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!
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.)
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 ½ 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.
There are two ways to freeze these easy chicken enchiladas:
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.
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.