Name: Ultimate Quick and Easy Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 8 flour or corn tortillas; 1 ½ cups enchilada sauce; 2 cups shredded Monterey Jack or Mexican blend cheese; ½ cup finely chopped onion (optional); 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon garlic powder; 1 teaspoon olive oil or nonstick spray; ¼ cup chopped fresh cilantro (for garnish); ½ cup sour cream (for serving)

I’ve made a lot of enchiladas in my kitchen, but these Ultimate Quick and Easy Chicken Enchiladas are the kind I go back to time and time again. They’re the perfect solution for when I want something flavorful and comforting, but don’t have hours to spend cooking. The tender shredded chicken, gooey melted cheese, and smoky enchilada sauce all come together inside soft tortillas to create the kind of dish that feels like a warm hug after a long day.

What I love most is how customizable and forgiving this recipe is. Whether I’m using leftover rotisserie chicken or cooking some up fresh, the results are always satisfying. It’s a weeknight staple in my house, and with minimal prep and just a few pantry staples, these chicken enchiladas are always ready to save dinner. They’re fast, satisfying, and loved by everyone at the table.

Why You’ll Love This Ultimate Quick and Easy Chicken Enchiladas

Ready in under an hour – perfect for busy weeknights.
Super cheesy and saucy – the ultimate comfort food combination.
Kid-friendly and crowd-pleasing – everyone will ask for seconds.
Uses pantry staples – canned enchilada sauce, tortillas, and simple seasonings.
Perfect for leftovers – reheats beautifully and freezes well.

What Kind of Tortillas Should I Use for Chicken Enchiladas?

I’ve tested this recipe with both flour and corn tortillas, and while both work, it really comes down to your personal taste and texture preference. Flour tortillas tend to be softer and easier to roll without cracking, which is great when you’re in a rush. Corn tortillas, on the other hand, bring an authentic flavor and hold up nicely once soaked in the enchilada sauce — but they do need to be warmed or lightly fried to avoid tearing.

If you’re going for ease and speed, flour tortillas are your best bet. If you want that classic Mexican-style enchilada experience, opt for corn. Either way, you’re getting a delicious result.

Options for Substitutions

One of the best parts about this recipe is how flexible it is. You can easily tweak the ingredients based on what you have on hand:

Protein: Swap the chicken with shredded beef, ground turkey, or even black beans and sweet potatoes for a vegetarian version.
Cheese: I usually use Monterey Jack or a Mexican blend, but cheddar, mozzarella, or pepper jack all melt beautifully.
Enchilada Sauce: No red sauce? Use green enchilada sauce or even salsa for a fun twist.
Toppings: Sour cream and chopped cilantro are classics, but you can also add diced tomatoes, jalapeños, or sliced avocado for more flair.
Tortillas: Gluten-free? Use gluten-free tortillas or lettuce wraps for a low-carb option.

These small changes make the dish endlessly adaptable, and every version is just as comforting.

Ingredients for Ultimate Quick and Easy Chicken Enchiladas

Shredded cooked chicken
This is the star of the filling — juicy, tender, and seasoned. Leftover rotisserie chicken works perfectly and saves time.
Flour or corn tortillas
These are the vehicle that holds all the deliciousness. Soft and pliable tortillas are key to rolling without tearing.
Enchilada sauce
A rich, smoky red sauce that brings depth and ties all the flavors together. Canned works great when you’re in a pinch.
Shredded cheese
For that gooey, melty top layer and cheesy filling. I prefer Monterey Jack or a Mexican blend, but any good melty cheese will do.
Onion (optional)
Adds a subtle sweetness and aromatic bite inside the filling.
Spices (like cumin, chili powder, garlic powder)
These bring warmth and bold flavor to the chicken mixture.
Olive oil or cooking spray
Used to lightly grease the baking dish so nothing sticks.
Fresh cilantro and sour cream (for garnish)
Adds freshness and a cool, creamy contrast to the rich, warm enchiladas.

Step 1: Prep the Chicken Filling

In a large bowl, combine the shredded chicken with a handful of shredded cheese, a few tablespoons of enchilada sauce, chopped onion (if using), and your favorite spices — cumin, chili powder, and garlic powder work great. Mix everything until well combined and flavorful.

Step 2: Warm the Tortillas

To prevent cracking, warm the tortillas slightly. You can microwave them for about 20–30 seconds covered with a damp paper towel, or heat them in a skillet for a few seconds on each side until soft and pliable.

Step 3: Fill and Roll

Spoon about 2–3 tablespoons of the chicken mixture into the center of each tortilla. Roll them up snugly and place seam-side down in a lightly greased baking dish.

Step 4: Pour the Sauce

Once all the enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top, making sure every tortilla is coated. This keeps them moist and flavorful as they bake.

Step 5: Add Cheese

Generously sprinkle shredded cheese over the top of the sauced enchiladas. This melts into a bubbly, golden layer that seals the deal.

Step 6: Bake

Preheat your oven to 375°F (190°C) and bake the enchiladas uncovered for 20–25 minutes, or until the cheese is melted and the sauce is bubbling around the edges.

Step 7: Garnish and Serve

Let the enchiladas rest for a few minutes before serving. Top with a dollop of sour cream, freshly chopped cilantro, and any other toppings you love.

How Long to Cook the Ultimate Quick and Easy Chicken Enchiladas

These enchiladas are super efficient in the oven. Once assembled, you’ll bake them at 375°F (190°C) for 20 to 25 minutes. You’ll know they’re ready when the cheese is fully melted and bubbling, and the edges of the tortillas are just starting to crisp up. If you like your cheese with a golden, slightly crispy finish, broil for the last 2–3 minutes — just keep a close eye so they don’t burn.

Tips for Perfect Chicken Enchiladas

Warm your tortillas first: This makes rolling a breeze and prevents them from cracking or tearing during assembly.
Don’t skimp on the sauce: A generous amount keeps the enchiladas moist and flavorful — dry enchiladas are never the goal.
Use pre-cooked chicken to save time: Rotisserie chicken is my go-to for quick dinners. It’s juicy, well-seasoned, and a huge time saver.
Grate your own cheese: Pre-shredded cheese has anti-caking agents that can affect melting. Freshly grated cheese melts smoother and creamier.
Let them rest: Give the dish 5 minutes after baking before serving. This helps the cheese set a bit and makes them easier to serve without falling apart.

Watch Out for These Mistakes While Cooking

Using cold tortillas straight from the package
Cold tortillas crack when rolled. Always warm them briefly to keep them soft and pliable.
Not seasoning the chicken filling
Even with sauce and cheese, bland chicken will make the whole dish fall flat. Make sure to season the filling well with spices or even a splash of lime juice.
Overfilling the tortillas
Too much filling makes them hard to roll and more likely to burst open while baking.
Skipping the sauce underneath
Always spread a thin layer of enchilada sauce on the bottom of your baking dish. It prevents sticking and adds flavor from all sides.
Using too little cheese
This is not the dish to be stingy with cheese! It’s part of what makes enchiladas so indulgent and comforting.

What to Serve With Chicken Enchiladas?

1. Mexican Rice

The classic side — lightly spiced, tomato-based rice pairs beautifully with saucy enchiladas.

2. Refried Beans or Black Beans

Creamy, savory beans add heartiness and balance out the spicy flavors of the enchiladas.

3. Guacamole and Tortilla Chips

Creamy guacamole with a pile of crunchy chips is a must for scooping and snacking.

4. Corn Salad or Elote (Mexican Street Corn)

A fresh and zesty corn salad adds a crisp texture and sweet flavor that complements the dish.

5. Simple Green Salad

A crisp salad with lime vinaigrette cuts through the richness and adds freshness to the plate.

6. Pickled Red Onions or Jalapeños

These add a tangy pop and just the right amount of heat if you love a punchy contrast.

7. Fresh Salsa or Pico de Gallo

Bright, fresh, and loaded with flavor — spooned on top or served on the side.

8. A Cold Margarita or Agua Fresca

Whether you want something boozy or refreshing, drinks complete the meal beautifully.

Storage Instructions

Chicken enchiladas store and reheat like a dream — another reason I love making them ahead.

Refrigerator: Let leftovers cool completely, then cover tightly with foil or transfer to an airtight container. They’ll keep well in the fridge for up to 4 days.
Freezer: You can freeze the enchiladas before or after baking. For unbaked, assemble and cover with foil, then freeze. When ready to cook, bake from frozen at 375°F for about 45–50 minutes. For already baked enchiladas, thaw overnight in the fridge and reheat in the oven or microwave.
Reheating: The oven is best for maintaining texture. Bake covered at 350°F for 15–20 minutes, or microwave individual portions for 2–3 minutes until heated through.

Estimated Nutrition

These values are approximate and based on a serving size of 2 enchiladas:

Calories: ~430
Protein: 30g
Carbohydrates: 28g
Fat: 23g
Saturated Fat: 10g
Fiber: 3g
Sugar: 4g
Sodium: 760mg
Cholesterol: 85mg

These enchiladas offer a solid balance of protein and carbs, making them a satisfying dinner option. To reduce calories, opt for low-fat cheese and skip sour cream — or load up on veggies on the side.

Frequently Asked Questions

Can I make these chicken enchiladas ahead of time?

Yes! You can assemble the enchiladas, cover the dish with foil, and refrigerate for up to 24 hours before baking. It’s perfect for meal prep or entertaining.

Can I use store-bought rotisserie chicken?

Absolutely. It’s one of the best time-saving hacks for this recipe. Just shred the chicken and mix with your seasonings.

What’s the best cheese for enchiladas?

Monterey Jack, cheddar, or a pre-shredded Mexican blend all work beautifully. You want something that melts well and adds creamy richness.

Can I make this recipe gluten-free?

Yes, just use gluten-free corn tortillas and double-check your enchilada sauce for any hidden gluten.

How do I prevent soggy enchiladas?

Don’t overload them with sauce or overbake. Lightly coat the bottom of the baking dish and pour the rest evenly on top. And make sure to pre-warm your tortillas to avoid cracks and sogginess.

Can I freeze leftovers?

Yes, they freeze really well. Wrap portions tightly or store in a sealed container, then freeze for up to 3 months. Reheat in the oven or microwave when ready to eat.

What can I do if I don’t have enchilada sauce?

You can substitute with salsa, tomato sauce with added spices, or make a quick homemade enchilada sauce with tomato paste, broth, and chili powder.

Do I need to cover the enchiladas while baking?

Nope! Bake them uncovered so the cheese on top gets golden and bubbly. If they seem to be browning too fast, you can loosely tent them with foil halfway through.

Conclusion

These Ultimate Quick and Easy Chicken Enchiladas are everything I want in a weeknight dinner — cozy, cheesy, and effortlessly satisfying. With minimal ingredients and loads of flexibility, this dish is perfect whether you’re feeding a hungry family or planning make-ahead meals for the week. It’s the kind of comfort food that never fails to hit the spot and earns a permanent spot in your dinner rotation. Try it once, and I guarantee you’ll be making it again (and again).