There is so much to adore about this Cheesy Chicken Enchiladas recipe. It will have everyone coming back for more!

This Mexican-style cheesy chicken enchilada bake is so easy to prepare. It is comforting and great for those cold weather days, or for any time of year! Topped with enchilada sauce, it’s a spicy, cheesy casserole dish that’s easy to make and perfect for potlucks or family dinners. 

Chicken Enchiladas in a dish

Cheesy Chicken Enchiladas


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Easy Chicken Enchilada Bake 

  • It will be hard not to love these cheesy, creamy, and flavorful enchiladas. This casserole-style entrée goes from the oven to the table in less than an hour! Making it the best for those nights on the go. 
  • It is also perfect for potlucks and parties, too. Prep in the morning and keep it in the refrigerator until it’s time to bake, just don’t forget all of your favorite toppings. 
  • Serve these with a side of sour cream, some Grilled Corn Guacamole, or serve it with this Homemade Salsa Recipe.
  • Speed prep up and make it with leftover Shredded Chicken and season it with the taco seasoning and diced tomatoes. 

ingredients to make cheesy chicken enchiladas, and ingredients assembled in a frying pan

Ingredients & Variations 

CHEESE What’s the best kind of cheese with this recipe? Pepper jack is a great option, but any Mexican blend or even sharp cheddar will work— just use lots of it! 

CHICKEN Use boneless, skinless chicken for these yummy enchiladas. Leftover chicken, turkey, or ground beef are also great options. Or opt for a vegetarian version by adding diced vegetables. 

TORTILLAS Corn tortillas are the more traditional choice for enchiladas and the 8-inch tortillas will fit nicely in a casserole dish. Flour tortillas will hold up better and provide chewier texture to enchiladas.

VARIATIONS Add a few jalapeno peppers to the enchiladas for an extra kick. Or top with some olives, Picante sauce, green chilis, or diced tomatoes. 

PRO TIP: To keep tortillas from falling apart during assembly, place the tortillas (either kind) between layers of moistened paper towels and heat them in the microwave, for about 20 seconds.

process of wrapping up a Chicken Enchiladas

How to Make Chicken Enchiladas

The best chicken enchiladas are sure to be hit at dinner. 

  1. Saute veggies in a skillet. Add chicken, taco seasoning, & tomatoes. 
  2. Spread enchilada sauce in the baking dish.
  3. Roll chicken mixture in the tortillas and place in dish.
  4. Sprinkle with cheese then bake (per the recipe below).

What to Serve with Chicken Enchiladas

Enchiladas are a great entrée on their own, but they would pair nicely with bright and tangy tomato salad, or some mojito fresh fruit salsa with honey lime crisps. Don’t forget the refreshing watermelon sangria!

close up of Chicken Enchiladas in a dish

Storage Tips

  • Keep leftover cheesy chicken enchiladas in the freezer covered with plastic wrap. Reheat individual servings in the microwave and serve with fresh toppings.
  • Freeze an entire entrée of cheesy chicken enchiladas by lining the casserole dish with aluminum foil that is 6 inches longer on both sides. Freeze and then remove the enchiladas from the casserole dish (this saves the dish for another use). Enchiladas will keep about 3 months in the freezer.

More Mexican Meals

close up of Chicken Enchiladas after cooking
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Cheesy Chicken Enchiladas

This Chicken Enchilada Bake is a delish Mexican style casserole that is so easy to make!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 servings
Author The Shortcut Kitchen


  • 2 teaspoons olive oil
  • ½ cup onion diced
  • ½ green pepper diced
  • 2 cups cooked chicken shredded
  • 1 packet taco seasoning
  • 1 can tomatoes with chili peppers
  • ½ cup water
  • 8 corn tortillas or flour
  • 2 cups shredded pepper jack cheese or tex mex cheese blend
  • 28 ounces enchilada sauce


  • Preheat oven to 350°F.
  • Saute onions and peppers in oil over medium heat until tender. Add chicken, taco seasoning, diced tomatoes and ½ cup water. Simmer 5 minutes or until water has evaporated.
  • Add 1 cup of the enchilada sauce to the bottom of a 9x13" baking dish.
  • Place ¼ cup of the chicken mixture on a tortilla and top with 2 tablespoons shredded cheese. Roll up and place seam down onto the enchilada sauce in the baking dish. Repeat with remaining tortillas.
  • Top with remaining enchilada sauce and remaining shredded cheese. Cover and bake for 15 minutes. Uncover and bake an additional 10 minutes or until cheese is slightly brown and bubbly.
  • Rest 5 minutes, add your favorite toppings and serve.
5 from 3 votes↑ Click stars to rate now!
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Nutrition Information

Serving: 2enchiladas | Calories: 472kcal | Carbohydrates: 52g | Protein: 21g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 2914mg | Potassium: 198mg | Fiber: 10g | Sugar: 19g | Vitamin A: 3045IU | Vitamin C: 23mg | Calcium: 499mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine Mexican, Tex-Mex

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