What is the secret to good enchiladas?

The secret to good chicken enchiladas is balance and layering. Start with well-seasoned chicken, use a quality enchilada sauce, and warm your tortillas before rolling to prevent cracking. Lisa also recommends lightly coating the bottom of the baking dish with sauce to keep everything moist and evenly cooked. Top it off with just the right amount of cheese for that perfect bubbly finish.

What do you put in a chicken enchilada?

A classic chicken enchilada includes shredded chicken, cheese, onions, and enchilada sauce, all rolled into corn tortillas. Some variations also include beans, corn, bell peppers, or spinach. Lisa likes to add a smoky spice mix and roasted garlic to her filling for extra depth.

What are some common mistakes when making chicken enchiladas?

Common mistakes include using cold tortillas (which crack when rolled), overfilling them, or using too much sauce inside the roll, which makes them soggy. Another error is skipping the preheat on the oven, which can cause uneven baking. Lisa always warms her tortillas and layers sauce properly to avoid these issues.

What are the ingredients in real good chicken enchiladas?

“Real Good” style chicken enchiladas typically include antibiotic-free chicken, low-carb tortillas (often cauliflower-based), cheese, and a low-sugar enchilada sauce. Lisa’s version mirrors this healthy profile using clean ingredients, fresh spices, and a creamy sauce that’s light but flavorful.

Chicken Enchiladas: The Best Homemade Recipe with Real Flavor (2025)

Description

These Easy Chicken Enchiladas make the best Mexican dinner! They’re stuffed with shredded chicken and cheese, topped with red enchilada sauce and baked.

Ingredients

Scale

2 cups shredded cooked chicken (rotisserie, grilled, or boiled)
8 corn tortillas
2 cups enchilada sauce (red or green)
1 ½ cups shredded cheese (Mexican blend or Monterey Jack)
½ cup diced onions
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
Salt to taste

Optional toppings: chopped cilantro, jalapeños, sour cream, lime wedge

Instructions

Preheat oven to 375°F (190°C).
Warm tortillas slightly in a skillet or microwave to soften.
Prepare filling by mixing shredded chicken with onions, olive oil, cumin, garlic powder, and salt.
Fill each tortilla with 2–3 tablespoons of chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
Pour enchilada sauce evenly over the rolled tortillas.
Top with cheese and bake uncovered for 20–25 minutes until bubbly and golden.

Garnish with your favorite toppings and serve hot.

Notes

For a low-carb version, use cauliflower tortillas.
Make ahead and freeze for up to 2 months.

Add black beans or spinach to the filling for extra nutrients.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner, Main Course
Method: Baking
Cuisine: Mexican-American

Keywords: Sour cream, easy enchilada sauce, shredded chicken, flour