This Easy Chicken Enchiladas Recipe is the answer to every weeknight ‘what’s for dinner?’ dilemma, bringing together tender shredded chicken, a velvety, tangy sauce, and gooey cheese wrapped in soft tortillas. Whether you’re feeding your family or bringing a bubbly tray to a potluck, these enchiladas deliver irresistible comfort with a just-right kick and a crowd-pleasing flavor that will have everyone reaching for seconds. If you want a dish that feels special but comes together with minimal fuss, you’ve just found your new go-to recipe!
Ingredients You’ll Need
Gathering the ingredients for the Easy Chicken Enchiladas Recipe is refreshingly simple, yet each item plays its own vital role in building that crave-worthy balance of savory, creamy, and mildly spicy flavors. Let’s break down why you’ll want every single one of these to make your enchiladas unforgettable.
- Cooked shredded chicken: Rotisserie chicken or leftovers work beautifully for ultra-tender, flavor-packed results.
- Olive oil: A splash helps soften the onions and infuses extra richness into your filling.
- Onion (chopped): Brings sweet, aromatic depth as the base of your chicken mixture.
- Garlic (minced): Just a couple of cloves for that unmistakable boost of flavor and warmth.
- Red enchilada sauce (10-ounce can): The secret to a perfectly saucy, vibrant enchilada bake—choose mild or spicy, depending on your preference.
- Sour cream: Blends into the filling for a luxuriously creamy texture and a hit of tang.
- Ground cumin: Adds a subtle, earthy warmth that’s signature to classic enchiladas.
- Chili powder: Brings gentle heat and beautiful color without overpowering the dish.
- Salt: Essential for bringing all the flavors together.
- Black pepper: Adds a touch of spicy sharpness that balances the richness.
- Shredded Mexican blend cheese: Melts perfectly for that signature bubbly, golden topping and gooey factor in the filling.
- Small flour tortillas: The perfect soft vehicle for wrapping up all the deliciousness—feel free to use corn tortillas if you’re craving more texture.
- Chopped cilantro and diced green onions (for garnish): Sprinkle over the top for a fresh, colorful finish that brightens each bite.
How to Make Easy Chicken Enchiladas Recipe
Step 1: Sauté the Aromatics
Start by preheating your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat—just enough for a gentle sizzle. Sauté the chopped onion for about 3 to 4 minutes, letting it turn soft and translucent. Now, stir in the minced garlic and cook just until fragrant. This simple step lays down a flavor-packed foundation for your Easy Chicken Enchiladas Recipe.
Step 2: Build the Chicken Filling
Add the shredded chicken straight into the skillet, followed by 1/2 cup of enchilada sauce, the sour cream, ground cumin, chili powder, salt, and black pepper. Give everything a good stir to evenly coat the chicken and allow the flavors to meld over the next few minutes—just until the mixture is heated through. Remove the pan from the heat and mix in 1 cup of the shredded cheese, turning your filling into a creamy, cheesy, savory dream.
Step 3: Prep and Fill the Tortillas
Lightly grease a 9×13-inch baking dish so nothing sticks. Spread a few generous spoonfuls of enchilada sauce over the bottom—this keeps the tortillas soft and adds a blast of color. Scoop some of the chicken filling into each tortilla, then roll them up snugly. Tuck each one seam-side down into the baking dish, lining them up close for maximum sauciness.
Step 4: Layer, Top, and Bake
Pour the rest of the enchilada sauce evenly over the rolled tortillas, making sure they all get some love. Sprinkle with the remaining cheese so you’re guaranteed those irresistible melting, golden pockets. Cover with foil and bake for 20 minutes, then remove the foil and continue baking for 10 minutes more until the cheese is melted and bubbly and the edges are lightly crisp.
Step 5: Garnish and Serve
As soon as your enchiladas come out of the oven, scatter plenty of chopped cilantro and diced green onions on top for a burst of freshness. Let them rest for a few minutes to set, then dive in! That’s it—your Easy Chicken Enchiladas Recipe is ready to steal the show.
How to Serve Easy Chicken Enchiladas Recipe
Garnishes
A little garnish can make your dish go from everyday to absolutely dazzling! For the Easy Chicken Enchiladas Recipe, all you need is a shower of fresh cilantro and crisp green onions to wake up the flavors and add eye-catching color. For extra oomph, try a dollop of sour cream or thinly sliced jalapeños if you love heat. A wedge of lime on the side is also never out of place—just a gentle squeeze can offer the perfect tangy finish!
Side Dishes
To round out this meal, serve your enchiladas with classic sides like fluffy Mexican rice, smoky black beans, or a vibrant corn salad. Even a simple green salad with a zesty lime vinaigrette works wonders for cutting through the richness and turning dinner into a true feast. Don’t forget some warm chips and salsa on the side for that crispy-crunchy contrast.
Creative Ways to Present
If you’re feeding a crowd, serve your Easy Chicken Enchiladas Recipe in a colorful baking dish right from the oven, garnished generously for a festive look. For smaller get-togethers, plate each serving individually with plenty of fresh toppings and a sprinkle of cotija cheese. Want to go all out? Try baking in personal-sized dishes or ramekins for an extra-special touch—everyone gets their own bubbling, cheesy goodness!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Chicken Enchiladas Recipe stores like a dream! Simply cover any extras tightly with foil or plastic wrap and pop them in the refrigerator. They’ll stay fresh and delicious for up to 3 days, making weekday lunches or speedy dinners a breeze.
Freezing
If you want to save your enchiladas for later, assemble them right up to the baking step, but hold off on the final cheese topping. Wrap the dish well in both foil and plastic wrap, then freeze. They can be stored for up to 2 months. When ready to enjoy, thaw in the fridge overnight, sprinkle over the cheese, and bake as directed—adding a few extra minutes if needed.
Reheating
The best way to reheat your Easy Chicken Enchiladas Recipe is to cover the dish with foil and warm in a 350°F oven for 15–20 minutes until they’re hot and bubbly. For individual servings, a quick zap in the microwave works perfectly—just add a splash of water or extra sauce to keep everything moist and melty.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add a wonderful texture and authentic flavor. Just be sure to warm them first so they’re pliable and less likely to crack while rolling.
What’s the best chicken to use in the Easy Chicken Enchiladas Recipe?
Rotisserie chicken is a top pick for convenience, but any cooked and shredded chicken (even leftovers!) work beautifully. You can also use baked or poached chicken breast or thighs for a homemade touch.
Can I make this recipe in advance?
Yes! You can fully assemble the enchiladas up to a day ahead and keep them covered in the refrigerator. Pop them in the oven when you’re ready to bake, and enjoy minimal weeknight effort with maximum results.
How do I make these enchiladas spicier?
If you crave extra heat, use a spicy enchilada sauce, increase the chili powder, or layer sliced jalapeños into the filling. You can also serve with hot sauce or chopped pickled peppers for a fiery finish.
Is this Easy Chicken Enchiladas Recipe gluten free?
As written, the recipe uses flour tortillas. To make it gluten free, simply switch to certified gluten-free corn tortillas and ensure your enchilada sauce is also gluten free. All the other ingredients should be safe!
Final Thoughts
There you have it—the Easy Chicken Enchiladas Recipe that brings everyone to the table with smiles and full plates! I can’t wait for you to try this at home, enjoy every melty, saucy, soul-warming bite, and make it part of your own dinner rotation. Here’s to delicious, fuss-free meals and happy gatherings!
Print
Easy Chicken Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Easy Chicken Enchiladas are a delicious and comforting meal that the whole family will love. Made with tender shredded chicken, flavorful spices, and gooey cheese, these enchiladas are sure to become a new favorite in your dinner rotation.
Ingredients
For the Chicken Filling:
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10-ounce) can red enchilada sauce
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Mexican blend cheese, divided
For Assembly:
- 8 small flour tortillas
- Chopped cilantro and diced green onions, for garnish
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C).
- Prepare the Chicken Filling: In a skillet, heat olive oil over medium heat. Sauté onion until softened, then add garlic and cook briefly. Add chicken, enchilada sauce, sour cream, cumin, chili powder, salt, and pepper. Cook until warmed through, then stir in 1 cup of cheese.
- Assemble the Enchiladas: Grease a 9×13-inch baking dish. Spread some enchilada sauce on the bottom. Fill each tortilla with the chicken mixture, roll up, and place in the dish. Pour remaining sauce over the top, sprinkle with cheese, cover with foil, and bake.
- Bake: Bake covered for 20 minutes, then uncover and bake for an additional 10 minutes until cheese is melted and bubbly.
- Serve: Garnish with cilantro and green onions before serving.
Notes
- Use rotisserie chicken for quick prep.
- Try green enchilada sauce or corn tortillas for a different twist.
- Enhance the filling with black beans or corn if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4g
- Sodium: 790mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 85mg
