Better Than Takeout Chicken Enchiladas
Crispy, golden Chicken Enchiladas filled with tender chicken and melted cheese, topped with avocado and cilantro. After making this dish dozens of times, I’ve discovered the trick to getting that perfect crispy texture every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Brown Butter Hazelnut Chunk Cookies and The Best Ground Beef Dinners for Busy Weeknights.
Why This Better Than Takeout Chicken Enchiladas Is Pure Comfort
- Perfectly crispy tortillas
- Tender, flavorful chicken
- Rich, homemade enchilada sauce
- Ready in just 30 minutes
What You'll Need for Better Than Takeout Chicken Enchiladas
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb boneless, skinless chicken breasts
- 12 small flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 can (15 oz) red enchilada sauce
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional: Avocado, sliced
- Optional: Fresh cilantro, chopped
- Optional: Sour cream or Greek yogurt
đź“ť Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs.
đź›’ Tools & Equipment I Recommend
- Cast Iron Skillet — Gives enchiladas a crispy, golden crust → See on Amazon
- Blender — Makes smooth, creamy enchilada sauce → See on Amazon
How to Make Better Than Takeout Chicken Enchiladas
- Prepare chicken: Cook chicken breasts in a skillet until cooked through. Shred or dice and set aside.
- Sauté onion and garlic: In the same skillet, sauté onion and garlic until softened.
- Season chicken: Add cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir to combine with onion and garlic.
- Assemble enchiladas: Fill each tortilla with chicken and cheese. Roll tightly and place seam-side down in a baking dish. Repeat with remaining tortillas.
- Pour sauce over enchiladas: Pour enchilada sauce over the top of the enchiladas, ensuring they're evenly coated.
- Bake: Bake at 375°F (190°C) for 20-25 minutes, or until enchiladas are crispy and golden.
Cook's Tips for Perfect Better Than Takeout Chicken Enchiladas
- Common mistake and fix: Don't overfill the tortillas. Too much filling can cause them to break apart during baking.
- Pro tip: For even crispier enchiladas, brush the tortillas with a little oil before baking.
- Pro tip: Make the enchilada sauce ahead of time and store it in the refrigerator for up to one week.
Storing & Reheating Better Than Takeout Chicken Enchiladas
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Enchiladas can be assembled up to one day ahead. Store in the refrigerator until ready to bake.
Freezing Better Than Takeout Chicken Enchiladas
Freeze unbaked enchiladas for up to 2 months. Bake from frozen, adding 10-15 minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven at 350°F (175°C) for 5-10 minutes.
Recipe Notes
- Chef tip: For a spicier dish, add more chili powder or a pinch of cayenne pepper.
- Best substitution: Substitute the chicken with cooked, shredded chicken from a rotisserie chicken to save time.
- Make-ahead: Assemble the enchiladas up to one day ahead. Store in the refrigerator until ready to bake.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the enchilada sauce is too thick, thin it out with a little water or chicken broth.
Want to level up this recipe?
Tortilla warmer — Keeps tortillas warm and pliable while assembling enchiladas → Check price on Amazon
Better Than Takeout Chicken Enchiladas
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 12 small flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 can (15 oz) red enchilada sauce
- 1 small onion, finely chopped
Seasonings
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
Optional Toppings
- Avocado, sliced
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
Instructions
- Prepare chicken: Cook chicken breasts in a skillet until cooked through. Shred or dice and set aside.
- Sauté onion and garlic: In the same skillet, sauté onion and garlic until softened.
- Season chicken: Add cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir to combine with onion and garlic.
- Assemble enchiladas: Fill each tortilla with chicken and cheese. Roll tightly and place seam-side down in a baking dish. Repeat with remaining tortillas.
- Pour sauce over enchiladas: Pour enchilada sauce over the top of the enchiladas, ensuring they're evenly coated.
- Bake: Bake at 375°F (190°C) for 20-25 minutes, or until enchiladas are crispy and golden.
Notes
- Chef tip: For a spicier dish, add more chili powder or a pinch of cayenne pepper.
- Best substitution: Substitute the chicken with cooked, shredded chicken from a rotisserie chicken to save time.
- Make-ahead: Assemble the enchiladas up to one day ahead. Store in the refrigerator until ready to bake.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the enchilada sauce is too thick, thin it out with a little water or chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze unbaked enchiladas for up to 2 months. Bake from frozen, adding 10-15 minutes to the baking time.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven at 350°F (175°C) for 5-10 minutes.
- Make ahead: Enchiladas can be assembled up to one day ahead. Store in the refrigerator until ready to bake.
Nutrition Per Serving
- Calories: 450
- Protein: 36g
- Fat: 22g
- Carbs: 28g
- Fiber: 3g
- Sugar: 4g
- Sodium: 900mg
- Cholesterol: 100mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Chicken Enchiladas FAQs
Yes, you can assemble the enchiladas up to one day ahead. Store in the refrigerator until ready to bake.
Overcooking can cause enchiladas to become dry. To prevent this, keep an eye on them and remove from the oven when they're golden and crispy.
Yes, you can freeze unbaked enchiladas for up to 2 months. Bake from frozen, adding 10-15 minutes to the baking time.
While you can make enchiladas in the air fryer, the texture won't be the same as when baked in the oven. For the best results, stick to the oven method.
If you can't find enchilada sauce, you can substitute it with a mixture of salsa, tomato sauce, and a pinch of cumin and chili powder.
A Warm Final Note
I can’t wait for you to try Better Than Takeout Chicken Enchiladas and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
