Chicken enchiladas are easily at the top of my favorites list.

Warmed tortillas are filled with shredded chicken, smothered in enchilada sauce & cheese and baked until bubbly.

If it’s a busy weeknight, a casual weekend dinner at home, or a potluck for a crowd, this easy is a favorite!

plated Easy Chicken Enchiladas and dish full in the back

Why We Love These Enchiladas

  • Chicken enchiladas are super easy to make.
  • Using cooked chicken means this casserole comes together in no time at all; it’s perfect for a quick weekday meal!
  • Stretch the meal further by adding a few cooked veggies into the chicken mixture.
  • Enchiladas are so versatile. Why not put all the toppings in bowls and have a DIY dinner? Everyone can add their favorite toppings!

Ingredients for Chicken Enchilada Sauce

Enchilada filling Cooked, shredded chicken is used in this recipe. Onion, garlic, seasonings, & mild green chilis add flavor.

Use leftover poached or baked chicken, or rotissierie chicken. You can replace chicken with leftover turkey for turkey enchiladas!

Tortillas – Enchiladas are traditionally made with corn tortillas. If you only have flour tortillas (or a 50/50 blend) they will work too.

Enchilada sauce – This recipe uses red enchilada sauce if time allows, homemade enchilada sauce is easy to make.

Cheese Shredded Monterey Jack, cheddar, Cojita, or a mix of all 3 could be used! For extra melty cheese, shred your own instead of buying pre-shredded cheese.

enchilada sauce , cheese , oil , tortillas , green chiles , garlic , onion , chicken and chili powder with labels to make Easy Chicken Enchiladas

How to Make Chicken Enchiladas

This easy Mexican-inspired casserole will come together super quickly!

  1. Prepare filling: Saute onion, garlic, and chili powder in oil until tender. Simmer chicken, seasonings, chilies, water, & enchilada sauce (per the recipe below.)
  2. Fill tortillas: Place cheese, sauce, & filling in the center of each tortilla. Place rolled tortillas along the bottom of the casserole dish.
  3. Bake: Top with sauce & cheese. Bake until heated through.

Toppings for Enchiladas

Chicken enchiladas can be filled with shredded meat including beef or pork. We like to top it with some shredded cabbage, onions, avocados, sour cream, and cilantro.

For a little heat, try adding jalapenos to the filling.

close up of Easy Chicken Enchiladas


Chicken enchiladas make for great leftovers and they reheat well.

Refrigerator: Keep them in the same casserole pan and cover with plastic wrap or store them in an airtight container in the refrigerator for about 3 days.

To freeze: Chicken enchiladas can be frozen in their casserole dish, then transferred to zippered bags with the date written on them!

To reheat: Thaw and reheat in the microwave- refresh with a dollop of sour cream or salsa!

More Mexican Inspired Favorites

Did you make these Chicken Enchiladas? Be sure to leave a rating and a comment below!

cooked Easy Chicken Enchiladas in the casserole dish
4.89 from 9 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Chicken Enchiladas

This Chicken Enchiladas Casserole is a quick and easy dish, making it perfect for a weekday meal or a potluck!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
buy hollys book


  • 8 7-inch corn tortillas or 50/50 corn & wheat tortillas
  • 1 ¾ cups enchilada sauce
  • 2 cups shredded pepper jack cheese 8 oz


  • 1 tablespoon olive oil
  • ¼ cup finely chopped onion
  • 1 clove minced garlic
  • 1 teaspoon chili powder
  • 2 cups cooked shredded chicken
  • 4 oz canned mild green chiles drained


  • Preheat the oven to 375°F.
  • In a medium skillet, heat the olive oil and cook the onion, garlic, and chili powder until softened.
  • Add the shredded chicken, green chilies, 2 tablespoons of water, and 2 tablespoons of enchilada sauce to the skillet. Simmer until the liquid has evaporated.
  • Pour ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
  • Pan fry the tortillas in a little bit of oil just until they are warmed (and not crisp) or wrap them in a damp paper towel and microwave for 30 seconds or until soft. *See notes for other options.
  • Spread 1 tablespoon of enchilada sauce on each tortilla, then top with 1 tablespoon of shredded cheese and ¼ cup of the chicken filling. Roll up the tortillas and place them seam-side down in the prepared pan.
  • Top with the remaining sauce and shredded cheese.
  • Bake uncovered for 20-25 minutes or until heated through.


Enchilada Sauce: If you’d like to slightly thicken canned enchilada sauce, combine 1 tablespoon of butter, 1 tablespoon of flour, and 1 teaspoon of chili powder in a medium skillet. Heat over medium heat until fragrant and bubbly. Stir in 2 cups of enchilada sauce a bit at a time, whisking after each addition. Simmer 3-5 minutes or until thickened.
Tortillas: Traditional enchiladas use corn tortillas. Be sure to use very fresh tortillas and heat them to keep them from cracking. They can also be brushed with vegetable oil and cooked in the air fryer at 370°F for 4 minutes or pan-fried in vegetable oil until each tortilla is starting to crisp but has not hardened (about 15 seconds).
4.89 from 9 votes

Nutrition Information

Calories: 520 | Carbohydrates: 39g | Protein: 41g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 1547mg | Potassium: 362mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1332IU | Vitamin C: 20mg | Calcium: 474mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Chicken, Dinner, Entree, Lunch, Main Course
Cuisine American, Mexican
cheesy Easy Chicken Enchiladas cooked in a dish with writing
Easy Chicken Enchiladas on a plate with sour cream and sauce with a title
plated Easy Chicken Enchiladas with writing
Easy Chicken Enchiladas in the dish and close up with a title


, , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Very good; would definitely make again
    Chopped up baby green onions on top before serving would be a nice touch!
    I also had lettuce to lay enchiladas on top4 stars

  2. these chicken enchiladas were so delicious so tasty, and easy to make, it will be one of my faves5 stars