Go Back
Delicious Chicken Enchiladas are pictured as the featured image for a recipe article.

Easy Chicken Enchiladas

These Easy Chicken Enchiladas are a customizable and comforting dish perfect for busy weeknights. Filled with a flavorful chicken mixture and topped with cheese and enchilada sauce, they are a crowd-pleasing favorite that can be made ahead of time.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 cups cooked, shredded chicken
  • 1 medium onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1-2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • 1/2 cup corn optional
  • 1/2 cup black beans optional
  • 1/4 cup chopped cilantro optional
  • 12-15 corn tortillas
  • 2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
  • Sour cream optional topping
  • Chopped green onions optional topping

Equipment

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

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet over medium heat, sauté the chopped onion until softened (5-7 minutes). Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the canned tomatoes and green chilies (undrained), chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 5-10 minutes.
  4. Add the shredded chicken and any optional add-ins (corn, black beans, cilantro) to the skillet. Stir well to combine and cook for another 5 minutes, ensuring the chicken is heated through and coated in the sauce. Taste and adjust seasonings.
  5. Warm the tortillas. You can warm them in a microwave (wrapped in a damp paper towel for about 30 seconds), on a dry skillet over medium heat (about 15-20 seconds per side), or even in the oven (wrapped in foil at 350°F for about 10 minutes).
  6. Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
  7. Dip each tortilla in the enchilada sauce.
  8. Place a generous spoonful of the chicken filling down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  9. Pour the remaining enchilada sauce evenly over the enchiladas.
  10. Sprinkle generously with shredded cheese.
  11. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  12. Let the enchiladas rest for a few minutes before serving.
  13. Top with your favorite toppings, such as sour cream, guacamole, chopped green onions, cilantro, and olives. Serve immediately.

Notes

Don't overfill the tortillas. Warm tortillas are key to preventing cracking. Use quality ingredients for the best flavor. Adjust the amount of chili powder to your liking. Assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Enchiladas freeze beautifully; wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. For Green Chile Chicken Enchiladas, use green enchilada sauce instead of red. For Creamy Chicken Enchiladas, add a can of cream of chicken soup to the filling. For Black Bean and Corn Enchiladas, add extra black beans and corn to the filling.