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Easy chicken enchilada recipe with baked enchiladas topped with melted cheese, rich red sauce, and fresh cilantro.
Sonia Khan

Easy Chicken Enchilada Recipe (Creamy, Cheesy & Comforting)

Easy Chicken Enchiladas made with tender shredded chicken, melted cheese, and rich enchilada sauce. A simple Mexican-inspired dinner that’s quick to make and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
resting time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 8 flour tortillas medium size
  • 1 ½ cups enchilada sauce red or green
  • 1 cup shredded cheese Mexican blend / Monterey Jack / cheddar
  • ½ cup onions sautéed (optional but adds flavor)
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ tsp ground cumin optional but more authentic
  • Salt & pepper to taste
  • Fresh cilantro for garnish
Optional add-ins:
  • ¼ cup sliced jalapeños if you want it spicy
  • ½ cup black beans or corn if you want bulk / texture

Equipment

  • 1 9×13 baking dish
  • 1 Skillet / pan
  • 1 Spoon or spatula
  • 1 Aluminum foil (optional for covering while baking)
  • 1 Cheese grater

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Mix shredded chicken with chili powder, garlic powder, cumin, salt, pepper, and 2–3 tablespoons of enchilada sauce.
  3. Sauté onions & minced garlic a little bit in a skillet or pan and mix into the shredded chicken.
  4. Warm the corn tortillas in microwave, oven or skillet so they roll easily.
  5. Spread a thin layer of enchilada sauce on the bottom of a 9×13 baking dish.
  6. Add chicken mixture and a little cheese into each tortilla, then roll and place seam-side down in the dish.
  7. Pour remaining sauce over the top and sprinkle with the rest of the cheese.
  8. Bake for 20-25 minutes, until cheese is melted and bubbly.
  9. Rest 3-5 minutes, then garnish with fresh cilantro before serving.

Notes

Warm tortillas before filling to prevent them from cracking while rolling. This step helps keep the enchiladas soft and easy to assemble.
Use corn tortillas for a more authentic flavor. They’re traditional for enchiladas and hold up better under sauce when properly warmed.
Customize the filling if needed. Add jalapeños for heat, black beans for extra protein, or corn for a slightly sweet, bulkier texture.
Serve these chicken enchiladas with a spoonful of Mexican green taco sauce for a bright, zesty kick that complements the cheesy, savory filling.
    • Store leftovers properly. Keep enchiladas in an airtight container in the refrigerator for up to 3 days.
    • Reheat for best texture. Warm in the oven or air fryer instead of the microwave to maintain a crisp top and prevent sogginess.