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Easy Chicken Enchiladas

Quick and cheesy chicken enchiladas with a creamy filling and savory sauce—perfect for weeknight dinners and easy meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 420

Ingredients
  

Filling
  • 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
Sauce & Tortillas
  • 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

Equipment

  • Skillet
  • Mixing bowls
  • 9x13 baking dish
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
  3. Add garlic, cumin, chili powder, and smoked paprika. Stir for 1 minute until fragrant.
  4. Add shredded chicken and cook for 2 minutes, coating it with the spices.
  5. Stir in 1/2 cup enchilada sauce and simmer for 2–3 minutes. Remove from heat.
  6. In a bowl, combine chicken mixture, sour cream, black beans, corn, and 1 cup of cheese.
  7. Warm tortillas for 20 seconds in the microwave to make them flexible.
  8. Spread 1/2 cup enchilada sauce on the bottom of the baking dish.
  9. Fill each tortilla with 1/4 cup of the chicken mixture. Roll tightly and place seam-side down in the dish.
  10. Pour remaining enchilada sauce over the tortillas, covering them completely.
  11. Sprinkle remaining cheese on top and bake for 20–25 minutes until bubbly.
  12. Garnish with cilantro, olives, and jalapeño slices. Serve with lime wedges.

Notes

For extra flavor, use homemade enchilada sauce. Freezes well before baking.