Chicken Enchiladas Recipe: How to Make Them at Home

Chicken enchiladas are corn tortillas rolled around shredded chicken and cheese, covered in sauce and baked. The chicken is cooked first, so the oven only melts the cheese and heats the dish through.

To make chicken enchiladas at home, poach and shred the chicken, blend a tomatillo sour cream sauce, roll the chicken and cheese in soft tortillas, then bake for about 20 minutes. Plan on 1 hour 15 minutes from raw chicken to table.

This recipe follows one focused method: green, creamy and cheesy, close to the Sour Cream Enchiladas on the Mi Casa menu in Breckenridge. It also covers the best chicken to use, cheese, shortcuts, safety, high altitude, make-ahead and freezing.

What Are Chicken Enchiladas?

Chicken enchiladas are enchiladas with a shredded chicken filling. An enchilada is a corn tortilla rolled around a filling and covered with a savory sauce.

Chicken suits almost every enchilada sauce. Enchiladas verdes, one of the classic styles, are usually made with white corn tortillas, poached chicken and queso fresco under a tomatillo salsa verde. This recipe builds on that style and adds sour cream for a mild, creamy finish.

For other sauces and fillings, including red chile, beef, cheese and veggie versions, see our complete enchilada guide.

Ingredients

This recipe makes 12 enchiladas in a 9 x 13-inch dish. It serves 4 to 6.

For the Chicken

• 2 pounds boneless, skinless chicken thighs (or 1 1/2 pounds thighs plus 1/2 pound breast)
• 1/2 white onion
• 2 cloves garlic, smashed
• 1 bay leaf
• 1 teaspoon salt
• Water to cover, about 6 cups

For the Tomatillo Sour Cream Sauce

• 1 1/2 pounds tomatillos (about 10 medium), husked and rinsed
• 1 to 2 serrano or jalapeño chiles, stemmed
• 1/2 white onion, in chunks
• 3 cloves garlic
• 1/2 cup cilantro leaves and tender stems
• 1/2 cup reserved chicken poaching broth
• 1 cup sour cream, at room temperature
• 1 teaspoon salt, or to taste
• 1 tablespoon neutral oil

For Assembly

• 12 corn tortillas, 6-inch
• 1/3 cup neutral oil, for softening the tortillas
• 2 cups shredded Monterey Jack or asadero cheese, divided
• 4 ounces cream cheese, softened (optional, for a creamier filling)
• 4 green onions, thinly sliced
• 1/2 cup crumbled queso fresco
• Crema mexicana or extra sour cream, to serve

Equipment

• Large saucepan, for poaching
• Two forks or a stand mixer, for shredding
• Rimmed baking sheet, for broiling the tomatillos
• Blender
• Large skillet
• 9 x 13-inch baking dish
• Instant-read thermometer

How to Cook the Chicken for Enchiladas

Poaching is the best way to cook chicken for enchiladas. It keeps the meat moist, makes it easy to shred and gives you broth for the sauce.

1. Put the chicken, onion, garlic, bay leaf and salt in a saucepan. Cover with cold water by 1 inch.
2. Bring to a bare simmer over medium heat. Small bubbles should rise slowly; a hard boil toughens the meat.
3. Simmer gently for 15 to 20 minutes for thighs, 12 to 15 for breasts.
4. Check the thickest piece with a thermometer. Poultry must reach 165°F, the USDA safe minimum.
5. Lift the chicken onto a board and save the broth. Rest 5 minutes, then shred with two forks.

You should have about 4 cups shredded chicken. Thighs stay juicier than breasts and hold up better in the oven. Breasts shred into longer, leaner strands.

How to Make Chicken Enchiladas

1. Broil the tomatillos. Heat the broiler. Spread the tomatillos, chiles, onion and garlic on a baking sheet. Broil 6 to 8 minutes, turning once, until blistered and soft.
2. Blend the sauce. Add the broiled vegetables, any juices, cilantro, 1/2 cup broth and salt to the blender. Blend until smooth.
3. Cook the sauce. Heat 1 tablespoon oil in a skillet over medium-high heat. Add the sauce and simmer 5 minutes, until slightly thickened. Take it off the heat.
4. Add the sour cream. Let the sauce cool for 5 minutes. Whisk in the sour cream until smooth. Adding it off the heat keeps it from curdling.
5. Make the filling. In a bowl, mix the shredded chicken, 1 cup Jack cheese, cream cheese if using, half the green onions and 1/2 cup of the sauce.
6. Heat the oven to 375°F. Spread 1/2 cup sauce over the bottom of the baking dish.
7. Soften the tortillas. Heat 1/3 cup oil in a clean skillet over medium heat. Dip each tortilla for about 5 seconds per side, until limp. Drain on paper towels.
8. Roll. Spoon about 1/3 cup filling across each tortilla. Roll it snugly and lay it seam-side down in the dish.
9. Top. Pour the remaining sauce over the enchiladas, covering the ends. Scatter the remaining 1 cup Jack cheese on top.
10. Bake uncovered for 20 to 25 minutes, until bubbling and lightly browned.
11. Serve. Rest 5 minutes. Finish with queso fresco, the rest of the green onions and a drizzle of crema.

Chicken and Cheese Enchiladas: Getting the Cheese Right

Chicken and cheese enchiladas use cheese in two places: inside, mixed with the chicken, and on top, melted. Each spot needs a different cheese.

• Monterey Jack: Smooth, stretchy (best use: Inside and on top; flavor: Mild, buttery)
• Asadero: Very smooth (best use: On top; flavor: Mild, slightly tangy)
• Oaxaca: Stringy (best use: Inside; flavor: Mild, milky)
• Queso fresco: Softens, does not melt (best use: Crumbled on top after baking; flavor: Fresh, salty)
• Cotija: Does not melt (best use: Sprinkled on top; flavor: Sharp, salty)
• Cream cheese: Creamy (best use: Mixed into the filling; flavor: Rich, tangy)
• Cheddar: Melts, can turn oily (best use: Mixed with Jack; flavor: Sharp)

For the creamiest result, use Jack inside and on top, and finish with queso fresco. Shred cheese from a block. Pre-shredded cheese is coated to stop clumping, so it melts less smoothly.

Shortcuts: Rotisserie and Leftover Chicken

A store-bought rotisserie chicken saves 30 minutes. One bird usually yields about 3 to 4 cups of shredded meat, enough for this recipe.

• Rotisserie chicken: Pull the meat, discard the skin and shred it. Use store-bought low-sodium broth in the sauce.
• Leftover roast or grilled chicken: Shred or chop it fine. Toss it with 2 extra tablespoons of sauce, since it is drier than poached chicken.
• Jarred salsa verde: Use 2 1/2 cups and skip steps 1 to 3. Simmer it for 5 minutes, cool and add the sour cream.

Leftover filling is never wasted. It can be folded into crisp quesadillas the next day.

Variations

Red Chile Chicken Enchiladas

Replace the green sauce with 3 cups of red chile sauce made from dried guajillo and ancho chiles. Skip the sour cream in the sauce and drizzle crema on top instead. This matches the style of a classic enchilada roja.

Chicken Tinga Enchiladas

Fill the tortillas with smoky chipotle chicken tinga instead of plain shredded chicken. Top with a red or tomato sauce, queso fresco and sliced onion. The tinga's chipotle heat stands up to the cheese.

Flour Tortilla Chicken Enchiladas

Flour tortillas roll without cracking and need no frying. Use 8-inch tortillas and about 1/2 cup filling each. They soften in sauce, so bake for only 15 to 20 minutes. For the best texture, use soft homemade flour tortillas.

Green Chile Chicken Enchiladas

Stir 1 cup roasted, peeled and chopped green chiles (Hatch or Anaheim) into the filling. Keep the tomatillo sauce. The roasted chiles add a smoky, Southwest edge.

Lighter Chicken Enchiladas

Use all breast meat, skip the cream cheese and use Greek yogurt in place of half the sour cream. Warm the tortillas in a damp towel in the microwave instead of frying them.

A fresh roasted tomatillo salsa on the side brightens any of these versions.

Chicken Safety and Doneness

Chicken enchiladas need two safe temperatures: one for the chicken and one for the finished dish.

• Raw chicken: Cook all poultry to 165°F, measured in the thickest part.
• Finished casserole: Casseroles should also reach 165°F in the center.
• Use a thermometer. Color is not a good way to judge whether poultry is cooked to a safe temperature.

Keep raw chicken away from cooked food and fresh toppings. Wash the board, knife and your hands after handling it.

High-Altitude Notes

Breckenridge sits at about 9,600 feet. Water boils at about 193°F at 10,000 feet, against 212°F at sea level.

• Poaching takes longer. Water simmers at a lower temperature, so chicken cooks more slowly. Allow 5 to 10 extra minutes and trust the thermometer, not the clock.
• Sauce thickens faster. Moisture evaporates more quickly at altitude. Add broth if the sauce gets pasty, and cover the dish with foil if baking runs long.
• Frying oil runs cooler. Lower frying temperatures about 3°F for every 1,000 feet. Keep the tortilla oil at medium heat.

Oven temperatures are not affected by elevation, so the bake time stays the same as at sea level.

Make-Ahead, Freezing and Reheating

• Cook the chicken ahead. Shredded chicken keeps 3 to 4 days in the refrigerator.
• Make the sauce ahead. Store the tomatillo base without sour cream for up to 3 days. Add the sour cream just before assembling.
• Assemble the night before. Roll the enchiladas, but keep the top sauce and cheese separate. Pour and bake in the morning or evening. This keeps the tortillas from going soggy.
• Freeze. Freeze rolled, unsauced enchiladas in a foil-wrapped dish. Freeze the sauce without sour cream. For best quality, use within 2 to 6 months.
• Bake from frozen. Thaw the sauce, add sour cream, pour over the frozen enchiladas and bake covered at 350°F for 45 to 55 minutes, then uncovered for 15.
• Leftovers. Refrigerate within 2 hours in shallow containers. Eat within 3 to 4 days. Reheat to 165°F, covered, at 350°F for 20 to 25 minutes.

What to Serve with Chicken Enchiladas

Rice and black beans are the classic partners. Add something crisp and cold to cut the cream: shredded lettuce with lime, a cabbage slaw, sliced radishes or pickled red onion.

Guacamole and chips make an easy starter. For more pairings, from soups to drinks and dessert, see a full list of enchilada side dishes.

Frequently Asked Questions

What is the best chicken for enchiladas?

Boneless, skinless thighs are the best chicken for enchiladas. They stay moist through poaching and baking, and they shred easily. Breasts work too, but they dry out faster; mix them with thighs or add extra sauce.

How do you keep chicken enchiladas from getting soggy?

Fry the corn tortillas briefly in warm oil, use a thick sauce and do not sauce them until just before baking. Bake uncovered so moisture can escape. Soggy enchiladas usually come from thin sauce or tortillas sitting in sauce for hours.

Can I make chicken enchiladas the night before?

Yes. Roll the enchiladas and refrigerate them covered, with the sauce and cheese stored separately. Pour on the sauce and cheese right before baking, and add 5 to 10 minutes to the bake time.

How long do chicken enchiladas last in the fridge?

Cooked chicken enchiladas last 3 to 4 days in the refrigerator. Refrigerate them within 2 hours of cooking. Reheat to 165°F before eating.

Can you put sour cream in enchilada sauce?

Yes, but add it off the heat. Cool the hot sauce for a few minutes, then whisk in room-temperature sour cream. Boiling sour cream makes it curdle and turn grainy.

Chicken Enchiladas at Mi Casa

Chicken enchiladas are a fixture at Mi Casa Mexican Restaurant & Cantina in Breckenridge. Our Sour Cream Enchiladas fill corn tortillas with shredded chicken and finish them with a garlic tomatillo sour cream sauce and green onions. Our Red Chile Enchiladas pair shredded chicken with a guajillo ancho chile sauce, crema mexicana and asadero jack cheese.

Younger guests get their own version, the kids menu enchiladas: two flour tortillas with shredded chicken and cheese, served with rice and black beans. Too tired after the lifts close? Place a takeout order for enchiladas and eat them back at the condo. We are at 600 South Park Ave, open daily from 11:30 am to 9 pm.