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Freshly baked tray of chicken enchiladas.

The BEST Chicken Enchiladas

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  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Tyler Florence)
  • Prep Time: 30 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 20 enchiladas (about 8-10 servings) 1x
  • Category: Main Dish
  • Method: Stovetop, Oven
  • Cuisine: Mexican


I've been making my version of Tyler Florence's chicken enchilada recipes for over 20 years now. These are seriously the BEST chicken enchiladas - they're always a hit!  This recipe makes a whole lot of enchiladas, which makes them perfect to serve a crowd or to enjoy as leftovers.


Units Scale
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless, skinless chicken breast
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon taco seasoning (or fajita seasoning)
  • 1 medium red onion, chopped (about 1 1/2 cups)
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 1 (4-ounce) can chopped mild green chiles, drained
  • 4 canned chipotle chiles, seeded and minced (use more or less depending on your heat preference)
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 20 yellow corn tortillas (I like using the fajita-sized ones)
  • 2 (10-ounce) cans red enchilada sauce, divided (choose your heat preference when buying)
  • 1 cup finely shredded cheese (I like using a Mexican blend or cheddar jack)

For serving (optional, but encouraged):

  • Chopped cilantro
  • Thinly sliced green onions
  • Sour cream, plain Greek yogurt, Mexican cream, or Skyr
  • Diced tomatoes


  1. Preheat oven to 350°F.
  2. Heat oil in a large skillet over moderate heat. Season the chicken on both sides with salt, pepper, cumin, garlic powder, and taco seasoning. Place the seasoned chicken in the hot skillet and cook until no longer pink, about 7 minutes per side (I like using an instant-read thermometer to check for a temperature of 165°F). Remove the cooked chicken to a plate and let cool.
  3. Raise the heat to medium-high, and add the red onion and garlic to the pan with the chicken drippings. Sauté until tender, stirring to get all of the browned bits off of the bottom of the pan. Add the thawed corn, green chiles, and chipotle chiles, stirring well to combine. Add the canned tomatoes and continue cooking for another minute or two. Turn off the heat.
  4. Shred the chicken with two forks and stir it into the pan with the tomato mixture. Sprinkle the flour over top and stir to combine.
  5. Pour a thin layer of enchilada sauce into the bottom of 2 (9x13-inch) baking dishes. Place the remaining enchilada sauce in a large, shallow bowl or deep plate.
  6. Microwave tortillas on high for 30 seconds to help make them more pliable (see notes below). One at a time, dip each tortilla into the bowl of enchilada sauce to lightly coat. Let any excess sauce drip off, then lay the tortilla flat and add 1/4 cup of the chicken mixture to one side. Roll the tortilla up, starting with the filled side, and transfer to the prepared baking dish, seam-side down. Repeat with the remaining tortillas.
  7. Pour the remaining enchilada sauce over the tops of both trays of enchiladas, then sprinkle evenly with shredded cheese. Bake the enchiladas in the preheated oven for 15 minutes, until the cheese melts.
  8. Serve the enchiladas sprinkled with cilantro, green onions, sour cream, and tomatoes, as desired.


This dish can be quite spicy, depending on the heat level and amount of chilis that you use. Feel free to scale back, and use mild versions of the enchilada sauce and chopped chilis if desired.

If your chicken is browning too fast, lower the heat, add a splash of water to the pan, and put the lid on for a few minutes. 

If the skillet is dry after the chicken comes out, feel free to add another tablespoon of oil before cooking the onion and garlic.

I like to place the tortillas in a stasher bag and partially close it before microwaving. This helps keep them warm and pliable while I'm working with the filling. You can also wrap them in a damp paper towel if you're having a hard time keeping them from cracking.

To reheat leftover enchiladas, put them into a 325°F oven for about 15 minutes, until warmed through.

Recipe adapted from Tyler Florence - Food 911

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