Easy Chicken Enchiladas

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I’ve made these Easy Chicken Enchiladas more times than I can count—and I still get excited every time I pull them from the oven. There’s something deeply satisfying about tender shredded chicken, wrapped in warm tortillas, blanketed in rich enchilada sauce and melty cheese. It’s a dinner that brings people to the table fast and keeps them there, full and happy.

This recipe is my go-to when I want comfort food with bold flavor but don’t want to spend hours cooking. It’s flexible, crowd-pleasing, and works beautifully whether you’re using rotisserie chicken, leftovers, or meal-prepped shredded chicken. Topped with a dollop of sour cream, chunks of creamy avocado, and fresh cilantro—it’s the kind of dish that always impresses without the stress.

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Why You’ll Love This Easy Chicken Enchiladas Recipe

• Quick & Easy: Great for weeknights—minimal prep, maximum payoff.
• Versatile: Works with different proteins, tortillas, and toppings.
• Freezer-Friendly: Make now, enjoy later!
• Crowd Favorite: It’s cheesy, saucy, and packed with flavor—what’s not to love?
• Customizable: Gluten-free, dairy-free, and low-carb versions are easy to pull off.

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What Kind of Tortillas Work Best for Easy Chicken Enchiladas?

Flour or corn tortillas both work, but each brings something different to the dish. I personally love using soft taco-size flour tortillas because they roll up without cracking and soak up the enchilada sauce nicely. But if you’re after a more authentic, slightly chewy texture, corn tortillas are the traditional pick. Just warm them before rolling to prevent tearing.

You can also experiment with whole wheat tortillas or even low-carb options if you’re adapting the dish for dietary needs. The key is to choose a tortilla that holds its shape well after baking and complements the bold flavors of the sauce and filling.

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Options for Substitutions

Whether you’re out of an ingredient or adjusting for a dietary need, this recipe is incredibly flexible. Here are some ways to switch it up without sacrificing flavor:

• Chicken: Swap with shredded beef, ground turkey, or sautéed vegetables for a vegetarian version.
• Cheese: Use Monterey Jack, pepper jack, a Mexican blend, or dairy-free cheese alternatives.
• Tortillas: Gluten-free, grain-free, or whole wheat varieties all work with a bit of warming beforehand.
• Enchilada Sauce: Canned works well in a pinch, but homemade enchilada sauce elevates the dish.
• Toppings: Not into sour cream or avocado? Try Greek yogurt, diced tomatoes, or sliced jalapeños for extra punch.
• Beans: Add black beans or pinto beans to the filling for extra protein and heartiness.

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Ingredients for This Easy Chicken Enchiladas Recipe

• Shredded Chicken: This is the hearty, flavorful base of your filling. Use rotisserie chicken for convenience or cook and shred your own.
• Flour Tortillas: Soft taco-size tortillas roll easily and soak up the sauce without falling apart.
• Red Enchilada Sauce: Brings bold, smoky flavor that ties everything together. Store-bought works, but homemade is even better.
• Shredded Cheese: A combination of cheddar and Monterey Jack melts beautifully over the top, creating that golden, bubbly finish.
• Sour Cream: Adds a cool, creamy contrast to the hot and cheesy enchiladas.
• Avocado: Diced avocado offers a buttery, fresh topping that complements the warm spices.
• Fresh Cilantro: A sprinkle of chopped cilantro brightens the whole dish with a hit of herbal freshness.
• Olive Oil or Cooking Spray: Used to lightly grease the baking dish, ensuring the enchiladas don’t stick.

Optional but delicious additions include sautéed onions, black beans, or green chiles in the filling.

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Step 1: Prepare the Chicken Filling

Start by shredding your cooked chicken. You’ll need about 3 cups. If you’re using plain chicken, season it with a little cumin, garlic powder, and salt for extra flavor. Mix the shredded chicken with a few tablespoons of enchilada sauce to keep it moist and flavorful.

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Step 2: Warm the Tortillas

To make the tortillas easier to roll, warm them in a skillet or microwave for 20–30 seconds. This step prevents tearing and helps them hold their shape better when rolled.

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Step 3: Fill and Roll the Enchiladas

Spoon a generous amount of the chicken mixture down the center of each tortilla. Roll them tightly and place seam-side down in a lightly greased baking dish.

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Step 4: Pour the Sauce

Once all the enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top, making sure each tortilla is covered in that rich, spicy goodness.

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Step 5: Add Cheese

Sprinkle the shredded cheese over the sauced enchiladas. Don’t skimp—this is what gives you that irresistible golden, bubbly topping.

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Step 6: Bake

Place the dish in a preheated oven at 375°F (190°C) and bake for 20–25 minutes, or until the cheese is melted and the sauce is bubbling around the edges.

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Step 7: Top and Serve

Remove from the oven and let the enchiladas cool slightly. Then, top with sour cream, avocado, and fresh cilantro. Serve warm and enjoy every cheesy, saucy bite.

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How Long to Cook the Easy Chicken Enchiladas

Bake the enchiladas in a preheated oven at 375°F (190°C) for 20 to 25 minutes. You’re looking for bubbling sauce around the edges and melted, slightly golden cheese on top. If you like your cheese a little browned, you can broil the dish for an extra 2–3 minutes at the end—just keep a close eye on it to avoid burning.

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Tips for Perfect Easy Chicken Enchiladas

• Warm the Tortillas First: Cold tortillas will crack when rolled. A quick zap in the microwave or warm skillet makes them pliable and easy to work with.
• Season the Chicken: Even if it’s pre-cooked, mix in some spices or a bit of enchilada sauce to give it flavor before rolling.
• Don’t Overfill: Adding too much filling can cause the tortillas to tear or unroll in the dish. A moderate amount (around 1/3 cup per tortilla) works best.
• Spread Sauce Evenly: Make sure every rolled tortilla is coated with enchilada sauce. This prevents dryness and ensures even baking.
• Let Them Rest After Baking: Give the enchiladas about 5 minutes to cool slightly before serving. This helps the cheese set and makes serving cleaner.
• Use a Generous Layer of Cheese: The cheese is more than a topping—it helps seal the enchiladas and adds that golden finish that’s so crave-worthy.
• Garnish Right Before Serving: Add toppings like sour cream, avocado, and cilantro just before eating to keep them fresh and vibrant.

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Watch Out for These Mistakes While Cooking

• Using Cold Tortillas: If you skip warming them, they’re more likely to tear when rolling, especially corn tortillas.
• Skipping Sauce on the Bottom: Always spread a layer of enchilada sauce on the bottom of the baking dish to prevent sticking and add flavor from the bottom up.
• Overloading the Filling: It might be tempting, but too much filling makes it hard to roll and often leads to breaking or messy enchiladas.
• Using Dry Chicken: If your chicken is dry, the enchiladas will be too. Always mix it with a bit of sauce or add-ins to keep it juicy.
• Not Covering the Enchiladas Fully: If parts of the tortillas are left dry and uncovered with sauce, they’ll crisp up instead of staying tender.
• Baking Too Long: Overbaking can dry out the tortillas and turn the cheese rubbery. Stick to the recommended time.

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What to Serve With Easy Chicken Enchiladas?

Mexican Rice

A classic and colorful side that pairs perfectly with the saucy, cheesy enchiladas.

Elote (Mexican Street Corn)

Grilled corn slathered in mayo, cheese, lime, and spices—it’s creamy, tangy, and irresistibly good.

Refried Beans

Creamy, savory beans that balance the bold flavors of enchiladas and fill out the plate.

Guacamole and Chips

Bright and fresh with lime, cilantro, and avocado—ideal as a starter or side.

Simple Green Salad

A fresh counterbalance to the richness of the dish. Toss with lime vinaigrette for a zesty touch.

Pico de Gallo

Fresh chopped tomatoes, onions, and jalapeño offer a bright crunch alongside your main dish.

Pickled Jalapeños

For those who like a little extra kick, these are great for topping or nibbling.

Grilled Pineapple

Adds a sweet and smoky contrast that pairs surprisingly well with spicy enchiladas.

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Storage Instructions

Leftover Easy Chicken Enchiladas store beautifully. Here’s how to keep them fresh and tasty:

• Refrigerator: Store in an airtight container or tightly covered in the baking dish for up to 4 days. Reheat in the microwave or oven until warmed through.
• Freezer: These enchiladas freeze well, either before or after baking. Wrap tightly in foil and place in a freezer-safe container. They’ll keep for up to 3 months. For best results, thaw overnight in the fridge before reheating.
• Reheating Tips: To reheat, cover with foil and warm in a 350°F oven for 20–25 minutes, or microwave individual portions for 1–2 minutes on high.

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Estimated Nutrition

These values are approximate and based on one serving (1 enchilada, assuming a batch of 8):

• Calories: ~310
• Protein: 22g
• Carbohydrates: 24g
• Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Fiber: 3g
• Sugar: 3g
• Sodium: 630mg

Nutrition will vary based on tortilla type, cheese, and sauce brand. You can lower calories by using low-fat cheese and skipping sour cream or avocado toppings.

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Frequently Asked Questions

What’s the best chicken to use for enchiladas?

Rotisserie chicken is the easiest option—it’s flavorful, moist, and ready to shred. But you can also use baked, grilled, or even leftover chicken. Just make sure it’s seasoned and not too dry.

Can I make these enchiladas ahead of time?

Yes! Assemble them up to a day in advance, cover tightly, and refrigerate. When ready to cook, add an extra 5 minutes to the bake time if starting from cold.

Can I freeze chicken enchiladas before baking?

Absolutely. Wrap the dish in plastic wrap and foil, then freeze. When ready to use, thaw overnight in the fridge or bake from frozen—just allow more time in the oven.

What cheese works best for enchiladas?

A blend of cheddar and Monterey Jack melts beautifully and gives a nice flavor. You can also use a Mexican cheese blend or pepper jack for a spicier kick.

How do I keep enchiladas from getting soggy?

Don’t over-saturate with sauce, especially inside the filling. Warming tortillas before rolling and baking uncovered for part of the time also helps reduce sogginess.

Can I use green enchilada sauce instead of red?

Yes! Green enchilada sauce, made from tomatillos and green chiles, gives a tangier, slightly less spicy flavor. It’s a great variation on the classic.

Are enchiladas gluten-free?

They can be! Use corn tortillas and check your enchilada sauce to ensure it’s gluten-free. Many store-bought sauces are labeled accordingly.

What toppings go best with chicken enchiladas?

Sour cream, avocado slices, fresh cilantro, diced tomatoes, sliced jalapeños, and crumbled queso fresco all work beautifully. Choose your favorites!

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Conclusion

Easy Chicken Enchiladas are a no-fuss, full-flavor favorite that fit into just about any weeknight dinner rotation. Whether you’re feeding a crowd or just looking to meal prep something satisfying, this recipe delivers. The combination of saucy chicken, melty cheese, and warm tortillas hits every comfort food note, and the ability to customize it makes it endlessly repeatable. Try it once—and I’m pretty sure it’ll earn a permanent spot in your dinner lineup.

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