Easy Cheesy Chicken Enchiladas

You’re going to love these family-friendly chicken enchiladas! They’re cheesy, saucy, and absolutely satisfying. This is one of those comfort food dinners that hits the table to cheers every time. I’ve made these countless times for family dinners and they’re always a hit with both kids and adults. The gooey cheese, tender shredded chicken, and flavorful enchilada sauce wrapped in soft tortillas what’s not to love?

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Why You’ll Love This Dish

This chicken enchiladas recipe is perfect for busy weeknights, family gatherings, or meal prep. It’s incredibly easy to throw together, full of comforting flavors, and endlessly customizable. The sauce is rich and zesty, the cheese is perfectly melty, and the shredded chicken stays juicy and tender inside each tortilla.

Simple Ingredients

These staples come together to create bold, homey flavors your family will ask for again and again.

• Cooked Shredded Chicken
  Use rotisserie or leftover chicken quick, easy, and full of flavor.
• Flour Tortillas
  They’re soft, easy to roll, and hold up great in the oven.
• Red Enchilada Sauce
  Adds a smoky, savory base to tie everything together.
• Cheddar Cheese
  Melted sharp cheddar gives these enchiladas a golden, bubbly finish.
• Diced Tomatoes
  A fresh topping that adds a juicy bite and color.
• Cilantro and Green Onions
  These bring a pop of freshness to every bite.

Servings, Prep and Cook Time

Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

What is Needed

• 3 cups cooked shredded chicken
• 8 medium flour tortillas
• 2 cups red enchilada sauce
• 2 ½ cups shredded cheddar cheese
• ½ cup diced tomatoes
• ¼ cup chopped green onions
• ¼ cup chopped cilantro
• Nonstick cooking spray or oil for greasing baking dish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13 inch baking dish with nonstick spray or oil.
3. Spread ½ cup of enchilada sauce over the bottom of the baking dish.
   Fill each tortilla with shredded chicken and 1–2 tablespoons of cheese. Roll tightly.
4. Place enchiladas seam-side down in the baking dish. Repeat until dish is full.
5. Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
6. Bake for 20–25 minutes or until cheese is bubbly and golden.
7. Garnish with diced tomatoes, green onions, and cilantro. Serve warm.

Top Tips

• Warm tortillas for 10 seconds in the microwave before rolling to prevent cracking.
• Use store-bought rotisserie chicken to save time.
• Kids love helping roll the tortillas just set up a little assembly line!
• Add more cheese if you like them extra gooey.
• Let the enchiladas rest 5 minutes before serving to set up nicely.

Recipe Variations

• Vegetarian Enchiladas: Swap the chicken for black beans, pinto beans, or a mix of beans and sautéed vegetables like bell peppers, onions, and zucchini. You can also add corn or spinach for extra texture and flavor.
• Vegan Enchiladas: Use dairy-free cheese and a plant-based protein like jackfruit, tofu, lentils, or tempeh in place of chicken. Make sure your enchilada sauce is vegan (some store-bought versions contain chicken broth or dairy).
• Green Chile Enchiladas: Substitute red enchilada sauce with green chile sauce for a tangier, slightly spicier version. Works great with shredded chicken or white beans.
• Breakfast-Style Enchiladas: Fill with scrambled eggs, potatoes, and cheese (or plant-based equivalents for a vegan version) and serve with salsa or avocado.
• Extra Cheesy: Mix cream cheese or sour cream (or vegan cream cheese) into the filling for a creamier texture and even more indulgence.

Recommended Equipment

• 9×13 inch glass or ceramic baking dish (this is the ceramic baking dish I use)
• Medium mixing bowls
• Measuring cups and spoons (these are my favorite measuring spoons that I never loose)
• Nonstick spray
• Oven mitts (learn about my favorite oven mitts)
• Sharp knife and cutting board

Make Ahead Tips

• Assemble the enchiladas a day in advance, cover tightly, and refrigerate until ready to bake.
• You can also freeze them unbaked for up to 2 months just add 10 minutes to the baking time from frozen.

How to Store and Reheat

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the microwave for 1–2 minutes or in a 350°F oven until warmed through.
• Freeze individual portions wrapped tightly for easy lunches.

What to Serve With This Recipe

• Spanish rice or Mexican rice
• Refried or black beans
• Guacamole and tortilla chips
• Simple green salad with lime vinaigrette
• Corn on the cob or elotes

What You Need to Know About This Recipe

This chicken enchiladas recipe is incredibly flexible and makes a reliable go-to for feeding a crowd or a hungry family. It’s forgiving to make, budget-friendly, and easy to adapt to picky eaters or dietary needs. Plus, it’s just plain delicious.

Enchiladas are a classic Mexican dish with roots tracing back to Aztec times, where people would roll tortillas around small fish. Over time, the dish evolved into the modern version we know today corn or flour tortillas filled with meats, cheeses, beans, or vegetables, then smothered in a savory chili-based sauce and baked to perfection.

Traditional enchiladas are typically made with corn tortillas and red or green chili sauces, but American-style versions often use flour tortillas and extra cheese, like in this recipe. This blending of cultures makes enchiladas not just a meal, but a celebration of flavor, history, and comfort all in one dish.

One-Pot Cooking Rocks!