If you have been searching for a crowd-pleasing, comfort-food favorite that won’t keep you in the kitchen all day, look no further. This Easy Chicken Enchiladas Recipe combines tender shredded chicken, flavorful spices, melted cheese, and a rich enchilada sauce to create a cozy dish bursting with flavor and warmth. Whether it’s a weeknight dinner or a casual gathering, these enchiladas come together effortlessly and deliver big on taste, making them a beloved staple in my kitchen and a sure way to impress your friends and family.
Ingredients You’ll Need
This recipe leans on simple, familiar ingredients that work harmoniously to build layers of flavor, nice textures, and appealing colors. Each component plays a special role in bringing the enchiladas to life, from the base of juicy chicken to the golden, bubbly cheese topping.
- Chicken (3 cups cooked, shredded): Rotisserie chicken is your secret weapon here for quick, tender protein without extra fuss.
- Enchilada sauce (2 cups): A good-quality store-bought or homemade sauce adds that signature smoky, tangy depth.
- Tortillas (8-10 small, flour or corn): Choose your favorite—soft flour or traditional corn tortillas will both work beautifully.
- Cheese blend (2 cups cheddar and Monterey Jack): The perfect combo for melty, gooey, flavorful coverage on top and inside.
- Garlic powder (½ teaspoon): Enhances savory notes and adds a subtle warmth to the chicken filling.
- Cumin (½ teaspoon): Brings an earthy, slightly nutty flavor that complements the other spices perfectly.
- Optional toppings: Fresh cilantro, sour cream, diced tomatoes, or avocado for vibrant freshness and creamy contrasts.
How to Make Easy Chicken Enchiladas Recipe
Step 1: Preheat Your Oven
Begin by heating your oven to 375°F (190°C). This temperature is just right to melt cheese evenly and bake the enchiladas without drying them out. Lightly spray a baking dish with cooking spray so the enchiladas don’t stick and come out perfectly shaped.
Step 2: Prepare the Chicken Filling
In a mixing bowl, toss together the shredded chicken, 1 cup of the enchilada sauce, garlic powder, and cumin. This step is where the magic happens as the spices infuse the chicken for an unforgettable savory base.
Step 3: Assemble the Enchiladas
Place a tortilla flat on your workspace, spoon roughly ¼ cup of the chicken mixture down the center, and roll it tightly. Arrange each rolled tortilla seam-side down in your baking dish. This keeps them sealed up and nice during baking. Repeat until all the filling is used. Warming the tortillas beforehand helps prevent tearing and keeps the assembly smooth.
Step 4: Top with Sauce and Cheese
Now, pour the remaining enchilada sauce generously over the rolled tortillas, ensuring full coverage for moist, flavorful bites. Next, sprinkle the shredded cheddar and Monterey Jack cheese blends over the top for that irresistible golden crust once baked.
Step 5: Bake
Cover the dish with aluminum foil and bake for 20 minutes to allow the flavors to meld and the sauce to thicken. Then remove the foil and bake for an additional 5 to 10 minutes until the cheese is melted, bubbly, and starting to brown. This finishing step is key for that gooey, crowd-pleasing texture.
Step 6: Garnish and Serve
After baking, let the enchiladas rest for a few minutes so they set a bit for easier serving. Top with fresh cilantro and any optional extras like sour cream or sliced avocado. Serve warm for a meal that feels like a celebration in every bite.
How to Serve Easy Chicken Enchiladas Recipe
Garnishes
Brighten your dish with chopped cilantro for a fresh, herbal lift. Creamy sour cream adds a luscious tang that contrasts the savory heat, while sliced avocado brings buttery richness and gorgeous color to presentation. These toppings turn simple enchiladas into a vibrant, restaurant-worthy plate.
Side Dishes
Pair this Easy Chicken Enchiladas Recipe with classic Mexican rice or hearty refried beans for a filling and balanced meal. For a lighter side, a crisp green salad tossed with a zesty lime vinaigrette adds perfect freshness. Alternatively, tortilla chips with homemade guacamole or salsa build on the festive theme and satisfy cravings for crunch.
Creative Ways to Present
If you want to impress at a gathering, serve the enchiladas family-style right from the baking dish, bringing warmth and casual comfort to the table. For a colorful twist, layer a few extra fillings like black beans or corn inside the tortillas. Consider garnishing with edible flowers or a sprinkle of bright chili powder for visual flair that wows taste buds before the first bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover enchiladas to an airtight container and refrigerate for up to 3 days. The flavors will deepen even more, making for delicious next-day meals or easy lunch options.
Freezing
You can freeze leftover enchiladas successfully by wrapping them tightly in foil or plastic wrap. Store in a freezer-safe container for up to 3 months. This makes it a fantastic make-ahead meal to pull out whenever you need a quick, comforting dinner.
Reheating
Reheat leftovers by placing enchiladas in a covered baking dish at 350°F (175°C) until warmed through, about 15-20 minutes. Alternatively, use the microwave for a faster option, but be sure to cover them to retain moisture and prevent drying out. Add a sprinkle of fresh cheese or a splash of enchilada sauce to revive the cheesy goodness.
FAQs
Can I use corn tortillas instead of flour?
Yes, corn tortillas work wonderfully, especially if you want a more traditional enchilada flavor. Just warm them slightly prior to assembling to prevent cracking and make rolling easier.
Can I make this dish ahead of time?
Absolutely! You can assemble the enchiladas 24 hours in advance. Keep them tightly covered in the refrigerator and add sauce and cheese right before baking for the best texture and flavor.
Can I freeze leftover enchiladas?
Yes, freezing enchiladas is a great way to preserve leftovers. Wrap them well in foil or plastic wrap or store in a sealed container. They’ll keep for up to 3 months and reheat just as deliciously.
What’s the best way to warm tortillas for rolling?
Warming tortillas in a microwave for about 20 seconds wrapped in a damp towel or quickly heating them in a dry skillet softens them. This prevents cracking and makes rolling much easier.
Can I add extra heat to this Easy Chicken Enchiladas Recipe?
For sure! Add diced jalapeños, chili powder, or a splash of hot sauce to the chicken mixture to bring some fiery excitement to the dish. Adjust to your preferred spice level easily.
Final Thoughts
This Easy Chicken Enchiladas Recipe is truly one of those dishes that feels both comforting and special, like a warm hug on a plate. With simple ingredients and straightforward steps, it’s perfect for busy cooks who want maximum flavor with minimum hassle. Give it a try and watch it become a go-to favorite in your home too!
Print
Easy Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8-10 enchiladas (serves 4-6)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Easy Chicken Enchilada Recipe features tender shredded chicken rolled in soft tortillas, smothered with rich enchilada sauce and melted cheddar and Monterey Jack cheese. Baked to bubbly perfection, these enchiladas can be topped with fresh cilantro, sour cream, or avocado for added flavor and presentation. Perfect for a comforting weeknight dinner or casual family meal.
Ingredients
Chicken Filling
- 3 cups cooked shredded chicken (rotisserie chicken recommended)
- 1 cup enchilada sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
Assembly
- 8–10 small tortillas (flour or corn, warmed)
- 1 cup enchilada sauce (for topping)
- 2 cups shredded cheddar and Monterey Jack cheese blend
Optional Toppings
- Chopped fresh cilantro
- Sour cream
- Diced tomatoes
- Sliced avocado
Instructions
- Preheat Your Oven: Preheat the oven to 375°F (190°C) and spray a baking dish with cooking spray to prevent sticking.
- Prepare the Chicken Filling: In a mixing bowl, combine shredded chicken, 1 cup of enchilada sauce, garlic powder, and cumin. Stir well until the chicken is evenly coated with the sauce and spices.
- Assemble the Enchiladas: Lay one warmed tortilla flat and spoon about 1/4 cup of the chicken mixture in the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this step with the remaining tortillas and chicken filling.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish. Sprinkle the shredded cheddar and Monterey Jack cheese blend generously over the top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 5 to 10 minutes, or until the cheese is fully melted and bubbly.
- Garnish and Serve: Allow the enchiladas to cool slightly before topping with fresh cilantro and any other desired toppings such as sour cream or sliced avocado. Serve warm.
Notes
- Use pre-cooked shredded chicken such as rotisserie chicken to save time without sacrificing flavor.
- Warm tortillas slightly before filling to increase pliability and prevent cracking while rolling.
- Do not overfill tortillas to avoid tearing during assembly.
- To add heat, incorporate diced jalapeños or chili powder into the chicken mixture.
- For extra cheesy enchiladas, add some cheese inside each tortilla before rolling.
- Enchiladas can be assembled ahead of time and refrigerated; add sauce and cheese just before baking.
- Freeze leftover enchiladas wrapped tightly in airtight containers for up to 3 months and reheat as needed.
