Hey y’all! If you’re craving some cozy comfort food, this Easy Chicken Enchilada Recipe is exactly what you need. Packed with juicy Chicken, gooey cheese, and a rich enchilada sauce, these enchiladas are simple to whip up for weeknight dinners, friendly gatherings, or anytime you want to treat yourself! They’re hearty, bursting with flavor, and always a crowd pleaser. Let’s get cooking!
Why You’ll Love This Easy Chicken Enchilada Recipe
- Ready in under an hour for the perfect speedy weeknight meal.
- Uses easy-to-find, budget-friendly ingredients.
- Versatile—great for meal prepping or feeding a crowd.
- Creamy, cheesy, and packed with satisfying flavor.
- Customizable with your favorite toppings and fillings!
Ingredients for Easy Chicken Enchilada Recipe
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 2 cups shredded cheddar or Mexican blend cheese, divided
- 8 (8-inch) flour tortillas
- 1 (15 oz) can red enchilada sauce
- 1/2 cup sour cream
- 1 (4 oz) can diced green chilies
- 1/2 medium yellow onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, sliced green onions, diced tomatoes, extra sour cream
Directions: Step-by-Step Easy Chicken Enchilada Recipe
Step 1: Prepare the Filling
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add olive oil. Sauté chopped onion for 2-3 minutes until softened.
- Stir in shredded chicken, green chilies, garlic powder, ground cumin, and 1/2 cup enchilada sauce. Mix well and cook for 2 minutes to heat through. Season with salt and pepper.
- Remove from heat and stir in 1/2 cup sour cream and 1 cup of cheese.
Step 2: Assemble the Enchiladas
- Lightly grease a 9×13 inch baking dish.
- Spoon about 1/3 cup of the chicken mixture down the center of each tortilla, then roll up tightly.
- Place seam-side down in the prepared dish.
Step 3: Top and Bake
- Pour remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle the remaining 1 cup of cheese on top.
- Bake uncovered for 22-25 minutes until cheese is melted and bubbly.
- Garnish with your favorite toppings and serve hot!
Notes & Helpful Cooking Tips
- Short on time? Use rotisserie chicken for ultimate convenience.
- Warm your tortillas briefly in the microwave to prevent cracking as you roll them.
- For an extra flavorful sauce, check out this guide to homemade enchilada sauce.
Easy Chicken Enchilada Recipe Variations
- Spicy Chicken Enchiladas: Add diced jalapeños or use a spicy enchilada sauce.
- Cheesy Vegetarian Enchiladas: Substitute cooked veggies and black beans for the chicken.
- Green Enchiladas: Use green enchilada sauce and Monterey Jack cheese for a zesty twist.
Required Equipment for Easy Chicken Enchilada Recipe
- 9×13 inch baking dish
- Large skillet
- Mixing bowl
- Measuring cups and spoons
- Cooking spoon or spatula
Storage Instructions
- Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
- To freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat individual portions in the microwave for 2-3 minutes, or bake covered at 350°F (175°C) until heated through.
Serving Suggestions & Pairings for Easy Chicken Enchilada Recipe
- Serve with Mexican rice, refried beans, or a fresh corn salad.
- Add a side of chips and homemade guacamole or salsa.
- Pair with a cold glass of horchata or a light Mexican lager for the adults!
Pro Tips for the Best Easy Chicken Enchilada Recipe
- Roll each enchilada seam-side down so they stay closed during baking.
- Don’t over-stuff the tortillas to prevent tearing.
- For extra melty cheese, shred your own from a block—store-bought bags often contain anti-caking agents. Learn why here: Shredded cheese vs block.
Easy Chicken Enchilada Recipe FAQ
- Can I use corn tortillas instead of flour tortillas?
- Absolutely! Corn tortillas give a classic flavor—just warm them first so they’re flexible and less likely to crack.
- What’s the best way to cook chicken for enchiladas?
- Poaching, roasting, or even using leftover rotisserie chicken all work—find out more about cooking chicken safely at FoodSafety.gov.
- Can I make these enchiladas ahead of time?
- Yes! Assemble, cover, and refrigerate up to 24 hours in advance. Bake right before serving for best results.
Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes
Ingredients
- 2 cups cooked shredded chicken
- 8 small flour or corn tortillas
- 2 cups enchilada sauce
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 1/2 cup canned black beans, drained
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2In a skillet over medium heat, warm olive oil. Sauté the chopped onion until softened, about 3 minutes.
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3In a bowl, combine shredded chicken, sautéed onion, black beans, 1/2 cup enchilada sauce, and 1/2 cup cheddar cheese. Season with salt and pepper.
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4Spoon the chicken mixture evenly into each tortilla, roll them up, and place seam-side down in the baking dish.
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5Pour remaining enchilada sauce over the rolled tortillas, and sprinkle with the remaining cheddar and Monterey Jack cheese.
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6Bake for 25 minutes, or until cheese is melted and bubbly. Let cool slightly before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
480cal
Protein:
32 gg
Fat:
20 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
42 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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