Chicken Enchiladas

Flavor-packed Tex-Mex enchiladas made easy with seasoned chicken, gooey cheese, and rich red sauce.

These Chicken Enchiladas are a quick and flavorful weeknight dinner that tastes like it came from your favorite Tex-Mex restaurant. Tender shredded chicken is seasoned with cumin and chili powder, wrapped in soft flour tortillas, and smothered in zesty red enchilada sauce and gooey melted cheese.

Whether you’re meal prepping, feeding a hungry family, or just craving something cozy and cheesy, this recipe has you covered — and you can prep it ahead!

Why You’ll Love This

• Simple Ingredients: Just pantry staples and store-bought enchilada sauce.
• Fast & Flexible: Use rotisserie chicken or leftover cooked chicken.
• Ultra Cheesy: Monterey Jack melts like a dream.
• Make-Ahead Friendly: Perfect for prepping ahead and baking later.
• Freezer-Friendly: Assemble and freeze for a future meal.

Ingredients

• 2 cups cooked and shredded chicken
• 1 can (10 oz) red enchilada sauce
• 2 cups shredded Monterey Jack cheese
• 8 flour tortillas
• 1 tbsp vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• Chopped cilantro, for garnish
• Sour cream, for serving

Instructions

1. Preheat Oven:
   Preheat your oven to 375°F (190°C).
2. Sauté Aromatics:
   In a skillet, heat vegetable oil over medium heat. Add onion and garlic, and cook until softened and fragrant.
3. Season Chicken:
   Add shredded chicken, cumin, chili powder, salt, and pepper. Stir well and cook until heated through. Remove from heat.
4. Prepare Baking Dish:
   Pour a thin layer of enchilada sauce into the bottom of a 9×13-inch baking dish.
5. Assemble Enchiladas:
   Fill each tortilla with the chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the dish.
6. Top & Bake:
   Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
7. Cover & Bake:
   Cover with foil and bake for 20–25 minutes. Remove foil and bake another 5–10 minutes, until cheese is golden and bubbly.
8. Serve:
   Garnish with chopped cilantro and serve with sour cream.

Tips, Storage & FAQs

Tips

• Use rotisserie chicken for an even faster meal.
• Add diced green chilies or jalapeños for a spicy kick.
• Swap in corn tortillas for a gluten-free version.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Assemble (unbaked), wrap tightly, and freeze for up to 2 months.
• Reheat: Bake from frozen at 375°F for 45–50 minutes or until hot.

FAQs

• Can I use corn tortillas instead of flour? Yes! Warm them slightly so they’re pliable.
• Can I make these vegetarian? Substitute black beans or sautéed veggies for the chicken.
• What’s the best cheese to use? Monterey Jack melts beautifully, but a Mexican blend or cheddar works too.

Final Thought

These Chicken Enchiladas are everything you want in a comforting Tex-Mex dinner — quick, satisfying, and covered in melty cheese. Whether you’re planning a casual weeknight meal or feeding a crowd, this easy recipe delivers big on flavor with minimal fuss.

📖 Recipe

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Chicken Enchiladas

This easy Chicken Enchiladas recipe features seasoned shredded chicken, melty Monterey Jack cheese, and red enchilada sauce. A simple, make-ahead Tex-Mex favorite perfect for busy nights!

Course Dinner

Cuisine American

Keyword Chicken Enchiladas

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6

Ingredients

• 2 cups cooked and shredded chicken
• 1 can 10 oz red enchilada sauce
• 2 cups shredded Monterey Jack cheese
• 8 flour tortillas
• 1 tbsp vegetable oil
• 1 small onion chopped
• 2 cloves garlic minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Chopped cilantro for garnish
• Sour cream for serving

Instructions

Preheat Oven:

• Preheat your oven to 375°F (190°C).

Sauté Aromatics:

• In a skillet, heat vegetable oil over medium heat. Add onion and garlic, and cook until softened and fragrant.

Season Chicken:

• Add shredded chicken, cumin, chili powder, salt, and pepper. Stir well and cook until heated through. Remove from heat.

Prepare Baking Dish:

• Pour a thin layer of enchilada sauce into the bottom of a 9×13-inch baking dish.

Assemble Enchiladas:

• Fill each tortilla with the chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the dish.

Top & Bake:

• Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.

Cover & Bake:

• Cover with foil and bake for 20–25 minutes. Remove foil and bake another 5–10 minutes, until cheese is golden and bubbly.

Serve:

• Garnish with chopped cilantro and serve with sour cream.

Notes

Use rotisserie chicken for an even faster meal.

Add diced green chilies or jalapeños for a spicy kick.

Swap in corn tortillas for a gluten-free version.