If you’re craving ultimate comfort food with minimal fuss, the Easy Chicken Enchiladas Recipe is about to become your weeknight hero. Imagine tender shreds of chicken hugged by warm tortillas, all smothered in rich, tangy enchilada sauce and crowned with perfectly melty cheese—this is one of those classic Mexican-American dishes that delivers big on flavor without complicated steps. Whether you’re cooking for your family or looking to impress guests, these enchiladas come together quickly and bake to bubbly, golden perfection. Seriously, there’s a reason this Easy Chicken Enchiladas Recipe is a cherished staple in so many kitchens!
Ingredients You’ll Need
The beauty of this Easy Chicken Enchiladas Recipe lies in just how simple—but utterly essential—each ingredient is. Every component brings something special, from creamy texture to zesty heat, building irresistible layers of flavor in every bite.
- Cooked shredded chicken: Perfect for soaking up all those spices and sauce—rotisserie chicken is a great shortcut for even faster prep.
- Shredded cheddar or Mexican blend cheese: Melts beautifully and gives the dish that crave-worthy gooey, cheesy finish.
- Red enchilada sauce: The backbone of the recipe; opt for your favorite brand or homemade for extra depth.
- Sour cream: Adds a rich, creamy tang to balance out the spice and meld the filling together.
- Chili powder: Offers a warm, gentle heat and that quintessential enchilada flavor.
- Cumin: Gives a recognizable earthy note, rounding out the flavors in the filling.
- Garlic powder: Lends a subtle, savory kick that ties everything together without overpowering.
- Flour or corn tortillas: Flour tortillas roll up easily and turn soft and pillowy, while corn gives a more traditional taste and extra texture—take your pick!
- Chopped green onions (optional): Sprinkled on top, they add a burst of fresh color and a mild onion bite.
- Chopped cilantro and extra sour cream for topping (optional): Offers brightness and an extra dollop of creamy richness at serving time—don’t skip if you love those flavors!
How to Make Easy Chicken Enchiladas Recipe
Step 1: Prep the Baking Dish and Preheat the Oven
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a bit of oil or nonstick spray—this keeps the enchiladas from sticking and makes cleanup a breeze later. Trust me, it’s worth the extra minute!
Step 2: Mix Up the Savory Chicken Filling
In a large mixing bowl, combine the shredded chicken, ½ cup of the enchilada sauce, ½ cup shredded cheese, all the sour cream, chili powder, cumin, and garlic powder. Stir until you have a creamy, evenly coated mixture. This step not only flavors the chicken but also promises the filling will be tender and juicy after baking.
Step 3: Fill and Roll the Tortillas
Lay out your tortillas on a clean surface. Scoop a generous portion of the chicken mixture onto the center of each one, then roll them up snugly. Place them seam-side down in your prepared baking dish—lining them up close together keeps everything intact as they bake.
Step 4: Drench in Sauce and Smother with Cheese
Pour the remainder of your enchilada sauce evenly across the rolled tortillas, making sure each is nicely coated. Sprinkle all that gorgeous remaining cheese over the top—it’ll melt to become bubbly and golden, adding serious cheesy appeal to the Easy Chicken Enchiladas Recipe!
Step 5: Bake Until Golden and Bubbling
Cover the dish with foil and bake for 20 minutes. This gives the filling time to heat through and the sauce to soak in. Remove the foil and bake for another 10 minutes, until the cheese is totally melted and everything is bubbling around the edges. Let the enchiladas rest for 5 minutes before you slice in—this helps them hold together and taste their absolute best.
How to Serve Easy Chicken Enchiladas Recipe
Garnishes
Nothing finishes off a bubbling tray of enchiladas quite like a sprinkle of garnishes. Toss on a handful of chopped green onions and cilantro for color and freshness, plus a dollop of extra sour cream for creaminess in every bite. Avocado slices or pickled jalapeños add personality, too!
Side Dishes
A classic plate of Easy Chicken Enchiladas Recipe shines alongside some simple sides. Try pairing with Mexican rice, black beans, or a bright corn salad. Tortilla chips and salsa can round out the meal with a satisfying crunch and extra zest.
Creative Ways to Present
If you’re feeling festive, serve individual enchiladas on colorful plates, or make a “sundae bar” with bowls of toppings so everyone can customize at the table. For parties, slice the enchiladas into bite-sized pieces and skewer with picks for a crowd-pleasing appetizer spread.
Make Ahead and Storage
Storing Leftovers
Leftovers are just as delightful! Pop any uneaten enchiladas in an airtight container and refrigerate for up to 3 days. The flavors only deepen overnight, making next-day Easy Chicken Enchiladas Recipe lunches extra tempting.
Freezing
This dish freezes beautifully. Just assemble the enchiladas (but don’t bake yet), wrap the dish tightly in foil, and freeze. When you’re ready, bake straight from frozen, adding 10-15 extra minutes to the cook time, and you’ll have a homemade dinner ready in no time.
Reheating
To reheat, cover the enchiladas with foil and bake at 350°F until warmed through, usually about 20 minutes. For a quick lunch, the microwave works; just cover lightly so they don’t dry out. Sprinkle on a little fresh cheese or a spoonful of salsa to revive their just-baked magic!
FAQs
What type Main Course
Any cooked chicken will do, but rotisserie chicken is my go-to for convenience and flavor. Shredded chicken breast or thighs (baked, grilled, or poached!) all work perfectly here.
Can I make this Easy Chicken Enchiladas Recipe with corn tortillas instead of flour?
Absolutely! Corn tortillas give a slightly firmer bite and classic Mexican taste. Gently warm them before rolling to avoid cracks, and enjoy the extra flavor they add.
How spicy is this Easy Chicken Enchiladas Recipe?
With just chili powder and mild enchilada sauce, it’s generally on the mild side. Amp up the heat by adding diced jalapeños, more chili powder, or using a spicy sauce.
Can I add extras to the filling?
Definitely—stir in a handful of sautéed onions, black beans, or sweet corn for additional flavor, texture, and even nutritional power. This recipe is super flexible!
Is it possible to prepare Easy Chicken Enchiladas Recipe ahead of time?
Yes! Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking. It’s a great way to save time and reduce last-minute stress when entertaining or meal prepping.
Final Thoughts
Enchilada night just got easier and way more delicious! Give this Easy Chicken Enchiladas Recipe a spot on your weekly menu, and you’ll see why it’s such a cherished classic—quick, cozy, and loaded with crowd-pleasing flavors. I hope these become a favorite around your table, too!
Print
Easy Chicken Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 4 servings (2 enchiladas per serving) 1x
- Diet: Non-Vegetarian
Description
These Easy Chicken Enchiladas are a delicious and satisfying meal that the whole family will love. With tender shredded chicken, gooey melted cheese, and flavorful spices, these enchiladas are perfect for a weeknight dinner or a casual get-together.
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1½ cups shredded cheddar or Mexican blend cheese
- 1 (10 oz) can red enchilada sauce
- ½ cup sour cream
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 8 small flour or corn tortillas
- ¼ cup chopped green onions (optional)
- Chopped cilantro and extra sour cream for topping (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Filling: In a bowl, combine shredded chicken with ½ cup enchilada sauce, ½ cup shredded cheese, sour cream, chili powder, cumin, and garlic powder.
- Fill the Tortillas: Spoon the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Serve: Let the enchiladas rest for 5 minutes before serving. Garnish with green onions, cilantro, and sour cream if desired.
Notes
- Rotisserie chicken can be used for quicker preparation.
- Feel free to customize the filling with sautéed onions, beans, or corn for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 430
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
