Chicken enchiladas just might be the best form of comfort food. Tender shredded chicken is tossed with rich enchilada sauce and wrapped up in corn tortillas topped with cheese. Use this recipe (and our article) as a guide for making the best enchiladas at home. We have three sauce options for you to choose from: our authentic red chili enchilada sauce, our quick and easy sauce (made with chili powder and spices), and a roasted tomatillo sauce. You can also use store-bought sauce, if that is all you have available to you. For the chicken, leftovers work nicely or you can cook up a batch of shredded chicken. Here’s our stovetop recipe as well as our slow cooker recipe.
Arrange an oven rack in the middle of the oven and heat to 375 degrees Fahrenheit.
Spread 3/4 cup of enchilada sauce down the center of a 13×9-inch baking dish, and then set aside.
Add 1/2 cup of enchilada sauce, shredded chicken, and 1 1/4 cups of the cheese to a bowl, and then toss until the chicken and cheese are well coated.
Line a baking sheet with parchment paper or a silicone baking mat, and then place six tortillas on the baking sheet so that they are laying flat and barely touching each other. Lightly spray or rub both sides of the tortillas with oil. Bake the tortillas until they just start to crisp up, 2 to 3 minutes. Transfer the baked tortillas to a plate lined with paper towel, and then repeat with the remaining six tortillas.
Add 3/4 cup of enchilada sauce to a low sided, wide bowl and then quickly dip each baked tortilla into the sauce just to coat.
Divide the chicken and cheese mixture between the tortillas, adding about 1/3 cup of filling to each. Roll the tortillas up and place them seam-side-down into the baking dish with sauce. The enchiladas will be nestled pretty close to each other.
Spoon the remaining sauce over the top of the enchiladas and then finish with the remaining cheese scattered down the middle.
Cover the dish with aluminum foil or cover with parchment paper by tucking the sides and corners down around the enchiladas.
Bake, covered, for 15 minutes. Uncover, and then bake another 10 minutes or until the cheese is melted and bubbling on top.