I love this recipe because it’s quick, versatile, and always delicious. The sauce perfectly soaks into the tortillas, the cheese melts beautifully, and the chicken filling adds just the right amount of heartiness. I can make it with leftover chicken or a rotisserie chicken from the store, making it incredibly convenient. Plus, it’s easy to adjust the spice level to suit my taste, so everyone at the table is happy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ cups cooked shredded chicken 2 cups easy enchilada sauce, divided 8 corn or flour tortillas (see note if using flour tortillas) 2 ½ cups shredded Mexican-blend cheese, divided salt and black pepper, to taste optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
Directions
I preheat the oven to 350ºF. In a large bowl, I combine the shredded chicken, ¼ cup of enchilada sauce, and a pinch of salt and pepper. I mix everything together, taste, and adjust the seasoning if needed.
If I’m using corn tortillas, I wrap them in a damp paper towel and microwave for 1 minute, flipping halfway through, until they’re warm and pliable. If I’m using flour tortillas, I do the same on a plate for about 1 minute.
I fill each tortilla evenly with the seasoned chicken mixture and about 1 cup of shredded cheese. Then I roll them tightly and place them seam-side down in a large baking dish.
I pour the remaining 1¾ cups of enchilada sauce over the rolled tortillas and top with the remaining 1½ cups of shredded cheese.
I bake them for 20 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.
I serve them immediately, garnished with my favorite toppings like cilantro, diced onions, or sour cream.
Servings and Timing
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Servings: 4 servings Calories: 371 kcal per serving
Variations
I sometimes use shredded beef, turkey, or even sautéed vegetables instead of chicken for a different twist. When I want a little heat, I add diced jalapeños or a drizzle of spicy salsa to the filling. I also like to use green enchilada sauce for a tangier, lighter version. For extra creaminess, I mix a little sour cream into the chicken filling before rolling the enchiladas.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I cover them with foil and warm in the oven at 350ºF for 15–20 minutes or until heated through. For a quicker option, I microwave a serving for about 1–2 minutes. If I want to freeze them, I let them cool completely, then transfer them to a freezer-safe container. They keep well for up to 3 months, and I reheat directly from frozen by baking covered for about 30–35 minutes.
FAQs
Can I use rotisserie chicken?
Yes, I often use rotisserie chicken because it saves time and still tastes great.
What kind of enchilada sauce should I use?
I use either homemade or store-bought red enchilada sauce — whichever I have on hand.
Can I make these enchiladas ahead of time?
Yes, I assemble them ahead, refrigerate, and bake just before serving.
Do I need to fry the tortillas first?
Not necessarily, but lightly frying corn tortillas helps prevent them from becoming soggy.
Can I make this recipe spicy?
Absolutely. I add hot sauce, chili powder, or diced jalapeños to the filling or sauce.
How do I keep the tortillas from breaking?
I warm them before rolling so they’re soft and pliable.
Can I use whole wheat tortillas?
Yes, whole wheat tortillas work well for a healthier version.
What toppings go best with enchiladas?
I love topping them with cilantro, sour cream, lettuce, diced onions, and cotija cheese.
Can I freeze cooked enchiladas?
Yes, I freeze them after cooling completely. They reheat perfectly in the oven.
What can I serve with chicken enchiladas?
I usually serve them with Mexican rice, refried beans, or a simple side salad.
Conclusion
These Easy Chicken Enchiladas are a quick, delicious way to enjoy a classic Mexican-inspired meal at home. I love how easy it is to customize them to my taste — from the type of sauce and cheese to the toppings. They’re perfect for busy weeknights, family dinners, or even meal prep, and they never fail to bring bold flavor and comfort to the table.
These Easy Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish made with tender shredded chicken, soft tortillas, rich enchilada sauce, and melted cheese — perfect for busy weeknights or family dinners.
In a large bowl, combine shredded chicken, ¼ cup of enchilada sauce, and a pinch of salt and pepper. Mix and adjust seasoning as needed.
Warm tortillas: for corn tortillas, wrap in a damp paper towel and microwave for 1 minute, flipping halfway through. For flour tortillas, warm on a plate for about 1 minute.
Fill each tortilla evenly with the seasoned chicken mixture and about 1 cup of shredded cheese.
Roll tortillas tightly and place seam-side down in a large baking dish.
Pour remaining 1¾ cups of enchilada sauce over the rolled tortillas and top with the remaining 1½ cups of cheese.
Bake for 20 minutes, or until cheese is melted, bubbly, and slightly golden.
Serve immediately, garnished with toppings like cilantro, diced onions, or sour cream.
