What Are Chicken Enchiladas Made Of? The Ultimate Comfort Food Breakdown

Have you ever found yourself drooling over a plate of chicken enchiladas at your favorite Mexican restaurant and wondered “what exactly are chicken enchiladas made of?” Well, you’re not alone! I’ve been obsessed with this delicious dish for years and today I’m gonna break down everything you need to know about this amazing comfort food that’s captured hearts (and stomachs) across the world.

As someone who makes chicken enchiladas at least once a week for my family I can tell you that understanding the components of this dish isn’t just about satisfying curiosity – it’s about learning how to make the BEST version at home. So let’s dive right in!

The History Behind Those Delicious Rolled Tortillas

Before we jump into ingredients, let’s take a quick peek at where these yummy rolled bundles of joy came from. Enchiladas actually date back to Mayan times in Mexico! The word “enchilada” comes from the Spanish word “enchilar” which means “to add chili pepper.” Pretty cool right?

Early enchiladas were simply corn tortillas dipped in chili sauce. Over time, as people got more creative, fillings like meat, cheese, beans, and veggies were added. The dish became super popular in the United States after the Mexican-American War in the mid-1800s. Now they’re a staple in homes and restaurants everywhere!

The Essential Components of Chicken Enchiladas

Now for the main event – what exactly goes into making chicken enchiladas? Let’s break down each component:

1. The Tortillas – Your Enchilada Foundation

Traditional enchiladas use corn tortillas, but many modern recipes (especially in the US) use flour tortillas too. Each type has its benefits:

• Corn tortillas: More authentic, gluten-free, and hold up better in sauce
• Flour tortillas: Easier to roll without breaking, softer texture

Before filling them, you’ll need to soften your tortillas to make them pliable. You can do this by:

• Quickly heating them in a pan
• Warming them over a stovetop burner (about 30 seconds per side)
• Wrapping them in a damp paper towel and microwaving for 20-30 seconds
• Dipping them in warm enchilada sauce

I personally prefer corn tortillas for the authentic flavor, but my kids sometimes prefer flour. It’s totally up to you!

2. The Star of the Show – Chicken

The chicken in enchiladas can be prepared in several ways:

• Shredded chicken breast or thighs: The most common choice
• Rotisserie chicken: A great time-saver!
• Leftover chicken: Makes enchiladas a perfect way to use up extras
• Ground chicken: A different texture option

The chicken is typically seasoned with spices like cumin, chili powder, and sometimes oregano. You want it to be flavorful on its own before it even goes into the enchilada.

For the BEST flavor, I like to cook boneless, skinless chicken thighs with some spices, then shred them. The thighs have more flavor than breast meat and stay juicier in the finished dish.

3. The Enchilada Sauce – Bringing It All Together

This might be the most important element! Enchilada sauce comes in a few varieties:

• Red enchilada sauce: Made with red chiles, tomatoes, and spices
• Green enchilada sauce: Made with green chiles and tomatillos
• White sauce: A creamy alternative made with sour cream or heavy cream

You can use store-bought sauce (which I sometimes do when I’m in a hurry) or make it from scratch. Homemade definitely tastes better and lets you control the spice level!

4. The Filling Mix-Ins – Making It Interesting

Chicken isn’t the only thing inside those rolled tortillas! Common mix-ins include:

• Onions: Often sautéed or caramelized for sweetness
• Beans: Usually pinto or black beans, rinsed and drained
• Green chiles: Mild canned ones or fresh roasted peppers
• Cheese: Some recipes put cheese in the filling AND on top
• Corn: Adds sweetness and texture
• Bell peppers: For color and crunch
• Spices: Cumin, chili powder, garlic powder, etc.

5. The Cheese Topping – Because More Cheese is Always Better

Let’s be honest – the melty cheese on top might be the best part! Commonly used cheeses include:

• Mexican cheese blend: Easy and melts well
• Cheddar: Sharp or mild, both work great
• Monterey Jack: Melts beautifully
• Queso fresco: More traditional, crumbly cheese
• Pepper Jack: If you want a little heat
• Mozzarella: Not traditional but melts amazingly

I sometimes use a combo of cheddar and mozzarella when I’m out of Mexican blend. Don’t tell the purists, but it works!

How to Make Chicken Enchiladas – The Basic Process

Now that we know what goes into them, let’s look at how these delicious components come together:

1. Cook and season the chicken – Whether you’re poaching, baking, or using rotisserie
2. Shred the chicken – Two forks works great for this
3. Prepare the filling – Mix chicken with sautéed onions, beans, corn, etc.
4. Soften the tortillas – Using one of the methods mentioned above
5. Assemble the enchiladas:
   • Pour a thin layer of sauce in baking dish
   • Dip tortilla in sauce (optional but adds flavor)
   • Add filling down center of tortilla
   • Roll up and place seam-side down in dish
6. Top with remaining sauce and cheese
7. Bake until bubbly – Usually about 25-30 minutes at 350°F

The result? Absolute deliciousness that’ll make your family think you’re a kitchen genius!

My Favorite Chicken Enchilada Recipe

Ok, I’ve talked about ingredients, now let me share my go-to recipe that my family requests ALL the time:

Ingredients:

• 2 cups shredded cooked chicken (about 2 chicken breasts)
• 10 corn or flour tortillas (6-inch)
• 1 can (10 oz) enchilada sauce (red or green)
• 4 oz cream cheese, softened
• 1½ cups salsa
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (4 oz) chopped green chiles
• 1 large onion, diced and caramelized
• 2 cups shredded Mexican cheese blend
• Cumin, chili powder, and garlic powder to taste

Instructions:

1. Preheat oven to 350°F and grease a 13×9 baking dish
2. Pour ½ cup enchilada sauce into the baking dish
3. In a pan, cook cream cheese and salsa over medium heat until blended (2-3 minutes)
4. Stir in chicken, beans, chiles, and half the caramelized onions
5. Warm tortillas to make them pliable
6. Place about ⅓ cup filling down center of each tortilla
7. Roll up and place seam-side down in baking dish
8. Pour remaining sauce over enchiladas
9. Sprinkle with cheese and remaining onions
10. Cover with foil and bake for 25-30 minutes until heated through
11. Uncover for the last 5 minutes to get the cheese bubbly and slightly browned

Variations That’ll Rock Your World

One of the things I LOVE about chicken enchiladas is how versatile they are. Here are some killer variations you might wanna try:

Different Proteins

• Beef enchiladas: Use ground beef or shredded beef
• Pork enchiladas: Carnitas make an amazing filling
• Vegetarian: Skip the meat and load up on beans, corn, and veggies

Different Sauces

• Suizas: Made with a creamy green sauce
• Mole enchiladas: Use rich, complex mole sauce
• Sour cream sauce: For a tangy, creamy version

Preparation Styles

• Stacked enchiladas: Layer instead of rolling (like a lasagna)
• Enchilada casserole: Break up the tortillas and layer everything
• Fried enchiladas: Quickly fry tortillas before filling for extra texture

I tried the stacked version last month when I was feeling lazy, and it was surprisingly delicious! Way easier too.

Common Mistakes When Making Chicken Enchiladas

Let me save you some heartache by sharing the mistakes I’ve made over the years:

1. Using cold tortillas – They’ll crack! Always warm them first.
2. Overfilling the tortillas – Makes them impossible to roll.
3. Using too much sauce – Makes them soggy.
4. Not letting them rest – Cutting into them right out of the oven creates a mess.
5. Using pre-shredded cheese – It has anti-caking agents that prevent proper melting.

The worst disaster I ever had was when I tried to roll cold corn tortillas. Cracks everywhere! Had to turn it into an enchilada casserole instead. Still tasted good though!

Perfect Sides to Serve with Chicken Enchiladas

What you serve alongside your enchiladas can take your meal from good to AMAZING. Here are my favorite sidekicks:

• Spanish or cilantro lime rice
• Refried or black beans
• Fresh guacamole or sliced avocado
• Pico de gallo or fresh salsa
• Sour cream
• Shredded lettuce
• Diced tomatoes
• Lime wedges
• Crisp green salad with cilantro lime dressing

My family goes crazy for the combo of enchiladas + cilantro lime rice + fresh guacamole. It’s like a fiesta on your plate!

Storing and Freezing Tips

Chicken enchiladas are perfect for meal prep! Here’s how to store them:

Refrigerating:

• Cool completely before refrigerating
• Cover tightly with foil or transfer to airtight container
• Good for 3-4 days in the fridge
• Reheat in microwave or covered in oven at 350°F

Freezing:

• Can freeze before or after baking
• If freezing unbaked, don’t add the sauce and cheese on top yet
• Wrap tightly in plastic wrap then foil
• Label with date (they’re good for 2-3 months)
• Thaw overnight in fridge before reheating

I usually make a double batch – one for dinner and one for the freezer. Future me is always grateful!

Healthier Enchilada Options

If you’re watching your calories but still craving enchiladas, try these healthier swaps:

• Use low-fat cheese or reduce the amount
• Choose whole grain or low-carb tortillas
• Load up on veggies in the filling
• Use greek yogurt instead of sour cream
• Make your own enchilada sauce to control sodium
• Choose white meat chicken breast instead of thighs
• Use cooking spray instead of oil when browning tortillas

I’ve tried the greek yogurt swap and honestly? You can barely tell the difference from sour cream!

Frequently Asked Questions About Chicken Enchiladas

Are chicken enchiladas actually Mexican?

Yes! Enchiladas originated in Mexico, though the American version might be a bit different from what you’d find in Mexico.

What’s the difference between a burrito and an enchilada?

Burritos are typically larger, eaten with hands, and not covered in sauce. Enchiladas are smaller, covered in sauce, and eaten with utensils.

Can I make enchiladas without cheese?

Absolutely! While cheese is traditional, you can skip it or use dairy-free alternatives.

How spicy are enchiladas?

It’s totally up to you! Control the heat by choosing mild or spicy enchilada sauce and adjusting the amount of chiles in the filling.

Can I make enchiladas ahead of time?

Yes! Assemble them up to 24 hours ahead, cover and refrigerate, then bake when ready to serve. Or freeze them for even longer storage.

The Bottom Line on Chicken Enchiladas

Chicken enchiladas are one of those magical dishes that’s greater than the sum of its parts. Simple ingredients come together to create something truly special that satisfies on every level.

Whether you’re using corn or flour tortillas, red or green sauce, homemade or store-bought components, the key is layering flavors at every step. Season your chicken well, caramelize those onions, use a flavorful sauce, and don’t skimp on the cheese!

Happy cooking, and don’t forget to warm those tortillas!

Note: This article was last updated on September, 2025 to include the latest enchilada-making tips and tricks.