Easy Chicken Enchiladas – Cheesy, Cozy, and Weeknight-Ready
Easy chicken enchiladas are one of those dinners that feel like a warm hug at the end of a long day. They’re saucy, cheesy, comforting, and incredibly simple to make—exactly the kind of meal you want when everyone’s hungry and time feels short. With tender shredded chicken, soft tortillas, rich enchilada sauce, and plenty of melted cheese, this dish delivers big flavor with minimal effort.
What makes this recipe especially easy is how flexible it is. Rotisserie chicken works beautifully here, saving time while adding depth of flavor. Everything comes together quickly, and the oven does the rest. As the enchiladas bake, the sauce thickens, the cheese bubbles, and the tortillas soak up all that savory goodness.
These enchiladas are perfect for busy weeknights, casual family dinners, or even meal prep. They reheat well, freeze beautifully, and are endlessly customizable. Add beans, corn, or green chilies—or keep them classic and simple. No matter how you make them, they always hit the spot.
If you’re looking for a reliable, crowd-pleasing dinner that feels comforting and satisfying, these easy chicken enchiladas deserve a permanent spot in your recipe rotation.
Ingredients:
- Cooked shredded chicken
- Olive oil
- Yellow onion, diced
- Garlic cloves, minced
- Enchilada sauce (red or green)
- Sour cream
- Ground cumin
- Chili powder
- Salt
- Black pepper
- Flour tortillas
- Shredded cheddar or Mexican-blend cheese
- Optional toppings: chopped cilantro, diced tomatoes, sliced jalapeños, sour cream
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine.
- Remove from heat and mix in sour cream and ½ cup of enchilada sauce.
- Warm the tortillas slightly so they’re flexible.
- Spoon the chicken mixture evenly into each tortilla, sprinkle with cheese, and roll tightly.
- Arrange the rolled enchiladas seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the top and sprinkle with remaining cheese.
- Bake for 25–30 minutes, until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving with your favorite toppings.
Easy Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease baking dish.
- Cook onion and garlic in oil until softened.
- Stir in chicken, spices, sour cream, and some sauce.
- Fill tortillas, roll, and place seam-side down.
- Top with sauce and cheese and bake until bubbly.
Notes
Tips & Tricks
- Warm tortillas prevent cracking.
- Don’t overfill—this keeps enchiladas neat and easy to serve.
- Use rotisserie chicken for maximum convenience.
- Cover loosely with foil if cheese browns too quickly.
Variations
- Creamy Chicken Enchiladas: Add extra sour cream or cream cheese.
- Green Enchiladas: Use green enchilada sauce and Monterey Jack cheese.
- Spicy Version: Add diced jalapeños or hot sauce.
- Healthy Swap: Use whole wheat tortillas and reduced-fat cheese.
Serving Suggestions
Serve easy chicken enchiladas with Spanish rice, refried beans, corn salad, or a simple green salad. They’re also great with guacamole and chips on the side.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave. Enchiladas can also be frozen for up to 2 months.
FAQ
- Can I make these ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking. - Can I freeze enchiladas?
Absolutely—freeze unbaked or baked. - Red or green sauce?
Both work—choose your favorite flavor profile.
History / Fun Facts
Enchiladas date back centuries in Mexican cuisine, originally made by rolling tortillas around simple fillings. Today’s baked, cheesy versions reflect modern comfort-food adaptations loved across many households.
