Easy Chicken Enchiladas Recipe

Chicken enchiladas are pure comfort food magic! They’re loaded with tender shredded chicken, wrapped in soft tortillas, smothered in rich red enchilada sauce, and topped with melted cheese that gets all bubbly and golden in the oven. This recipe is straightforward, uses ingredients you probably already have, and comes together in about 45 minutes.

Love More Recipes? Try My Shredded Beef Enchiladas or this Wet Burritos Recipe next.

Why You’ll Love This Recipe

Cheesy, comforting, and packed with tender chicken wrapped in soft tortillas and smothered in rich enchilada sauce.They’re easy to prepare ahead of time, making them perfect for busy weeknights or family dinners. Baked until bubbly and golden, this classic dish always disappears fast.

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Ingredient List

For the Chicken Filling

• 2 pounds cooked chicken, shredded (rotisserie chicken works great)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1–2 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste

For the Enchilada Sauce

• 2–3 cups red enchilada sauce (homemade or store-bought)
• 1 teaspoon chili powder (optional, for extra flavor)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

For Assembly

• 12–14 flour tortillas (6–8 inches)
• 2½–3 cups shredded cheese (Mexican blend, cheddar, or monterey jack)
• Optional toppings: chopped cilantro, sliced green onions, sour cream, diced avocado, lime wedges

Substitution Notes:

• Chicken: Ground beef, ground turkey, shredded pork, or even black beans work beautifully here!
• Tortillas: Corn tortillas are traditional and delicious – just warm them really well so they don’t crack.
• Cheese: Use what you love! Pepper jack adds a nice kick, while queso fresco gives an authentic touch.
• Sauce: Green enchilada sauce is a fantastic alternative if you prefer a tangier, slightly spicier flavor.

Why These Ingredients Work

Rotisserie Chicken is my secret weapon for quick weeknight meals. It’s already cooked, seasoned, and super tender – you’re literally cutting your prep time in half!

Red Enchilada Sauce provides that rich, tangy, slightly spicy base that soaks into every layer. It’s what makes enchiladas taste like enchiladas! Store-bought is perfectly fine (I use it all the time), but if you have homemade, even better.

Shredded Cheese does double duty here – inside the enchiladas for creamy pockets of melted goodness, and on top for that gorgeous golden, bubbly crust we all crave.

Chili Powder and Cumin are the flavor powerhouses in the filling. They add warmth and depth without overwhelming the dish. This is comfort food, not a heat challenge!

Flour Tortillas are softer and more pliable than corn, making them easier to roll without tearing. They also absorb the sauce beautifully while staying tender.

Onion and Garlic sautéed together create an aromatic base that elevates the chicken from “good” to “amazing.”

Essential Tools and Equipment

• Large skillet – for sautéing the chicken filling
• 9×13-inch baking dish – the perfect size for 12–14 enchiladas
• Wooden spoon or spatula – for mixing the filling
• Microwave or separate skillet – for warming tortillas
• Aluminum foil (optional) – if you want to cover while baking to prevent over-browning
• Measuring cups and spoons
• Sharp knife and cutting board

How To Make Chicken Enchiladas

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C). While it’s heating up, lightly grease a 9×13-inch baking dish with cooking spray or a bit of butter. This prevents sticking and makes cleanup so much easier!

Step 2: Prepare the Chicken Filling

Heat a large skillet over medium heat and add 1–2 tablespoons of olive oil. Once it’s shimmering, add the finely chopped onion and cook for about 3–4 minutes until it’s soft and translucent. You want it tender, not browned.

Add the minced garlic and cook for another minute – just until it’s fragrant. Don’t let it burn or it’ll taste bitter!

Stir in your shredded chicken, chili powder, cumin, salt, and pepper. Mix everything together really well so every piece of chicken gets coated with those delicious spices. Cook for 2–3 more minutes until everything is heated through and smelling amazing.

Remove the skillet from heat and set it aside. Your filling is ready!

Step 3: Warm the Tortillas

This step is CRUCIAL, friends! Cold tortillas will crack and tear when you try to roll them, and nobody wants that mess.

Microwave method: Wrap a stack of tortillas in a damp paper towel and microwave for 30–45 seconds until they’re warm and pliable.

Skillet method: Heat each tortilla in a dry skillet for about 10 seconds per side. This also adds a nice slightly toasted flavor!

Keep them covered with a clean kitchen towel to stay warm while you work.

Step 4: Assemble the Enchiladas

Spread about ½ cup of enchilada sauce evenly across the bottom of your prepared baking dish. This prevents the bottom tortillas from sticking and adds extra flavor.

Now for the fun part! Place one tortilla on a flat surface. Spoon about 2–3 tablespoons of the chicken filling down the center in a line. Sprinkle about 2 tablespoons of shredded cheese over the chicken.

Roll up the tortilla tightly (but not so tight that the filling squeezes out) and place it seam-side down in the baking dish. The seam-side down placement keeps them from unrolling while they bake.

Repeat this process with the remaining tortillas, nestling them snugly next to each other in the dish. It’s okay if they’re touching – that actually helps them stay rolled!

Step 5: Add Sauce & Cheese

Pour the remaining enchilada sauce evenly over all the rolled enchiladas. Use a spoon to make sure every tortilla gets coated – you want that sauce seeping into every crevice!

If you mixed any extra seasonings into your sauce (the optional chili powder, garlic powder, and onion powder), now’s the time to stir them in before pouring.

Sprinkle the remaining shredded cheese generously over the top. Don’t be shy – this is what creates that gorgeous golden, bubbly crust!

Step 6: Bake

Place the baking dish in your preheated 375°F oven and bake for 20–25 minutes. You’re looking for the cheese to be completely melted, bubbly around the edges, and starting to turn golden brown on top.

Note: If the cheese is browning too quickly but the enchiladas aren’t heated through yet, tent the dish loosely with aluminum foil and continue baking.

Step 7: Serve

Remove the dish from the oven and let it rest for about 5 minutes. This allows the sauce to thicken slightly and makes serving so much neater.

Garnish with fresh chopped cilantro, sliced green onions, dollops of sour cream, diced avocado, and lime wedges. Squeeze that lime over the top right before eating – it brightens everything up!

You Must Know

Warm those tortillas! I cannot stress this enough. Cold tortillas = cracked tortillas = sad enchiladas. Take the extra minute to warm them properly, and your life will be so much easier.

Don’t overfill! I know it’s tempting to stuff them full, but overfilled enchiladas are impossible to roll and will burst open in the oven. Stick to 2–3 tablespoons of filling per tortilla.

Sauce on the bottom is essential. That thin layer of sauce prevents sticking AND adds flavor to the bottom tortillas. Don’t skip it!

Personal Secret: I mix about ½ cup of sour cream into my chicken filling before rolling. It makes the filling extra creamy and adds a subtle tanginess that complements the enchilada sauce perfectly. Trust me on this one – it’s AMAZING!

Pro Tips & Cooking Hacks

Use rotisserie chicken for maximum ease. I always grab one from the grocery store on my way home. It’s already seasoned, cooked perfectly, and saves you at least 30 minutes of cook time.

Shred your own cheese! Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly. Freshly shredded cheese melts into that gorgeous creamy blanket we’re all dreaming about.

Double the sauce. Some people (like me!) love their enchiladas extra saucy. If that’s you, grab an extra can of enchilada sauce and really drench them. You won’t regret it.

Common mistake to avoid: Don’t bake them too long or the edges will dry out and the tortillas will get tough. Watch for that bubbly cheese and then pull them out!

Smart shortcut: Use canned green chilis mixed into your filling for extra flavor with zero extra work.

Flavor Variations / Suggestions

Spicy Kick: Add diced jalapeños or a few dashes of hot sauce to the chicken filling. Use pepper jack cheese for extra heat!

Creamy White Chicken Enchiladas: Swap the red sauce for a white cream sauce made with sour cream, cream cheese, and green chilis. SO good!

Veggie-Loaded: Add sautéed bell peppers, corn, black beans, or zucchini to the filling for extra nutrition and texture.

Breakfast Enchiladas: Use scrambled eggs, crumbled breakfast sausage, and cheese for a brunch-worthy twist.

Green Chile Chicken: Substitute green enchilada sauce and add a can of diced green chilis to the filling.

Tex-Mex Style: Add a layer of refried beans underneath the chicken in each tortilla. Game changer!

Make-Ahead Options

These enchiladas are PERFECT for meal prep!

Assemble ahead: You can roll and assemble the entire dish up to 24 hours in advance. Cover tightly with plastic wrap or foil and refrigerate. When you’re ready to bake, remove from the fridge and let sit at room temperature for 15–20 minutes, then bake as directed (you may need to add 5 extra minutes since they’re starting cold).

Freezer-friendly: Assemble the enchiladas completely (sauce and all), but don’t bake. Cover the dish with two layers – plastic wrap first, then aluminum foil. Freeze for up to 3 months. To bake from frozen, remove plastic wrap, replace foil, and bake at 375°F for 45–50 minutes covered, then uncover and bake 10–15 more minutes until hot and bubbly.

Individual portions: Freeze enchiladas individually wrapped in plastic wrap, then store in a freezer bag. Perfect for quick single servings! Microwave for 2–3 minutes or bake at 350°F for 20 minutes.

Recipe Notes & Baker’s Tips

• Corn vs. Flour Tortillas: Corn tortillas are more traditional and have an authentic flavor, but they require more careful warming to prevent cracking. Flour tortillas are more forgiving for beginners. Both are delicious – use what you prefer!
• Enchilada Sauce Brands I Love: Old El Paso, Hatch, and Las Palmas are all great store-bought options. If you’re feeling ambitious, homemade red enchilada sauce is incredible but totally optional.
• Cheese Blend Ratio: My favorite combo is 50% sharp cheddar (for flavor) and 50% Monterey Jack (for meltability). The Mexican blend from the store works great too!
• Why seam-side down? Placing the enchiladas with the seam on the bottom keeps them from unrolling while they bake. The weight of the filling and the sauce help seal them closed.
• Leftover hack: These enchiladas reheat beautifully! Microwave individual portions for 1–2 minutes, or reheat the whole dish covered in a 350°F oven for 15–20 minutes.

Serving Suggestions

These chicken enchiladas are a complete meal on their own, but here are some delicious sides to round out your dinner:

• Mexican Rice or Cilantro Lime Rice – the perfect base to soak up extra sauce
• Refried Beans or Black Beans – creamy, protein-packed, and classic
• Simple Side Salad with lime vinaigrette to lighten things up
• Chips and Guacamole or salsa for appetizers while the enchiladas bake
• Mexican Street Corn (elote) – sweet, tangy, and absolutely addictive
• Margaritas or Mexican Beer for the adults!

Garnish Game: Don’t skip the fresh toppings! The cool sour cream, creamy avocado, and bright cilantro contrast beautifully with the warm, saucy enchiladas. That squeeze of lime is the kiss that brings everything together.

How to Store Your Chicken Enchiladas

Room Temperature: Don’t leave enchiladas at room temperature for more than 2 hours (food safety, friends!).

Refrigerator: Store leftover enchiladas in an airtight container or cover the baking dish tightly with foil or plastic wrap. They’ll keep for 3–4 days in the fridge.

Freezer: Freeze baked enchiladas in individual portions wrapped in plastic wrap and then foil, or freeze the whole dish covered tightly. They’ll keep for up to 3 months.

Reheating Instructions:

• Microwave: Heat individual portions for 1½–2 minutes until steaming hot.
• Oven: Cover with foil and reheat at 350°F for 15–20 minutes for individual portions, or 25–30 minutes for a full dish.
• From Frozen: Bake covered at 350°F for 40–45 minutes, then uncover and bake 10 more minutes.

Allergy Information

Contains:

• Dairy (cheese, possibly in tortillas and sauce)
• Gluten (flour tortillas)
• May contain soy (in some store-bought tortillas and sauces)

Substitution Suggestions:

• Dairy-Free: Use dairy-free cheese alternatives (Daiya, Violife, or nutritional yeast). Check that your enchilada sauce is dairy-free (most are). You can also make a cashew cream sauce.
• Gluten-Free: Use corn tortillas instead of flour (just warm them extra carefully!). Check that your enchilada sauce is certified gluten-free.
• Vegetarian: Replace chicken with black beans, pinto beans, sautéed vegetables, or plant-based chicken alternatives.
• Low-Carb/Keto: Skip the tortillas and make an “enchilada casserole” with layers instead. Or use low-carb tortillas (though they may be harder to roll).

Questions I Get Asked A Lot

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas are traditional and have an amazing authentic flavor. Just make sure to warm them really well – I like to dip them briefly in the warm enchilada sauce before filling. This makes them extra pliable and adds flavor. They’re a bit more delicate, so handle them gently!

Can I make this with shredded beef or ground beef instead?

YES! This recipe is so versatile. For shredded beef, use slow-cooked pot roast or leftover brisket. For ground beef, brown 1½–2 pounds with the onions and garlic, drain the fat, then season as directed. Both are absolutely delicious!

My enchiladas are soggy – what did I do wrong?

This usually happens when there’s too much sauce or if they’re overbaked. Use just enough sauce to coat the enchiladas, not drown them. Also, make sure your oven is fully preheated, and don’t bake longer than 25 minutes unless they’re frozen. Letting them rest for 5 minutes after baking helps the sauce thicken up too.

Can I prep these the night before and bake them the next day?

Definitely! Assemble the entire dish, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. Let it sit at room temperature for 15–20 minutes before baking, and you might need to add an extra 5 minutes to the baking time since they’re starting cold.

What’s the difference between red and green enchilada sauce?

Red enchilada sauce is made with red chilis and has a deeper, slightly sweeter flavor with mild heat. Green enchilada sauce uses green chilis (usually tomatillos) and has a tangier, brighter, slightly spicier taste. Both are amazing – it’s really just personal preference! I use red for a more traditional comfort-food feel, but green is fantastic too.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what you think and any creative twists you tried. Did you go red sauce or green? What toppings did you load up on?