There’s nothing more comforting than a pan of cheesy chicken enchiladas fresh from the oven.

Warm tortillas, juicy chicken, rich homemade sauce, and melty cheese come together for the ultimate family dinner.

Why You’ll Love This Recipe

These enchiladas use a homemade sauce that’s bold, smoky, and full of flavor.

The chicken is simmered right in the sauce, making it tender and juicy.

Each tortilla is layered with cheese and smothered in sauce for that irresistible cheesy bite.

This dish can be made ahead and baked right before serving.

What You’ll Need (Ingredient Highlights)

Corn tortillas give an authentic flavor and texture compared to flour tortillas.

Chicken thighs are simmered in sauce for a richer taste than chicken breast.

Colby-Jack cheese adds melty goodness with just the right balance of flavor.

Fresh cilantro brightens the dish with freshness.

Spices like chili powder, cumin, and smoked paprika give the sauce depth and warmth.

Pro Tips Before You Start

Lightly fry tortillas in oil before rolling so they don’t crack while baking.

Cook chicken thighs until tender—shredding is much easier when they’re fully cooked.

Reduce the sauce so it’s flavorful and thick enough to cling to the tortillas.

For extra golden cheese, broil at the end for a bubbly finish.

How to Make Cheesy Chicken Enchiladas

Step 1 – Make the sauce base

Sauté onion and jalapeño until softened, then add garlic.

Stir in broth, tomato sauce, chili powder, cumin, paprika, sugar, salt, and pepper.

Step 2 – Cook the chicken

Nestle chicken thighs in the sauce.

Simmer covered until cooked through, about 20 minutes.

Step 3 – Shred and finish sauce

Remove chicken, shred with two forks, and set aside.

Let the sauce simmer uncovered until reduced by one-third, then stir in cilantro.

Step 4 – Prep tortillas

Lightly fry tortillas in a bit of oil, keeping them pliable.

Drain on paper towels.

Step 5 – Assemble enchiladas

Spread a thin layer of sauce in a baking dish.

Fill each tortilla with shredded chicken, some cheese, and a spoonful of sauce.

Roll and place seam-side down. Top with remaining sauce and cheese.

Step 6 – Bake to perfection

Cover with foil and bake at 400°F for 20–30 minutes, until hot and bubbly.

Uncover and broil briefly until the cheese is golden.

Step 7 – Garnish and serve

Sprinkle with fresh cilantro and serve with sour cream on the side.

What to Serve Them With

Pair with Mexican rice or cilantro-lime rice.

Add refried beans or black beans on the side.

Serve with fresh guacamole, salsa, or a crisp green salad.

Variations / Substitutions

Swap chicken thighs for shredded rotisserie chicken to save time.

Use flour tortillas if you prefer a softer texture.

Try pepper jack cheese for extra spice.

Make it vegetarian by swapping chicken for sautéed mushrooms or beans.

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat covered in the oven at 350°F until warmed through, or microwave individual portions.

Freeze unbaked enchiladas for up to 2 months; thaw before baking.

FAQs

Can I make the sauce ahead of time?
Yes, you can refrigerate it for up to 3 days.

Do I need to fry the tortillas?
It helps prevent cracking, but you can skip it if you prefer.

Can I use chicken breast instead of thighs?
Yes, but thighs are more flavorful and tender.

Can I add vegetables to the filling?
Absolutely—sautéed peppers or corn work well.

How do I keep enchiladas from getting soggy?
Don’t oversauce the inside; reserve most sauce for the top.

Can I double the recipe?
Yes, this is great for feeding a crowd.

Final Thoughts

These cheesy chicken enchiladas are classic comfort food.

With tender chicken, homemade sauce, and plenty of melty cheese, they’re sure to be a family favorite you’ll make again and again.