When I need a dinner that’s comforting, cheesy, and guaranteed to make everyone happy, I turn to these Chicken Enchiladas. They’re smothered in enchilada sauce, loaded with shredded chicken and melty cheese, and baked to bubbly, golden perfection. Every bite is rich, flavorful, and totally satisfying.
The first time I made them, I was looking for a way to use up some leftover rotisserie chicken—and I didn’t want to spend all night cooking. One pan and 30 minutes later, I had a bubbling dish of enchiladas that tasted like something straight from a Tex-Mex restaurant. Ever since then, this recipe has been on constant rotation in my kitchen. Whether it’s a weeknight meal or a casual dinner party, these always hit the spot.
Let me show you how I make them and share a few tricks to make this recipe even easier and more delicious every time.
Why These Chicken Enchiladas Work
This recipe is classic comfort food, made simple. Here’s why I come back to it again and again:
- Quick prep, big flavor: Rotisserie chicken and canned enchilada sauce keep it easy.
- Customizable: Make it spicy, mild, gluten-free, or veggie-packed.
- Feeds a crowd: One pan easily serves 6 and can be doubled for larger groups.
- Freezer-friendly: Make a batch now, bake later.
Ingredients You’ll Need
(Serves 6 | Prep Time: 15 mins | Cook Time: 25 mins)
- 2 cups cooked, shredded chicken (rotisserie is perfect)
- 2 cups shredded Mexican blend or cheddar cheese (divided)
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chilies (optional, for a little kick)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8–10 flour tortillas (soft taco size)
- Optional toppings: sour cream, chopped cilantro, avocado, sliced jalapeños, green onions
How I Make Chicken Enchiladas
1. Preheat and Prep
I preheat my oven to 375°F (190°C) and lightly grease a 9×13 baking dish. A little non-stick spray or a smear of oil keeps cleanup easy and prevents sticking.
2. Mix the Filling
In a mixing bowl, I combine the shredded chicken with half the cheese, green chilies, cumin, garlic powder, salt, and pepper. I add just a couple tablespoons of enchilada sauce to help everything stick together.
3. Roll the Enchiladas
I lay a tortilla flat, spoon a generous amount of filling down the center, then roll it up tightly and place it seam-side down in the baking dish. I repeat this until the dish is full and the filling is used up—it usually makes 8 to 10 enchiladas.
4. Pour and Sprinkle
Once all the enchiladas are nestled in the pan, I pour the remaining enchilada sauce evenly over the top. Then I sprinkle the rest of the cheese all over, making sure every tortilla is covered in that cheesy, saucy goodness.
5. Bake Until Bubbly
I bake the dish uncovered for about 20–25 minutes, or until the cheese is melted and starting to brown at the edges. The sauce will bubble slightly, and the smell? Irresistible.
6. Add Toppings and Serve
I let the enchiladas rest for a few minutes before topping with sour cream, fresh cilantro, avocado slices, or whatever I have on hand. Then I dig in.
My Tips for the Best Chicken Enchiladas
- Use flour or corn tortillas: Flour rolls up easier, but corn gives a more traditional flavor. If using corn, warm them slightly so they don’t crack.
- Add beans or veggies: Black beans, corn, or sautéed peppers stretch the filling and add variety.
- Double and freeze: These freeze beautifully before baking—just cover tightly and label. Bake from frozen at 375°F for 40–45 minutes.
- Homemade sauce upgrade: If you have time, make a quick homemade enchilada sauce for next-level flavor.
- Want more heat? Add a splash of hot sauce or a pinch of cayenne to the filling.
How I Serve and Store These
I usually serve these enchiladas with a simple side of Mexican rice, black beans, or a crisp green salad. Tortilla chips and guacamole don’t hurt either.
Leftovers store great in the fridge for 3–4 days. I reheat them in the microwave or oven until hot all the way through. They’re just as good the next day—maybe even better after soaking up all that sauce overnight.
To freeze, I assemble the enchiladas but stop before baking. I cover the dish tightly with foil and freeze. When I’m ready to bake, I thaw in the fridge overnight or bake from frozen with extra time.
FAQs From My Kitchen
Q: Can I make these with ground beef or turkey?
A: Absolutely. Just cook the meat fully, season it, and swap it in for the shredded chicken.
Q: Can I make this gluten-free?
A: Yes—just use certified gluten-free corn tortillas and double-check your enchilada sauce.
Q: Can I use green enchilada sauce instead?
A: Totally! Green sauce adds a tangier, slightly spicier flavor that works beautifully with chicken.
Q: How do I keep the tortillas from getting soggy?
A: Use just enough sauce to cover—not drown—the enchiladas. Also, lightly toasting the tortillas before rolling helps them hold their shape better.
Why These Enchiladas Always Hit the Spot
There’s something so comforting about pulling a bubbling dish of enchiladas out of the oven. They’re warm, cheesy, and packed with flavor—and they always feel like a little celebration, even on an ordinary night. Whether I’m feeding my family or serving a hungry group of friends, these chicken enchiladas are the one dish I know I can count on.
Easy enough for weeknights, satisfying enough for weekends—this is the kind of recipe that never goes out of style.
These Chicken Enchiladas Are My Go-To for Cozy, Crowd-Pleasing Dinners
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 6 large flour tortillas
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, 1/2 cup of enchilada sauce, 1 cup of shredded cheese, chopped onion, ground cumin, garlic powder, salt, and pepper.
- Warm the tortillas slightly to make them pliable.
- Spoon the chicken mixture into each tortilla and roll them up tightly.
- Place the rolled enchiladas seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
- Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbly.
- Garnish with chopped cilantro if desired and serve hot.
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