If you are craving a comforting, flavorful meal that comes together with minimal fuss, this Easy Chicken Enchiladas Recipe is exactly what you need. It blends tender shredded chicken with a perfectly spiced enchilada sauce and gooey cheddar cheese, all snugly wrapped in warm corn tortillas. The layers of rich, bold flavors combined with a simple preparation make this dish a standout in any weeknight dinner rotation. Whether you’re feeding a family or meal prepping for the week, this recipe delivers satisfying results every time.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze, and each one plays an important role in creating that authentic enchilada taste. From the aromatic spices to the creamy cheese and tender chicken, these elements balance flavor, texture, and color beautifully.
- Red enchilada sauce (1 12-ounce can): Provides the signature tangy and mildly spicy base that unites the dish.
- Onion powder (1/2 teaspoon): Adds a subtle sweetness and depth of flavor without overpowering.
- Garlic powder (1/2 teaspoon): Infuses a rich savory note that complements the chicken perfectly.
- Cumin (1/4 teaspoon): Brings warmth and earthiness essential to classic Mexican-inspired dishes.
- Chili powder (1/4 teaspoon): Lends a mild heat and complexity to the sauce.
- Ground coriander (1/4 teaspoon): Offers a fresh, citrusy aroma that brightens the taste.
- Kosher salt (1/4 teaspoon): Enhances all the flavors in just the right amount.
- Cayenne pepper (1/4 teaspoon, optional): For a dash of extra heat, customize this to your liking.
- Shredded cooked chicken (2 cups): The hearty protein star of the dish, tender and ready to soak up flavors.
- Shredded cheddar cheese (2 1/2 cups, divided): Brings creaminess and gooey texture, with a sharpness that perfectly complements the sauce.
- Cooking spray: Helps create a perfectly baked golden crust without sticking.
- Corn tortillas (6, 6-inch): Provide an authentic and slightly crisp base to wrap all the goodness inside.
How to Make Easy Chicken Enchiladas Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). This step ensures that the baking dish and oven are perfectly ready when your enchiladas come together. Heat a non-stick skillet over medium-high heat and grease an 11×7 inch baking dish to prevent sticking and help with easy cleanup.
Step 2: Whisk Together the Enchilada Sauce
In a medium bowl, whisk the canned red enchilada sauce with onion powder, garlic powder, cumin, chili powder, ground coriander, kosher salt, and cayenne pepper if you want a bit more spice. This mixture is the flavor powerhouse that wraps your chicken and cheese in classic enchilada warmth. Spread a thin layer of this sauce in the bottom of your greased baking dish to keep the tortillas from drying out.
Step 3: Mix the Chicken and Cheese Filling
In a separate bowl, combine the shredded cooked chicken, 1 cup of the shredded cheddar cheese, and about 1/3 cup of the enchilada sauce mixture. This blend ensures every bite is loaded with cheesy, flavorful chicken that won’t dry out during baking.
Step 4: Soften the Tortillas
To prevent your corn tortillas from cracking when rolled, heat each one in the skillet for about 15 to 30 seconds per side. This simple step makes all the difference by keeping the tortillas flexible and easier to handle.
Step 5: Roll the Enchiladas
Place about 2 tablespoons of the chicken and cheese filling onto a warmed tortilla. Roll it tightly but gently so the filling stays inside and place each one seam-side down in the prepared baking dish. This method keeps your enchiladas neat and helps them hold together while baking.
Step 6: Bake the First Round
Lightly spray the tops of the rolled enchiladas with cooking spray to encourage browning and crispiness. Bake uncovered for about 30 minutes at 375°F. This allows the flavors to meld and the tortillas to become lightly toasted.
Step 7: Add Final Sauce and Cheese Layer
Once the initial baking time is finished, remove the dish from the oven. Spoon the remaining enchilada sauce evenly over the top, then sprinkle on the remaining 1 1/2 cups of cheddar cheese. Pop the dish back into the oven for an additional 10 minutes, or until the cheese melts and bubbles to a golden perfection.
Step 8: Serve Warm and Enjoy
These easy chicken enchiladas are best enjoyed fresh from the oven while the cheese is melty and the sauce is warm. Get ready for compliments and requests for seconds!
How to Serve Easy Chicken Enchiladas Recipe
Garnishes
Garnishing enchiladas allows you to add fresh flavors and eye-catching color. Consider dollops of sour cream or crema, a sprinkle of chopped fresh cilantro, thinly sliced green onions, or diced avocado. A squeeze of fresh lime juice also brightens every bite and adds a vibrant zesty note.
Side Dishes
Serve these enchiladas alongside simple yet complementary sides like Mexican-style rice, refried beans, or a crisp green salad with a tangy dressing. Each side brings a new texture and balance that enhances the entire meal experience.
Creative Ways to Present
If you want to get a little fancy or feed a crowd, try serving individual enchiladas in small ramekins. You can also add a layer of sliced fresh jalapeños on top for an extra kick or drizzle with homemade avocado crema for a rich finish. Either way, presentation adds to the enjoyment.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas store beautifully in an airtight container in the refrigerator for up to 3 days. Be sure to cool them to room temperature before refrigerating to maintain freshness and texture when reheated.
Freezing
You can freeze these enchiladas before baking by rolling them and placing them seam-side down in a freezer-safe dish, covered tightly. Freeze for up to 2 months. When ready to enjoy, bake them straight from frozen, adding extra baking time as needed.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through to keep the tortillas from becoming soggy. Microwave can work in a pinch, but it might sacrifice some crispiness and texture.
FAQs
Can I use chicken that isn’t already cooked?
Yes, you can boil or roast chicken breasts in advance. Shred the cooked chicken before mixing it into the filling. Using pre-cooked chicken just speeds up the process.
What if I want the enchiladas spicier?
Add more cayenne pepper or use a spicy enchilada sauce. You can also top with sliced jalapeños or a hot salsa to dial up the heat.
Can I substitute cheddar cheese?
Absolutely. Monterey Jack or a Mexican cheese blend work great and melt beautifully. Adjust cheese type to your personal preference.
Are flour tortillas a good substitute?
Flour tortillas work fine if you prefer a softer, larger wrap. Just warm them gently as you would corn tortillas to make rolling easier.
Is this recipe freezer-friendly after baking?
It’s best to freeze before baking, but baked enchiladas can be frozen as well. Wrap tightly and reheat slowly to avoid a soggy texture.
Final Thoughts
This Easy Chicken Enchiladas Recipe is truly one of those homestyle dishes that never fails to impress. Its balance of bold flavors, simple ingredients, and effortless preparation make it a keeper in any kitchen. Give it a try and share the love with those around your table—there’s nothing quite like a warm, cheesy enchilada to bring smiles all around.
Print
Easy Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This easy chicken enchiladas recipe combines tender shredded chicken, a flavorful homemade enchilada sauce, and melted cheddar cheese wrapped in soft corn tortillas. Baked to perfection, these enchiladas are a comforting and satisfying meal perfect for weeknight dinners or casual gatherings.
Ingredients
Enchilada Sauce and Spices
- 1 (12-ounce) can red enchilada sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (optional)
Filling
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese (for filling)
- 1/3 cup enchilada sauce (from above mixture)
Assembly
- 2 1/2 cups shredded cheddar cheese, divided (1 cup for filling, 1 1/2 cups for topping)
- 6 (6-inch) corn tortillas
- Cooking spray
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Heat a non-stick skillet over medium-high heat and grease an 11×7 inch baking dish with cooking spray to prevent sticking.
- Mix Sauce: In a bowl, whisk together the canned enchilada sauce, onion powder, garlic powder, cumin, chili powder, ground coriander, kosher salt, and cayenne pepper (if using). Spread a thin layer of this enchilada sauce in the bottom of the prepared baking dish to create a flavorful base.
- Prepare Filling: In a separate bowl, combine the shredded cooked chicken with 1 cup of shredded cheddar cheese and 1/3 cup of the enchilada sauce mixture. This mixture will be the filling for your enchiladas.
- Warm Tortillas: To prevent cracking, heat each corn tortilla in the preheated skillet for about 15-30 seconds on each side until pliable and warm.
- Fill and Roll: Place about 2 tablespoons of the chicken and cheese filling on each tortilla. Roll each tortilla tightly and place seam-side down into the baking dish over the layer of sauce.
- First Bake: Lightly spray the tops of the rolled enchiladas with cooking spray. Bake uncovered in the preheated oven for 30 minutes, allowing the flavors to meld and the enchiladas to heat through.
- Add Toppings and Bake Again: Remove the baking dish from the oven. Spoon the remaining enchilada sauce over the enchiladas and sprinkle with the remaining shredded cheddar cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from oven and serve your enchiladas immediately. They pair well with sour cream, chopped cilantro, avocado slices, or your favorite toppings to enhance flavor and texture.
Notes
- Warming tortillas before rolling prevents them from breaking or tearing.
- Use cooked chicken leftover from a roast, rotisserie, or thoroughly cooked and shredded chicken breast.
- Adjust the cayenne pepper amount or omit it based on your preferred spice level.
- For extra flavor, add chopped onions or bell peppers to the filling mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
