If you are craving a comforting, cheesy, and flavor-packed meal that feels like a warm hug, look no further than this Easy Chicken Enchiladas Recipe. It combines tender shredded chicken with a vibrant blend of spices, creamy sour cream, and melty cheese all wrapped in soft tortillas, then baked to perfection with rich red enchilada sauce. Whether it’s for a busy weeknight or a casual weekend dinner, this recipe makes creating a classic Mexican-American favorite incredibly doable without sacrificing any of the authentic taste and satisfying textures. Once you try it, you’ll have a new go-to that’s sure to please the whole family!
Ingredients You’ll Need
Simple, wholesome ingredients come together beautifully in this Easy Chicken Enchiladas Recipe. Each component plays a key role—whether it’s infusing the filling with vibrant spices, building layers of gooey cheese, or adding fresh brightness for balance and color.
- 2 cups cooked shredded chicken: Use rotisserie chicken for an effortless shortcut and great flavor.
- 1½ cups shredded cheddar or Mexican blend cheese: Melts perfectly to create that irresistible cheesy gooeyness.
- 1 (10 oz) can red enchilada sauce: The heart of the dish, adding bold, tangy, and smoky notes.
- ½ cup sour cream: Adds creaminess and a subtle tang that delights the palate.
- 1 teaspoon chili powder: Brings warmth and depth to the filling without overwhelming.
- ½ teaspoon cumin: A classic Mexican spice that adds earthiness and richness.
- ½ teaspoon garlic powder: Provides a gentle background of savory flavor.
- 8 small flour or corn tortillas: Soft, pliable wraps that cradle all the delicious fillings.
- ¼ cup chopped green onions (optional): For a touch of freshness and a mild bite.
- Chopped cilantro and extra sour cream for topping (optional): Perfect finishing touches to brighten and cool the dish.
How to Make Easy Chicken Enchiladas Recipe
Step 1: Preheat and Prep Your Baking Dish
Go ahead and preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so your enchiladas don’t stick and crisp up beautifully on the edges. This small step ensures easy cleanup later, making your cooking experience smooth and enjoyable.
Step 2: Mix the Flavorful Filling
In a large bowl, combine the cooked shredded chicken with ½ cup of the enchilada sauce, ½ cup shredded cheese, sour cream, chili powder, cumin, and garlic powder. Stir everything together until the mixture is creamy, well seasoned, and evenly coated. This blend is the soul of your enchiladas—spiced just right and promise to bring every bite to life.
Step 3: Roll Up the Enchiladas
Lay out each tortilla and spoon a generous amount of the chicken filling down the center. Roll them up snugly, then place seam-side down into the prepared baking dish. This not only keeps them intact during baking but also helps the flavors meld beautifully within each tortilla cylinder.
Step 4: Add Sauce and Cheese Layer
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure every inch is covered with that rich, tangy goodness. Then sprinkle the remaining shredded cheese on top. This step guarantees a bubbly, cheesy crust that’s just irresistible when it comes out of the oven.
Step 5: Bake to Perfection
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is melted, bubbly, and slightly golden. Let the enchiladas rest for 5 minutes before serving to let the flavors settle and the filling firm up just a bit for perfect slices and presentations.
How to Serve Easy Chicken Enchiladas Recipe
Garnishes
Brighten up your plate with chopped cilantro and a sprinkle of fresh green onions to add color and a fresh herbaceous note. A dollop of extra sour cream on top cools the slight heat and makes every bite luscious and creamy. These simple garnishes elevate your presentation and taste effortlessly.
Side Dishes
Easy Chicken Enchiladas pair wonderfully with classic sides like Spanish rice, refried beans, or a crisp green salad with a zesty lime dressing. These sides not only complement the rich enchiladas but also round out the meal with vibrant textures and flavors.
Creative Ways to Present
For a fun twist, try serving individual enchilada portions in small ramekins topped with an avocado slice and a sprinkle of queso fresco. You can also turn leftovers into a layered enchilada casserole or a hearty enchilada bowl layered with your favorite toppings. Presentation is a great way to get everyone excited about dinner!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. The flavors actually develop beautifully overnight, making leftovers taste even better the next day.
Freezing
You can freeze the enchiladas before baking or after they are cooked. Wrap tightly in foil and place in a freezer-safe container for up to 2 months. When you’re ready, thaw overnight in the refrigerator for best results.
Reheating
Reheat enchiladas in the oven at 350°F (175°C) until warmed through and the cheese is bubbly again—usually about 15-20 minutes. Microwave works too but the oven maintains the texture and flavor beautifully.
FAQs
Can I use rotisserie chicken for this Easy Chicken Enchiladas Recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that saves time while keeping the shredded chicken tender and flavorful.
What kind of tortillas work best for enchiladas?
Both flour and corn tortillas work well. Flour tortillas tend to be softer and more pliable, making rolling easier if you prefer a tender wrap.
Can I add vegetables to the filling?
Definitely! Sautéed onions, corn, or black beans make great additions that add texture and enhance the flavor in your Easy Chicken Enchiladas Recipe.
Is it possible to make this recipe gluten-free?
Yes, just use gluten-free corn tortillas to make it safe for those avoiding gluten while still enjoying all the delicious flavors.
Can I prepare the enchiladas ahead of time?
Yes, you can assemble the dish up to a day before baking. Just cover and refrigerate until you’re ready to bake for a convenient meal prep option.
Final Thoughts
This Easy Chicken Enchiladas Recipe is one of those magical dishes that brings comfort and joy with every bite, perfect for sharing with friends or family. Its combination of rich sauce, tender chicken, and cheesy goodness will quickly make it a regular on your dinner rotation. I can’t wait for you to try it and make wonderful memories around the table!
Print
Easy Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (2 enchiladas per serving)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
This Easy Chicken Enchiladas recipe is a delicious and comforting Mexican-American main course featuring tender shredded chicken mixed with spices, cheese, and enchilada sauce, rolled into tortillas and baked to perfection with melted cheese on top. Perfect for a weeknight dinner or casual gathering, it’s packed with flavor and customizable with toppings like green onions, cilantro, and sour cream.
Ingredients
Filling
- 2 cups cooked shredded chicken
- ½ cup red enchilada sauce
- ½ cup shredded cheddar or Mexican blend cheese
- ½ cup sour cream
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
Assembly
- 8 small flour or corn tortillas
- Remaining ½ cup red enchilada sauce
- 1 cup shredded cheddar or Mexican blend cheese
Toppings (optional)
- ¼ cup chopped green onions
- Chopped cilantro
- Extra sour cream
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make Filling Mixture: In a bowl, combine the shredded chicken with ½ cup of enchilada sauce, ½ cup shredded cheese, sour cream, chili powder, cumin, and garlic powder. Mix thoroughly until all ingredients are well incorporated.
- Assemble Enchiladas: Spoon a generous amount of the filling mixture onto each tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish to keep them sealed during baking.
- Add Sauce and Cheese: Pour the remaining ½ cup of enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese over the top to add a cheesy crust.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to heat through and allow flavors to meld.
- Bake Uncovered: Remove the foil carefully and continue baking for an additional 10 minutes or until the cheese is melted, bubbly, and slightly golden.
- Rest and Garnish: Let the enchiladas rest for 5 minutes after baking to set. Garnish with chopped green onions, cilantro, and extra sour cream as desired before serving.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Add sautéed onions, beans, or corn to the filling for extra flavor and texture.
