Posted Jan 23, 2021, Updated Apr 12, 2024 Chicken enchiladas are the perfect recipe to feed a crowd, bring to a friend, or make for your family on a busy weeknight. This is the best chicken enchilada recipe ever. A flavorful slow-cooked, shredded chicken filling is mixed with beans, corn and cheese, wrapped in tortillas, smothered with enchilada sauce and topped with more cheese. Baked to bubbly perfection, these easy chicken enchiladas are one of our family’s most favorite main dish recipes (along with all of our favorite Mexican Recipes)! My oldest daughter even requests them for her birthday!
Chicken Enchilada Recipe: Ingredients & Substitutions
We’ll take a minute to chat about the ingredients in these chicken enchiladas, as well as possible substitutions.
Chicken breasts. Use boneless, skinless, free-range chicken breasts for the best results. Or, try these ground beef enchiladas – yum! Onion. Choose your favorite onion variety, our favorites include sweet onions and red onions. Honey. this is the secret ingredient that makes this the best chicken enchilada recipe ever. I don’t recommend making substitutions or omitting the honey. Water. Chicken broth can be used in place of water if desired. Lime Juice. Freshly squeezed or bottled both work well in this recipe. Salsa.Choose your favorite salsa (or use homemade salsa). We use a mild variety because I’m cooking for kids, but if you like heat use medium or spicy. Spices. I use my favorite spice blend to make these chicken enchiladas. You can substitute 1 ½ Tablespoons taco seasoning if preferred. Enchilada sauce. choose your favorite enchilada sauce or make your own. I prefer red, but green sauce works too. Cheddar Cheese. In my opinion, the sharper the better! You can use a Mexican blend cheese if you prefer. Corn. Fresh corn cut off the cob, or frozen corn that has been thawed can be used in this recipe. Tortillas. Flour or corn tortillas both work well. Corn is a great gluten-free option. We prefer the taste and heartiness of flour tortillas.
How to Make Chicken Enchiladas
This chicken enchilada recipe is easy to make, but as always we’ll walk through the process step-by-step to ensure your success! Don’t forget to watch the video.
Make the Chicken Filling
The first step in making the best chicken enchiladas is to make the shredded chicken for the filling. This is where all the flavor resides and is what makes this recipe out of this world delicious. I love that the crockpot does all the work for me! Begin by combining the honey, water, lime juice, salsa, garlic, spices and onion. Add chicken breasts and turn to coat Cook on high for 3 hours or low for 6 hours, or until chicken shreds easily with a fork. Next, turn off the crockpot and shed the chicken. Then, return the shredded chicken to sauce in crockpot, loosely cover and let cool. In a large bowl, combine the slightly cooled chicken plus any remaining crockpot sauce, 1 cup Cheddar cheese, black olives and corn and stir to combine.
Assemble the Chicken Enchiladas
Next, it’s time to assemble the enchiladas. Preheat the oven and pour ½ cup enchilada sauce in the bottom of a prepared baking dish. Then, add just over ½ cup of filling to the center of a tortilla. Roll tightly and place in the baking dish. Repeat with the seven remaining tortillas and the rest of the filling, arranging them in a single layer in the prepared baking dish. Pour the remaining enchilada sauce over rolled tortillas and spread evenly, then sprinkle the remaining 1 ½ cups cheese evenly over the tortillas.
Bake
Bake the chicken enchiladas in the preheated oven for 20 to 30 minutes, or until the cheese is melted and the sauce is bubbly.
Serve
Let cool slightly then serve warm with your favorite toppings like sour cream & cilantro! Here are some suggestions:
The best homemade guacamole is a must-make to accompany these chicken enchiladas! Also this 5-minute homemade salsa. It’s made with canned tomatoes (or fresh if you prefer) so you can make and enjoy it year-round. Make cilantro lime rice or easy Mexican rice for a delicious side! These easy refried black beans are one of my favorite simple recipes that only take 10 minutes to make. If you’d prefer a vegetarian filling, try using these Black Bean Sweet Potato tacos – yum! If you want a chicken filling that doesn’t contain honey (but the honey really makes this recipe, it’s the secret weapon) try these crockpot chicken tacos.
Store
Store leftover enchiladas in an airtight container in the refrigerator for up to 5 days.
Freeze
There are two ways to freeze these easy chicken enchiladas: If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
