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Enchiladas De Pollo (Chicken Enchiladas)

Crafting a batch of chicken enchiladas couldn't be simpler with this recipe. Featuring soft tortillas enveloping tender chicken, all smothered in a savory, cheese-laden sauce, it's a culinary adventure perfect for satisfying even the most discerning of palates. Prepare to embark on a journey through the vibrant flavors of Mexico as you gather your loved ones around the table for a truly memorable dining experience.

How to Make Chicken Enchiladas

You’ll find a brief overview of what you can expect when you make this homemade chicken enchilada recipe: 

  1. Cook the chicken, slice it into cubes, then return it to the skillet. 

  2. Add the onion, a cup of cheese, sour cream, and dried herbs. 

  3. Melt the cheese. Stir in tomato sauce, green pepper, garlic, chili powder, and salt.

  4. Fill the enchiladas and roll them up. Arrange them in a baking dish. 

  5. Top with taco sauce and remaining cheese. Bake until the cheese is melted.


How Long to Cook Chicken Enchiladas

In an oven preheated to 350 degrees F, these chicken enchiladas should be perfectly cooked in about 20 minutes. You’ll know the enchiladas are done when they are heated through and the cheese is melted. 

What to Serve With Chicken Enchiladas

Need some serving inspiration? You’ll discover delicious ideas when you explore our entire collection of Mexican Side Dishes. Here are a few of the top-rated recipes you’ll find: 

Can You Make Chicken Enchiladas Ahead of Time? 

You can fill and roll the enchiladas the day before you plan to serve them to save time. Cover the baking dish tightly with storage wrap or aluminum foil and store in the fridge. About half an hour before you’re ready to eat, top them with taco sauce and cheese before baking according to the recipe.


How to Store Chicken Enchiladas

Store your leftover chicken enchiladas in an airtight container in the refrigerator for two to three days. 


Allrecipes Community Tips and Praise

“I cook my chicken in the Crock-Pot in chicken broth with taco spice for 8 hours on Low and shred it,” says Barb Hugunin. “You can also cook chicken the day before and assemble the next day.”

“This turned out GREAT,” raves Dennis Shepp. “I enhanced the recipe by adding some rice and black beans to the chicken, onions, and peppers. Added sauce to the mix and layered the top with Cheddar.”

“I pre-made them last night and put some chopped jalapenos for a little heat,” according to Babygirl71. “They were delicious!”

Editorial contributions by Corey Williams


  • 1 tablespoon olive oil, or as needed

  • 4 skinless, boneless chicken breast halves

  • 1 onion, chopped

  • 1 ¾ cups shredded Cheddar cheese, divided

  • ½ pint sour cream

  • 1 tablespoon dried parsley

  • ½ teaspoon dried oregano

  • ½ teaspoon ground black pepper

  • 1 (15 ounce) can tomato sauce

  • ⅓ cup chopped green bell pepper

  • 1 clove garlic, minced

  • 1 tablespoon chili powder

  • ½ teaspoon salt (Optional)

  • ½ cup water (Optional)

  • 8 (10 inch) flour tortillas

  • 1 (12 ounce) jar taco sauce


  1. Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).

  2. Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side. Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.

  3. Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed.

  4. Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9x13-inch baking dish.

  5. Top with taco sauce and remaining 3/4 cup Cheddar cheese.

  6. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

  7. Serve and enjoy!

Nutrition Facts (per serving)





Show Full Nutrition Label

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