Chicken Enchiladas

A true classic recipe, chicken enchiladas are a stable in Mexico and the American southwest. This recipe is easy to make and is a great way to test your culinary skills. Originally created by Delish, this recipe is the perfect meal for Cinco de Mayo!

Chicken Enchiladas


2 cloves garlic, coarsely chopped

1 red bell pepper, seeds and ribs removed, coarsely chopped

1/2 yellow onion, coarsely chopped

1 tbsp. neutral oil

1 tsp. ground cumin

2 (10-oz.) cans or 20 oz. homemade enchilada sauce

8 oz. canned crushed tomatoes

3 cups cooked, shredded chicken

1/4 cups chopped fresh cilantro, plus more for serving

8 oz. shredded cheddar (about 2 c.), divided

8 oz. shredded Monterey Jack (about 2 c.), divided

Kosher salt 

8 (8″) flour or corn tortillas, warmed

Sour cream and lime wedges, for serving


Preheat oven to 350°. In a food processor, pulse garlic, bell pepper, and onion until finely chopped.

In a large skillet over medium-high heat, heat oil. Add onion mixture and cook, stirring occasionally, until softened, 6 to 8 minutes. Add cumin and cook, stirring, until fragrant, about 1 minute more.

Stir in enchilada sauce and tomatoes and cook over medium heat, stirring occasionally, until warmed through, about 2 minutes. Reserve 3/4 cup sauce mixture for topping enchiladas.

In a medium bowl, combine chicken, cilantro, 1 cup cheddar, and 1 cup Monterey Jack. Add 1 cup sauce mixture and toss to combine; season with salt.

Spread remaining sauce mixture in the bottom of a 13″-by-9″ baking dish.

Spoon about 2/3 cup chicken mixture into the center of a warmed tortilla. Roll up tortillas and arrange seam side down on top of sauce along one short side of baking dish. Repeat with remaining filling and tortillas, placing each filled tortilla next to the last to form a row that stretches the length of the dish.

Spread reserved 3/4 cup sauce mixture on top of tortillas. Sprinkle with remaining 1 cup cheddar and 1 cup Monterey Jack.

Bake enchiladas until cheese is bubbling and melted, 15-20 minutes. Top with sour cream and cilantro. Serve with lime wedges alongside.

Rachel Caple

Rachel Caple has more than 18 years of experience in mortgage banking industry. Residing in Castle Rock, CO. Rachel spends her spare time with her husband, Sean and 4 boys. She also enjoys traveling, attending hockey games, and playing golf (or attempting to).

Quick Rate Quote

Feel free to contact us if you have any questions or would like a second option on your existing mortgage.