Easy Chicken Enchiladas

Save this recipe on:

I’ve made these Easy Chicken Enchiladas so many times that I could probably roll them up with my eyes closed. They’ve become my go-to comfort dish when I need something hearty, cheesy, and full of flavor without too much fuss. The simplicity of this recipe doesn’t take away from its bold, savory taste — it’s everything I love about classic enchiladas, but streamlined for busy weeknights or casual dinners with friends.

What I enjoy most is how customizable they are. Whether I’ve got leftover rotisserie chicken or I’ve cooked and shredded my own, this dish adapts. And that cheesy, melty top layer paired with a rich, smoky enchilada sauce? Pure satisfaction in every bite. It’s the kind of meal that disappears quickly from the table — and for good reason.

---

Why You’ll Love This Easy Chicken Enchiladas Recipe

• Quick to assemble: With pre-cooked chicken and store-bought sauce, you can get this dish in the oven in minutes.
• Crowd-pleaser: It’s cheesy, saucy, and comforting — everything people love about a Mexican-inspired meal.
• Customizable: From the cheese blend to the toppings and tortillas, you can tweak this to match your taste or pantry.
• Perfect for leftovers: It reheats beautifully and makes an easy meal for the next day.
• Freezer-friendly: Make a batch ahead of time and freeze for a future no-cook dinner.

---

What Type of Tortillas Should I Use for Chicken Enchiladas?

I’ve used both flour and corn tortillas in this recipe, and honestly, it comes down to personal preference. Flour tortillas are softer, more pliable, and easier to roll without tearing, especially if you’re loading them up with chicken and cheese. They also tend to absorb the enchilada sauce beautifully and get deliciously tender in the oven.

On the other hand, corn tortillas give a more traditional, slightly nutty flavor that complements the dish really well. If you’re using corn, make sure to warm them up first — either in a dry skillet or wrapped in a damp paper towel in the microwave — so they don’t crack when rolled.

---

Options for Substitutions

One of the great things about this recipe is how flexible it is. You can tailor it to your taste or dietary needs without sacrificing flavor:

• Chicken: Swap shredded chicken for ground beef, pulled pork, or even black beans and corn for a vegetarian version.
• Cheese: I typically use a blend of cheddar and Monterey Jack, but feel free to mix in pepper jack, mozzarella, or queso fresco.
• Enchilada Sauce: Homemade sauce is great, but store-bought works perfectly when you’re short on time. Try green enchilada sauce for a tangy twist.
• Tortillas: Flour or corn, even low-carb wraps if you’re watching your carbs.
• Toppings: Sour cream, avocado, chopped cilantro, or a squeeze of lime add extra flavor. For heat, toss on some sliced jalapeños or hot sauce.

---

Ingredients for This Easy Chicken Enchiladas Recipe

Each ingredient in this dish has a specific role, creating a perfect balance of texture, flavor, and comfort:

• Shredded Cooked Chicken – The heart of the filling. You can use leftover rotisserie chicken or cook and shred your own.
• Tortillas – These hold everything together. I use soft flour tortillas for easier rolling, but corn adds a nice traditional touch.
• Enchilada Sauce – Adds moisture and rich, tangy flavor that ties all the ingredients together. Go with red or green based on your taste.
• Shredded Cheese – A melty mix of cheddar and Monterey Jack gives it that irresistible gooey topping and creamy texture inside.
• Onion (optional) – Finely chopped and mixed into the filling for a subtle sweet bite and extra depth.
• Garlic Powder & Cumin – Just a sprinkle of seasoning to give the filling more warmth and flavor.
• Sour Cream – A cool, creamy topping that balances the spiciness of the sauce.
• Fresh Cilantro – For a pop of color and a burst of fresh, herby flavor on top.
• Avocado (optional) – Diced and added as a topping, it gives a creamy richness that works so well with the tangy sauce and cheese.

---

Step 1: Prep Your Baking Dish

Lightly grease a 9×13-inch baking dish and preheat your oven to 375°F (190°C). This prevents sticking and gets everything ready for a smooth assembly.

---

Step 2: Mix the Chicken Filling

In a large bowl, combine your shredded chicken with a handful of shredded cheese, a sprinkle of garlic powder and cumin, and chopped onion if using. Toss everything together until well mixed.

---

Step 3: Warm the Tortillas

Warm your tortillas slightly so they’re flexible. You can wrap them in a damp paper towel and microwave for about 20-30 seconds, or heat them in a skillet for a few seconds on each side.

---

Step 4: Fill and Roll

Spoon the chicken mixture into each tortilla, roll it tightly, and place seam-side down in your prepared baking dish. Repeat until all the tortillas are filled and lined up.

---

Step 5: Add Sauce and Cheese

Pour enchilada sauce generously over the rolled tortillas. Don’t forget the edges — you want everything nicely coated. Then sprinkle a generous layer of shredded cheese over the top.

---

Step 6: Bake

Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are golden.

---

Step 7: Top and Serve

Remove from the oven and let cool slightly. Top with sour cream, diced avocado, chopped cilantro, or anything else you love. Serve warm and enjoy every bite.

---

How Long to Cook Easy Chicken Enchiladas

Once assembled, these enchiladas need just 20 to 25 minutes in a preheated 375°F (190°C) oven. You’ll know they’re ready when the cheese is melted and bubbling, and the edges of the tortillas start to turn golden. Let them rest for about 5 minutes before serving — it helps everything settle and makes them easier to plate.

---

Tips for Perfect Easy Chicken Enchiladas

• Use warm tortillas: Cold tortillas crack. Warm them slightly to make rolling easier and cleaner.
• Don’t skimp on sauce: Make sure to pour sauce over all parts of the tortillas to keep them from drying out.
• Shred your own cheese: Pre-shredded cheese has anti-caking agents that prevent smooth melting. Freshly shredded cheese melts creamier and tastes better.
• Pack them tight: When placing enchiladas in the baking dish, line them up snugly so they stay rolled and heat evenly.
• Add toppings after baking: Sour cream, avocado, and fresh herbs should be added once they’re out of the oven so they don’t get soggy or lose their freshness.

---

Watch Out for These Mistakes While Cooking

• Overfilling the tortillas: It’s tempting, but too much filling will make them hard to roll and likely to tear or burst open in the oven.
• Skipping the tortilla warm-up: Cold tortillas are stiff and prone to cracking. Always warm them first.
• Using too little sauce: A dry enchilada is a sad enchilada. Be generous with the sauce for the best texture and flavor.
• Baking too long: Overbaking can make the edges too crispy and dry out the filling. Stick to the recommended time and watch closely at the end.
• Not greasing the dish: This simple step keeps your enchiladas from sticking and tearing when serving.
• Adding all toppings before baking: Save fresh toppings for the end to preserve their texture and taste.

---

What to Serve With Easy Chicken Enchiladas?

Mexican Rice

A classic side dish that absorbs all the extra enchilada sauce and complements the flavors beautifully.

Refried Beans or Black Beans

Creamy, comforting beans are perfect for rounding out the meal with a protein boost.

Guacamole

Fresh, zesty, and creamy, guacamole offers a cool contrast to the warm enchiladas.

Corn Salad

A mix of sweet corn, lime juice, and chili powder brings a crisp and tangy element to the plate.

Tortilla Chips and Salsa

For crunch and an extra touch of spice, especially great as an appetizer or alongside the main dish.

Simple Green Salad

Lighten things up with a crisp salad tossed in lime vinaigrette or creamy avocado dressing.

Mexican Street Corn (Elote)

Creamy, cheesy, and slightly spicy corn on the cob — a show-stopper side if you have the time.

Pickled Jalapeños or Red Onions

For those who like a bit of a kick and some acidity to cut through the richness.

---

Storage Instructions

If you have leftovers (which is rare in my house), these enchiladas store beautifully. Place them in an airtight container and refrigerate for up to 4 days. To reheat, simply microwave individual portions or pop the whole dish back in the oven at 350°F until warmed through — about 15 minutes covered with foil.

For longer storage, enchiladas freeze very well. Assemble them in a freezer-safe baking dish without baking, wrap tightly with foil, and freeze for up to 3 months. When ready to eat, bake from frozen at 375°F for about 45–50 minutes, or until hot and bubbly.

---

Estimated Nutrition

This can vary slightly based on your ingredients and toppings, but here’s a rough estimate per serving (based on a portion of 2 enchiladas):

• Calories: 480
• Protein: 32g
• Fat: 22g
• Saturated Fat: 10g
• Carbohydrates: 38g
• Fiber: 4g
• Sugar: 5g
• Sodium: 820mg
• Cholesterol: 85mg

This is a balanced, satisfying meal — and with lighter tortillas or reduced-fat cheese, it’s easy to adjust for your nutritional needs.

---

Frequently Asked Questions

How do I keep my enchiladas from getting soggy?

To avoid soggy enchiladas, don’t over-sauce the inside or overload the tortillas. Pour sauce over the top just before baking, and bake uncovered to let moisture evaporate.

Can I make these ahead of time?

Absolutely. Assemble the enchiladas up to a day in advance, cover, and refrigerate. Bake as usual when ready, adding a few extra minutes if baking straight from the fridge.

Can I freeze enchiladas after baking?

Yes, just let them cool completely first. Wrap tightly and freeze. To reheat, thaw overnight and bake at 350°F until hot, or microwave individual portions.

What’s the best way to shred chicken for this recipe?

Use two forks or a hand mixer while the chicken is still warm. Rotisserie chicken makes this even faster.

Can I make it spicy?

Definitely. Use a spicier enchilada sauce, add chopped jalapeños to the filling, or mix in a dash of hot sauce.

Is it gluten-free?

Use corn tortillas and make sure your enchilada sauce and seasonings are gluten-free, and you’re good to go.

How do I make it vegetarian?

Substitute the chicken for a mix of beans, corn, diced peppers, or even roasted sweet potatoes. Same great flavor, no meat.

Can I use green enchilada sauce instead of red?

Yes! Green sauce gives it a tangier, slightly fresher flavor. It works beautifully with chicken and cheese.

---

Conclusion

Easy Chicken Enchiladas are everything I want in a comfort meal: warm, cheesy, satisfying, and fast to put together. Whether you’re feeding a family, a few friends, or just treating yourself, this recipe is as practical as it is delicious. With so many ways to adapt it — from the fillings to the toppings — it never gets old. Once you try it, don’t be surprised if it becomes a regular in your dinner rotation.

---

Print

Save this recipe on: