Homemade Chicken Enchiladas Recipe with Cheesy Sauce

Take dinner south of the border with these easy Chicken Enchiladas. Tender shredded chicken is rolled in tortillas, smothered with a rich enchilada sauce and finished with plenty of melted cheese. This is a comforting, family-friendly meal that can be assembled ahead of time and baked just before serving—ideal for busy weeknights or meal prep.

Finding meals that please everyone at the table can be a struggle, and the extra challenge is finding dishes that can be prepared ahead to keep weeknights calm. These chicken enchiladas have been a go-to in my kitchen for years. You can make the shredded chicken and enchilada sauce in advance, assemble the pan, refrigerate, and bake when it’s time to eat. They are adaptable, forgiving, and loved by kids and adults alike.

Why you’ll love this recipe:

• Hearty and satisfying: shredded chicken combined with flavorful enchilada sauce and gooey melted cheese makes this a filling main course.
• Family friendly: easy to scale up for a crowd and generally well received by picky eaters.
• Make-ahead friendly: the sauce and chicken can be prepared in advance and the enchiladas assembled ahead of time.
• Gluten-free option: swap flour tortillas for corn tortillas to make this meal gluten-free.

Recipe ingredients

There are no fancy or hard-to-find ingredients here—just a few simple components. If you’re short on time, use store-bought shortcuts where needed.

• Shredded chicken – about 2 cups of cooked, shredded chicken. Cook from scratch (Instant Pot or slow cooker) or use rotisserie chicken to save time.
• Enchilada sauce – about 3 cups. Homemade sauce is easy to make ahead and freezes well, but your favorite store-bought sauce works too.
• Tortillas – eight 7″ tortillas (soft taco size). This recipe works with flour or corn tortillas. If using larger tortillas, you may need more filling and sauce. Pro tip: wrap corn tortillas in a damp towel and warm for 10–20 seconds so they bend without cracking.
• Cheese – about 1½ cups grated cheese. Freshly grated cheese melts better, but pre-shredded is convenient. Use your favorite blend—Mexican blend, cheddar, Monterey Jack, etc.
• Optional toppings – torn cilantro, sour cream or Greek yogurt, sliced avocado, jalapeño, diced tomato, olives or your favorite salsa.

How to make this recipe

Dinner doesn’t get much easier. The steps are straightforward and even fun to involve kids in rolling and topping.

Make-ahead tip: Prepare shredded chicken and enchilada sauce in advance to cut assembly time dramatically. If needed, use rotisserie chicken and a store-bought sauce.

• Preheat the oven to 350°F (175°C). Grease a 9×13″ baking dish and spread 1/2 cup of enchilada sauce over the bottom of the dish.
• If tortillas are stiff, warm them for 10–15 seconds in the microwave wrapped in a damp paper towel to make them pliable. Place a portion of shredded chicken on each tortilla and drizzle about 1/2 tablespoon of enchilada sauce over the filling.
• Roll each tortilla tightly and place seam-side down in the prepared baking dish.
• Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the grated cheese on top.
• Bake 30 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned. Garnish with torn cilantro or your preferred toppings and serve.

Recipe FAQs

Recipe variations

Switch things up easily with these ideas:

• Use a green enchilada sauce for a brighter, tangier flavor.
• Substitute shredded pork, ground beef, turkey, or roasted vegetables in place of the chicken.
• Stir sautéed onions, chilies or beans into the chicken for extra texture and flavor.
• Top with sour cream, Greek yogurt, diced tomato, avocado, sliced jalapeño, olives or your favorite salsa.

Recipe notes

• Time-saver: This recipe comes together fastest when chicken and sauce are prepared ahead. Use rotisserie chicken and store-bought sauce if you need a shortcut.
• Warm corn tortillas briefly in a damp towel to prevent cracking when rolling.
• Reduce or omit cheese to make a lighter or dairy-free version.
• Garnish with fresh toppings to add brightness and contrast to the rich casserole.

Ingredients (summary)

• 2 cups cooked shredded chicken
• 3 cups enchilada sauce
• 8 tortillas (7″) — flour or corn
• 1½ cups grated cheese
• 1/4 cup torn cilantro for garnish (optional)

Instructions (summary)

1. Preheat oven to 350°F and grease a 9×13″ baking dish. Spread 1/2 cup sauce on the bottom.
2. Warm tortillas if needed. Divide chicken among tortillas, add a small drizzle of sauce, roll and place seam-side down in the dish.
3. Cover with remaining sauce and sprinkle with cheese.
4. Bake 30 minutes until bubbly and golden. Garnish and serve.

*This recipe was originally published in February 2013. The recipe has been simplified and the photos and text have been updated.

Did you try this recipe? If so, please leave a review and share how you served your enchiladas.

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