If you’re craving something warm, cheesy, and satisfying, these Easy Chicken Enchiladas hit the spot without a lot of fuss. The sauce is bold, the tortillas are soft, and the melted cheese ties everything together. You can use a rotisserie chicken to save time and still get fantastic flavor.
This is the kind of weeknight meal that feels special but comes together quickly. Make a full pan, and you’ll have leftovers for tomorrow’s lunch.
Easy Chicken Enchiladas - A Cozy, Crowd-Pleasing Favorite
Ingredients
- Cooked chicken: 3 cups shredded (rotisserie or leftover)
- Corn tortillas: 12 (6-inch) or use flour if you prefer softer rolls
- Enchilada sauce: 2 to 2 1/2 cups (red, mild or medium)
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Oil: 2 tablespoons (vegetable, canola, or avocado)
- Cheese: 2 cups shredded (Monterey Jack, cheddar, or a Mexican blend)
- Spices: 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika (optional)
- Salt and pepper: To taste
- Fresh cilantro: A handful, chopped (optional for garnish)
- Lime: 1, for squeezing over the top (optional)
- Sour cream or Greek yogurt: For serving (optional)
- Green onions: 2, sliced (optional)
Instructions
- Preheat the oven. Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar pan.
- Sauté the aromatics. Warm 1 tablespoon of oil in a skillet over medium heat. Cook the chopped onion with a pinch of salt for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Season the filling. Add cumin, chili powder, and smoked paprika. Stir for 20–30 seconds to bloom the spices. Toss in the shredded chicken and about 1/2 cup of enchilada sauce. Mix until coated and heated through. Taste and season with salt and pepper.
- Warm the tortillas. To prevent tearing, heat a clean skillet with 1 tablespoon oil over medium heat and quickly warm each tortilla for 10–15 seconds per side, adding more oil as needed. Or stack them on a plate, cover with a damp paper towel, and microwave for 40–60 seconds until pliable.
- Prep the pan. Pour about 1/2 cup of enchilada sauce into the baking dish and spread it around to coat the bottom.
- Fill and roll. Place 2–3 tablespoons of chicken mixture in the center of each tortilla, sprinkle with a little cheese, then roll snugly. Arrange seam-side down in the dish. Repeat with remaining tortillas.
- Sauce and cheese. Pour the remaining enchilada sauce evenly over the rolled tortillas. Don’t drown them, but make sure each one is coated. Top with the rest of the cheese.
- Bake. Bake uncovered for 18–22 minutes, until the cheese is melted and bubbly and the edges are slightly crisp. If you like a golden top, broil for 1–2 minutes at the end, watching closely.
- Finish and serve. Let the enchiladas rest for 5 minutes. Garnish with cilantro, green onions, and a squeeze of lime. Serve with sour cream on the side.
Why This Recipe Works
Simple shortcuts, big flavor. Using rotisserie chicken and store-bought enchilada sauce keeps prep short while still tasting homemade. You’ll add a few pantry spices and aromatics to boost the sauce, giving it a richer, more layered flavor.
Quick assembly, reliable results. Lightly toasting or warming the tortillas keeps them from tearing and helps them absorb just the right amount of sauce.
Rolling and baking the enchiladas in a saucy, cheesy blanket guarantees tender, juicy bites.
Flexible and forgiving. You can swap cheeses, adjust heat, and use what you have on hand. This recipe works with leftover chicken, shredded turkey, or even beans and veggies if you want to go meatless.
Shopping List
- Cooked chicken: 3 cups shredded (rotisserie or leftover)
- Corn tortillas: 12 (6-inch) or use flour if you prefer softer rolls
- Enchilada sauce: 2 to 2 1/2 cups (red, mild or medium)
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Oil: 2 tablespoons (vegetable, canola, or avocado)
- Cheese: 2 cups shredded (Monterey Jack, cheddar, or a Mexican blend)
- Spices: 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika (optional)
- Salt and pepper: To taste
- Fresh cilantro: A handful, chopped (optional for garnish)
- Lime: 1, for squeezing over the top (optional)
- Sour cream or Greek yogurt: For serving (optional)
- Green onions: 2, sliced (optional)
Instructions
- Preheat the oven. Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar pan.
- Sauté the aromatics. Warm 1 tablespoon of oil in a skillet over medium heat.
Cook the chopped onion with a pinch of salt for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Season the filling. Add cumin, chili powder, and smoked paprika. Stir for 20–30 seconds to bloom the spices.
Toss in the shredded chicken and about 1/2 cup of enchilada sauce. Mix until coated and heated through. Taste and season with salt and pepper.
- Warm the tortillas. To prevent tearing, heat a clean skillet with 1 tablespoon oil over medium heat and quickly warm each tortilla for 10–15 seconds per side, adding more oil as needed.
Or stack them on a plate, cover with a damp paper towel, and microwave for 40–60 seconds until pliable.
- Prep the pan. Pour about 1/2 cup of enchilada sauce into the baking dish and spread it around to coat the bottom.
- Fill and roll. Place 2–3 tablespoons of chicken mixture in the center of each tortilla, sprinkle with a little cheese, then roll snugly. Arrange seam-side down in the dish. Repeat with remaining tortillas.
- Sauce and cheese. Pour the remaining enchilada sauce evenly over the rolled tortillas.
Don’t drown them, but make sure each one is coated. Top with the rest of the cheese.
- Bake. Bake uncovered for 18–22 minutes, until the cheese is melted and bubbly and the edges are slightly crisp. If you like a golden top, broil for 1–2 minutes at the end, watching closely.
- Finish and serve. Let the enchiladas rest for 5 minutes.
Garnish with cilantro, green onions, and a squeeze of lime. Serve with sour cream on the side.
Storage Instructions
Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Reheat covered in the oven at 350°F (175°C) for about 15 minutes, or microwave individual portions until hot.
Freeze: Assemble without baking, wrap tightly, and freeze for up to 2 months.
Bake from frozen at 350°F (175°C) for 35–45 minutes, adding extra sauce if needed. You can also freeze baked leftovers; thaw overnight for best texture.
Make-ahead tips: Mix the filling and grate the cheese up to 2 days ahead. Keep tortillas sealed so they don’t dry out.
Assemble right before baking for the best texture.
Benefits of This Recipe
- Time-saving: Rotisserie chicken and jarred sauce deliver great flavor fast.
- Family-friendly: Mild spice, melty cheese, and soft tortillas please picky eaters.
- Budget-wise: Uses pantry staples and stretches a single chicken into multiple servings.
- Customizable: Adjust heat, swap proteins, or load up on veggies without losing the spirit of the dish.
- Great for leftovers: Tastes even better the next day as flavors meld.
Common Mistakes to Avoid
- Skipping tortilla prep: Cold, stiff tortillas tear easily. Warm them so they roll without cracking.
- Overfilling: Too much filling makes rolling tricky and causes splits. Aim for 2–3 tablespoons per tortilla.
- Using too little sauce: Dry enchiladas are disappointing.
Coat the bottom of the pan and cover the tops evenly.
- Under-seasoning: Taste the filling before rolling. A pinch of salt and a squeeze of lime can wake up the flavors.
- Overbaking: Long bake times dry out the tortillas. Pull them when the cheese is melted and bubbly.
Recipe Variations
- Green chile enchiladas: Swap in green enchilada sauce or salsa verde.
Add a small can of diced green chiles to the filling.
- Creamy style: Stir 1/4 cup sour cream or cream cheese into the chicken mixture for a richer filling.
- Spicy kick: Add chipotle in adobo or cayenne to the sauce. Top with pickled jalapeños.
- Veggie-packed: Sauté bell peppers, corn, spinach, or zucchini with the onions. Replace some or all of the chicken with black beans.
- Flour tortillas: If you prefer softer enchiladas, use 8-inch flour tortillas and increase bake time by 2–3 minutes.
- Dairy-free: Use a dairy-free cheese and check your sauce label.
Add avocado slices for richness.
- High-protein: Mix in extra beans or use a higher-protein cheese blend. Serve with a side of cilantro-lime quinoa.
FAQ
Can I use flour tortillas instead of corn?
Yes. Flour tortillas make a softer, slightly fluffier enchilada.
Use 8-inch tortillas, fill and roll as directed, and watch the bake time since they brown a bit faster.
What kind of chicken works best?
Shredded rotisserie chicken is the easiest. You can also use poached or baked chicken breasts, leftover grilled chicken, or even shredded turkey. Dark meat stays extra juicy.
How do I keep tortillas from cracking?
Warm them.
A quick pass in a hot skillet with a drizzle of oil or a short microwave steam under a damp towel makes them pliable and less likely to tear.
How spicy is this recipe?
It’s mild to medium, depending on your sauce. To make it milder, choose a mild sauce and skip extra chili powder. For more heat, add chipotle, cayenne, or hot sauce.
Can I make this ahead?
Yes.
Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the bake time and check for bubbling edges and melty cheese.
What sides go well with chicken enchiladas?
Try cilantro-lime rice, black beans, simple cabbage slaw, or a crisp green salad. Chips and guacamole or pico de gallo are always a win.
My enchiladas turned out soggy.
What went wrong?
Too much sauce or very thin sauce can cause sogginess. Also, overly wet fillings release moisture. Warm the tortillas, don’t overfill, and use enough sauce to coat, not drown.
Can I use homemade enchilada sauce?
Absolutely.
A quick stovetop sauce with tomato paste, broth, spices, and a bit of flour or cornstarch thickener works great. Aim for a medium-thick consistency that clings to a spoon.
How can I make it gluten-free?
Use corn tortillas and a certified gluten-free enchilada sauce. Double-check spice blends and add-ons like sour cream to ensure they’re GF-friendly.
How do I reheat without drying out?
Cover with foil and reheat at 350°F (175°C) until warmed through, about 15 minutes.
Add a splash of extra sauce if they look dry, and finish uncovered for 2–3 minutes to re-melt the cheese.
Wrapping Up
These Easy Chicken Enchiladas deliver comfort, speed, and flexibility in one pan. With a few smart shortcuts and simple techniques, you get tender tortillas, juicy chicken, and a savory, cheesy finish. Keep this recipe in your weeknight rotation, and tweak it with your favorite sauces, veggies, and toppings.
It’s the kind of meal that brings people to the table—no special occasion required.
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