• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

JoyFoodSunshine

Recipes for real life.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Search

  • Home
  • About
    • About Laura
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Smoothie Making)
    • Food Photography Essentials
    • Baby Registry List
    • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Instagram
You are here: Home / Main Dish / Chicken Enchiladas

Chicken Enchiladas

Last updated on February 17, 2021. Originally published January 23, 2021 1 Comment

Jump to Recipe

The best chicken enchilada recipe! These easy chicken enchiladas have the most delicious shredded chicken filling and are one of our favorite meals. Follow our step-by-step instructions and watch the video to learn how to make enchiladas!

overhead view of Chicken Enchiladas in a baking dish

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 (my oldest daughter even requested them for her birthday)! 

overhead view of two Chicken Enchiladas on a plate

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. 
  • 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 1/2 TBS 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. 
  • Black olives. Another key ingredient, I don’t recommend omitting but you can if you must. 
  • 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. 

overhead photo of the ingredients in this Chicken Enchiladas Recipe

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 Shredded ChickenEnchilada 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!

Slow-Cook the chicken

In the container of a slow cooker, combine 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.

two photos showing How to Make Chicken Enchiladas

Shred

Next, turn off the crockpot and shed the chicken. Then, return the shredded chicken to sauce in crockpot, loosely cover and let cool. 

two photos showing How to Make Chicken Enchiladas

Mix the filling ingredients together

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. 

two photos showing How to Make Chicken Enchiladas

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.

two photos showing How to Make Chicken Enchiladas

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.

two photos showing How to Make Chicken Enchiladas

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! 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. 
  • 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. 
  • This is the best nachos recipe ever – with two layers of cheese! 

overhead photo of this Chicken Enchilada Recipe in a baking dish

How to store Chicken Enchiladas

Store leftover enchiladas in an airtight container in the refrigerator for up to 5 days. 

To freeze

There are two ways to freeze these easy chicken enchiladas: 

  1. Freeze before baking. To freeze before baking simply assemble the enchiladas, cover tightly with plastic wrap then foil, and freeze. To bake from frozen remove the plastic wrap. Bake covered in aluminum foil until the filling is bubbly, then remove the foil and bake until cheese is melted. This is my preferred method. 
  2. Freeze after baking. To freeze after baking simply follow the instructions, let cool to room temperature, then cover with foil and freeze. Reheat covered with foil until warmed through. 

overhead photo of two chicken enchiladas on a plate with a bite showing the inside

IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE AND  TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!

Print Pin
5 from 1 vote

Easy Chicken Enchiladas Recipe

The best chicken enchilada recipe! These easy chicken enchiladas have the most delicious shredded chicken filling and are one of our favorite meals. Follow our step-by-step instructions and watch the video to learn how to make enchiladas!
Course Main Course
Cuisine Mexican
Keyword best chicken enchilada recipe, best chicken enchiladas, chicken enchilada recipe, chicken enchiladas, chicken enchiladas recipe, easy chicken enchiladas, easy enchiladas, enchiladas, how to make chicken enchiladas, how to make enchiladas
Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 35 minutes
Servings 16 Servings
Calories 231kcal
Author Laura

Equipment

  • Slow Cooker
  • measuring spoons
  • measuring cups
  • 9x13" baking dish

Ingredients

Chicken Enchilada Filling:

  • 2 lbs. chicken breasts
  • 1 cup onion finely diced
  • ¼ cup honey
  • ¼ cup water or chicken broth
  • ¼ cup lime juice
  • ½ cup salsa
  • 1 TBS minced garlic
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp fine sea salt
  • 19 oz enchilada sauce divided
  • 1 cup cheddar cheese
  • ½ cup black olives sliced
  • ½ cup corn fresh or frozen & thawed

Chicken Enchiladas

  • 8 tortillas flour or corn
  • 1 ½ cups cheddar cheese
US Customary - Metric

Instructions

Cook chicken:

  • In the container of a slow cooker, combine 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.
  • Shred the chicken, then turn off the crockpot and return the shredded chicken to the sauce in crockpot. Loosely cover and let cool slightly.

Make the Filling:

  • In a large bowl, combine cooled chicken plus any remaining crockpot sauce, 1 cup Cheddar cheese, black olives and corn.

Assemble the Enchiladas

  • Preheat oven to 350 degrees F. Lightly grease a 9x13” baking dish.
  • Pour ½ cup enchilada sauce in the bottom of the prepared baking dish.
  • Add just over ½ cup of filling to the center of a tortilla. Roll tightly and place in the baking dish. Repeat with 7 remaining tortillas and the rest of the filling, arranging them in a single layer in the prepared baking dish.
  • Pour remaining enchilada sauce over rolled tortillas and spread evenly.
  • Sprinkle remaining 1 ½ cups cheese evenly over tortillas.
  • Bake in the preheated oven for 20 to 30 minutes, or until the cheese is melted and the sauce is bubbly.
  • Let cool slightly then serve warm with your favorite toppings (salsa, guacamole, sour cream, etc.)

Video

Notes

Ingredient notes & substitutions 

  • Chicken breasts. Use boneless, skinless, free-range chicken breasts for the best results. 
  • 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 1/2 TBS 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. 
  • Black olives. Another key ingredient, I don't recommend omitting but you can if you must. 
  • 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 store Chicken Enchiladas

Store leftover enchiladas in an airtight container in the refrigerator for up to 5 days. 

To freeze

There are two ways to freeze these easy chicken enchiladas: 
  1. Freeze before baking. To freeze before baking simply assemble the enchiladas, cover tightly with plastic wrap then foil, and freeze. To bake from frozen remove the plastic wrap. Bake covered in aluminum foil until the filling is bubbly, then remove the foil and bake until cheese is melted. 
  2. Freeze after baking. To freeze after baking simply follow the instructions, let cool to room temperature then cover with foil and freeze. Reheat covered with foil until warmed through. 

Nutrition

Serving: 0.5enchilada | Calories: 231kcal | Carbohydrates: 19g | Protein: 19g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 770mg | Potassium: 318mg | Fiber: 2g | Sugar: 8g | Vitamin A: 608IU | Vitamin C: 4mg | Calcium: 156mg | Iron: 1mg

The photos in this post were taken by Jamie from Dishing Out Health! 

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

 

You might also like:

Sausage Kale Soup with Sweet Potatoes
Moments 11.2020
Best Quinoa Salad Recipe

Filed Under: Chicken, Gluten-Free, Healthy Recipes, Main Dish, Recipe Videos, Recipes, Slow Cooker Tagged With: chicken, main dish, Mexican

Did you make this recipe?

Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

Previous Post: « Welcome Zachariah
Next Post: Healthy Breakfast Ideas – Quick & Easy Healthy Breakfast Recipes »

Reader Interactions

Comments

  1. Sarah

    February 23, 2021 at 4:34 pm

    5 stars
    Oh my gosh. I came home to smelling this in the crockpot and quickly finished the rest of the steps so we could have dinner ASAP… Because yum. Taste bud anticipation was not let down!!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Laura

 

Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies with one on the way in 2021! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

Let’s Be Friends!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Sign Up to Receive Weekly Emails!

Popular Recipes

Whole Wheat Pizza Dough

Chia Pudding

Chia Pudding Recipe

No-Bake Chocolate Peanut Butter Oatmeal Bars

Healthy No-Bake Oatmeal Bars

Balsamic Roasted Beets

Healthy Breakfast Ideas – Quick & Easy Healthy Breakfast Recipes

Breakfast Bars

Healthy Peanut Butter Breakfast Bars

Copyright © 2021 JoyFoodSunshine.com
102shares
  • 6