Go Back
Easy chicken enchiladas recipe featured image showcasing a cheesy and delicious homemade enchilada bake.

Best Chicken Enchiladas Ever

These Easy Chicken Enchiladas are the perfect weeknight meal, featuring tender, flavorful chicken wrapped in warm tortillas and smothered in a rich, cheesy sauce. Customizable to your liking and freezer-friendly, this recipe is guaranteed to become a family favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked and shredded chicken
  • 10-12 corn or flour tortillas
  • 28 oz can enchilada sauce
  • 2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • Optional toppings: Sour cream, salsa, guacamole, cilantro, chopped green onions

Equipment

  • Large Skillet
  • 9x13 inch baking dish
  • Mixing Spoon
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Microwave or skillet for warming tortillas
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Heat olive oil in a large skillet over medium heat.
  3. Add chopped onion and cook until softened, about 5 minutes.
  4. Add minced garlic and cook for another minute, until fragrant.
  5. Stir in chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for about 30 seconds, stirring constantly, to release the flavors.
  6. Add shredded chicken to the skillet and toss to coat with the spices. Cook for about 5 minutes, until heated through. Remove from heat and set aside.
  7. Lightly grease a 9x13 inch baking dish.
  8. Pour about 1/2 cup of the enchilada sauce into the bottom of the dish and spread it evenly.
  9. Warm the tortillas. Wrap in a damp paper towel and microwave for about 30 seconds, or warm in a dry skillet over medium heat for a few seconds per side.
  10. Spoon about 1/4 cup of the chicken filling onto the center of a tortilla.
  11. Top with a sprinkle of cheese.
  12. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
  13. Repeat with the remaining tortillas and filling.
  14. Pour the remaining enchilada sauce over the enchiladas, making sure they are all evenly coated.
  15. Sprinkle the remaining cheese over the top.
  16. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
  17. Let the enchiladas cool for a few minutes before serving.
  18. Garnish with your favorite toppings, such as sour cream, salsa, guacamole, cilantro, and chopped green onions.
  19. Serve immediately and enjoy!

Notes

For best results, don't overfill the tortillas and warm them before rolling to prevent cracking. You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Leftovers can be stored in the refrigerator for up to 3 days. To freeze enchiladas, assemble but don't bake. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.