Cheesy, saucy, and satisfying—these easy chicken enchiladas are a family-friendly weeknight dinner you’ll want on repeat. Made with simple ingredients and ready in under an hour, they’re perfect for using up leftover chicken and customizing with your favorite toppings.
Contents
Serves: 4–6
Prep: 15 minutes
Cook: 25 minutes
Total: ~40 minutes
Chicken Enchiladas Ingredients
- 1 1/2 cups cooked shredded chicken (rotisserie works great)
- 2 cups enchilada sauce, divided (red or green, homemade or store-bought)
- 8 corn or flour tortillas (if using flour, warm slightly so they roll easily)
- 2 1/2 cups shredded Mexican-blend cheese, divided
- Salt and black pepper, to taste
Optional Toppings
- Diced onions
- Chopped fresh cilantro
- Sour cream
- Shredded lettuce
- Cotija cheese
- Sliced avocado or jalapeños
How to Make Easy Chicken Enchiladas
- Prep oven. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Mix filling. In a bowl, combine shredded chicken, 1/2 cup enchilada sauce, 1 cup cheese, salt, and pepper.
- Assemble tortillas. Spoon chicken mixture down the center of each tortilla. Roll up and place seam-side down in the baking dish.
- Top with sauce and cheese. Pour remaining 1 1/2 cups enchilada sauce evenly over tortillas. Sprinkle with remaining 1 1/2 cups cheese.
- Bake. Cover with foil and bake 15 minutes. Uncover and bake another 10 minutes, until cheese is melted and bubbly.
- Serve. Let rest 5 minutes before serving. Add toppings as desired.
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Tips & Variations
- Make ahead: Assemble enchiladas up to 24 hours ahead; cover and refrigerate, then bake when ready.
- Freeze: Assemble and freeze unbaked enchiladas. Bake from frozen at 350°F (175°C) for 40–45 minutes.
- Protein swaps: Try shredded beef, pork, or even roasted veggies.
- Extra flavor: Add sautéed peppers, onions, or black beans to the filling.
- Spice level: Use mild or spicy enchilada sauce depending on your heat preference.
What to Serve With
Serve enchiladas with Mexican rice, refried beans, guacamole, or a fresh side salad.
