Easy Chicken Enchiladas Recipe

I perfected an Easy Chicken Enchilada Recipe full of authentic flavors that comes together fast for dinner any night of the week.

I love recipes that taste like they took forever but actually didn’t. This Easy Chicken Enchilada Recipe started as a late-night experiment when I threw shredded rotisserie chicken into a hot pan with red enchilada sauce and thought, why not?

The flavors jump out fast, with melty sauce and edges that get a little crisp so you keep eating. I promise it wont be fussy, and I have a little trick that makes leftovers disappear.

If you’re after fast, bold weeknight food, these Easy Enchiladas deliver big flavor with almost no drama, and you might make them twice.

Ingredients

• Shredded rotisserie chicken adds protein, moistness and leftover-friendly convenience, gets savory fast
• Red enchilada sauce brings spicy, tangy depth and salt, boosts flavor without extra work
• Warm flour tortillas give soft chew, carbs for energy and fold without cracking
• Melty Mexican blend adds fat, savory saltiness and gooey pull kids love
• Finely chopped yellow onion adds sweetness and crunch, plus some fiber and flavor
• Garlic gives aromatic punch, a little sharpness and immunity-boosting compounds
• A squeeze of lime brightens flavors with citrus acidity, cuts richness perfectly
• Sour cream adds tang, cools spice and makes filling creamier, optional but nice
• Cilantro gives herbaceous lift, fresh taste and bright green color

Ingredient Quantities

• 1 1/2 pounds cooked shredded chicken from a rotisserie or leftovers
• 2 cups red enchilada sauce about one 15 ounce can
• 8 to 10 flour tortillas 8 inch warmed so they fold without cracking
• 2 cups shredded Mexican blend cheese or cheddar
• 1 small yellow onion finely chopped
• 2 cloves garlic minced
• 1 tablespoon vegetable oil or olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup sour cream for topping optional
• 1/4 cup chopped cilantro for garnish optional
• 2 green onions thinly sliced for garnish optional
• 1 lime cut into wedges for serving optional

How to Make this

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

2. Warm the flour tortillas so they fold without cracking, either wrapped in a damp paper towel in the microwave for 30-45 seconds or heated briefly in a dry skillet 10-15 seconds per side, then keep them covered so they stay pliable.

3. Heat 1 tablespoon oil in a skillet over medium heat, add the finely chopped yellow onion and cook until soft about 4 minutes, add the minced garlic and cook 30 seconds more.

4. Stir in the 1 1/2 pounds shredded chicken, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper, cook 2-3 minutes to warm and let flavors combine; add about 1/2 cup of the red enchilada sauce to moisten the filling.

5. Pour about 1/2 cup of the remaining enchilada sauce into the bottom of the prepared baking dish to keep the enchiladas from sticking and add extra sauce base.

6. Lay a warmed tortilla flat, spoon a good scoop of the chicken mixture down the center (about 1/4 cup), sprinkle a little of the 2 cups shredded Mexican blend cheese inside, roll up and place seam side down in the baking dish. Repeat with 8 to 10 tortillas.

7. Pour the rest of the red enchilada sauce evenly over the rolled enchiladas then sprinkle the remaining cheese on top so everything gets nice and melty.

8. Bake uncovered 15-20 minutes until cheese is melted and bubbly and edges are lightly crisp, if you like a browner top put under the broiler 1-2 minutes but watch it closely so it doesn’t burn.

9. Let the enchiladas rest 3-5 minutes, then top with dollops of 1/2 cup sour cream if using, sprinkle 1/4 cup chopped cilantro and the thinly sliced green onions on top.

10. Serve with lime wedges for squeezing over each portion, taste and add more salt if needed, they go great with rice or beans and make great leftovers.

Equipment Needed

Quick list youll need to make these enchiladas:

1. 9×13 inch baking dish (lightly greased)
2. Large skillet (10 to 12 inch) for onions and chicken
3. Mixing bowl for the filling
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula for stirring
6. Chef’s knife for chopping onions, cilantro and green onions
7. Cutting board
8. Can opener for the enchilada sauce
9. Oven mitts for handling the hot dish

FAQ

Easy Chicken Enchiladas Recipe Substitutions and Variations

• Chicken: Swap the shredded rotisserie chicken for shredded cooked turkey, canned chicken, or 2 cups cooked black beans for a vegetarian twist; if using beans you’ll want to drain, rinse and add a bit more seasoning.
• Red enchilada sauce: Use jarred green enchilada sauce or salsa verde, or just 2 cups of your favorite red salsa; same amount works, just taste for heat.
• Flour tortillas: Swap for corn tortillas (soften over a hot skillet or steam so they don’t crack), or use whole wheat or low carb wraps of similar size.
• Mexican blend cheese: Use a mix of cheddar and Monterey Jack, pepper jack for a spicy kick, or crumble in queso fresco or cotija for a saltier, less melty finish; aim for about 2 cups total.

Pro Tips

1. Warm and handle the tortillas right. Heat them just enough so they bend without cracking then keep them wrapped in a towel, cause cold air will dry them out fast. If you want a little crunch, quickly toast each one in a slick of oil in a skillet before rolling, but dont overdo it or theyll get too stiff.

2. Mind the moisture balance. Add a splash of enchilada sauce or a little chicken broth to the filling if it seems dry, but dont make it soupy or the enchiladas will turn soggy in the oven. A wetter top sauce and a drier filling works better than the other way around.

3. Cheese and broil timing. Put some cheese inside and save plenty for the top so you get melty insides and a nice browned top. If you like extra color put the dish under the broiler for one to two minutes at the end but watch it the whole time, it goes from perfect to burned real quick.

4. Make ahead and reheat hacks. You can assemble a day ahead and keep it covered in the fridge, but hold back a little sauce to pour on before baking so they wont be soggy. For freezing, bake from frozen longer or freeze unbaked then bake straight from the freezer, tented with foil until heated through. Leftovers reheat best in the oven with a quick spritz of water or broth and covered so they stay moist, microwaving is fine though it gets a bit softer.