Easy Chicken Enchiladas Recipe

This Easy Chicken Enchiladas recipe is one of my go-to meals when I want something warm, cheesy, and full of bold flavor without spending hours in the kitchen. With tender shredded chicken, flavorful enchilada sauce, and a generous layer of melted cheese all wrapped in soft tortillas, it’s a weeknight win every time.

Why You’ll Love This Recipe

I love how quickly these enchiladas come together and how customizable they are with whatever ingredients I have on hand. The chicken stays juicy, the sauce soaks perfectly into the tortillas, and the cheese on top gets irresistibly bubbly. It’s great for feeding a family or meal prepping for a few days—plus, it’s freezer-friendly too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shredded cooked chicken (rotisserie works great)

• Enchilada sauce (red or green, store-bought or homemade)

• Flour or corn tortillas

• Shredded Mexican blend or cheddar cheese

• Onion (optional, finely chopped)

• Garlic powder

• Cumin

• Chili powder

• Salt

• Black pepper

• Fresh cilantro or green onions (optional, for garnish)

• Sour cream or avocado (optional, for serving)

Directions

1. I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. In a bowl, I mix the shredded chicken with a bit of enchilada sauce, garlic powder, cumin, chili powder, salt, pepper, and chopped onion if using.

3. I spoon the chicken mixture into each tortilla, sprinkle with some cheese, roll them up, and place seam-side down in the baking dish.

4. I pour the remaining enchilada sauce evenly over the top and sprinkle on the rest of the cheese.

5. I bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.

6. I let them rest for a few minutes before topping with cilantro or green onions and serving with sour cream or avocado if desired.

Servings and timing

This recipe makes 8 enchiladas, serving 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I mix in black beans, corn, or sautéed bell peppers with the chicken for added flavor and texture. I’ve also used green enchilada sauce for a tangier twist or added jalapeños for extra spice. If I’m out of tortillas, I layer everything in a baking dish like a casserole and bake it that way.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the enchiladas with foil and bake at 350°F (175°C) for 15–20 minutes or microwave individual portions for 1–2 minutes. These also freeze well—either baked or unbaked. I reheat frozen enchiladas directly from the freezer or thaw overnight in the fridge before baking.

FAQs

Can I use canned chicken?

Yes, I’ve used canned chicken in a pinch. I just drain it well and mix it with the seasonings and sauce before filling the tortillas.

What’s the best tortilla to use?

I usually go with flour tortillas because they roll up easier and hold the filling well, but corn tortillas work great for a more traditional taste.

Can I make this ahead of time?

Definitely. I assemble the enchiladas, cover the dish, and refrigerate them up to a day in advance. I bake them fresh when ready to serve.

Is enchilada sauce spicy?

It depends on the brand. I taste it first and choose mild, medium, or spicy based on what I want. I can also mix in a bit of cream to tone it down.

What sides go well with enchiladas?

I like to serve them with Mexican rice, refried beans, a fresh green salad, or chips and guacamole to make a full meal.

Conclusion

These Easy Chicken Enchiladas are a quick, satisfying dish that always hits the spot. They’re loaded with flavor, covered in melty cheese, and perfect for busy nights or make-ahead meals. Whether I’m making them for the whole family or stashing extras in the freezer, this recipe is always a keeper in my kitchen.