Make One/Take One: Chicken Enchilada Recipe

Another one of my friends had her baby yesterday, a beautiful baby girl names Louisa! I tell ya, It’s baby season around here and I love it. I spent some of Hailey’s nap time in the kitchen yesterday making the new family of four some dinner.

chicken enchiladas- make one take one recipe

I’ve made these chicken enchiladas several times in the past month because they are easy, a crowd pleaser and the recipe makes 2 (9×13) pans of enchiladas, making it a perfect make-one/take-one (or freeze one) recipe!


It’s wonderful being able to make another family dinner while knocking out ours at the same time. I’ve also stocked our freezer with two pans for when baby girl arrives because as of last night, David has named this his new favorite meal. He said it’s what he wants for his birthday from now on, so that’s pretty much the ultimate compliment.

chicken enchiladas- prep

This dish is very easy, but does take a little time to prep, so allow yourself an hour if it’s your first time making them.

chicken enchiladas- season chicken

I prefer the classic chicken, tomato, chili, corn, onion filling, but you could easily doctor these up using black beans, butternut squash or any other ingredient you need to use up.

chicken enchiladas- filling

If you do decide on chicken and happen to also have a kitchen aid mixer, please use it! It shreds chicken in under 30 seconds and remains to this day one of my favorite kitchen time savers.

shred chicken fast

Assembly is a little messy, so prepare to get your hands dirty while you coat each tortilla in enchilada sauce prior to filling and rolling it up.

chicken enchiladas- dip fill and roll

If bringing it to a family, I try to bring at least a few of the fixins – Spanish rice, avocado, sour cream, cilantro, scallions, or whatever else strikes me fancy. However you serve them, though, they are sure to be a hit!

chicken enchiladas- plated


5.0 from 1 reviews
Chicken Enchiladas
Cuisine: Mexican
Prep time:
Cook time:
Total time:
  • 2 tablespoons oil
  • 1¼ lbs skinless boneless chicken breast
  • Salt and pepper
  • 2 tsp cumin powder
  • 2 tsp garlic powder
  • 1 tsp taco seasoning
  • ½ tsp cayenne powder (optional)
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn
  • 12 oz canned chopped green chiles
  • 1 (28-ounce) can petite diced tomatoes
  • 16 tortillas (I prefer La Tortilla wheat)
  • 28 oz enchilada sauce, canned or homemade
  • 1 cup shredded Cheddar and Jack cheeses
  • Garnish: chopped cilantro leaves, chopped scallions, sour cream, avocado
  • Read more at:
  1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and taco seasoning before turning. Remove chicken to a platter, allow to cool.
  2. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
  3. Shred chicken (I prefer using the mixer). Add shredded chicken to saute pan, combine with vegetables.
  4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat. Spoon about ¼ cup chicken mixture in each tortilla. Fold over filling and roll. Place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish before serving.




  1. Joni says

    Loving the freezer recipes! Dumb question, and I may have missed it, but I assume you freeze after assembly but before you put the cheese on? Then take from the freezer, heat through, add cheese and heat more to melt? Thanks :)

    • Brittany Dixon says

      Not a dumb question! I didn’t say anything about it. For me, I put the cheese on, the cover with plastic wrap and tin foil and freeze. When ready to eat, I pull it out the day before and allow it to defrost in the fridge, then bake it at 350 until heated through and cheese is melty. I haven’t had a problem with the frozen cheese, but you could certainly wait to put it on later if you prefer :)

  2. Colleen says

    Hi Brittany – My husband and I made these over the weekend. They turned out great! We were worried because we had to improvise a bit (we couldn’t find enchilada sauce in store so we made it ourselves) but they were delicious. Thanks for the recipe.

  3. Peggy says

    Hello, I made these yesterday. They were delicious. I could eat Mexican food three times a day, but my husband, no so much. However he really liked these. Thanks for the great meal ideas.

  4. Kelli Haxel says

    Love these chicken enchiladas! Ii’ we made them once and they were a huge hit with the family. Question, I want to freeze a pan…how would I go about reheating them? Should I thaw first then bake? Also can I freeze them with cheese on top?


    • Brittany Dixon says

      So glad you like them! It’s definitely best to thaw them before baking, but you can bake from frozen (it just might take a long time!). I freeze them with the cheese on top and it turns out just fine :)


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