There's nothing quite like the comforting aroma of Easy Chicken Enchiladas filling your kitchen on a busy evening. This dish combines tender shredded chicken, warm tortillas, and a perfectly spiced enchilada sauce for a family-friendly meal that's hard to beat.

I first discovered this recipe during a hectic week when I needed something simple but satisfying. With just a handful of ingredients and a little prep time, it quickly became a staple in my home. Ready to bring some Tex-Mex magic to your table? Let’s dive in!
Why You'll Love This Easy Chicken Enchiladas Recipe
Get ready to embrace your new go-to recipe for busy weeknights or casual family dinners. These Easy Chicken Enchiladas tick all the right boxes.
First off, they’re incredibly simple to prepare. From start to finish, this dish takes less than an hour to make, and most of that time is hands-off while the enchiladas bake to bubbly perfection in the oven.
The recipe is also wonderfully versatile. You can use rotisserie chicken, leftover cooked chicken, or even a store-bought roasted bird. Customize the fillings with your favorite ingredients, like beans, corn, or extra veggies, to suit your family’s taste.
Not to mention, these enchiladas are crowd-pleasers. Serve them at a potluck or casual gathering, and they’ll disappear in no time. Paired with a side of rice and some guacamole, you’ve got a meal everyone will rave about.
Finally, this dish is as budget-friendly as it is delicious. Using pantry staples and affordable ingredients, you can feed a family of four without breaking the bank. It’s the perfect recipe to keep in your back pocket.
Ingredients Notes

The magic of this recipe lies in its simple ingredients, each playing a key role in creating layers of flavor and texture.
Start with the chicken—shredded rotisserie chicken is a lifesaver here. It’s juicy, flavorful, and eliminates the need for extra cooking steps. If you prefer, boil or bake chicken breasts and shred them yourself.
The enchilada sauce ties the dish together with its bold, smoky flavor. While store-bought sauce works well in a pinch, making your own can take these enchiladas to the next level. Look for a sauce that has a balance of chili, tomato, and spices.
For the tortillas, corn is the traditional choice, offering a subtle sweetness and firm texture. Warm them slightly before rolling to prevent cracking. Flour tortillas are also an option if you prefer a softer bite.
Cheese lovers, rejoice! Shredded cheddar or Monterey Jack cheese melts beautifully over the enchiladas, creating that irresistible gooey topping. Use a combination for the best of both worlds.
If you have a baking dish on hand, you’re good to go. A 9x13-inch dish is perfect for holding the enchiladas snugly together while they bake.
How To Make This Easy Chicken Enchiladas Recipe

Making these enchiladas is as easy as rolling up your sleeves—literally! Let’s break it down step by step.
Begin by preheating your oven to 375°F. While the oven heats, prepare your baking dish by spreading a thin layer of enchilada sauce across the bottom. This prevents sticking and infuses every bite with flavor.
Next, warm your tortillas in the microwave or on a skillet. This makes them pliable and easier to roll without tearing.
Take one tortilla and fill it with a generous scoop of shredded chicken, a sprinkle of cheese, and any optional extras like black beans or sautéed onions. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat until your dish is full.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring every corner is covered. Top generously with shredded cheese for that golden, bubbly finish.
Bake in the oven for 20-25 minutes, or until the cheese is melted and the sauce is bubbling at the edges. Let the dish cool for a few minutes before serving—this also helps the enchiladas hold their shape when plated.
Storage Options
Have leftovers? These enchiladas store beautifully, making them perfect for meal prep or quick lunches.
Store the enchiladas in an airtight container in the refrigerator for up to three days. Be sure to let them cool completely before transferring to the container to maintain freshness.
For longer storage, wrap individual enchiladas tightly in foil or plastic wrap, then place them in a freezer-safe bag. They’ll keep in the freezer for up to three months.
When reheating, cover the dish with foil to prevent drying out. Warm in a 350°F oven for 20 minutes, or microwave individual portions for 1-2 minutes until heated through.
Variations and Substitutions
The beauty of this recipe is its adaptability. Here are a few creative twists to make it your own:
- Add veggies: Sautéed bell peppers, zucchini, or spinach can be mixed with the chicken filling for a healthier spin.
- Swap the protein: Use shredded beef, ground turkey, or even roasted sweet potatoes for a delicious variation.
- Make it spicy: Add diced jalapeños or a pinch of cayenne to the enchilada sauce for extra heat.
- Go dairy-free: Substitute the cheese with a dairy-free alternative, and ensure your enchilada sauce is free from hidden dairy.
- Try different sauces: Experiment with green enchilada sauce or a creamy white sauce for a whole new flavor profile.
These Easy Chicken Enchiladas are a delightful canvas for your culinary creativity. Have fun experimenting, and enjoy every bite of this hearty, satisfying dish!
PrintEasy Chicken Enchiladas Recipe
This easy chicken enchiladas recipe is the perfect weeknight dinner! Packed with flavorful chicken, gooey cheese, and enchilada sauce, it's a quick and satisfying meal your whole family will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese (or a cheese blend)
- 8 small flour tortillas (or corn tortillas)
- ½ cup sour cream (optional, for serving)
- ¼ cup chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken with ½ cup of enchilada sauce.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll tightly and place seam-side down in the dish.
- Pour the remaining enchilada sauce evenly over the tortillas and top with the rest of the shredded cheese.
- Bake for 20 minutes, or until the cheese is bubbly and golden.
- Garnish with sour cream and cilantro before serving, if desired.
Notes
- You can use rotisserie chicken for convenience.
- Customize the filling by adding black beans, corn, or diced green chilies.
- Use gluten-free tortillas if needed.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
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