With a seasoned shredded chicken and cheese filling and red enchilada sauce, this Easy Chicken Enchiladas recipe packs in the Tex-Mex flavor with just a handful of ingredients. Make-ahead instructions included!
Why This Is The Best Chicken Enchiladas Recipe
These red chicken enchiladas are one of our favorite family dinners. Here’s why!
- Quick and easy. We’re using pre-cooked chicken so the prep time on this is minimal. You can use canned enchilada sauce to keep it even easier too.
- Incredible flavor. The red enchilada sauce combined with aromatics and a few seasonings ensure each bite of these enchiladas is filled with warm flavor. You could make them spicy if you want but I kept them mild!
- Cheesy! Monterrey Jack cheese can be found in each tortilla with the chicken filling and there’s a hearty amount on top too.
- Perfect for freezing. These enchiladas can be frozen before or after you bake them, which makes them a wonderful make-ahead freezer meal. Full directions for freezing below!
If you love enchiladas like we do, be sure to check out our white chicken enchiladas, air fryer enchiladas, white queso enchiladas, and beef enchiladas too.
Recipe Ingredients
These easy chicken enchiladas are made with just a handful of ingredients. Scroll down to the recipe card below for measurements.
- Chicken – Cooked and shredded. Leftover rotisserie chicken is great for this!
- Enchilada sauce – You can grab a 10oz jar at the store or use my homemade enchilada sauce recipe.
- Cheese – While Monterey Jack cheese is recommended for its melting properties and mild flavor, feel free to experiment with other cheeses such as cheddar or a Mexican blend according to your preference.
- Tortillas – Flour tortillas are used in this enchilada recipe. Be sure to get the regular-size ones, not the small taco tortillas or the huge burrito ones.
- Vegetable oil
- Onion & garlic – Aromatics for added flavor.
- Spices – Cumin, chili powder, salt, and pepper.
How To Make Chicken Enchiladas
Here’s an overview of how to make this chicken enchiladas recipe. You can find printable instructions in the recipe card below.
- Cook the onion and garlic. Saute the onion and garlic in the oil until soft.
- Make the filling. Add the shredded chicken to the cooked aromatics, along with the seasonings. Cook until heated through and seasoned.
- Assemble the enchiladas. Coat the bottom of the baking dish with enchilada sauce. Spoon the mixture onto each tortilla, top with shredded cheese, and roll. Place them seam-side down in the baking dish. Top with the remaining enchilada sauce and cheese.
- Bake. Cover with foil and bake for 20-25 minutes, until the cheese is melted and bubbly. Remove the foil and bake for an additional 5-10 minutes.
- Enjoy. Garnish with cilantro and serve with a dollop of sour cream.
Tips & Variations
Here are a few things to keep in mind when making your chicken enchiladas.
- Customize the filling. Feel free to add other ingredients to the chicken mixture, such as black beans, corn, or diced green chiles, for added flavor and texture.
- Don’t overfill. You need to be able to roll the tortillas and have them stay closed, so take care to not overfill. A tablespoon or so of filling plus the cheese usually does it!
- Warm the tortillas. If you notice the tortillas are cracking when you try to roll them, just pop them in the microwave for 10-15 seconds to make them more pliable.
Serving Suggestions
Serve your chicken enchiladas topped with cilantro and sour cream, if desired. I usually serve these with a side of Mexican rice and beans (either black beans or refried beans) for a complete dinner.
And for the adults, don’t forget the margarita! If you want to keep the Mexican theme through dessert, tres leches cake is always a good option.
Can You Freeze Chicken Enchiladas?
Yes! These enchiladas can also be frozen before or after baking.
If freezing before baking, assemble the enchiladas in a freezer-safe dish but do not bake. Cover tightly with foil and freeze. Thaw overnight in the refrigerator before baking as directed.
If freezing after baking, cool completely before freezing and reheat in the oven until heated through
Proper Storage
- Fridge. Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat in the microwave or covered in the oven at 350°F (175°C) until thoroughly warmed.
More Mexican Inspired Recipes
Chicken Enchiladas
Ingredients
- 2 cups cooked and shredded chicken
- 1 can store-bought red enchilada sauce 10 oz
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the vegetable oil and sauté the chopped onion and minced garlic until they are soft and fragrant.
- Add the shredded chicken to the skillet and season with cumin, chili powder, salt, and pepper. Cook for a few minutes until the chicken is heated through and well-coated with the seasonings.
- Pour a small amount of the red enchilada sauce into the bottom of a baking dish to coat it.
- Place a spoonful of the chicken mixture onto each flour tortilla, sprinkle some shredded Monterey Jack cheese on top, and roll up the tortillas. Place them seam side down in the baking dish.
- Once all the tortillas are rolled up, pour the remaining red enchilada sauce over the top of the enchiladas and sprinkle with the remaining shredded cheese.
- Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes to allow the cheese to slightly brown.
- Garnish with chopped cilantro and serve hot with a dollop of sour cream on top.
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39 comments on “Chicken Enchiladas”
Love this recipe so much. Making it tonight to take to friend because she has had surgery. I’ve done it now three times.
Thanks Judy! You’re a great friend to do that!
My family of boys loved this! I threw some beans in along with the cream cheese and it was awesome!
Thanks Leanne!
Great recipe! I used homemade enchilada sauce which gave an extra smoikiness. I froze some after baking, haven’t tried those yet.
Thanks Tina!
We loved this recipe! I had some leftover rice and beans which I added to the filling. Not traditional I know. Just made the enchiladas more hearty.
Sounds great Janet! Thanks!
I made this recipe and my family loved this dish, so I will be making this again
Glad they loved it Pennie! Thanks!
Delicious recipe,, I added a can of rotel tomatoes and a can of green chilies to the chicken mixture and I used low carb tortillas.. it’s my go to recipe
Thanks Patsy!
It was excellent!
Thank you Kevin!
I have made this a couple of times ands it’s a big hit with everyone! Super easy and great for a crowd.
Thank you Robin!
Delicious ! 5 star. Easy too and made the homemade enchilada sauce as well. Restaurant quality
Thank you DK!
The chicken flavor is yummy though I spiced it up a bit. I used corn tortillas inside flour and made my own enchilada sauce. The recipe flavor is a good base. If you want it spicy, add your own favs.
Sounds delicious Renee. Corn tortillas are always a great substitute. Thanks!
I mixed cream cheese, sour cream and salsa in the chicken mixture, along with a few more seasonings. Turned out good
Thanks Erica!
Made this for supper tonight.Mad3 my own Enchilada sauce. Delicious!
Quick and easy dinner AND the whole family loved it. Will def be making again!!
Thank you Rachel!
Can these be frozen after making?
Hi Cindy. Yes, these enchiladas will freeze well in an airtight container.
Awesome. Used cabbage leaves instead of tortilla wraps for lower carbs. Added pepper jack cheese to the Mexican cheese blend & put a few jalapeño on top. Delicious
Great substitutions Melissa. Thanks!
Delish! Would totally make this again!
Thanks Jenna!
These were so good
Thanks Debbie!
Made this tonight it is a keeper family says.
Glad to hear that Tonya. Thanks!
I made these for 12 people and doubled the recipe. It was very good and all was eaten.
So glad you liked it Jenny!
Increíble receta!!! Excelente!!!
Gracias Jill y a tus adorables hijos
Gracias Lucrecia!