Have you ever craved a comforting, cheesy dish that brings the whole family together at dinnertime? Making homemade chicken enchiladas is not only more affordable than takeout, but it also allows you to control the ingredients, adjust the spice level, and create a meal that's truly satisfying. This chicken enchiladas recipe delivers perfectly rolled tortillas filled with tender chicken, smothered in rich sauce, and topped with melted cheese. Plus, these easy chicken enchiladas come together in less than an hour, making them perfect for busy weeknights or weekend gatherings.

Ingredients List

    • 3 cups cooked, shredded chicken (rotisserie chicken works great)
    • 12 small flour or corn tortillas
    • 2 cups shredded Mexican cheese blend or cheddar cheese
    • 1 cup sour cream
    • 1 can (4 oz) diced green chiles
    • 1/2 cup chopped fresh cilantro
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • Salt and black pepper to taste
    • Optional: sliced jalapeños, black olives, or diced onions for topping

For the Sauce:

    • 2 cups red or green enchilada sauce (store-bought or homemade)
    • 1/2 cup chicken broth
    • 1 tablespoon olive oil
    • Optional: 1 teaspoon chili powder for extra heat

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes

This quick timeline makes enchiladas faster than most casseroles, and you can prep the filling ahead to save even more time on busy evenings.

Step-by-Step Instructions

Step 1: Preheat and Prepare Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil to prevent sticking.

Step 2: Mix the Filling In a large mixing bowl, combine the shredded chicken, 1 cup of cheese, sour cream, green chiles, cilantro, cumin, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed. This chicken enchiladas recipe benefits from a well-seasoned filling, so taste and adjust spices as needed.

Step 3: Prepare the Sauce In a small saucepan, warm the enchilada sauce with chicken broth and olive oil over medium heat. Stir occasionally until heated through, about 3–4 minutes. This step ensures the sauce spreads easily and absorbs into the tortillas.

Step 4: Assemble the Enchiladas Warm tortillas briefly in the microwave (about 15 seconds) to make them pliable. Spoon about 1/3 cup of chicken filling down the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish. Arrange all enchiladas snugly in a single layer. Pour the warm sauce evenly over the top, ensuring all tortillas are covered. Sprinkle the remaining cheese over the surface.

Step 5: Bake to Perfection Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and lightly golden. Let the enchiladas rest for 5 minutes before serving to allow the sauce to set. This easy chicken enchiladas method guarantees tender, flavorful results every time.

Nutritional Information

Nutritional Information

Per serving (serves 6):

    • Calories: 420
    • Protein: 28g
    • Carbohydrates: 32g
    • Fat: 20g
    • Fiber: 4g
    • Vitamin C: 15% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: - Gluten-Free: Use certified gluten-free corn tortillas and check your enchilada sauce label. - Dairy-Free: Substitute sour cream with cashew cream and use dairy-free cheese. - Low-Carb/Keto: Replace tortillas with thinly sliced zucchini or large collard greens.

Flavor Variations: - Add black beans or corn to the filling for extra texture and nutrition. - Use a mix of red and green sauce for "Christmas-style" enchiladas. - Top with fresh avocado, pico de gallo, or lime crema after baking.

Meal Prep Tip: Assemble enchiladas up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Add 5–10 minutes to the baking time if cooking straight from the fridge.

Common Mistakes to Avoid

Mistake 1: Using Cold Tortillas Cold tortillas crack and tear when rolled. Always warm them slightly in the microwave or on a hot skillet to make them flexible.

Mistake 2: Overfilling the Tortillas Too much filling makes enchiladas difficult to roll and causes them to burst open during baking. Stick to about 1/3 cup per tortilla.

Mistake 3: Skipping the Sauce Coverage Dry tortillas become tough and chewy. Ensure every enchilada is generously coated with sauce for moist, tender results.

Mistake 4: Overbaking Baking too long dries out the chicken and hardens the cheese. Watch carefully during the final uncovered bake and remove as soon as the cheese melts.

Storage / Leftovers Tips

Store leftover chicken enchiladas in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 1–2 minutes or warm covered in a 350°F oven for 15 minutes. For longer storage, freeze assembled but unbaked enchiladas (wrapped tightly in foil and plastic wrap) for up to 3 months. Thaw overnight in the refrigerator before baking as directed. You can also freeze baked enchiladas; simply thaw and reheat in the oven. The sauce helps maintain moisture, so these easy chicken enchiladas reheat beautifully without drying out. For best texture, avoid microwaving frozen enchiladas directly—always thaw first for optimal results.