Chicken Enchiladas are the ultimate cozy meal – cheesy, hearty, and bursting with flavor. Whether you’re feeding a family, hosting friends, or just craving a hearty weeknight dinner, this recipe delivers big taste with minimal effort. Perfectly seasoned chicken wrapped in soft tortillas, smothered in enchilada sauce, and topped with bubbling melted cheese – it’s comfort food at its best. This version is simple enough for beginners but can easily be elevated with homemade sauce or additional toppings for a restaurant-quality dish at home.
Why You’ll Love These Chicken Enchiladas
These enchiladas are everything you want in a Mexican-inspired dish:
Quick and simple: Made with easy-to-find ingredients and ready in no time.
Great for meal prep: Assemble ahead and simply bake when you’re ready to enjoy.
Customizable: Adjust fillings, spices, and toppings to match your taste.
Crowd-pleasing: Perfect for casual weeknight dinners or festive family gatherings.
Ingredients
2 cups cooked, shredded chicken (rotisserie or leftover chicken works perfectly)
8–10 flour or corn tortillas (6-inch size)
2 cups enchilada sauce (store-bought or homemade)
1 cup diced onion
1 cup diced bell pepper (any color)
1–2 jalapeños, finely chopped (optional, for heat)
2 cups shredded cheese (Cheddar, Monterey Jack, or a Mexican blend)
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and pepper, to taste
Fresh cilantro, for garnish
Sour cream, guacamole, or salsa for serving
Step-by-Step: How to Make Chicken Enchiladas
Make the filling: Heat olive oil in a skillet over medium heat. Add onions and bell peppers, sautéing until softened. Stir in shredded chicken along with cumin, garlic powder, paprika, salt, and pepper. Cook for 2–3 minutes, stirring well.
Prepare tortillas: If using corn tortillas, briefly warm them in a pan or microwave to make them more pliable.
Fill and roll: Fill each tortilla with the chicken mixture and a bit of cheese, then roll tightly and arrange seam-side down in your baking dish.
Top with sauce and cheese: Pour the remaining enchilada sauce over the tortillas and cover generously with cheese.
Bake: Preheat oven to 375°F (190°C). Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes, until cheese is melted and bubbly.
Serve: Garnish with fresh cilantro and serve with sour cream, guacamole, or salsa.
Helpful Tips
Keep tortillas from getting soggy: Lightly fry corn tortillas in oil before stuffing them.
Time-saving tip: Rotisserie chicken works perfectly for this recipe.
Prevent tearing: Warm tortillas slightly or lightly fry corn tortillas before filling.
Boost flavor: Make a quick homemade enchilada sauce for a richer, fresher taste.
Substitutions and Variations
Protein swaps: Use ground beef, turkey, or black beans for a vegetarian-friendly twist.
Choosing tortillas: Corn tortillas give a classic texture, while flour tortillas are softer and easier to roll.
Cheese variations: Add heat with Pepper Jack or go creamy and mild with Queso Fresco.
Add-ins: Mix in spinach, mushrooms, or zucchini for extra nutrition.
Storage Instructions
Refrigerate: Keep leftovers in an airtight container for up to 3 days.
Freeze: Assemble without baking, wrap tightly, and freeze for up to 3 months. Bake from frozen at 375°F for 40–45 minutes.
Reheat: Warm individual portions in the microwave or oven until heated through.
Nutritional Information (per serving, approx.)
Calories: 380
Protein: 25g
Fat: 18g
Carbohydrates: 30g
Fiber: 3g
Sodium: 750mg
(Values may vary depending on ingredients used.)
Serving Suggestions
Pair these enchiladas with:
Sides: Mexican rice, refried beans, or elote (Mexican street corn).
Toppings: Fresh avocado slices, extra jalapeños, or pickled onions.
Drinks: A refreshing lime margarita or agua fresca for a perfect meal combo.
Frequently Asked Questions About Chicken Enchiladas
1. Can I make these enchiladas ahead of time?
Yes! Assemble them up to a day ahead, cover tightly, and refrigerate. Bake when ready to serve.
2. Can I use rotisserie chicken?
Absolutely! It’s a time-saving option that works perfectly in this recipe.
3. How do I keep my tortillas from breaking?
Warm them slightly before filling, or lightly fry corn tortillas for added flexibility.
4. Can I make this recipe gluten-free?
Yes, just use corn tortillas and ensure your enchilada sauce is gluten-free.
5. What’s the best cheese for enchiladas?
A Mexican blend (cheddar, Monterey Jack, and queso blanco) melts beautifully and gives great flavor.
Conclusion
Thank you for trying this Chicken Enchiladas recipe! With its rich flavors, gooey cheese, and tender chicken wrapped in soft tortillas, this dish is always a winner. Whether you’re making it for a casual weeknight dinner or a festive family gathering, these enchiladas are sure to impress. Happy cooking, and thank you for being part of this food-loving community — I can’t wait for you to enjoy every delicious bite!
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Chicken Enchiladas Recipe – A Flavorful, Family-Friendly Favorite
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
Chicken Enchiladas – a cheesy, flavorful dish perfect for any night of the week! Seasoned chicken wrapped in tortillas, topped with sauce and melted cheese. Simple, customizable, and perfect for family dinners.
Ingredients
2 cups cooked, shredded chicken (rotisserie or leftover)
8–10 flour or corn tortillas (6-inch)
2 cups enchilada sauce (store-bought or homemade)
1 cup diced onion
1 cup diced bell pepper (any color)
1–2 jalapeños, finely chopped (optional)
2 cups shredded cheese (Cheddar, Monterey Jack, or a Mexican blend)
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and pepper, to taste
Fresh cilantro, for garnish
Sour cream, guacamole, or salsa (optional for serving)
Instructions
Make the filling: Heat olive oil in a skillet over medium heat. Add onions and bell peppers, sautéing until softened. Stir in shredded chicken along with cumin, garlic powder, paprika, salt, and pepper. Cook for 2–3 minutes, stirring well.
Prepare tortillas: If using corn tortillas, briefly warm them in a pan or microwave to make them more pliable.
Fill and roll: Fill each tortilla with the chicken mixture and a bit of cheese, then roll tightly and arrange seam-side down in your baking dish.
Top with sauce and cheese: Pour the remaining enchilada sauce over the tortillas and cover generously with cheese.
Bake: Preheat oven to 375°F (190°C). Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes, until cheese is melted and bubbly.
Serve: Garnish with fresh cilantro and serve with sour cream, guacamole, or salsa.
Notes
Lightly fry corn tortillas before filling to prevent sogginess.
Rotisserie chicken saves prep time.
Swap chicken for ground beef, turkey, or black beans for a vegetarian-friendly option.
Use Pepper Jack for spice or Queso Fresco for a milder cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 2 enchiladas
- Calories: 380
- Sugar: 4g
- Carbohydrates: 30g
- Protein: 25g