Why You’ll Love This Recipe

This Easy Chicken Enchilada Recipe delivers all the bold, cheesy, and comforting flavors of classic enchiladas with minimal effort. Shredded chicken is wrapped in soft tortillas, smothered in rich enchilada sauce, and baked with melted cheese—making it a go-to weeknight dinner the whole family will love.

ingredients

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

shredded cooked chicken (rotisserie or homemade)corn or flour tortillasred enchilada sauce (store-bought or homemade)shredded Mexican blend or cheddar cheeseolive oil or cooking spraysalt and pepper

Optional fillings and toppings:

diced onionsblack beanscornchopped green chilescilantroavocadosour creamlime wedges

directions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Warm the tortillas slightly in a skillet or microwave until soft and pliable.

In a bowl, mix shredded chicken with a few spoonfuls of enchilada sauce to keep it moist.

Place a portion of the chicken mixture in each tortilla, optionally adding beans, corn, or green chiles.

Roll tightly and place seam-side down in the baking dish.

Pour remaining enchilada sauce evenly over the top of the rolled tortillas.

Sprinkle generously with shredded cheese.

Cover with foil and bake for 20 minutes, then uncover and bake for 5–10 more minutes until cheese is melted and bubbly.

Top with chopped cilantro, avocado, sour cream, and a squeeze of lime before serving.

Servings and timing

This recipe yields approximately 8 enchiladas (4 servings).
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Use green enchilada sauce for a tangier version.

Swap chicken for ground beef, turkey, or sautéed vegetables.

Add rice inside for a heartier filling.

Top with queso fresco or cotija instead of shredded cheese.

Make it spicy by adding jalapeños or hot sauce.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions.
Freeze assembled but unbaked enchiladas for up to 2 months; thaw overnight before baking.

FAQs

Can I make this with canned chicken?

Yes, just shred it and mix with sauce for flavor.

What tortillas work best?

Corn for a classic texture, flour for softer, easier rolling.

Is enchilada sauce spicy?

It depends—mild, medium, or hot varieties are available.

Can I make it ahead?

Yes, assemble in advance and refrigerate until ready to bake.

Why are my enchiladas soggy?

Don’t overfill them, and avoid using too much sauce inside.

Can I use a different cheese?

Yes, Monterey Jack, cheddar, or pepper jack all melt well.

Is this gluten-free?

Use gluten-free tortillas and check that the sauce is GF.

Can I double the recipe?

Absolutely—just use a larger baking dish or two pans.

How do I keep tortillas from breaking?

Warm them first to make them pliable for rolling.

Are these freezer-friendly?

Yes—freeze before baking for best texture.

Conclusion

This Easy Chicken Enchilada Recipe is the perfect mix of savory, cheesy, and saucy goodness. With simple steps and tons of flavor, it’s a satisfying meal that’s sure to become a staple in your dinner rotation.