Get ready to discover your new go-to weeknight dinner! These Easy Chicken Enchiladas are incredibly simple to make, packed with flavor, and guaranteed to be a hit with the entire family. Using a few smart shortcuts, you can have a comforting, cheesy, and delicious meal on the table in just over 30 minutes. Forget complicated steps; this recipe is all about maximum flavor for minimal effort.
We’ve designed this recipe for the busy home cook who craves a homemade meal without spending hours in the kitchen. It’s perfect for satisfying that craving for hearty, savory Mexican comfort food any night of the week.
Why This Easy Chicken Enchilada Recipe Works
You’ll fall in love with this recipe for its simplicity and incredible taste. It relies on straightforward, easy-to-find ingredients to create a dish that tastes like it came from your favorite restaurant.
- Incredibly Fast: By using pre-cooked rotisserie chicken and canned enchilada sauce, you cut the prep time down to just a few minutes.
- Perfectly Cheesy: A generous amount of melted cheddar and Monterey Jack cheese creates that irresistible, gooey texture everyone loves.
- Customizable: This recipe is a fantastic base for your favorite additions. Add beans, corn, or different spices to make it your own.
- Foolproof Results: The steps are so simple that even beginner cooks can achieve perfect, restaurant-quality enchiladas at home.
The Key Ingredients for Perfect Enchiladas
The magic of these enchiladas is in their simplicity. Here’s what you’ll need:
- Shredded Chicken: For the ultimate shortcut, grab a store-bought rotisserie chicken. It’s flavorful, moist, and saves a ton of time.
- Enchilada Sauce: A quality canned red enchilada sauce is your best friend here. Choose a mild, medium, or hot version depending on your preference.
- Tortillas: Soft flour tortillas are great for easy rolling, but you can also use corn tortillas for a more traditional flavor.
- Cheese: We love a combination of sharp cheddar and Monterey Jack for the perfect melt and flavor profile.
- Onion & Spices: A little bit of onion, cumin, and garlic powder creates a wonderfully savory filling.
How to Make Easy Chicken Enchiladas: A Step-by-Step Guide
Making these enchiladas is as simple as mixing, rolling, and baking. Follow these steps for a perfect result every time.
- Preheat and Prep: Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and spread a thin layer of enchilada sauce on the bottom.
- Mix the Filling: In a medium bowl, combine the shredded chicken, one cup of the shredded cheese, chopped onion, cumin, and garlic powder. Stir in a half cup of the enchilada sauce to bind it all together.
- Assemble the Enchiladas: Warm the tortillas briefly in the microwave to make them pliable. Spoon a portion of the chicken mixture down the center of each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.
- Sauce and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese on top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is completely melted and golden.
Let the enchiladas rest for a few minutes before serving. This helps them set and makes them easier to serve.
Tips for Preventing Soggy Enchiladas
Soggy enchiladas are a common problem, but they are easy to avoid! The best trick is to quickly pan-fry your tortillas in a little hot oil for about 15 seconds per side before you fill them. This creates a small barrier that prevents the tortilla from absorbing too much sauce and falling apart. Using corn tortillas, which are naturally sturdier, can also help.
Delicious Variations and Topping Ideas
While this Easy Chicken Enchiladas recipe is fantastic as is, feel free to customize it! Mix in a can of black beans or corn into the chicken filling for extra texture. For a different flavor profile, try using green enchilada sauce and Monterey Jack cheese.
Topping Suggestions:
- A dollop of sour cream or Mexican crema
- Freshly chopped cilantro
- Diced avocado or a scoop of guacamole
- Sliced black olives or jalapeños
- A drizzle of your favorite homemade salsa (coming soon)
What to Serve with Chicken Enchiladas
These enchiladas are a satisfying meal on their own, but they pair wonderfully with a variety of side dishes. Classic choices include Spanish rice and refried beans. For a lighter option, a fresh green salad with a citrusy vinaigrette or a vibrant Mexican Street Corn Pasta Salad (coming soon) would be an excellent complement.
Storing, Reheating, and Making Ahead
One of the best things about this recipe is how well it works for meal prep.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To Reheat: You can reheat individual portions in the microwave or place the entire baking dish back in a 350°F oven until warmed through.
- To Make Ahead: Assemble the enchiladas completely but do not bake. Cover the dish tightly with foil and refrigerate for up to 24 hours. When you’re ready to cook, just pop it in the oven, adding about 10 minutes to the initial baking time.
If you love this recipe, you might also enjoy our popular Chicken Quesadilla Recipe or even a hearty batch of Shredded Beef Enchiladas (coming soon)!
Frequently Asked Questions
Yes! You can assemble the enchiladas completely, cover the dish tightly with foil, and refrigerate for up to 24 hours. When ready to eat, you may need to add 10-15 minutes to the baking time.
The best way is to quickly fry the tortillas in hot oil for about 10-15 seconds per side before filling. This creates a slight barrier that prevents them from absorbing too much sauce. Using corn tortillas also helps as they are sturdier than flour.
Traditional enchiladas are made with corn tortillas, which hold up better to the sauce. However, flour tortillas are a popular choice for their soft texture. For this easy recipe, you can use whichever you prefer!
A good melting cheese is key. A blend of Monterey Jack and medium cheddar is a fantastic choice for a creamy texture and great flavor. Queso asadero or a Mexican cheese blend also works wonderfully.
Using a store-bought rotisserie chicken is the absolute fastest and easiest method. Simply remove the skin and shred the meat with two forks. It’s a huge time-saver and the chicken is already seasoned and moist.
Share Your Creations!
We are so excited for you to try this incredibly easy chicken enchilada recipe! It’s a true crowd-pleaser that proves you don’t need to spend hours in the kitchen to create a memorable meal. If you make it, please leave a comment below and let us know how it turned out! We’d love for you to share your delicious creations on Pinterest!
Easy Chicken Enchiladas
Easy Chicken Enchiladas
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour about 1/2 cup of the enchilada sauce into the bottom of the dish and spread to coat.
- In a large bowl, combine the shredded chicken, 1 cup of the cheese blend, chopped onion, cumin, and garlic powder. Pour in 1/2 cup of enchilada sauce and stir until everything is well combined.
- Warm tortillas in the microwave for 20-30 seconds to make them soft and pliable. Spoon about 1/3 cup of the chicken filling down the center of each tortilla.
- Roll each tortilla up tightly and place it seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are all covered. Sprinkle the remaining 1 cup of cheese evenly over the sauce.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden. Let stand for 5 minutes before serving.
- Garnish with sour cream, fresh cilantro, and avocado if desired.
Notes
Tip 2: To prevent soggy enchiladas, quickly fry the tortillas in a small amount of hot oil for about 15 seconds per side before filling them. This creates a barrier against the sauce.
Tip 3: A store-bought rotisserie chicken is the fastest way to get shredded chicken for this recipe.
