Cheesy Baked Chicken Enchiladas Recipe with Homemade Sauce

I’ve been making my own version of Tyler Florence’s chicken enchiladas for more than 20 years. These are truly the BEST chicken enchiladas — comforting, flavorful, and always popular. The chicken is seasoned with warm Mexican spices, shredded and mixed with chiles, corn, and tomatoes, then rolled in tortillas, topped with enchilada sauce and cheese, and baked until bubbly and melty. This recipe yields two full 9×13 trays, so it’s ideal for feeding a crowd or saving leftovers for easy weeknight meals.

These enchiladas are rich enough to stand on their own, but they also pair beautifully with simple sides if you want to round out the meal. Try serving them alongside cilantro-lime rice, classic guacamole, or a light green salad. Sour cream, Greek yogurt, or Mexican crema are great for cooling the flavors, and a sprinkle of fresh cilantro and sliced green onions adds brightness.

🧡 Why we love this recipe

• Makes two large 9×13 trays — perfect for a party or meal prep.
• A great way to use taco or fajita seasoning for bold, familiar flavor.
• Fun to assemble and a hands-on dish that kids can help with.
• Holds up well as leftovers and reheats nicely.

📝 Ingredients

Below is everything you need for the filling and assembly. Quantities and full directions are in the recipe section further down.

• Olive oil, 2 tablespoons
• Boneless, skinless chicken breasts, about 1½ pounds
• Kosher salt and freshly cracked black pepper
• Ground cumin, 2 teaspoons
• Garlic powder, 2 teaspoons
• Taco or fajita seasoning, 1 teaspoon
• Medium red onion, chopped (about 1½ cups)
• Garlic, 2 cloves, minced
• Frozen corn, 1 cup, thawed (or canned/fresh, drained if canned)
• Canned mild green chiles, 4 ounces, drained
• Canned chipotle chiles in adobo, minced to taste (use less for milder heat)
• Canned crushed tomatoes, 28 ounces (unseasoned is best for this recipe)
• All-purpose flour, ½ teaspoon
• Yellow corn tortillas, about 20 (fajita-sized work well)
• Red enchilada sauce, 20 ounces, divided (choose mild or medium to suit your taste)
• Finely shredded cheese, about 1 cup (Mexican blend or cheddar-jack)
• Optional for serving: chopped cilantro, sliced green onions, sour cream or Greek yogurt, diced tomatoes

✅ How to make this recipe

1. Preheat the oven to 350°F.
2. Heat the olive oil in a large skillet over medium heat. Season the chicken on both sides with salt, pepper, cumin, garlic powder, and taco seasoning. Cook the chicken until cooked through (about 7 minutes per side or until it reaches 165°F). Transfer to a plate and let cool slightly.
3. Raise the heat to medium-high and add the chopped red onion and minced garlic to the pan with the chicken drippings. Sauté until softened, scraping up any browned bits from the pan. Stir in the thawed corn, drained green chiles, and minced chipotles; add the crushed tomatoes and cook for another minute or two. Remove from heat.
4. Shred the chicken with two forks and return it to the pan with the tomato mixture. Sprinkle the flour over the filling and stir to combine; the flour helps thicken the mixture slightly.
5. Pour a thin layer of enchilada sauce into the bottoms of two 9×13-inch baking dishes. Pour the remaining enchilada sauce into a large shallow bowl for dipping the tortillas.
6. Microwave the tortillas briefly (about 30 seconds) to make them pliable. One at a time, dip each tortilla in the enchilada sauce to coat, let excess drip off, add about ¼ cup of the chicken filling along one side, roll up tightly, and place seam-side down in the prepared baking dishes. Repeat until all tortillas are filled.
7. Pour any remaining enchilada sauce evenly over the filled tortillas, then sprinkle the cheese across the top. Bake in the preheated oven for about 15 minutes, or until the cheese is melted and the sauce is bubbling.
8. Garnish with chopped cilantro, sliced green onions, a dollop of sour cream or yogurt, and diced tomatoes if desired. Serve warm.

📌 Tips

Assembly has a few steps but is straightforward. A few practical tips will make the process faster and prevent common problems:

• After dipping each tortilla in sauce, let the excess drip off so the trays don’t become too watery.
• Use a small measuring cup or scoop so each enchilada gets a uniform amount of filling for even baking and serving.
• Adjust heat by using fewer chipotles or choosing a milder enchilada sauce if you prefer a gentler spice level.
• Place rolled enchiladas seam-side down in the dish so they stay closed while you finish assembling the rest.
• If tortillas crack while rolling, warm them a little longer under a damp towel or in a snug bag to keep them pliable.

💡 Serving suggestions

These enchiladas pair well with:

• Classic restaurant-style guacamole and tortilla chips
• Cilantro-lime rice or simple Spanish rice
• Fresh pico de gallo or a simple chopped tomato salad
• Refreshing fruit-based cocktails or coolers for sunny gatherings

Make the enchiladas ahead and reheat at 325°F for about 15 minutes until warmed through — they keep well for several days in the fridge and make an excellent meal for busy nights.

📖 Recipe