Mexican-Style Chicken Enchiladas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting dish of tender chicken wrapped in corn tortillas, smothered in red enchilada sauce and melted cheese. This mexican-inspired chicken ready in about 70 minutes pairs chicken thighs, corn tortillas, red enchilada sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (9 ratings) Prep: 30 min Cook: 40 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a skillet, cook 1.5 lbs chicken thighs with skin side down for 10 minutes, then flip and cook 8-10 minutes until golden and cooked through. Shred meat.
  2. Step 2: Spread 2 cups red enchilada sauce in a 9x13-inch baking dish. Layer 8 warmed corn tortillas, then top with shredded chicken and 1 cup cheddar cheese.
  3. Step 3: Bake for 20-25 minutes until bubbly and golden. Garnish with 1/4 cup chopped cilantro, sliced avocado, and a squeeze of lime juice.

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Frequently asked questions

How long does Mexican-Style Chicken Enchiladas take to make?

Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mexican-Style Chicken Enchiladas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Mexican-Style Chicken Enchiladas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mexican-Style Chicken Enchiladas for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mexican-Style Chicken Enchiladas?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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