Corn Tortilla Enchiladas with Chicken Recipe

Introduction

These Corn Tortilla Enchiladas with Chicken are filled with tender seasoned shredded chicken, rolled in warm corn tortillas, covered with red enchilada sauce, and finished with melted cheddar cheese.

You can prepare the chicken in a slow cooker or bake it in the oven, making this a flexible dinner for busy days. Once the chicken is ready, the enchiladas come together quickly and bake until the cheese is melted and bubbly.

Quick Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: About 55 minutes
• Servings: 5
• Course: Dinner
• Cuisine: Mexican-inspired
• Method: Slow Cooker or Oven + Baking

Ingredients

Slow Cooker Shredded Chicken

• 1¼ cups salsa
• 1 package taco seasoning, or ¼ cup taco seasoning
• 1¼–1½ lbs chicken breast

Baked Shredded Chicken

• 1¼–1½ lbs chicken breast
• 1 package taco seasoning, or ¼ cup taco seasoning
• 2 tablespoons olive oil or another cooking oil

Enchiladas

• 1 batch shredded chicken, prepared using either method above
• 2–4 tablespoons vegetable oil
• 10 yellow corn tortillas
• 16 oz red enchilada sauce
• 2 cups shredded cheddar cheese

Step-by-Step Instructions

1. Prepare the Chicken in a Slow Cooker

Place the chicken breasts in the slow cooker.

Sprinkle the taco seasoning over the chicken, then pour the salsa on top.

Cover and cook on LOW for about 4–6 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).

Transfer the chicken to a plate and shred it using two forks. Return some of the cooking juices to the shredded chicken to keep it moist.

2. Or Bake the Chicken

If you prefer to bake the chicken, preheat the oven to 400°F (200°C).

Place the chicken breasts in a baking dish. Rub them with olive oil and sprinkle evenly with taco seasoning.

Bake for approximately 20–30 minutes, depending on the thickness of the chicken, until the thickest part reaches 165°F (74°C).

Let the chicken rest for about 5 minutes, then shred it with two forks.

3. Warm the Corn Tortillas

Corn tortillas can crack when rolled, so warming them first is important.

Heat 2–4 tablespoons of vegetable oil in a skillet over medium heat. Quickly warm each tortilla for about 10–15 seconds per side, just until softened and flexible.

Transfer the tortillas to a plate lined with paper towels.

You can also warm them in a dry skillet or microwave them briefly between damp paper towels.

4. Fill the Enchiladas

Preheat the oven to 375°F (190°C).

Spread a thin layer of red enchilada sauce over the bottom of a 9×13-inch baking dish.

Place some shredded chicken down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish.

Repeat with the remaining tortillas and chicken.

5. Add the Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled tortillas.

Sprinkle the shredded cheddar cheese over the top, making sure the enchiladas are well covered.

6. Bake

Cover the baking dish loosely with foil and bake for about 20 minutes.

Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted and bubbling around the edges.

For a more golden top, broil for 1–2 minutes at the end, watching carefully.

7. Serve

Let the enchiladas rest for about 5 minutes before serving.

Add your favorite toppings such as chopped cilantro, diced onion, avocado, sour cream, or fresh lime.

Recipe Tips for Success

• Warm the tortillas before rolling: This is the easiest way to prevent corn tortillas from cracking.
• Don’t overfill them: A moderate amount of chicken makes the tortillas easier to roll.
• Keep the chicken moist: Mix some of the cooking juices or a little enchilada sauce into the shredded chicken.
• Use enough sauce: Corn tortillas absorb sauce while baking, so don’t skimp on it.
• Cover during the first part of baking: Foil helps keep the enchiladas moist while the filling heats through.
• Remove the foil at the end: This allows the cheese to brown and bubble.
• Rest before serving: A few minutes makes the enchiladas easier to lift from the dish.

Ingredient Substitutions

• Chicken breast: Boneless, skinless chicken thighs can be used instead.
• Cheddar cheese: Monterey Jack, Colby Jack, or a Mexican-style cheese blend can be substituted.
• Corn tortillas: Yellow or white corn tortillas both work.
• Vegetable oil: Canola, avocado, or another neutral cooking oil can be used.
• Red enchilada sauce: Homemade enchilada sauce can replace store-bought sauce.
• Taco seasoning: Use a homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.

Recipe Variations

Cheesy Chicken Enchiladas

Add a little extra cheese inside each tortilla along with the shredded chicken before rolling.

Green Chicken Enchiladas

Replace the red enchilada sauce with salsa verde or green enchilada sauce.

Chicken and Bean Enchiladas

Add black beans or pinto beans to the chicken filling for extra protein and texture.

Spicy Chicken Enchiladas

Add diced jalapeños or a pinch of cayenne pepper to the shredded chicken.

Creamy Chicken Enchiladas

Mix a few tablespoons of sour cream or cream cheese into the shredded chicken before filling the tortillas.

Storage and Reheating

Store leftover enchiladas in an airtight container or cover the baking dish tightly and refrigerate for up to 3–4 days.

Reheat individual portions in the microwave until hot, or cover the baking dish with foil and warm in a 350°F (175°C) oven until heated through.

For freezing, assemble the enchiladas in a freezer-safe baking dish without baking. Cover tightly and freeze for up to about 3 months.

Thaw overnight in the refrigerator before baking.

Serving Suggestions

Serve these chicken enchiladas with:

• Mexican rice
• Black beans
• Refried beans
• Guacamole
• Fresh salsa
• Salsa verde
• Sour cream
• Avocado
• Chopped cilantro
• Fresh lime wedges
• Mexican-style corn salad

A simple combination of avocado, cilantro, and fresh lime makes a bright topping for the rich enchilada sauce and cheese.

Nutrition Information

Estimated nutrition per serving, based on 5 servings and the listed ingredients:

• Calories: 650–720
• Protein: 48–55g
• Carbohydrates: 50–60g
• Fat: 30–36g
• Fiber: 6–8g
• Sodium: 1,200–1,500mg

Nutrition values are estimates and will vary depending on the taco seasoning, enchilada sauce, tortillas, cheese, and amount of oil used.

Frequently Asked Questions

Why do my corn tortillas crack when I roll them?

Cold or dry corn tortillas are more likely to crack. Warm them briefly in a skillet or microwave before filling and rolling.

Can I use rotisserie chicken?

Yes. Shredded rotisserie chicken is a convenient substitute for the homemade shredded chicken. Simply season it with some taco seasoning and mix it with a little enchilada sauce before filling the tortillas.

Can I make the chicken ahead of time?

Absolutely. The shredded chicken can be prepared up to 3–4 days ahead and stored in the refrigerator. This makes assembling the enchiladas much faster.

Can I use flour tortillas?

Yes, although corn tortillas provide the traditional texture and flavor for this recipe. Flour tortillas are softer and easier to roll without warming.

Can I use white corn tortillas?

Yes. White and yellow corn tortillas both work well.

How do I keep chicken enchiladas from getting soggy?

Use enough sauce to coat the enchiladas but avoid completely soaking the tortillas before baking. Warming the tortillas in oil also helps them hold their shape.

Can I make these enchiladas spicy?

Yes. Add jalapeños, hot salsa, cayenne pepper, or a spicier enchilada sauce to increase the heat.

Final Thoughts

These Corn Tortilla Enchiladas with Chicken are a comforting homemade dinner with tender seasoned chicken, flavorful red enchilada sauce, and plenty of melted cheddar cheese. Preparing the chicken ahead of time makes the final assembly quick and straightforward.

Whether you use the slow cooker or oven method, warming the corn tortillas before rolling is the key to keeping them flexible and intact.

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