When you’re craving something comforting yet quick to make, these Quick and Easy Chicken Enchiladas are the perfect answer. Packed with tender shredded chicken, gooey melted cheese, and a rich enchilada sauce, they deliver restaurant-level flavor with minimal effort. I first made these on a busy weekday when I wanted a hearty dinner without spending hours in the kitchen—and they turned out so good, they became a weekly staple. Whether you’re feeding the family or meal-prepping for the week, this recipe is satisfying, budget-friendly, and incredibly simple. Pair it with a side of rice, beans, or a crisp salad, and you’ve got a complete, crowd-pleasing meal in under an hour.
Why You’ll Love This Recipe
These enchiladas are quick, flavorful, and endlessly customizable. Using pre-cooked or rotisserie chicken saves time without sacrificing taste. The creamy, cheesy filling pairs perfectly with the tangy, spiced enchilada sauce, creating a dish that’s both comforting and exciting. You can make them mild or spicy, add extra veggies, or even swap the filling for whatever’s in your fridge. Best of all, they bake up beautifully and reheat just as well—perfect for leftovers or next-day lunches.
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Quick and Easy Chicken Enchiladas: A Weeknight Favorite Full of Flavor
- Total Time: 35 mins
- Yield: 4 servings (8 enchiladas)
- Diet: Halal
Description
A simple and flavorful Mexican-inspired dish featuring shredded chicken, cheese, and enchilada sauce rolled in soft tortillas and baked to perfection — quick enough for a busy weeknight dinner.
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 1/2 cups shredded cheddar or Mexican blend cheese (divided)
- 8 small flour or corn tortillas
- 1/2 cup diced onion
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Optional toppings: diced tomatoes, avocado, sliced olives, or jalapeños
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onions and cook for 3–4 minutes until soft.
- Add shredded chicken, cumin, chili powder, and garlic powder. Stir to combine, then mix in 1/4 cup of enchilada sauce and 1/2 cup of cheese. Remove from heat.
- Spread 1/4 cup of enchilada sauce on the bottom of the baking dish.
- Fill each tortilla with a few spoonfuls of the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the top, spreading evenly. Sprinkle with remaining cheese.
- Cover with foil and bake for 15 minutes. Uncover and bake an additional 10 minutes, until bubbly and lightly golden.
- Top with sour cream, cilantro, and optional toppings before serving.
Notes
- Use rotisserie chicken for an even faster prep time.
- For a creamy twist, mix the sour cream directly into the filling.
- Swap red enchilada sauce for green if preferred.
- These enchiladas freeze well — perfect for meal prep!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked Shredded Chicken – The foundation of the filling. Rotisserie chicken works perfectly for quick prep and tender texture.
Flour or Corn Tortillas – Soft, pliable tortillas wrap around the filling and bake to golden perfection. Choose your favorite type depending on your preference.
Enchilada Sauce – The star of the dish. You can use canned red enchilada sauce for convenience or make your own for a deeper flavor.
Shredded Cheese – Use a Mexican blend, cheddar, or Monterey Jack for that perfect gooey melt.
Onion – Adds a subtle sweetness and depth to the filling. Finely diced so it cooks evenly.
Sour Cream – Adds creaminess and balances the spice of the sauce.
Olive Oil – For softening tortillas and sautéing onions if needed.
Garlic Powder and Cumin – Classic Mexican seasonings that elevate the flavor of the filling.
Salt and Black Pepper – Essential to bring everything together.
Fresh Cilantro (optional) – For garnish and a burst of freshness.
Directions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, mix shredded chicken, half the cheese, diced onion, sour cream, garlic powder, cumin, salt, and pepper. Stir until well combined.
- Warm the tortillas: Lightly heat each tortilla in a skillet with a touch of olive oil for 10–15 seconds per side to make them more pliable.
- Assemble the enchiladas: Spoon a small amount of the chicken mixture down the center of each tortilla, roll it tightly, and place seam-side down in the prepared baking dish.
- Add the sauce and cheese: Pour the enchilada sauce evenly over the top, making sure each tortilla is well covered. Sprinkle the remaining cheese on top.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 5–10 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro and serve warm with rice, beans, or a dollop of sour cream.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 6 people and takes about 35 minutes total—15 minutes for prep and 20 minutes to bake. It’s quick enough for weeknights yet satisfying enough for guests.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 1–2 minutes or in a 350°F oven for 10 minutes until warmed through. To freeze, assemble but don’t bake—wrap tightly and freeze for up to 2 months. Bake directly from frozen, adding 10 minutes to the baking time.
Variations and Customizations
Creamy White Enchiladas – Replace red enchilada sauce with a creamy white sauce made from sour cream and green chiles.
Spicy Chipotle Enchiladas – Stir chipotle peppers in adobo sauce into your filling for a smoky heat.
Veggie-Packed Version – Add sautéed bell peppers, corn, and black beans for extra color and nutrition.
Green Enchiladas – Swap red sauce for tangy green enchilada sauce or salsa verde.
Cheesy Chicken Enchiladas – Mix extra cheese into the filling and top with both cheddar and Monterey Jack.
BBQ Chicken Twist – Use barbecue sauce instead of enchilada sauce for a sweet and smoky alternative.
FAQs
Can I make these enchiladas ahead of time?
Yes, assemble them up to 24 hours in advance and refrigerate until ready to bake.
Can I use corn tortillas?
Absolutely—they’re traditional, but warm them first to prevent cracking.
How can I make them spicier?
Add diced jalapeños or extra chili powder to the filling or use spicy enchilada sauce.
Can I use leftover rotisserie chicken?
Yes, it’s perfect for this recipe and saves lots of time.
What cheese melts best for enchiladas?
A blend of cheddar, Monterey Jack, and mozzarella gives the best texture and flavor.
Can I make these dairy-free?
Use dairy-free cheese and sour cream alternatives—they bake beautifully too.
What sides go best with enchiladas?
Mexican rice, refried beans, corn salad, or guacamole complement them perfectly.
Can I freeze baked enchiladas?
Yes, let them cool completely, then freeze for up to 2 months. Reheat in the oven.
How do I keep my enchiladas from getting soggy?
Avoid overfilling and don’t oversaturate the tortillas with sauce before baking.
Can I use beef or pork instead of chicken?
Definitely—ground beef, shredded pork, or even beans make excellent substitutes.
Conclusion
Quick and Easy Chicken Enchiladas are everything you want in a weeknight meal—fast, flavorful, and satisfying. With tender chicken, gooey cheese, and a rich sauce, every bite delivers a burst of comfort and Mexican-inspired goodness. Whether you make them mild or spicy, these enchiladas will quickly become a staple in your dinner rotation—simple, delicious, and always a hit at the table.
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