Why You’ll Love This Recipe

This Easy Chicken Enchilada Recipe brings together tender shredded chicken, a flavorful red enchilada sauce, and melted cheese all wrapped in soft tortillas. It’s a family-friendly dish that’s quick to make, satisfying, and perfect for weeknight dinners or casual gatherings. With simple ingredients and bold flavors, this comforting Mexican classic never disappoints.

ingredients

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

shredded cooked chicken
corn or flour tortillas
red enchilada sauce
shredded cheddar cheese
shredded Monterey Jack cheese
diced onion
garlic powder
cumin
salt
black pepper
olive oil
chopped cilantro (for garnish)
sour cream (for serving)

directions

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

In a skillet, heat a little olive oil over medium heat and sauté diced onions until soft.

Add shredded chicken, garlic powder, cumin, salt, and pepper. Stir until heated through and well seasoned.

Pour a small amount of enchilada sauce in the bottom of the baking dish to coat it lightly.

Warm the tortillas slightly to make them pliable.

Fill each tortilla with a spoonful of chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.

Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and slightly golden.

Garnish with chopped cilantro and serve with sour cream.

Servings and timing

This recipe serves 4-6 people.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Use green enchilada sauce for a tangy twist.
Swap chicken for ground beef, shredded pork, or a vegetarian filling like beans and veggies.
Add sliced jalapeños or green chiles for extra spice.
Top with avocado slices or guacamole before serving.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F for about 15 minutes or in the microwave until warm.
You can freeze unbaked enchiladas for up to 2 months; thaw and bake as directed.

FAQs

Can I use rotisserie chicken?

Yes, it’s a great time-saver and adds extra flavor.

Can I make this ahead of time?

Yes, assemble and refrigerate up to 24 hours in advance before baking.

What kind of tortillas work best?

Corn tortillas are traditional, but flour tortillas work well too.

Can I use store-bought enchilada sauce?

Absolutely, though homemade sauce can elevate the dish.

How do I keep tortillas from cracking?

Warm them before filling to make them more flexible.

Can I make this dish gluten-free?

Use gluten-free tortillas and ensure the enchilada sauce is gluten-free.

What cheese is best?

A mix of cheddar and Monterey Jack gives great flavor and melt.

Can I add veggies to the filling?

Yes, bell peppers, corn, or spinach are delicious additions.

Can I double the recipe?

Yes, just use a larger baking dish or two.

Is this dish spicy?

It depends on the sauce—choose mild or spicy to your preference.

Conclusion

This Easy Chicken Enchilada Recipe is a quick, flavorful, and satisfying meal that brings the comfort of homemade Mexican food to your dinner table. With flexible ingredients and simple prep, it’s a go-to favorite for busy nights and hungry families alike.