Easy chicken enchiladas are one of those dependable recipes every home cook should have in their rotation. They are comforting, filling, and familiar, yet flexible enough to adapt to different tastes, schedules, and ingredient availability.
This recipe focuses on simplicity without sacrificing flavor. Shredded chicken is seasoned with warm spices, wrapped in soft tortillas, covered with rich enchilada sauce, and baked until the cheese melts into a golden, bubbly topping. The result is a classic oven-baked dinner that feels satisfying and homemade without requiring complicated steps or specialty techniques.
Whether you are cooking for a busy weeknight, feeding a family, or preparing meals ahead of time, these chicken enchiladas deliver consistent results and broad appeal.
Why the Recipe Works
This easy chicken enchilada recipe succeeds because it builds flavor in layers while keeping the preparation approachable.
Cooking the onion and garlic first creates a savory base that enhances the shredded chicken. Ground cumin and chili powder add warmth and depth without overpowering the dish, allowing the enchilada sauce to remain the star.
Using cooked, shredded chicken keeps the recipe efficient while ensuring even distribution of protein in every bite. Soft flour tortillas roll easily and bake into a tender, cohesive structure that holds the filling without drying out.
Covering the enchiladas during the first stage of baking traps moisture, preventing the tortillas from becoming tough. Removing the foil at the end allows the cheese to melt fully and develop light browning, creating a balanced texture.
Recipe Info
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner / Main Dish
Cuisine: Mexican-Inspired / Comfort Food
Ingredient Breakdown
Shredded Chicken
Cooked and shredded chicken forms the base of the filling. Rotisserie chicken, leftover roasted chicken, or poached chicken breasts all work well.
Enchilada Sauce
Red enchilada sauce provides acidity, spice, and moisture. Using a smooth, well-seasoned sauce ensures even coverage and consistent flavor throughout the dish.
Cheese
A good melting cheese, such as Monterey Jack–style or a similar blend, creates a creamy, cohesive topping that complements the sauce and filling.
Tortillas
Soft flour tortillas are easy to roll and remain tender after baking, making them ideal for oven-baked enchiladas.
Onion and Garlic
These aromatics add savory depth and help season the chicken evenly.
Spices
Cumin and chili powder provide warmth and subtle heat without overwhelming the dish.
Step-by-Step Instructions
Preheat the oven to 375°F. Lightly grease a baking dish and spread a thin layer of enchilada sauce over the bottom to prevent sticking and add flavor.
Heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for about 30 seconds until fragrant.
Add the shredded chicken to the skillet. Season with ground cumin, chili powder, salt, and black pepper. Stir well and cook for 3 to 5 minutes until the chicken is evenly coated and heated through.
Place a tortilla on a flat surface. Spoon some of the chicken filling into the center, sprinkle with shredded cheese, and roll tightly. Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring all surfaces are covered. Sprinkle the rest of the shredded cheese evenly over the top.
Cover the dish with foil and bake for 20 to 25 minutes. Remove the foil and bake an additional 5 to 10 minutes until the cheese is fully melted and lightly golden.
Remove from the oven and let rest for several minutes before serving. Garnish with chopped fresh cilantro and serve with sour cream on the side.
Tips for Best Results
Warm tortillas slightly before filling to prevent cracking.
Spread sauce on the bottom of the dish to keep tortillas from sticking.
Do not overfill the tortillas to ensure clean rolling.
Cover during the first bake to maintain moisture.
Allow the enchiladas to rest briefly before serving for cleaner portions.
Variations
These easy chicken enchiladas are highly adaptable.
For added vegetables, mix sautéed bell peppers, corn, or spinach into the chicken filling.
For a spicier version, add diced jalapeños or extra chili powder.
For a creamier filling, stir a small amount of sour cream or cream cheese into the chicken mixture.
For a green enchilada version, substitute green enchilada sauce and add cilantro directly to the filling.
Serving Suggestions
Serve chicken enchiladas with rice, beans, or a simple salad for a complete meal.
They pair well with roasted vegetables or fresh tomato salsa.
Leftovers can be reheated and served as lunch or dinner throughout the week.
Storage and Make-Ahead
Store leftover enchiladas in an airtight container in the refrigerator for up to four days.
Reheat covered in the oven or microwave until warmed through.
Assemble the enchiladas up to one day in advance, cover tightly, and bake when ready.
The baked enchiladas can also be frozen for longer storage, then reheated as needed.
Nutrition
These enchiladas provide a balanced combination of protein, carbohydrates, and fat. Using shredded chicken ensures a protein-forward meal, while controlled portions of cheese and sauce maintain comfort without excess.
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Protein: 28g
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Carbohydrates: 32g
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Fat: 20g
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Fiber: 3g
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Sodium: 780mg
FAQs
Can I use corn tortillas instead of flour?
Yes, but warm them first to prevent cracking and expect a slightly firmer texture.
Can I make this dish ahead of time?
Yes. Assemble in advance, refrigerate, and bake just before serving.
Is this recipe spicy?
It is mild by default. Heat can be adjusted with additional spices or toppings.
Easy chicken enchiladas are a reliable, comforting dinner that fits effortlessly into busy schedules. With straightforward ingredients, clear steps, and flexible options, this recipe delivers consistent results without unnecessary complexity.
Whether served fresh from the oven or reheated as leftovers, these enchiladas provide familiar flavors, satisfying portions, and a dependable solution for weeknight meals.
Easy Chicken Enchiladas
Ingredients
- 2 cups cooked shredded chicken
- 10 ounces red enchilada sauce
- 2 cups shredded melting cheese such as Monterey Jack–style
- 8 soft flour tortillas
- 1 tablespoon vegetable oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Fresh cilantro chopped (for garnish)
- Sour cream for serving
Instructions
- Preheat the oven to 375°F. Lightly grease a baking dish and spread a thin layer of enchilada sauce over the bottom.
- Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the shredded chicken to the skillet. Season with cumin, chili powder, salt, and pepper. Stir and cook for 3–5 minutes until well combined and heated through.
- Place a tortilla on a flat surface. Spoon some chicken filling into the center, sprinkle with cheese, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce evenly over the rolled tortillas and top with the rest of the shredded cheese.
- Cover with foil and bake for 20–25 minutes. Remove the foil and bake an additional 5–10 minutes until the cheese is melted and lightly golden.
- Let rest for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream on the side.
