159mg • Sodium: 1443mg • Carbohydrates: 42g • Fiber: 9g • Sugar: 6g • Protein: 58g
Nutrition data provided here is only an estimate.