Take dinner south of the border with these easy Chicken Enchiladas. Filled with tender shredded chicken, smothered in a rich enchilada sauce and melted cheese, this recipe is a family favorite that can be assembled entirely in advance for effortless weeknight meals.
Finding dinners that please everyone and fit into a busy schedule can be a challenge. These chicken enchiladas solve both problems: they deliver hearty, comforting flavor and can be prepped ahead so the final bake is quick and stress-free. Assemble them in the morning, refrigerate, and pop them in the oven just before dinner.
Enchiladas are also incredibly versatile. Make them vegetarian with roasted vegetables and beans, swap the chicken for pulled pork or ground turkey, or change the sauce from classic red to a tangy green enchilada sauce for a different flavor profile.
If you need a reliable, crowd-pleasing dinner that’s easy to scale and simple to prep ahead, these enchiladas are a go-to weeknight solution.
Why you’ll love this recipe:
- Hearty and satisfying: tender shredded chicken, flavorful enchilada sauce and plenty of melted cheese.
- Family-friendly and easy to double or triple to feed a crowd.
- Great for meal prep: the filling and sauce can be made ahead and the whole dish assembled in advance.
- Easy to make gluten-free by using corn tortillas.
Recipe ingredients
This version keeps things simple: only a few staple ingredients are needed. If you’re short on time, use store-bought sauce and rotisserie chicken for a fast shortcut.
- Shredded chicken – About 2 cups cooked, shredded chicken. Prepare ahead in an Instant Pot or use store-bought rotisserie chicken for speed.
- Enchilada sauce – About 3 cups. Homemade or store-bought both work; homemade lets you control the spice level.
- Tortillas – Eight 7″ tortillas (soft taco size) work well for a 9×13″ pan. Use corn tortillas for a gluten-free option; warm them briefly in a damp towel to make them pliable for rolling.
- Cheese – About 1½ cups grated cheese. Freshly grated melts best, but pre-shredded works fine for convenience.
- Optional toppings – Torn cilantro, sour cream or Greek yogurt, sliced avocado, diced tomato, jalapeño, olives or your favorite salsa.
How to make this recipe
These enchiladas come together quickly and are a fun, hands-on project for the whole family. Preparing the chicken and sauce ahead makes rolling and assembly fast.
Pro tip: Make the shredded chicken and enchilada sauce in advance, or use rotisserie chicken and a store-bought sauce to save time.
- Preheat the oven to 350°F (175°C). Grease a 9×13″ baking dish with cooking spray and spread about 1/2 cup of enchilada sauce across the bottom.
- If using corn tortillas, wrap them in a damp towel and heat for 10–15 seconds so they roll without cracking. Lay tortillas on a work surface and divide the shredded chicken evenly among them. Drizzle a small amount (about 1/2 tablespoon) of enchilada sauce over the chicken in each tortilla.
- Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle the grated cheese evenly on top.
- Bake for about 30 minutes, until the sauce is bubbling and the cheese is melted and slightly golden. Garnish with torn cilantro and serve with your favorite toppings.
Recipe FAQs
Enchiladas are a blank canvas: fill them with cooked shredded chicken, pork, ground beef or turkey, or make them vegetarian with roasted or sautéed vegetables and beans.
Both flour and corn tortillas work well. For a gluten-free dish, choose corn tortillas. Eight 6–7″ tortillas fit nicely in a 9×13″ baking dish.
Wrap corn tortillas in a damp towel and heat them for 10–20 seconds to make them more pliable for rolling.
Yes. Enchiladas are ideal for meal prep: assemble them completely in advance and refrigerate until you’re ready to bake. They also reheat and taste great as leftovers.
Serve enchiladas with rice, beans and fresh toppings like sour cream, avocado, cilantro, olives and salsa for a complete meal.
Recipe variations
Customize these enchiladas to suit your preferences or pantry:
- Use a green enchilada sauce for a brighter, tangy flavor.
- Substitute chicken with pulled pork, ground beef, turkey or your favorite roasted vegetables.
- Add sautéed onion, peppers, chilies or beans to the filling for extra texture and flavor.
- Top with sour cream or Greek yogurt, diced tomatoes, sliced avocado, olives, jalapeños or your favorite salsa.
Recipe notes
- Pro tip: This recipe is quickest when the shredded chicken and enchilada sauce are prepared ahead of time. Use rotisserie chicken and store-bought sauce if you’re short on time.
- To prevent corn tortillas from cracking, warm them in a damp towel for 10–20 seconds.
- Reduce the cheese to lighten the dish, or omit it to make the recipe dairy-free.
- Garnish generously with fresh toppings to brighten each serving.
More Mexican recipes you’ll love:
- Cilantro lime rice
- Chicken burrito bowls with cilantro lime cauliflower rice
- Fish taco bowls with grilled pineapple
- Ground beef enchilada casserole
- Classic Mexican rice
- Oven-baked turkey black bean tacos
Did you try this recipe? If so, leave a review below and tag me @flavorthemoments on social media so I can see your creation.
Easy Chicken Enchiladas
Servings: 4 • Prep time: 10 mins • Cook time: 30 mins • Total time: 40 mins
These easy chicken enchiladas are a comforting, make-ahead dinner that the whole family will enjoy. Assemble in advance and bake just before serving.
Ingredients
- 2 cups cooked shredded chicken
- 3 cups enchilada sauce
- 8 — 7″ tortillas (flour or corn)
- 1½ cups grated cheese (Mexican 4-cheese blend or your favorite)
- ¼ cup torn cilantro, for garnish (optional)
Instructions
- Preheat the oven to 350°F and grease a 9×13″ baking dish. Spread 1/2 cup enchilada sauce across the bottom of the dish.
- If needed, warm the tortillas in a damp towel for 10–15 seconds to make them pliable. Divide the shredded chicken between the tortillas and drizzle a little enchilada sauce over the filling.
- Roll each tortilla tightly and place seam-side down in the baking dish.
- Pour the remaining sauce over the rolled enchiladas and sprinkle with the grated cheese.
- Bake for about 30 minutes, until the sauce is bubbling and the cheese is melted. Garnish with cilantro and serve.
Notes
- Make the shredded chicken and sauce ahead to speed up assembly.
- Warm corn tortillas briefly to prevent cracking when rolling.
- Adjust cheese to reduce calories or omit for a dairy-free option.
- Serve with rice, beans and your favorite toppings.
Nutrition (approximate)
Serving: 2 enchiladas • Calories: 541 kcal • Carbohydrates: 46 g • Protein: 36 g • Fat: 23 g • Saturated Fat: 11 g • Cholesterol: 97 mg • Sodium: 2288 mg • Fiber: 4 g
*This recipe was originally published in February 2013. The recipe has been simplified and the photos and text have been updated.
All recipes and images © Flavor the Moments.