Name: Easy Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups cooked shredded chicken (rotisserie chicken works great); 1 tbsp olive oil; 1 small onion (finely chopped); 2 cloves garlic (minced); 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp smoked paprika; 0.25 tsp salt (adjust to taste); 0.25 tsp black pepper; 1 cup sour cream; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 can (10 oz) red enchilada sauce; 8 pieces flour tortillas (8-inch); 1 cup black beans (optional); 1 cup corn kernels (optional); 0.5 cup cilantro (chopped, for garnish); 0.5 cup black olives (optional, sliced); 1 jalapeño (optional, sliced); 1 lime (cut into wedges)

Jump to Recipe Print Recipe

If you’re craving a warm, cheesy dinner that feels like a hug in a dish, Easy Chicken Enchiladas are the perfect choice. This recipe is built for busy weeknights, but it tastes like you spent hours in the kitchen. With tender shredded chicken, a savory enchilada sauce, and melted cheese baked until bubbly, these enchiladas are a guaranteed crowd-pleaser.

Whether you’re making dinner for your family, hosting friends, or meal prepping for the week, this recipe delivers flavor, simplicity, and comfort in every bite.

Why This Recipe Works

What makes these enchiladas so special is the balance of simplicity and flavor. You don’t need complicated ingredients or advanced cooking skills. The sauce is flavorful, the chicken stays moist, and the tortillas hold together without becoming soggy.

Here’s why this recipe stands out:

Fast prep: Chicken cooks quickly and mixes easily with sauce.
Versatile: Swap chicken for beef, beans, or veggies.
Freezer-friendly: Perfect for batch cooking.
Kid-approved: Mild flavors with customizable spice.

Ingredients

2 cups cooked shredded chicken (rotisserie chicken works great)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 can (10 oz) red enchilada sauce
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
8 flour tortillas (8-inch)
1 cup black beans (optional)
1 cup corn kernels (optional)
1/2 cup chopped cilantro (for garnish)
1/2 cup sliced black olives (optional)
1 jalapeño, sliced (optional)
1 lime, cut into wedges (for serving)

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil.
Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
Add garlic and spices (cumin, chili powder, smoked paprika). Stir for 1 minute until fragrant.
Mix chicken into the skillet, stirring to coat it evenly with spices. Cook for 2 minutes.
Pour in 1/2 cup enchilada sauce and simmer for 2–3 minutes. Remove from heat.
In a large bowl, combine shredded chicken mixture, sour cream, black beans, corn, and 1 cup of cheese.
Warm tortillas in the microwave for 20 seconds to make them flexible and easy to roll.
Spread 1/2 cup enchilada sauce evenly on the bottom of the baking dish.
Fill each tortilla with 1/4 cup of the chicken mixture. Roll tightly and place seam-side down in the dish.
Pour remaining enchilada sauce over the rolled tortillas, covering them completely.
Sprinkle remaining cheese on top (cheddar + Monterey Jack).
Bake for 20–25 minutes until cheese is melted and bubbly.
Garnish with cilantro, olives, and jalapeño slices if desired.
Serve with lime wedges, extra sour cream, or salsa.

Tips for Perfect Enchiladas

1. Prevent Soggy Tortillas

Warm the tortillas briefly in the microwave or on a skillet before rolling. This prevents them from cracking and helps them absorb sauce without becoming mushy.

2. Use Rotisserie Chicken

For the fastest prep, shredded rotisserie chicken is the best shortcut. It adds flavor and saves time.

3. Make Sauce from Scratch (Optional)

If you want an extra boost of flavor, make homemade enchilada sauce with tomato sauce, chili powder, garlic, cumin, and broth. It’s easy and tastes incredible.

4. Don’t Overfill

Overfilling the tortillas makes them hard to roll and can cause sauce overflow. Stick to about 1/4 cup filling per tortilla.

5. Add a Layer of Cheese

For an ultra-cheesy top, add an extra 1/2 cup cheese on top before baking.

Variations

1. Beef Enchiladas

Swap shredded chicken for cooked ground beef or shredded steak. Add diced bell peppers for extra flavor.

2. Vegetarian Enchiladas

Replace chicken with black beans, sweet potatoes, or sautéed mushrooms. Add spinach for extra greens.

3. Creamy Green Enchiladas

Use green enchilada sauce (salsa verde) and add a little lime zest for a fresh twist.

4. Spicy Enchiladas

Add chopped jalapeños or a dash of cayenne to the filling for a spicy kick.

Serving Suggestions

These enchiladas pair perfectly with:

Mexican rice
Refried beans
Fresh guacamole
Pico de gallo
Corn salad
A crisp green salad

Serve with sour cream and lime wedges to balance the richness of the cheese and sauce.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze before baking for up to 2 months. Wrap tightly in foil and label.
Reheat: Warm in the oven at 350°F for 10–15 minutes until heated through, or microwave for 2–3 minutes.

Fun Fact

Enchiladas have been enjoyed in Mexico for centuries, originally using tortillas wrapped around small fish. Over time, the recipe evolved into the modern classic we love today—filled with chicken, cheese, beans, and rich sauce.

Recipe Summary

These Easy Chicken Enchiladas are the ideal dinner solution when you want something flavorful, comforting, and effortless. With a creamy chicken filling, rich enchilada sauce, and melted cheese, this recipe is designed to be simple yet satisfying.