These Easy Chicken Enchiladas are a comforting weeknight dinner that’s simple to assemble and always a crowd-pleaser. The rich, tangy sauce clings to tender shredded chicken and melted cheese for a satisfying meal. This easy chicken enchiladas recipe is flexible, forgiving, and perfect for make-ahead meals.
If you're looking for the perfect Easy Chicken Enchiladas, you're in the right place. Whether you love Dinner Ideas or want to explore our Crockpot Recipes collection, we've got you covered.
Why You’ll Love This Easy Chicken Enchiladas
Make-ahead magic: Assemble a day ahead and bake when ready.
Versatile & forgiving: Swap cheeses or add heat to suit your taste.
Family-friendly favorite: Mild, cheesy, and loved by all ages.
Special comfort food: Impressive golden, bubbly result with simple effort.
Ingredients & Tools
- 2 cups cooked, shredded chicken (from a rotisserie chicken or poached breasts)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil or neutral cooking oil
- 1 (4 oz) can diced green chiles, undrained
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 8–10 corn or flour tortillas (6-inch size)
- 2 cups shredded Monterey Jack cheese, divided
- 1 (19 oz) can red enchilada sauce
- 1/4 cup chopped fresh cilantro, for garnish
- Optional toppings: sliced avocado, sour cream, diced red onion, lime wedges
Tools: 9×13-inch baking dish, medium skillet, two mixing bowls, whisk (for smoothing sauce if needed), aluminum foil
Notes: The quality of your enchilada sauce really makes a difference here—I often use a good store-bought brand to keep things easy, but if you have a favorite homemade recipe, by all means, use it! The little can of green chiles adds a subtle, tangy kick without overwhelming heat, which balances the richness of the cheese beautifully.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Warm those tortillas! If you skip this step, you risk torn tortillas. Gently warming them in a dry skillet or wrapping them in a damp towel and microwaving for 20–30 seconds makes them pliable and easy to roll.
- Shred your own cheese if you can. Pre-shredded bags contain anti-caking agents that can make the melted texture a little grainy. Freshly grated cheese melts into a wonderfully smooth, creamy blanket over your enchiladas.
- Taste your filling before assembling. Give the chicken mixture a quick taste and adjust the seasoning—sometimes it needs an extra pinch of salt or a squeeze of lime juice to really make the flavors pop.
- Don’t overfill the baking dish. You want the enchiladas snug but not crammed—this allows the sauce to circulate and heat everything evenly, so you don’t end up with cold spots.
How to Make Easy Chicken Enchiladas
Step 1: Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish with cooking spray or a thin layer of oil. Pour about ½ cup of the enchilada sauce into the bottom of the dish and tilt it to coat the surface evenly. This little step prevents sticking and gives the bottom of your enchiladas a saucy, flavorful base.
Step 2: Heat the olive oil in a medium skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it’s soft and translucent—about 5 minutes. You’ll notice the aroma becoming sweeter. Add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic brown, or it can turn bitter.
Step 3: To the skillet, add the shredded chicken, diced green chiles (with their liquid), cumin, chili powder, oregano, and a good pinch of salt and pepper. Stir everything together and cook for 2–3 minutes, just until the chicken is heated through and the spices are aromatic. Remove from the heat and let it cool slightly—this makes it easier to handle when filling.
Step 4: Stir 1 cup of the shredded Monterey Jack cheese into the chicken mixture. The cheese will act as a binder, helping the filling hold together and adding a lovely creaminess. Set the remaining 1 cup of cheese aside for topping later.
Step 5: Warm your tortillas—this is non-negotiable for easy rolling! You can do this in a dry skillet for about 20 seconds per side, or stack them, wrap in a damp paper towel, and microwave for 30–40 seconds until soft and pliable.
Step 6: Lay one tortilla flat on a clean surface. Spoon about ⅓ cup of the chicken filling down the center of the tortilla. Spread it into a log shape, leaving about an inch of space at each end. Roll the tortilla snugly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them side by side in the dish.
Step 7: Pour the remaining enchilada sauce evenly over the rolled enchiladas, making sure to cover the ends so they don’t dry out in the oven. Use a spoon or spatula to spread the sauce into any gaps—you want every bit coated in that rich, red goodness.
Step 8: Sprinkle the reserved 1 cup of cheese evenly over the top. At this point, you can cover the dish with foil and refrigerate it for up to 24 hours if you’re prepping ahead. When ready to bake, if the dish is cold from the fridge, add about 5–10 minutes to the baking time.
Step 9: Bake, covered with foil, for 20 minutes. Then remove the foil and bake for another 5–10 minutes, until the cheese is fully melted, bubbly, and just starting to get golden in spots. The sauce should be bubbling around the edges—that’s how you know it’s hot all the way through.
Step 10: Let the enchiladas rest for 5–10 minutes after pulling them from the oven. This allows the filling to set slightly, making them much easier to serve without falling apart. Garnish with fresh cilantro and any other toppings you love.
Storage & Freshness Guide
- Fridge: Cool completely, cover tightly, and refrigerate for up to 4 days.
- Freezer: Wrap unbaked enchiladas well and freeze for up to 3 months. Thaw in fridge before baking.
- Reviving: Reheat in a 350°F oven until warm, or microwave single portions until heated through.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The bright, citrusy notes cut through the richness of the enchiladas and soak up any extra sauce beautifully.
- Black Bean & Corn Salad — A cool, crunchy side with a zesty lime vinaigrette adds freshness and texture contrast to your plate.
- Simple Guacamole & Tortilla Chips — Creamy avocado and crispy chips offer a fun, interactive element that everyone can enjoy while waiting for the main event.
Drinks
- Classic Margarita (or Mocktail) — The tangy lime and tequila (or lime soda) complement the spices in the enchiladas and refresh your palate between bites.
- Mexican Lager with a Lime Wedge — A light, crisp beer cleanses the palate and its slight bitterness balances the cheesy, saucy goodness perfectly.
- Sparkling Water with Citrus Slices — The bubbles and subtle citrus flavor provide a simple, refreshing counterpoint to the hearty, savory dish.
Something Sweet
- Churros with Chocolate Dipping Sauce — Warm, cinnamon-dusted churros and rich chocolate offer a festive, satisfying end to the meal that feels truly special.
- Tres Leches Cake — This moist, milky cake is not overly sweet and its cool, creamy texture is a lovely contrast after the warm, spicy enchiladas.
- Mango Sorbet — A scoop of bright, fruity sorbet is light, refreshing, and cleanses the palate without feeling too heavy.
Top Mistakes to Avoid
- Using cold tortillas straight from the package. They’ll almost certainly crack and tear when you try to roll them, leaving you with a messy filling spill. A quick warm-up makes all the difference.
- Overfilling the enchiladas. It’s tempting to pack in as much filling as possible, but too much will cause the tortillas to burst open during baking and make serving difficult.
- Skipping the sauce on the bottom of the dish. That initial layer of sauce isn’t just for flavor—it also prevents the enchiladas from sticking to the pan and keeps the bottoms from drying out.
- Not letting them rest after baking. If you cut into them straight from the oven, the filling will ooze out everywhere. A brief rest allows everything to set up for neat, beautiful servings.
Expert Tips
- Tip: If your enchilada sauce seems a bit thick straight from the can, whisk in a tablespoon or two of chicken broth or water. A slightly thinner sauce will seep into the tortillas better, making them incredibly tender.
- Tip: For a deeper flavor, lightly toast your spices. Add the cumin and chili powder to the skillet for the last 30 seconds of cooking the onions and garlic—just until fragrant. This wakes up their oils and adds a wonderful complexity.
- Tip: If you have picky eaters, set aside a portion of the filling before adding the green chiles. You can make a few “plain” cheese and chicken enchiladas for them, and everyone gets a meal they’ll enjoy.
- Tip: For a crispier top, switch your oven to broil for the last 1–2 minutes of baking. Watch it closely though—the cheese can go from golden to burnt in seconds!
FAQs
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the entire dish, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. If baking from cold, add 5–10 minutes to the covered baking time. You can also freeze the unbaked enchiladas for up to 3 months—thaw overnight in the fridge before baking as directed. The texture holds up surprisingly well, making this a fantastic make-ahead meal for busy days or when you have guests coming over.
Can I use flour tortillas instead of corn?
Yes, flour tortillas work beautifully and are often easier to roll without cracking. They yield a softer, slightly chewier enchilada. Corn tortillas offer a more traditional flavor and texture, with a lovely corn taste that stands up to the sauce. Honestly, it comes down to personal preference—I’ve used both and love them each for different reasons. Just remember to warm flour tortillas gently too, as they can sometimes be a bit stiff straight from the package.
My enchiladas came out soggy. What happened?
Sogginess usually comes from too much sauce or not enough baking time. Make sure you’re using the recommended amount of sauce—if you accidentally add extra, it can overwhelm the tortillas. Also, ensure your oven is fully preheated and that you bake them until the sauce is bubbling actively around the edges. Letting them rest after baking also helps the tortillas absorb excess liquid and firm up a bit before serving.
What’s the best way to shred chicken for this recipe?
The easiest method is to use two forks: hold the chicken steady with one fork and use the other to pull the meat apart into shreds. For larger batches, you can use a stand mixer with the paddle attachment on low speed—it shreds chicken in seconds! Using warm, freshly cooked chicken (like from a rotisserie) makes shredding even easier than if it’s cold from the fridge.
Can I make these vegetarian?
Definitely! Swap the chicken for 2 cups of black beans (rinsed and drained) or a mix of sautéed vegetables like zucchini, bell peppers, and corn. You might want to add an extra ½ teaspoon of cumin and a pinch of smoked paprika to boost the flavor. The assembly and baking process remains exactly the same, and you’ll still end up with a hearty, satisfying meal that even meat-lovers will enjoy.
Easy Chicken Enchiladas
Learn how to make the best Easy Chicken Enchiladas with this simple recipe. Perfect for a quick, cheesy, and satisfying family dinner. Get the recipe now!
Ingredients
For the filling and assembly:
-
2 cups cooked, shredded chicken
-
1 medium yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 tbsp olive oil or neutral cooking oil
-
1 can diced green chiles (4 oz, undrained)
-
1 tsp ground cumin
-
1/2 tsp chili powder
-
1/2 tsp dried oregano
-
Salt and black pepper (to taste)
-
8–10 corn or flour tortillas (6-inch size)
-
2 cups shredded Monterey Jack cheese (divided)
-
1 can red enchilada sauce (19 oz)
-
1/4 cup chopped fresh cilantro (for garnish)
Instructions
-
Preheat your oven to 375°F (190°C). Lightly grease your 9x13-inch baking dish with cooking spray or a thin layer of oil. Pour about ½ cup of the enchilada sauce into the bottom of the dish and tilt it to coat the surface evenly.01
-
Heat the olive oil in a medium skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it’s soft and translucent—about 5 minutes. Add the minced garlic and cook for another minute until fragrant.02
-
To the skillet, add the shredded chicken, diced green chiles (with their liquid), cumin, chili powder, oregano, and a good pinch of salt and pepper. Stir everything together and cook for 2–3 minutes, just until the chicken is heated through and the spices are aromatic. Remove from the heat and let it cool slightly.03
-
Stir 1 cup of the shredded Monterey Jack cheese into the chicken mixture. Set the remaining 1 cup of cheese aside for topping later.04
-
Warm your tortillas—this is non-negotiable for easy rolling! You can do this in a dry skillet for about 20 seconds per side, or stack them, wrap in a damp paper towel, and microwave for 30–40 seconds until soft and pliable.05
-
Lay one tortilla flat on a clean surface. Spoon about ⅓ cup of the chicken filling down the center of the tortilla. Spread it into a log shape, leaving about an inch of space at each end. Roll the tortilla snugly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them side by side in the dish.06
-
Pour the remaining enchilada sauce evenly over the rolled enchiladas, making sure to cover the ends so they don’t dry out in the oven. Use a spoon or spatula to spread the sauce into any gaps.07
-
Sprinkle the reserved 1 cup of cheese evenly over the top. At this point, you can cover the dish with foil and refrigerate it for up to 24 hours if you’re prepping ahead. When ready to bake, if the dish is cold from the fridge, add about 5–10 minutes to the baking time.08
-
Bake, covered with foil, for 20 minutes. Then remove the foil and bake for another 5–10 minutes, until the cheese is fully melted, bubbly, and just starting to get golden in spots. The sauce should be bubbling around the edges.09
-
Let the enchiladas rest for 5–10 minutes after pulling them from the oven. Garnish with fresh cilantro and any other toppings you love.10
Not what you're looking for?
