Name: Easy Chicken Enchiladas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 ½ cups cooked shredded chicken; ¼ cup easy enchilada sauce; Salt and black pepper to taste; 2 cups easy enchilada sauce (divided); 8 corn or flour tortillas; 2 ½ cups shredded Mexican-blend cheese (divided); Diced onions; Chopped cilantro; Sour cream; Shredded lettuce; Cotija cheese

If you’re craving a cozy, flavorful dinner that comes together without fuss, you’re going to love this Easy Chicken Enchiladas Recipe. I absolutely love how this turns out every time — tender shredded chicken wrapped in tortillas, smothered with melty cheese and zesty enchilada sauce, then baked to bubbly perfection. When I first tried making enchiladas from scratch, I used to get overwhelmed with complicated fillings and sauces, but this version is straightforward, uses simple ingredients, and still packs all the classic flavors you crave. Stick with me and I’ll share all my tips so you can nail it on your first try!

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Why You’ll Love This Recipe

Simplicity: Uses just a handful of ingredients for a quick and easy meal.
Flavorful: Balanced seasoning and cheese blend give rich, authentic enchilada taste.
Family Favorite: My whole family goes crazy for these — they’re perfect for weeknights or company.
Customizable: Easily adapted with toppings or different tortillas to suit your preferences.

In a white baking dish, there are seven rolled tortillas soaked in a red sauce, arranged side by side in a single layer, each covered with melted yellow and white cheese that looks creamy and slightly browned. The tops are sprinkled with chopped green herbs, giving a fresh touch to the dish. The edges show some bubbling sauce, making the dish look warm and ready to eat. The whole setup is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Enchiladas, simple chicken enchiladas recipe, quick chicken enchiladas, cheesy chicken enchiladas, flavorful chicken enchiladas

Ingredients You’ll Need

This Easy Chicken Enchiladas Recipe is all about classic, reliable ingredients that work perfectly together. Plus, I’ve added tips so you know how to get the best from each one, whether you’re shopping or prepping.

Flat lay of cooked shredded chicken in a simple white ceramic bowl, a small white bowl filled with vibrant red enchilada sauce, a stack of soft corn tortillas arranged neatly, shredded Mexican-blend cheese mounded in a white bowl, a few whole brown eggs with clean shells, a small white bowl of diced white onions, a few sprigs of fresh green cilantro, a small white bowl of creamy white sour cream, shredded crisp lettuce piled in a white bowl, and crumbled cotija cheese in a white bowl, all perfectly spaced and symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Chicken Enchiladas, simple chicken enchiladas recipe, quick chicken enchiladas, cheesy chicken enchiladas, flavorful chicken enchiladas

Cooked shredded chicken: Using leftover rotisserie chicken works wonders to save time, but you can also poach breasts yourself.
Easy enchilada sauce: I love using store-bought sauce for convenience, but homemade works great if you have it!
Corn or flour tortillas: Choose corn for authentic flavor and lower carbs, or flour if you prefer a softer wrap; just warm them for pliability.
Shredded Mexican-blend cheese: This mix usually includes cheddar, monterey jack, and others — perfect melt and flavor combo.
Salt and black pepper: Simple seasoning is key to make sure your chicken filling sings.
Optional toppings: I swear by chopped cilantro and a dollop of sour cream, but diced onions and cotija cheese add great texture and extra zing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Easy Chicken Enchiladas Recipe is — whether you want to switch up the protein or add a twist, it handles changes like a champ. Don’t be afraid to make it your own!

Use rotisserie chicken with salsa verde sauce: I once swapped in salsa verde instead of red enchilada sauce, and it gave the dish a fresh, tangy vibe that my guests adored.
Make it vegetarian: I’ve replaced chicken with sautéed mushrooms and black beans for a hearty meatless version.
Spice it up: Adding chopped jalapeños or hot sauce to the filling pumps the heat just right if you like it fiery.
Cheese variations: Pepper jack cheese offers a nice kick while mozzarella gives a stretchy, melty feel if you want a twist.

How to Make Easy Chicken Enchiladas Recipe

Step 1: Get Your Chicken Filling Perfect

Start by mixing your cooked shredded chicken with about ¼ cup of the enchilada sauce — this keeps the filling juicy and flavorful. Don’t forget to season with salt and pepper! I always taste test here to see if it needs a little more seasoning because that filling really sets the tone for the whole dish.

Step 2: Warm Your Tortillas for Easy Rolling

If you’re using corn tortillas, wrap them up in a damp paper towel and microwave for about a minute, flipping halfway through — this makes them pliable so they don’t crack when you roll them. For flour tortillas, just heat them on a plate for the same amount of time. You’ll find that warm tortillas wrap beautifully and hold the filling snugly.

Step 3: Assemble and Roll with Care

Lay out each tortilla and evenly distribute the chicken mixture and about 1 cup of shredded cheese down the center. Roll up each one tightly and place seam side down in your baking dish — this keeps them from unrolling while baking. I usually line them up close, so they support each other and stay neat.

Step 4: Sauce, Cheese, and Bake to Perfection

Pour the remaining enchilada sauce generously over the rolled tortillas. Top with the rest of your shredded cheese and bake in a preheated 350ºF oven for about 20 minutes, or until the cheese is melted and bubbly. Watching the cheese bubble and slightly brown is the best reminder that dinner is almost ready!

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Pro Tips for Making Easy Chicken Enchiladas Recipe

Don’t Skip Warming Tortillas: I learned the hard way that cold tortillas crack and ruin the roll — warming them ensures perfect pliability.
Season the Chicken Well: A pinch of salt and pepper makes a huge flavor difference — don’t trust just the sauce to carry the filling.
Pack Them Tight: Rolling the enchiladas snugly and placing seam side down keeps everything together during baking.
Use Enough Sauce: Don’t skimp on the enchilada sauce poured over the top — it bakes in and keeps everything moist and delicious.

How to Serve Easy Chicken Enchiladas Recipe

Two rolled tortillas filled and covered in an orange sauce with melted cheese on top are placed side by side in the center of a white plate. A dollop of white sour cream sits on the middle of the tortillas with a slice of lime resting against it. Small green chopped herbs are sprinkled over the dish. A silver fork lies on the right side of the plate. The plate sits on a white marbled surface with fresh green cilantro at the top left and lime wedges at the bottom left. A striped cloth napkin is partially visible at the bottom right corner. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Enchiladas, simple chicken enchiladas recipe, quick chicken enchiladas, cheesy chicken enchiladas, flavorful chicken enchiladas

Garnishes

I love topping mine with fresh chopped cilantro and a dollop of cool sour cream — the creaminess balances the richness of the cheese beautifully. Sometimes I add diced onions and shredded lettuce for a little crunch and brightness. If you can find cotija cheese, sprinkling some on top adds an authentic salty finish that I’m obsessed with.

Side Dishes

These enchiladas pair wonderfully with a simple green salad dressed lightly with lime vinaigrette or a side of Spanish rice. I also like to serve some refried beans or black beans on the side to round out the meal — they soak up any extra sauce and keep things hearty.

Creative Ways to Present

For special occasions, I’ve baked these enchiladas in individual ramekins or mini casserole dishes — it feels so festive and gives everyone their own personal cheesy boat of goodness. Another fun idea is layering the filling and tortillas like a lasagna for a stacked enchilada casserole.

Make Ahead and Storage

Storing Leftovers

I store leftover enchiladas covered tightly in an airtight container in the fridge for up to 3 days. I’ve found they actually taste better the next day once the flavors have melded, so sometimes I purposely make extra!

Freezing

This recipe freezes beautifully. After assembling but before baking, I cover the baking dish tightly with foil and freeze it. When I’m ready to eat, I thaw overnight in the fridge and then bake as usual — works like a charm.

Reheating

Reheat leftovers in the oven at 350ºF covered with foil to prevent drying out, for about 15 minutes until warmed through. Microwave works too, but I prefer the oven for that fresh-baked texture.

FAQs

Can I make this recipe gluten-free?

Absolutely! Just swap regular flour tortillas for corn tortillas that are labeled gluten-free, and double-check your enchilada sauce ingredients to ensure they don’t contain gluten.
What can I use if I don’t have cooked chicken?

You can quickly poach chicken breasts in simmering water seasoned with salt and pepper for about 15 minutes, then shred them. Leftover roasted or rotisserie chicken also works wonderfully.
Can I prepare these enchiladas ahead of time?

Yes! You can assemble the enchiladas a day in advance, keep them covered in the fridge, and bake right before serving. This makes dinner prep super easy on busy days.
How spicy is this enchilada sauce?

The recipe uses easy enchilada sauce that has mild to moderate heat. If you prefer spicier, you can add jalapeños or hot sauce to the filling or use a spicier brand of sauce.

Final Thoughts

This Easy Chicken Enchiladas Recipe is a real winner in my kitchen because it’s so forgiving, delicious, and perfect for satisfying everyone’s hunger with minimal stress. Whether you’re feeding a family, meal prepping, or hosting friends, it’s a recipe you’ll come back to again and again. Give it a try — I promise you’ll be hooked, and soon these enchiladas will be a staple in your dinner rotation just like mine!