This easy chicken enchiladas recipe is just the thing for busy weeknights!
Chicken, cheese, and green onions are wrapped in corn tortillas, covered in sauce, and baked.
It’s the perfect casserole for a Mexican inspired meal!
Quick & Easy Dinner!
- Not only is this chicken enchiladas recipe super quick to assemble, but it can be put together in advance and popped in the oven when ready to bake!
- Chicken enchiladas are an economical and popular crowd-pleasing dish! Everyone loves a hearty batch of cheesy enchiladas, especially with a side of sour cream, salsa, or guacamole.
Ingredients and Variations
Chicken: Pre-cooked chicken is the timesaving trick in this dish! A rotisserie chicken is pre-seasoned and ready to use and the leftovers can be used in other recipes! Any leftover meat will work, even turkey or ground beef. Make it a vegetarian enchiladas entree and replace the chicken with black beans or kidney beans.
Cheese: Monterey jack is a rich and creamy white cheese that’s perfect in this recipe. Cotija and a shredded Mexican blend are also great options. As long as there’s a lot of it, any cheese will work!
Extras: Fill chicken enchiladas with sliced black olives, jalapenos, green chiles, diced tomatoes (the tomatoes in a can of Rotel are fire-roasted already!) chopped onions, spinach, or even corn niblets. Don’t forget to add a little salsa or Tabasco for a bit more spicy flavor!
Tortillas: Pre-made 6-inch corn tortillas are the perfect size to fit into a casserole dish, but flour tortillas can also be used. Low-carb tortillas are a tasty option as well!
How to Make Chicken Enchiladas
Easy does it with these simple steps!
- Spread some enchilada sauce on the bottom of a casserole dish (as per recipe below).
- Mix remaining ingredients (reserving some cheese and sauce for the top) and scoop into tortillas.
- Place seam side down and top with the remaining enchilada sauce and the rest of the cheese.
- Bake until the sauce is bubbly and the cheese is melted. Serve with a dollop of sour cream and chopped cilantro.
What To Serve With Chicken Enchiladas
So many delicious side dishes complement chicken enchiladas! Serve with refried beans, rice, guacamole, or just some chips and salsa. In keeping with the south of the border theme, make some homemade pineapple salsa, or taco dip with some crunchy tortilla chips, this veggie-filled corn salad, or a tangy cucumber radish salad.
- Enchiladas will wrap easier if softened a bit first. Just cover them with a damp paper towel and microwave for a few seconds.
- The filling can be made ahead and stored in the refrigerator until ready to use.
- Line casserole dish with foil before placing the enchiladas in it. Cook, cool, then use the foil to remove the enchiladas from the pan. Wrap them in the foil and freeze for up to 2 months. Alternately, assemble enchiladas and freeze unbaked (without cheese topping). Add cheese before baking.
Have you tried this Chicken Enchiladas Recipe? Leave a comment and rating below!
Easy Chicken Enchiladas Recipe
- 2 cups chicken cooked and shredded
- 2 cups shredded Monterey Jack cheese divided
- 3 green onions sliced
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- 10 6" corn tortillas
- 2 cups green enchilada sauce divided
- sour cream for topping
- cilantro for topping
- Preheat oven to 375°F. Spread ½ cup enchilada sauce in the bottom of a 2 quart baking dish.
- Combine shredded chicken, green onions, salt, pepper, and 1 cup of Monterey jack cheese.
- Wrap tortillas with a damp paper towel and microwave on high for 30 seconds or until warm and pliable.
- Spread a teaspoon of enchilada sauce on each tortilla. Scoop ¼ cup of the shredded chicken mixture onto each tortilla. Roll tortillas and place seam side down in the prepared dish.
- Pour the remaining enchilada sauce on top of the enchiladas in baking dish, then sprinkle the rest of the cheese over top.
- Bake for 17-20 minutes or until the sauce is bubbly and the cheese is melted. Serve topped with sour cream and cilantro or desired toppings.
- Nutrition is calculated without optional toppings.
- Make filling ahead and refrigerate until ready to use.
- To freeze baked enchiladas – line a casserole dish with foil. Place enchiladas in dish, cook, cool, then use the foil to remove the enchiladas from the pan. Wrap enchiladas in the foil and freeze for up to 2 months.
- To freeze enchiladas before baking – assemble enchiladas and freeze without the cheese, then add cheese before baking.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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