There's nothing quite as satisfying as biting into a warm, cheesy chicken enchilada fresh out of the oven. Soft tortillas are stuffed with tender chicken, zesty sauce, and gooey melted cheese – it's comfort food at its finest and one of the easiest ways to bring a little Tex-Mex magic to your dinner table.

I discovered this recipe on a busy weeknight when I needed a quick, hearty meal that would satisfy my entire family. With just a few pantry staples and some leftover rotisserie chicken, these enchiladas quickly became a household favorite.
Ready to whip up an easy dinner that everyone will love? Let’s dive into what makes these Easy Chicken Enchiladas so special.
Why You'll Love This Easy Chicken Enchiladas Recipe
These enchiladas are perfect for those nights when you want maximum flavor with minimal effort. Here’s why you’ll be coming back to this recipe time and time again:
First, it’s incredibly easy to make. With pre-cooked chicken (like rotisserie chicken), you’ll have everything prepped and ready to bake in no time. Perfect for beginners and busy cooks alike!
Second, this recipe uses simple, affordable ingredients you probably already have in your kitchen. Tortillas, cheese, chicken, and enchilada sauce are all you need to create restaurant-quality enchiladas.
You’ll love how versatile this dish is. Customize the filling with beans, corn, or sautéed veggies, or switch up the protein with shredded beef or turkey. The possibilities are endless!
And lastly, it’s family-friendly and guaranteed to please even picky eaters. Serve it with rice, a dollop of sour cream, and some fresh guacamole for a complete meal that’s both satisfying and fun to eat.
Trust me, once you try these easy chicken enchiladas, you’ll have a new go-to recipe for weeknights, potlucks, or casual dinner parties.
Ingredients Notes

The beauty of these enchiladas lies in their simplicity. Let’s break down the key ingredients:
- Shredded chicken: Rotisserie chicken is your best friend here! It’s tender, flavorful, and saves you tons of prep time. You can also use leftover baked or grilled chicken.
- Enchilada sauce: Store-bought enchilada sauce keeps this recipe quick and easy. If you prefer, you can make your own homemade version for an even richer flavor.
- Flour tortillas: Soft flour tortillas are easy to roll and hold up well in the oven. Corn tortillas work too if you want a more traditional enchilada.
- Cheese: A blend of shredded Mexican cheese (cheddar, Monterey Jack, or Colby) creates that gooey, melty goodness. Don’t skimp on the cheese – it’s what makes these enchiladas irresistible!
- Seasonings: A touch of cumin, chili powder, and garlic powder enhances the flavor of the filling without requiring any extra work.
If you have a skillet, a baking dish, and about 30 minutes to spare, you’re all set to make these enchiladas. Now, let’s get to the fun part – putting it all together!
How To Make These Easy Chicken Enchiladas

Making these enchiladas is as easy as 1-2-3. Follow these simple steps to have dinner ready in no time:
1. Prepare the filling
In a large bowl, combine your shredded chicken with about half of the enchilada sauce. Add a sprinkle of cumin, chili powder, and garlic powder for a boost of flavor. Stir in about 1 cup of shredded cheese, and mix everything until well combined.
2. Fill and roll the tortillas
Take a flour tortilla and spoon a generous amount of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and chicken filling, lining them up snugly in the dish.
3. Add the sauce and cheese
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, ensuring every inch is covered. Sprinkle a generous layer of shredded cheese on top – the cheesier, the better!
4. Bake to perfection
Preheat your oven to 375°F and bake the enchiladas uncovered for about 20 minutes. You’ll know they’re done when the cheese is bubbly and lightly golden.
5. Serve and enjoy
Remove the enchiladas from the oven and let them cool for a minute or two. Serve them with your favorite toppings like sour cream, chopped cilantro, diced tomatoes, or sliced avocado. Pair with rice and beans for a complete, satisfying meal.
From start to finish, these enchiladas take just 30 minutes – perfect for those busy evenings when you need dinner on the table fast!
Storage Options
These chicken enchiladas store beautifully, making them perfect for leftovers or meal prep. Here’s how to keep them fresh:
- Refrigerator: Store leftover enchiladas in an airtight container for up to 4 days. Simply reheat in the oven at 350°F for 10-15 minutes or in the microwave until warm.
- Freezer: To freeze, assemble the enchiladas but don’t bake them. Cover the baking dish tightly with foil and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
- Reheating: Reheat single portions in the microwave or bake larger portions in the oven for a crispy finish.
Variations and Substitutions
The versatility of these enchiladas means you can tailor them to suit your tastes and ingredients on hand. Here are a few variations to try:
- Protein swaps: Replace the chicken with shredded beef, ground turkey, or even black beans for a vegetarian option. Leftover turkey from the holidays? This recipe is perfect for it!
- Spice it up: Add diced green chiles or a drizzle of hot sauce to the chicken filling for an extra kick. Top with jalapeños for even more heat.
- Cheese choices: While Mexican cheese blends are ideal, you can also use mozzarella, pepper jack, or even a sprinkle of cotija for a unique flavor.
- Veggie boost: Stir in sautéed onions, bell peppers, or corn to the chicken mixture for added texture and flavor. Spinach or zucchini works great, too!
- Tortilla swap: Use corn tortillas instead of flour for a gluten-free option. Just make sure to warm them slightly to prevent cracking when rolling.
The beauty of this recipe is that you can make it your own. Don’t be afraid to experiment – the result will always be delicious!
These Easy Chicken Enchiladas are proof that simple ingredients can create something truly spectacular. Whether it’s a busy weeknight or a fun family dinner, this recipe is a guaranteed crowd-pleaser that’ll have everyone asking for seconds. Give it a try and see why it’s become one of my all-time favorites!
PrintEasy Chicken Enchiladas Recipe
This easy chicken enchiladas recipe is perfect for a busy weeknight. Made with shredded chicken, tortillas, and enchilada sauce, it’s a cheesy and satisfying meal ready in no time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup enchilada sauce (plus extra for topping)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small flour or corn tortillas
- 1 small onion, diced (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix shredded chicken with ½ cup enchilada sauce.
- Warm tortillas to make them pliable.
- Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll tightly.
- Place enchiladas seam-side down in a baking dish. Top with remaining enchilada sauce and cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Garnish with fresh cilantro and serve warm.
Notes
- Use rotisserie chicken for a faster option.
- Adjust cheese types to suit your preference.
- Serve with rice, beans, or a fresh salad.
Nutrition
- Serving Size: enchiladas
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
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