Why You’ll Love these Mexican Chicken Enchiladas
If you’re searching for a comfort food recipe that will have your family begging for seconds, these Mexican Chicken Enchiladas are about to become your new go-to dinner option.
The combination of tender shredded chicken, fragrant cumin and oregano, and that irresistible creamy soup mixture creates magic in every bite.
What’s not to love? They’re make-ahead friendly, perfect for busy weeknights.
The pepper jack and Mexican cheese blend creates that Instagram-worthy cheese pull we all secretly crave.
And can we talk about that golden-brown top after baking? Pure dinner table perfection, wouldn’t you agree?
What Ingredients are in Mexican Chicken Enchiladas?
These Mexican Chicken Enchiladas bring together the perfect blend of protein, spices, and creamy elements to create a dish that’s greater than the sum of its parts. I always think of enchiladas as the ultimate transformation recipe—taking simple ingredients and turning them into something that feels special enough for weekend dinners but easy enough for weeknight cooking.
The ingredient list might look long at first glance, but many items are pantry staples you likely already have on hand.
- 3 boneless chicken breasts
- 1 medium onion
- 2 diced garlic cloves
- 3 tablespoons diced cilantro
- 1 teaspoon ground cumin (divided)
- 1 teaspoon Mexican oregano (divided)
- 1/2 teaspoon ground pepper
- 1 (4 ounce) can diced green chilies
- 1 (10 1/2 ounce) can Campbell’s Cream of Mushroom Soup
- 1 (10 1/2 ounce) can Campbell’s Cream of Chicken Soup
- 3 cups Kraft Mexican mixed cheeses
- 2 cups Monterey Jack pepper cheese
- 1/2 cup sour cream
- 1/2 cup milk
- Tortillas (flour or corn, depending on preference)
What makes this recipe so adaptable is how you can tweak it based on what’s in your fridge or pantry. Need to go lighter? Use reduced-fat cheese and light sour cream. Prefer things spicier? Add a bit more green chilies or even a dash of hot sauce to the mixture.
And while the recipe doesn’t specify the size or type of tortillas, I find that medium-sized flour tortillas work beautifully, though traditional corn tortillas add an authentic flavor that many Mexican food enthusiasts prefer.
How to Make these Mexican Chicken Enchiladas
The beauty of these enchiladas starts with preparing the chicken. Begin by cooking 3 boneless chicken breasts—I love using a pressure cooker with some chicken broth, 1 medium onion, 2 diced garlic cloves, and half of your spices (1/2 teaspoon cumin and 1/2 teaspoon Mexican oregano). This infuses the chicken with flavor from the very beginning.
Once cooked, shred or dice the chicken according to your preference, then combine it with the remaining cumin, pepper, and Mexican oregano in a bowl. Give it a good mix to guarantee the chicken is evenly coated with those aromatic spices.
Next comes the creamy sauce that makes these enchiladas so irresistible. In a separate bowl, combine 1 can of Cream of Mushroom soup, 1 can of Cream of Chicken soup, the 4-ounce can of diced green chilies, 1/2 cup sour cream, 1/2 cup milk, your remaining seasonings, 3 tablespoons diced cilantro, and 1 1/2 cups of the Mexican mixed cheese. Stir until well blended—this creates that velvety sauce that will blanket your enchiladas.
For the most authentic results, consider using premium Mexican cookware that distributes heat evenly and retains the traditional flavors in your dish.
Preheat your oven to 375°F and spread a thin layer of this sauce mixture on the bottom of a 13×9 baking dish.
To assemble, take each tortilla and add a tablespoon of the sauce mixture plus some of the seasoned chicken. Roll them up and place them seam-side down in your prepared baking dish. Continue until the dish is full, then pour the remaining sauce over the top to cover completely.
Sprinkle the 2 cups of Monterey Jack pepper cheese over everything for that perfect melty finish. Bake for 30 minutes until the enchiladas turn golden brown on top. The transformation that happens in the oven is magical—all those flavors melding together while the cheese gets bubbly and lightly browned.
Don’t you just love how the kitchen smells while these are baking?
Mexican Chicken Enchiladas Substitutions and Variations
While our classic recipe creates mouthwatering enchiladas, you shouldn’t feel constrained by the exact ingredients listed.
I’m all about making recipes work with what you have on hand. Can’t find Mexican oregano? Regular oregano works in a pinch. Vegetarian? Swap the chicken for black beans, corn, and sautéed peppers.
Not a fan of cream soups? Try enchilada sauce with a bit of sour cream stirred in for creaminess.
Spice levels are totally customizable too. Add jalapeños for heat or use a mild cheese blend for sensitive palates.
The beauty of enchiladas? Their incredible adaptability, truly.
What to Serve with Mexican Chicken Enchiladas
Since enchiladas are undeniably the star of your dinner show, complementary side dishes can turn this meal into a complete fiesta.
I always recommend serving Mexican rice with its tomato-infused flavor and fluffy texture—it’s perfect for soaking up that delicious enchilada sauce that escapes onto the plate.
A simple side salad with crisp lettuce, diced avocado, and a lime vinaigrette adds freshness to balance the rich, cheesy main dish.
Want something more traditional? Try refried beans topped with a sprinkle of cotija cheese or some roasted elote (Mexican street corn).
Cold horchata or a margarita? Now we’re talking dinner perfection.
Final Thoughts
After mastering these enchiladas, you’ll never need to visit your local Mexican restaurant for this dish again! I’m confident you’ll find these homemade enchiladas absolutely irresistible with their creamy, cheesy goodness and perfectly seasoned chicken.
The beauty of this recipe is its versatility—adjust the spice level, swap proteins, or experiment with different cheese blends to make it your own. Can you imagine the look on your family’s faces when you bring this bubbling dish to the table? Trust me, the aroma alone will have everyone gathering in the kitchen. Worth every minute of preparation.
