This Easy Chicken Enchilada Recipe is a total lifesaver on busy weeknights. It’s everything you want in a comfort meal—warm, saucy, cheesy, and packed with flavor—yet it’s incredibly simple to make. You’ll have a tray full of bubbling enchiladas on the table in under an hour, and most of that time is hands-off. Whether you’re feeding a crowd or just need leftovers for the week, this recipe has you covered.

Why You’ll Love This Recipe

Fast and Fuss-Free: With cooked or rotisserie chicken and store-bought enchilada sauce, dinner comes together quickly with very little prep.
Irresistibly Flavorful: Every bite is loaded with juicy chicken, melted cheese, and bold, smoky spices wrapped in soft tortillas and drenched in rich enchilada sauce.
Family-Friendly Favorite: Even picky eaters love these! They’re mild enough for kids but can be easily spiced up for those who want a kick.
Great for Meal Prep: This dish stores and reheats beautifully, making it perfect for make-ahead meals or weekly lunch planning.

Ingredients You’ll Need

Here’s what you need to create these dreamy chicken enchiladas:

Shredded chicken: Use cooked rotisserie chicken to save time and boost flavor effortlessly.
Tortillas: Corn tortillas are traditional and add authentic flavor, but flour tortillas are great if you prefer a softer bite.
Enchilada sauce: A good-quality red enchilada sauce brings all the flavor; use canned for convenience or homemade if you want to go the extra mile.
Cheese: Shredded Mexican cheese blend melts perfectly and gives that ooey-gooey finish.
Onion: A bit of finely chopped onion adds depth and savoriness to the filling.
Garlic: Fresh garlic brings an aromatic punch—don’t skip it if you can help it.
Cumin and chili powder: These classic spices add warmth and a touch of smokiness.
Olive oil: Used to sauté the onion and garlic before mixing with the chicken.
Fresh cilantro: Optional, but adds a burst of fresh flavor on top.

Variations

Want to make it your own? Try these delicious twists:

Spice it Up: Add diced jalapeños or a few dashes of hot sauce to the filling for heat lovers.
Veggie Version: Swap the chicken for black beans, corn, and sautéed zucchini for a vegetarian option.
Creamy Enchiladas: Mix in a dollop of sour cream or cream cheese to the chicken mixture for a creamy twist.
Green Enchiladas: Use green enchilada sauce and add chopped green chiles for a tangier, milder flavor.

How to Make Easy Chicken Enchiladas

Step 1: Preheat and Prep

Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. This helps keep everything from sticking and makes cleanup easier.

Step 2: Make the Filling

In a skillet over medium heat, sauté chopped onion in olive oil until soft. Add minced garlic, cumin, and chili powder. Stir for a minute until fragrant, then mix in the shredded chicken. Stir in a little enchilada sauce to moisten the filling.

Step 3: Fill the Tortillas

Spoon the chicken mixture into each tortilla, sprinkle with a bit of cheese, and roll them up snugly. Place seam-side down in the prepared baking dish.

Step 4: Pour on the Sauce

Once all the tortillas are nestled in the dish, pour the remaining enchilada sauce generously over the top, making sure every inch is covered.

Step 5: Add Cheese and Bake

Top with the remaining shredded cheese and bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly and the edges are slightly crisp.

Step 6: Garnish and Serve

Let the enchiladas cool for a few minutes, then garnish with chopped cilantro, sour cream, diced tomatoes, or avocado slices—whatever you love!

Pro Tips for Making the Recipe

Warm the Tortillas: Briefly heating the tortillas makes them more pliable and prevents tearing during rolling.
Don’t Overfill: Use just enough filling to roll the tortilla easily without it bursting at the seams.
Bake Until Golden: Wait for the cheese to brown slightly around the edges—this adds texture and flavor.
Rest Before Serving: Letting them sit for 5–10 minutes after baking helps them firm up and makes serving easier.

How to Serve

Chicken enchiladas are a meal on their own, but here are some ideas to round it out:

Garnishes:

Top with sour cream, guacamole, fresh cilantro, diced onion, or pickled jalapeños for extra flair and flavor.

Sides:

Serve with a side of Mexican rice, refried beans, or a simple green salad with lime vinaigrette.

Drinks:

Pair with an icy cold beer, agua fresca, or a tangy margarita for a festive touch.

Make Ahead and Storage

Storing Leftovers

Store leftover enchiladas in an airtight container in the fridge for up to 4 days. They reheat beautifully and might taste even better the next day!

Freezing

Assemble the enchiladas without baking, cover tightly with foil, and freeze for up to 3 months. When ready to enjoy, bake straight from frozen at 375°F for about 45–50 minutes.

Reheating

Reheat in the oven at 350°F until warmed through, or microwave individual portions for 2–3 minutes, covered with a damp paper towel to keep them moist.

FAQs

Can I use store-bought rotisserie chicken?
Yes! It’s one of the best shortcuts for this recipe. Just shred it up and you’re good to go—saves time and adds great flavor.

How do I keep the tortillas from breaking when rolling?
Warm them first! A few seconds in the microwave or a quick toast on a skillet makes them much easier to work with.

Can I make these enchiladas gluten-free?
Absolutely. Just use certified gluten-free corn tortillas and double-check your enchilada sauce and seasonings for hidden gluten.

Is it okay to prepare the enchiladas ahead of time?
Definitely. Assemble them up to 24 hours in advance and store covered in the fridge. Add a few extra minutes to the bake time if starting from cold.

Final Thoughts

These Easy Chicken Enchiladas are the kind of meal you’ll keep coming back to—warm, comforting, and bursting with flavor, all without a lot of effort. It’s the perfect dish for weeknights, potlucks, or just satisfying that Mexican food craving at home. Give them a try and watch them disappear fast!

Easy Chicken Enchilada Recipe