If you’re looking for a delicious and simple Mexican dinner that the whole family will love, these Easy Chicken Enchiladas are your answer. Filled with tender shredded chicken and gooey cheese, topped with a flavorful homemade red enchilada sauce, and baked until perfectly bubbly, this recipe is perfect for weeknight dinners or special occasions like Cinco de Mayo. With minimal prep and maximum flavor, it’s no wonder enchiladas are a beloved staple in Mexican cuisine.
Why You’ll Love These Chicken Enchiladas
Enchiladas are the ultimate comfort food. This version combines convenience and taste without compromising on authenticity. Using simple ingredients like shredded chicken, tortillas, and cheese, you can whip up a restaurant-quality meal at home. Plus, the versatility of this dish allows you to customize it with different sauces, toppings, or proteins.
Ingredients You’ll Need
Here’s what you need to make these easy chicken enchiladas:
- Tortillas: Corn tortillas work best for an authentic texture, but flour tortillas are fine if you prefer. For a homemade touch, you can make your own from scratch.
- Enchilada Sauce: While store-bought sauce is convenient, a homemade red enchilada sauce adds depth and flavor. You can also experiment with green sauce, salsa verde, or a creamy white cheese sauce.
- Shredded Chicken: Use leftover roasted or poached chicken, or a rotisserie chicken for convenience. Make sure the chicken is shredded finely to make rolling easier.
- Cheese: A Mexican-blend cheese works wonderfully, but cheddar, mozzarella, or pepper jack can also be used. For a traditional touch, try Oaxaca, Chihuahua, or Asadero cheese.
- Seasonings: Salt and pepper to taste.
- Optional toppings: Fresh cilantro, sour cream, diced onions, avocado, shredded lettuce, or crumbled cotija cheese.
How to Make Easy Chicken Enchiladas
Making these enchiladas is simple, and the process can be broken down into easy steps:
- Preheat the oven: Start by setting your oven to 350°F (175°C).
- Prepare the filling: In a large bowl, mix shredded chicken with ¼ cup of your chosen enchilada sauce. Add salt and pepper to taste.
- Warm the tortillas: Wrap the tortillas in a damp paper towel and microwave for about 1 minute, flipping halfway through. This softens them, making them easier to roll.
- Assemble the enchiladas: Place a portion of the chicken mixture in the center of each tortilla. Add a generous sprinkle of cheese, then roll tightly and place seam-side down in a baking dish.
- Add the sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
- Bake: Place the dish in the oven and bake for 20 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with your preferred toppings and enjoy immediately.
Tips for Perfect Enchiladas
- Make tortillas pliable: If using corn tortillas and you want a more traditional approach, lightly fry them in a bit of oil for 5–10 seconds per side. Drain excess oil and dip them in warm sauce before filling.
- Customize your filling: You can swap chicken for shredded beef, pork, or even a vegetarian option like beans and sautéed vegetables.
- Use different sauces: While red enchilada sauce is classic, green sauces, salsa verde, or creamy cheese sauces are all delicious alternatives.
- Add extra flavor: Sprinkle fresh herbs like cilantro or add a squeeze of lime just before serving for a burst of freshness.
Serving Suggestions
These enchiladas pair perfectly with classic Mexican sides. Try serving them with:
- Mexican rice or cilantro-lime rice
- Refried beans or black beans
- Fresh guacamole or avocado slices
- A simple side salad or shredded lettuce for crunch
This combination creates a complete and satisfying meal for lunch or dinner.
Storing and Freezing Enchiladas
- Refrigeration: Store any leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
- Freezing: Let cooked enchiladas cool completely, then transfer to a freezer-safe container or wrap individually in foil. They can be frozen for up to 2 months. Reheat in the oven until warmed through.
Ultimate Easy Chicken Enchiladas Recipe
- Total Time: 30 min
Ingredients
1 ½ cups cooked shredded chicken
2 cups enchilada sauce, divided
8 corn or flour tortillas
2 ½ cups shredded Mexican-blend cheese, divided
Salt and black pepper, to taste
Optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
Instructions
- Preheat oven: Set to 350ºF (175ºC).
- Prepare chicken filling: In a large bowl, combine shredded chicken with ¼ cup of enchilada sauce. Season with salt and pepper to taste. Mix well.
- Warm tortillas: Wrap tortillas in a damp paper towel and microwave for 1 minute, flipping halfway through until warm and pliable.
- Assemble enchiladas: Place a portion of the chicken mixture on each tortilla. Sprinkle 1 cup of shredded cheese over the filling. Roll the tortillas tightly and place seam-side down in a baking dish.
- Add sauce and cheese: Pour the remaining 1 ¾ cups enchilada sauce over the rolled tortillas. Sprinkle the remaining 1 ½ cups shredded cheese on top.
- Bake: Bake for 20 minutes until the cheese is melted and bubbly.
- Serve: Garnish with desired toppings such as cilantro, sour cream, diced onions, avocado, or cotija cheese.
Notes
- Chicken: Use leftover chicken, a rotisserie chicken, or cook your own. Shred finely for easier rolling.
- Enchilada sauce: Homemade sauce gives the best flavor, but store-bought works in a pinch. Try red, green, or white sauce for variety.
- Flour tortillas: If using larger flour tortillas, you may need an extra ½ cup of shredded chicken to fill them properly.
- Authentic method: Lightly fry corn tortillas in a small amount of oil for 5–10 seconds per side. Drain excess oil and dip in sauce before filling.
- Storage: Refrigerate leftovers in an airtight container up to 4 days. Freeze cooled enchiladas for up to 2 months.
- Prep Time: 10 min
- Cook Time: 20 min
