Nothing beats a warm plate of enchiladas fresh out of the oven, and this classic grilled chicken version is here to win your heart. Tender, smoky chicken wrapped in soft tortillas, smothered in a rich, flavorful enchilada sauce, and topped with gooey melted cheese—this dish is a true crowd-pleaser. Whether you’re making dinner for family or hosting friends, these enchiladas are the perfect comfort food to satisfy everyone.
Classic Grilled Chicken Enchiladas
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Mexican
Grill or grill pan
Mixing bowls
Medium saucepan
Baking Dish 9x13 inch
Aluminum foil
For the filling
- 2 large chicken breasts boneless, skinless
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the sauce
- 2 cups enchilada sauce store-bought or homemade
- 1/2 cup chicken broth
- 1 teaspoon chipotle chili powder optional for extra heat
For assembly
- 8 medium flour or corn tortillas
- 2 cups shredded Mexican blend cheese or a mix of cheddar and Monterey Jack
- 1/2 cup chopped fresh cilantro optional garnish
- 1/4 cup diced red onions optional garnish
Grill the Chicken
Preheat your grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, then season with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
Grill the chicken for 5-6 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then shred it using two forks.
Prepare the Sauce
In a medium saucepan, heat the enchilada sauce over low heat. Stir in the chicken broth and optional chipotle chili powder. Simmer for 5 minutes to blend the flavors, then remove from heat.
Assemble the Enchiladas
Preheat your oven to 375°F.
Spread 1/2 cup of the sauce evenly across the bottom of a 9x13-inch baking dish.
Lay a tortilla flat, add a portion of the shredded chicken, and sprinkle with cheese. Roll it up tightly and place it seam-side down in the dish. Repeat with the remaining tortillas and filling
Top and Bake
Pour the remaining sauce evenly over the enchiladas, ensuring all are covered. Sprinkle the rest of the cheese over the top.
Cover the dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve and Enjoy
Garnish with chopped cilantro and diced red onions if desired. Serve warm with your favorite sides.
Pairings
These enchiladas pair beautifully with classic Mexican sides like:
- Mexican rice or cilantro lime rice
- Refried beans or black bean salad
- Fresh guacamole and tortilla chips
- A crisp, tangy margarita or a refreshing glass of horchata
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and work well for this recipe. Just ensure they’re cooked thoroughly before shredding.
2. Are flour or corn tortillas better?
Both work! Corn tortillas are traditional and add a slightly nutty flavor, while flour tortillas are softer and easier to roll. Choose your favorite!
3. Can I make this ahead of time?
Yes! Assemble the enchiladas up to a day in advance, cover tightly, and refrigerate. Add 10 minutes to the baking time if cooking straight from the fridge.
4. Can I make it vegetarian?
Definitely. Substitute the chicken with grilled vegetables (like zucchini, bell peppers, and mushrooms) or black beans for a hearty vegetarian option.
