You know those nights when you just want something hearty, cheesy, and just plain comforting?

This Chicken Enchiladas recipe is the right answer for you.

You and I both know that melted cheese and saucy chicken wrapped in warm tortillas is an unbeatable combo—and this version hits all the right notes.

But,

Why You’ll Love This Recipe

• Packed with bold, savory flavor

• Loaded with cheese (because more is more)

• Can be prepped ahead and baked later

• Easy enough for a weeknight, tasty enough for guests

• Freezer-friendly

• Great way to use up leftover chicken

Ingredients List

• 2 cups cooked, shredded chicken (rotisserie works great)

• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

• 10 small flour or corn tortillas

• 1 (10 oz) can red enchilada sauce (or homemade)

• 1/2 cup sour cream

• 1/2 cup diced onions (optional)

• 1 teaspoon cumin

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

• Chopped fresh cilantro, for garnish

• Sliced green onions, for garnish (optional)

Preparation Tips

• Use rotisserie chicken for a shortcut.

• Warm tortillas slightly so they don’t crack when rolled.

• Mix the cheese and chicken filling in advance to save time.

• Use a nonstick baking dish or spray it lightly with oil.

• Let the enchiladas rest 5–10 minutes after baking before serving.

Step-by-Step Cooking Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: In a large bowl, mix shredded chicken, 1 cup of cheese, sour cream, onions (if using), cumin, garlic powder, salt, and pepper.

Step 3: Spread about 1/4 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.

Step 4: Warm tortillas slightly (microwave for 20 seconds wrapped in a damp paper towel).

Step 5: Spoon chicken mixture into each tortilla (about 2–3 tablespoons), roll them up, and place seam-side down in the baking dish.

Step 6: Pour remaining enchilada sauce evenly over the top.

Step 7: Sprinkle the remaining 1 cup of cheese on top.

Step 8: Cover with foil and bake for 20 minutes. Remove foil and bake for another 5–10 minutes until the cheese is bubbly and slightly golden.

Step 9: Let cool for a few minutes. Garnish with cilantro and green onions.

Pro Tips for the Best Chicken Enchiladas

• Don’t overfill the tortillas—they’ll tear or unroll.

• Want crispier edges? Bake uncovered for the last 10 minutes.

• Add canned green chiles or jalapeños to the filling for a kick.

• Mix and match cheeses for better flavor (try pepper jack!)

Serving Ideas

• Mexican rice or cilantro lime rice

• Refried or black beans

• Simple green salad with lime vinaigrette

• Guacamole and chips

• Corn on the cob or Mexican street corn

Mistakes to Avoid

• Dry enchiladas: Use enough sauce, especially under and over the tortillas.

• Overbaking: Bake just until bubbly to avoid rubbery chicken.

• Cracked tortillas: Always warm them first.

• Using only one kind of cheese: Mix cheeses for better melt and taste.

Best Sides to Serve With

• Spicy Spanish rice

• Charro beans or refried beans

• Creamy avocado salad

• Corn salad with lime and cotija

• Fresh mango salsa

Storage & Reheating Tips

• Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat in the oven at 350°F until warmed through or microwave in 1-minute bursts.

• To freeze: Wrap the assembled (but unbaked) enchiladas tightly in foil and freeze for up to 2 months.

• Bake from frozen at 375°F for 40–50 minutes, covered.

FAQs

Q: Can I use corn tortillas instead of flour?
A: Yes! Corn tortillas are traditional. Just warm them first so they don’t break when rolling.

Q: Can I use canned chicken?
A: If you’re in a rush, yes. Just make sure it’s well-drained and seasoned.

Q: Can I make it spicier?
A: Totally. Add diced jalapeños or use a spicy enchilada sauce.

Q: Can I make these ahead of time?
A: Yep! Assemble and refrigerate (unbaked) for up to 24 hours, then bake when ready.

Q: What cheese melts best for enchiladas?
A: Monterey Jack, cheddar, or a Mexican blend works great.

Q: Can I add veggies?
A: Yes. Sautéed bell peppers, corn, or spinach mix well into the filling.

Conclusion

These Chicken Enchiladas are everything you need for a cheesy, saucy, satisfying dinner that’s big on flavor and easy on time. Make a pan tonight, you won’t regret it!

You Might Also Want To Try

• Chicken Dumplings Recipe
• Chicken And Rice Casserole
• Chicken Lettuce Wraps

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Continue to Content

Chicken Enchiladas

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

These Chicken Enchiladas are cheesy, creamy, and full of flavor. Perfect for busy nights or weekend comfort meals. They’re easy to make, easy to love, and the leftovers (if you have any) are just as good. Top with cilantro and a little sour cream, and dinner is done.

Print

Ingredients

• 2 cups cooked shredded chicken (rotisserie works great)
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 10 small flour or corn tortillas
• 1 (10 oz) can red enchilada sauce (or homemade)
• 1/2 cup sour cream
• 1/2 cup diced onions (optional)
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Chopped fresh cilantro, for garnish
• Sliced green onions, for garnish (optional)

Instructions

2 cups cooked, shredded chicken (rotisserie works great)

2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

10 small flour or corn tortillas

1 (10 oz) can red enchilada sauce (or homemade)

1/2 cup sour cream

1/2 cup diced onions (optional)

1 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

Chopped fresh cilantro, for garnish

Sliced green onions, for garnish (optional)

Notes

You can substitute rotisserie chicken to save time and boost flavor.

For best results, warm tortillas before rolling to prevent cracking.

Mix in black beans or corn for extra texture and heartiness.

Make it ahead and store in the fridge—just bake when you’re ready to eat.

Nutrition Information

Yield 4-5
Amount Per Serving Calories ~450–500 per serving

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