Craving something cheesy, saucy, and packed with bold flavor? This Easy Chicken Enchilada Recipe is absolutely irresistible-melty cheese, juicy shredded chicken, and warm spices wrapped in soft tortillas and smothered in a tangy red enchilada sauce. Pure comfort in every bite!
You'll love how you can whip up a pan of these enchiladas in under an hour, with just a handful of pantry staples and cooked chicken. They're hearty enough to satisfy a hungry crowd, but simple enough for any weeknight.
Perfect for cozy family dinners, game days, or anytime you want to wow guests with no stress. This recipe has been my go-to since my college days, always winning rave reviews!
Why You'll Love This Recipe
- Quick and Easy - Ready from start to finish in just 45 minutes with minimal prep.
- Crowd-Pleaser - Melty cheese and savory chicken in every bite-always a family favorite!
- Easy Shortcuts - Uses store-bought enchilada sauce and rotisserie chicken for ultimate convenience.
- Customizable - Tweak the fillings, spice, or cheese to fit your tastes (or picky eaters!).
Key Ingredients for Easy Chicken Enchilada Recipe
See recipe card below for full list of measurements, ingredients, and instructions.Shredded Chicken
The heart of any great chicken enchilada! Shredded chicken soaks up all the delicious sauce and gives the filling its juicy, satisfying texture. You can use rotisserie chicken to save time, cook your own chicken breasts, or even use leftover grilled or baked chicken. If you prefer, swap in shredded turkey or a plant-based chicken substitute for a different twist.
Enchilada Sauce
This is what gives the enchiladas their bold, zesty flavor. Store-bought red enchilada sauce is a huge time saver, but you can use homemade if you prefer. If you like things hotter, choose a medium or spicy option. If you only have green enchilada sauce, go for it-the flavor will change, but it's still delicious!
Corn Tortillas
Corn tortillas provide that classic, authentic flavor and help hold everything together when baking. Warm them briefly so they're pliable and less likely to crack. If you don't have corn tortillas, flour tortillas are a softer, milder alternative.
Cheese
Gooey, melty cheese takes these enchiladas over the top! Mexican blend cheese, Monterey Jack, or cheddar all work perfectly here. If you're looking for a lighter version, use part-skim cheese or sprinkle less on top.
Diced Green Chiles
For a pop of mild heat and tang, diced green chiles are stirred into the filling. You'll find them canned in most groceries-mild or hot, your choice! For extra spice, add a chopped jalapeño or a pinch of chipotle powder.
Instructions for Easy Chicken Enchilada Recipe
See recipe card below for full list of measurements, ingredients, and instructions.Prepare the Filling
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until softened and fragrant. Stir in the shredded chicken, cumin, garlic powder, and diced green chiles. Season with salt and pepper. Pour in ½ cup enchilada sauce and stir until everything is evenly coated and heated through, about 2-3 minutes. Remove from heat.
Warm the Tortillas
Wrap corn tortillas in damp paper towels and microwave for 30-45 seconds until warm and pliable. This helps prevent them from cracking when you fill and roll them.
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread ½ cup of enchilada sauce on the bottom of a 9x13-inch baking dish. Spoon about ¼ cup of the chicken filling onto each tortilla, sprinkle with a bit of cheese, then roll tightly. Place each rolled tortilla seam-side down in the baking dish.
Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure every inch is covered. Sprinkle the rest of the cheese all over the top for ultimate meltiness.
Bake to Cheesy Perfection
Bake, uncovered, for 20-25 minutes until the cheese is melted and bubbly and the edges are starting to crisp. Let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro and a dollop of sour cream!
Recipe Variations
Swap the Protein
Try using cooked shredded turkey, ground beef, or black beans in place of chicken for a new spin. Rotisserie chicken is the fastest, but leftover roast meats make for fantastic flavor.
Make It Vegetarian
Skip the chicken and bulk up the filling with black beans, pinto beans, sautéed mushrooms, or roasted vegetables. You'll still get all the cheesy, saucy goodness!
Go Green
Green enchilada sauce makes a fresh, tangy alternative to red. You can even do half green and half red in the same pan for a festive "Christmas style" vibe.
Gluten-Free Option
Most corn tortillas are naturally gluten-free, but check the label just in case. For flour tortillas, be sure to use a certified gluten-free brand if needed.
Add More Veggies
Chop up bell peppers, zucchini, or spinach and sauté with the onions for an extra boost of color and nutrition.
Serving Suggestions
Serve these cheesy chicken enchiladas hot and bubbly with classic sides like cilantro-lime rice, refried beans, or a crunchy green salad. For toppings, add chopped avocado, pickled jalapeños, or extra sour cream for a delicious finishing touch.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. To reheat, simply cover and bake at 350°F until warmed through, or microwave individual portions for 1-2 minutes. You can also freeze assembled, unbaked enchiladas tightly wrapped for up to 2 months-just thaw overnight and bake as directed.
Frequently Asked Questions About Easy Chicken Enchilada Recipe (FAQ)
Q: Can I make these enchiladas ahead of time?A: Yes! Assemble the enchiladas up to a day in advance, cover, and refrigerate. Add cheese and bake fresh when you're ready to serve.
Q: Can I freeze chicken enchiladas?A: Absolutely! Freeze them before baking for best results. Thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Q: What’s the best chicken to use for enchiladas?A: Rotisserie chicken is the easiest and most flavorful, but any cooked, shredded chicken works-grilled, baked, or even leftover cooked chicken breasts.
Bring a pan of these Easy Chicken Enchiladas to your table and watch them disappear in no time! With their punchy flavors, melty cheese, and foolproof prep, you'll want to make them again and again. If you try the recipe, please leave a comment or rating below-I'd love to hear how they turned out!
Ingredients
- 3 cups cooked shredded chicken (rotisserie or homemade)
- 2 cups red enchilada sauce, divided
- 1 ½ cups shredded Mexican blend cheese, divided
- 1 can (4 oz) diced green chiles, drained
- ½ cup finely chopped onion
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 12 corn tortillas (6-inch)
- 2 tablespoon chopped fresh cilantro (optional, for garnish)
- ¼ cup sour cream (for serving)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
-
1In a skillet, heat oil and sauté onion until soft. Add chicken, green chiles, cumin, garlic powder, salt, pepper, and ½ cup enchilada sauce. Stir to combine and heat through.
-
2Warm tortillas in the microwave until soft and easy to roll.
-
3Add a thin layer (½ cup) of enchilada sauce to a 9x13-inch baking dish.
-
4Fill each tortilla with chicken mixture and a sprinkle of cheese; roll and arrange seam-side down in the dish.
-
5Pour remaining enchilada sauce over the tortillas and sprinkle with remaining cheese.
-
6Bake at 375°F for 20-25 minutes, until bubbly and golden.
-
7Cool slightly, then garnish with cilantro and serve with sour cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Did you make this recipe?
Please consider Pinning it!!
Leave a Reply