Ultimate Quick and Easy Chicken Enchiladas Recipe for Dinner

These Quick and Easy Chicken Enchiladas are the ultimate weeknight dinner — saucy, cheesy, flavorful, and on the table in just about 30 minutes. Packed with shredded chicken, creamy cheese, and a smoky red enchilada sauce, they’re wrapped in soft tortillas and baked until golden and bubbling.

This dish takes the classic flavors of traditional Mexican enchiladas and simplifies the process without sacrificing taste. It’s perfect for feeding a hungry family, meal prepping for the week, or serving at casual gatherings. Every bite is loaded with tender chicken, melted cheese, and bold, zesty flavor.

Whether you’re using leftover chicken, rotisserie, or freshly cooked breasts, this recipe makes enchiladas approachable any night of the week.

Ingredients Overview

Each component is easy to find and comes together for a crowd-pleasing, no-fuss dinner.

Chicken:

• Cooked, Shredded Chicken: Use about 3 cups. Rotisserie chicken is the ultimate time-saver, but leftover grilled or poached chicken works too.

  • Alternative: Shredded turkey or ground chicken.

Enchilada Sauce:

• Red Enchilada Sauce: Store-bought makes things quick. Look for one with chipotle or smoky notes, or make your own if you have time.

  • Tip: Use mild, medium, or hot depending on spice preference.

Cheese:

• Shredded Cheese: A blend of cheddar and Monterey Jack melts beautifully.

  • Other Options: Colby Jack, pepper jack, or queso quesadilla.

Tortillas:

• Flour or Corn Tortillas: Use 8-inch tortillas. Corn is more traditional, flour is softer and easier to roll.

  • Gluten-free? Use gluten-free corn tortillas.

Flavor Add-ins:

• Sour Cream or Greek Yogurt: Mixed into the filling for a creamy texture.

• Diced Green Chiles (optional): For mild heat and flavor.

• Cumin & Garlic Powder: Warm, earthy seasoning for the chicken filling.

• Fresh Cilantro: Optional garnish for freshness.

Step-by-Step Instructions

1. Prepare the Filling

In a mixing bowl, combine:

• 3 cups cooked shredded chicken

• 1/2 cup sour cream or plain Greek yogurt

• 1/2 cup shredded cheese

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• Salt and pepper to taste

• Optional: 1/4 cup canned diced green chiles

Mix until creamy and evenly combined.

2. Assemble the Enchiladas

Preheat oven to 375°F (190°C).

Lightly grease a 9×13 baking dish. Spread 1/2 cup enchilada sauce in the bottom of the dish to prevent sticking.

Lay out tortillas. Place 1/3 to 1/2 cup of filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.

Repeat with all tortillas (usually 8), packing them snugly into the dish.

3. Add Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled tortillas. Use the back of a spoon to spread and make sure every surface is covered.

Sprinkle with 1–1½ cups shredded cheese over the top.

4. Bake

Cover with foil and bake for 15 minutes.

Remove foil and bake an additional 8–10 minutes, or until cheese is melted, bubbly, and golden in spots.

Let rest 5 minutes before serving to allow everything to set.

5. Garnish and Serve

Top with chopped fresh cilantro, sliced jalapeños, diced avocado, or a dollop of sour cream.

Serve with rice, beans, or a simple green salad.

Tips, Variations & Substitutions

• Make Ahead: Assemble up to 1 day in advance. Cover and refrigerate, then bake as directed.

• Freezer-Friendly: Assemble, wrap tightly, and freeze for up to 3 months. Thaw overnight and bake as usual.

• Spicy Version: Add chipotle peppers in adobo or use spicy enchilada sauce.

• Add Veggies: Stir in corn, black beans, or sautéed peppers for extra bulk and nutrition.

• Low-Carb Swap: Use low-carb tortillas or wrap filling in cabbage leaves.

• Vegan Option: Use plant-based chicken and vegan cheese, and a dairy-free yogurt in the filling.

Serving Ideas & Occasions

These chicken enchiladas are perfect for:

• Busy Weeknights: Fast, family-friendly, and filling.

• Potlucks or Parties: Make a double batch and keep warm in the oven.

• Leftovers: Even better the next day — reheat in the oven or microwave.

• Cinco de Mayo or Taco Night: Serve with chips, salsa, and margaritas.

Pair with:

• Cilantro lime rice

• Refried beans or charro beans

• Corn salad or roasted vegetables

• Lime wedges and hot sauce on the side

Nutritional & Health Notes

This recipe is a good balance of protein, carbs, and fat:

• Protein: Chicken and cheese provide satisfying, lean protein.

• Calcium: Thanks to the cheese and optional yogurt.

• Customizable for health goals: Use low-fat cheese or Greek yogurt for lighter options.

To reduce calories:

• Use less cheese

• Choose low-fat dairy

• Serve with a side salad instead of rice

FAQs

Q1: Can I use store-bought rotisserie chicken?

A1: Absolutely — it’s a huge time saver and adds great flavor. Just shred and mix with the other filling ingredients.

Q2: How do I keep the tortillas from tearing?

A2: Warm them in a dry skillet or microwave wrapped in a damp paper towel for 30 seconds to make them more pliable before rolling.

Q3: Can I make this dish spicy?

A3: Yes. Add diced jalapeños, chipotle in adobo, or use hot enchilada sauce for a kick.

Q4: How do I store and reheat leftovers?

A4: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

Q5: Can I use corn tortillas instead of flour?

A5: Yes — corn is traditional but more delicate. Warm them well before rolling, or dip in warm sauce for better flexibility.

Q6: Is this recipe freezer-friendly?

A6: Yes. Assemble, cover tightly with foil, and freeze for up to 3 months. Thaw overnight and bake as directed.

Q7: What cheese melts best for enchiladas?

A7: A blend of Monterey Jack and cheddar is ideal. Pepper Jack adds heat, while queso Oaxaca gives a more authentic Mexican flavor.

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