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!
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.
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.
How to Make Chicken Enchiladas
This easy Mexican-inspired casserole will come together super quickly!
- Prepare filling: Saute onion, garlic, and chili powder in oil until tender. Simmer chicken, seasonings, chilies, water, & enchilada sauce (per the recipe below.)
- Fill tortillas: Place cheese, sauce, & filling in the center of each tortilla. Place rolled tortillas along the bottom of the casserole dish.
- 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.
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!
Did you make these Chicken Enchiladas? Be sure to leave a rating and a comment below!
Easy Chicken Enchiladas
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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