Why You’ll Love This Recipe

This Easy Chicken Enchilada Recipe delivers all the rich, bold flavors of classic enchiladas without the complicated steps. Tender shredded chicken, flavorful enchilada sauce, and gooey melted cheese all wrapped in soft tortillas make this a comforting, family-favorite meal perfect for busy weeknights or casual gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked shredded chicken
enchilada sauce (red or green)
flour or corn tortillas
shredded cheese (cheddar, Monterey Jack, or Mexican blend)
diced onions
olive oil
salt and pepper
optional toppings: sour cream, chopped cilantro, diced tomatoes, sliced avocado

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

In a skillet over medium heat, sauté the diced onions in olive oil until translucent.

Add the shredded chicken to the skillet, season with salt and pepper, and stir in half of the enchilada sauce to coat.

Warm the tortillas slightly to make them pliable.

Spoon the chicken mixture into the center of each tortilla, sprinkle with cheese, and roll them up tightly.

Place the rolled tortillas seam-side down in the prepared baking dish.

Pour the remaining enchilada sauce evenly over the top of the enchiladas.

Sprinkle the rest of the cheese generously over the sauce.

Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.

Top with your favorite toppings before serving.

Servings and timing

This recipe yields approximately 8 enchiladas.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Use rotisserie chicken for even quicker prep.
Swap chicken for beef, pork, or black beans for a different filling.
Add sautéed bell peppers, corn, or black beans to the chicken mixture for extra texture and flavor.
Top with green onions and jalapeños for a spicier kick.

storage/reheating

Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
To reheat, bake at 350°F (175°C) covered with foil until warmed through, or microwave individual portions for 1-2 minutes.
You can also freeze assembled (but unbaked) enchiladas for up to 2 months. Thaw overnight in the fridge before baking.

FAQs

Can I make this ahead of time?

Yes, assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking.

What’s the best cheese to use?

A Mexican blend cheese melts beautifully, but cheddar or Monterey Jack are great too.

Can I make it spicier?

Absolutely, add diced jalapeños, extra chili powder, or use a spicy enchilada sauce.

Can I use corn tortillas?

Yes, corn tortillas are traditional and add a great flavor. Warm them first to prevent cracking.

How do I prevent soggy enchiladas?

Lightly fry tortillas before filling or bake uncovered at the end to reduce excess moisture.

Is this recipe gluten-free?

Use corn tortillas and ensure your enchilada sauce is gluten-free.

Can I use homemade enchilada sauce?

Definitely! Homemade sauce can make the dish even more flavorful.

How do I freeze cooked enchiladas?

Wrap them tightly in foil or plastic wrap, then place in a freezer bag. Reheat from frozen or thaw first.

Can I add vegetables to the filling?

Yes, veggies like spinach, mushrooms, and zucchini work wonderfully.

Can I double the recipe?

Yes, just use a larger baking dish or two smaller ones.

Conclusion

This Easy Chicken Enchilada Recipe is a hearty, cheesy, and flavor-packed meal that’s simple enough for any night of the week. With flexible ingredients and endless topping options, it’s sure to become a beloved go-to dish in your recipe collection.