Easy chicken enchiladas are one of those meals that everyone in the family gets excited about. There’s just something about tender shredded chicken wrapped in soft corn tortillas, smothered in red enchilada sauce, and buried under a blanket of melted cheese.
The best part? This recipe comes together in about 30 minutes and uses simple ingredients you probably already have on hand.
If you’ve been looking for a weeknight dinner that feels special without all the fuss, you’re going to love this one.
Why You’ll Love This Recipe
These enchiladas are the definition of comfort food. The filling is savory and well-seasoned, and the sauce soaks into the tortillas just enough to make them soft without falling apart.
You can use rotisserie chicken to make this even faster. Seriously, it cuts your prep time down to almost nothing.
They’re also incredibly customizable. Swap in flour tortillas, use green enchilada sauce, or add black beans to the filling for extra protein.
Ingredients You’ll Need
Here’s a quick rundown of what goes into these easy chicken enchiladas:
Chicken: About 2 cups of shredded cooked chicken. Rotisserie chicken works great here, or you can poach chicken breasts in seasoned broth.
Tortillas: Corn tortillas are traditional and hold up well when baked. If you prefer flour tortillas, those work too.
Enchilada Sauce: A 15-ounce can of red enchilada sauce. You can use mild, medium, or hot depending on your spice preference.
Cheese: Shredded Mexican cheese blend is ideal. A mix of Monterey Jack and cheddar melts like a dream.
Cream Cheese: Just 4 ounces mixed into the filling makes it unbelievably creamy.
Onion and Garlic: Sauteed diced onion and minced garlic add a savory base to the filling.
Cumin and Chili Powder: These two spices give the filling that classic Tex-Mex flavor.
Green Chiles: A small can of diced green chiles adds a mild, slightly smoky kick.
How to Make Easy Chicken Enchiladas
Preheat your oven to 375°F. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
In a bowl, mix together the shredded chicken, cream cheese, half the shredded cheese, green chiles, cumin, chili powder, salt, and pepper. Stir until everything is well combined.
Warm your tortillas briefly in the microwave so they’re pliable. Spoon about 2-3 tablespoons of filling down the center of each tortilla, roll it up, and place it seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
Bake for 20 minutes until the cheese is bubbly and golden. Let them cool for 5 minutes before serving.
Tips for the Best Enchiladas
Don’t skip warming the tortillas. Cold corn tortillas will crack when you try to roll them, and nobody wants a broken enchilada.
Use a spoon to spread sauce on the bottom of the dish first. This prevents the tortillas from sticking and adds extra flavor to every bite.
If you like your enchiladas extra saucy, use two cans of enchilada sauce. One for the bottom and inside, one for the top.
Leftovers reheat beautifully in the oven at 350°F for about 15 minutes. They’re almost better the next day once all those flavors have had time to meld together.
What to Serve with Chicken Enchiladas
Mexican rice is a classic side that pairs perfectly with these enchiladas. The fluffy, tomato-seasoned rice soaks up all that extra sauce.
Refried beans or black beans round out the plate nicely. A simple side salad with lime vinaigrette adds a fresh contrast.
Don’t forget the toppings! Sour cream, diced avocado, fresh cilantro, and a squeeze of lime take these over the top.
Easy Chicken Enchiladas
Ingredients
Filling
- 2 cups shredded cooked chicken rotisserie chicken works great
- 4 oz cream cheese softened
- 1 cup shredded Mexican cheese blend
- 1 can (4 oz) diced green chiles
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- salt and pepper to taste
Assembly
- 8 corn tortillas 6-inch
- 1 can (15 oz) red enchilada sauce
- 1 cup shredded Mexican cheese blend for topping
Toppings (Optional)
- sour cream
- fresh cilantro chopped
- diced avocado
- sliced green onions
- lime wedges
Instructions
- Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- In a medium bowl, mix together the shredded chicken, softened cream cheese, 1 cup Mexican cheese blend, diced green chiles, cumin, chili powder, salt, and pepper until well combined.
- Warm the corn tortillas in the microwave for 20-30 seconds wrapped in a damp paper towel to make them pliable.
- Spoon about 2-3 tablespoons of filling down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of cheese over the top.
- Bake for 20 minutes, or until the cheese is melted and bubbly with golden-brown spots.
- Let cool for 5 minutes. Top with sour cream, cilantro, diced avocado, and a squeeze of lime. Serve immediately.
Notes
Final Thoughts
These easy chicken enchiladas are proof that a homemade Mexican dinner doesn’t have to be complicated. With just a handful of ingredients and 30 minutes, you’ll have a dish that tastes like it came straight from your favorite restaurant.
Whether you’re feeding a hungry family or meal prepping for the week, this recipe has you covered. Give it a try and I promise it’ll become a regular in your rotation!
Leave a Review