Easy Chicken Enchiladas

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Imagine the warm comfort of tender shredded chicken wrapped in soft tortillas, drenched in savory enchilada sauce, and topped with golden, bubbling cheese. These Easy Chicken Enchiladas are a no-fuss favorite that bring the bold flavor of Tex-Mex right to your kitchen without needing a long grocery list or hours in the kitchen.

The best part? They’re endlessly adaptable. Whether you’re working with leftover chicken, rotisserie shortcuts, or making everything from scratch, this recipe folds together convenience and flavor in the most satisfying way. The creamy sour cream, diced avocado, and fresh cilantro on top add the final pop of freshness.

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What Kind of Tortillas Should I Use?

Corn tortillas are traditional for enchiladas, offering a more authentic flavor and firmer texture that holds up well to sauce. However, flour tortillas are softer and easier to roll, making them ideal for beginners or anyone wanting a creamier finish. Either type will work—just choose based on your personal preference.

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Ingredients for the Easy Chicken Enchiladas

Shredded Chicken: The heart of the enchiladas. Use cooked chicken breast or thighs, or shortcut it with store-bought rotisserie chicken for convenience.

Tortillas: Corn or flour—your choice. These cradle the filling and bake to tender, saucy perfection.

Enchilada Sauce: Rich, tangy, and spiced to coat each bite. Go with red enchilada sauce for a classic flavor.

Cheddar and Monterey Jack Cheese: The golden, melty topping that brings it all together. A mix of both gives a balanced melt and flavor.

Sour Cream: Optional, but adds creaminess and cool contrast when served.

Avocado and Fresh Cilantro: For garnish. These fresh ingredients brighten up the baked dish and add texture.

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How To Make the Easy Chicken Enchiladas

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.

Step 2: Fill and Roll

In a large bowl, mix the shredded chicken with a generous amount of enchilada sauce—just enough to coat it evenly. Spoon the mixture into the center of each tortilla, roll tightly, and place seam-side down in the baking dish.

Step 3: Pour the Sauce

Once all the enchiladas are in the dish, pour more enchilada sauce over the top. Make sure each tortilla is well covered—this helps keep everything moist and flavorful.

Step 4: Cheese Time

Sprinkle the shredded cheddar and Monterey Jack cheeses generously over the top. This is where the magic starts.

Step 5: Bake

Bake uncovered for 20 to 25 minutes, or until the cheese is fully melted and bubbling and the edges of the tortillas are golden.

Step 6: Garnish and Serve

Remove from the oven and let rest for a few minutes. Then top with sour cream, diced avocado, and a sprinkle of fresh cilantro before serving.

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Serving and Storing Easy Chicken Enchiladas

Serve these enchiladas hot out of the oven with your favorite sides like Mexican rice, refried beans, or a crisp green salad. They also pair well with a squeeze of lime and a drizzle of hot sauce if you’re into extra heat.

For leftovers, let the enchiladas cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through. You can also freeze them before baking—just assemble, cover tightly, and freeze. When ready to enjoy, thaw and bake as directed.

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Frequently Asked Questions

Can I make this recipe ahead of time?

Absolutely. Assemble the enchiladas the night before, cover them, and refrigerate. When ready to serve, bake them as instructed.

What if I only have green enchilada sauce?

No problem. Green sauce gives a tangier, slightly brighter flavor but works just as well in this recipe.

How do I keep the tortillas from tearing?

If using corn tortillas, warm them slightly in a skillet or microwave to make them more pliable. A light steam or wrap in damp paper towels helps too.

Can I add beans or vegetables?

Yes! Black beans, corn, diced bell peppers, or sautéed onions make great additions to the chicken mixture.

Are these enchiladas spicy?

That depends on your enchilada sauce. Choose a mild, medium, or hot version based on your spice preference.

What cheese can I substitute?

You can use any good melting cheese like mozzarella, pepper jack, or a Mexican blend.

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Want More Chicken Dinner Ideas?

If you’re loving the ease of this chicken bake, you might enjoy the creamy, cheesy layers in the Buffalo Chicken Lasagna Recipe. For a spicy pasta fix, check out the One Pot Spicy BBQ Chicken Cheeseburger Pasta.

Craving something comforting and saucy? The Easy Cajun Chicken Alfredo with Broccoli is full of creamy heat. And if you’re in the mood for sandwiches, the Chopped Chicken Bacon Ranch Sub delivers crunch and richness in every bite.

For a lighter but still hearty option, the Chicken Mushroom Stroganoff offers a creamy and savory twist with mushrooms and herbs.

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If you make it, I’d love to hear how it turned out. Did you go for green sauce? Add some heat? Leave a comment below. I’m always curious how others make it their own.

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