Quick & Easy Chicken Enchiladas
This chicken enchilada recipe is very easy to make because it uses left-over (or rotisserie) chicken and a few simple ingredients. It’s great for weeknight dinners because it only takes about 15 minutes of hands-on time to prepare, and you can even prep-ahead the filling to make it even faster!
I originally shared this recipe on February 7th, 2020. I have updated some of the images and text to share it with you again today. This Post Contains Affiliate Links
Table of contents
- Why We Love These Chicken Enchiladas
- Ingredients Notes
- How To Make Easy Chicken Enchiladas
- More Mexican and Tex-Mex Recipes
Why We Love These Chicken Enchiladas
My love affair with Chicken Enchiladas goes way back, and I can’t even tell you when the origin of my love began, because as far as I know, I have ALWAYS loved them. Enchiladas was one of the top recipes I would request for my birthday dinner when I was a girl. I adore them!
Mexican food is a BIG deal in my family. My mom’s side of the family is really into cooking (thanks to Grandma Ginger being a really great cook) and they’re also from West Texas, which means they’re really into Tex Mex cooking. Every time we get together, the meal is all about Tacos, Guacamole and Enchiladas!
These enchiladas are great for family get-togethers, and these easy ones are actually perfect for a busy night because they can be prepped ahead (instructions included below) and they take less than 45 minutes to make.
This was easy & delicious! We make it on the semi- regular and it’s a hit with the whole family.~Meghan
Red Enchilada sauce
- Buying the sauce is key to making this a super fast recipe. Though I do love making Enchilada Sauce from scratch like I do in my Layered Ground Chicken Enchilada Casserole, this was a time I knew I needed to cut some corners to make it a weeknight-friendly meal.
- I ended up trying three different brands of canned sauces. I also tried this with green enchilada sauce (which is also a great option!) I highly recommend the Hatch Red Mild Enchilada Sauce(or Medium if your family likes spice) brand if you can find it. It has the best flavor by far. Not only is it Organic but it has the cleanest ingredient list. I found it at the health food store.
- Note: canned enchilada sauce comes in 10, 15 and 20 ounce cans- you can use either 15 or 20 ounces. I’ve tested it any which way, and either works!
The scallions do double duty as part of the filling and partly garnish. I love the oniony flavor that they add- but it’s not overpowering.
Canned diced chilis
These canned green chilies also go into the filling. If you are a big fan of spicy Mexican food, you can sub in canned jalapeños, just drain them and chip them up.
This recipe calls for cooked chicken because taking the time to cook the chicken will make the recipe take longer. If you don’t have cooked leftover chicken on hand, you can buy a Rotisserie chicken (I tested it and it worked perfectly.)
Alternatively, you can buy raw chicken and cook it. I used my instant pot to do so while I was meal prepping another recipe. Here is the best way to get perfectly cooked chicken in the instant pot or oven. Just let it cool before adding it to the filling- especially if you’re following the make ahead instructions.
This was an easy way to get extra veggies into this recipe to make the filling more healthy, but without a lot of prep work or any additional cutting. You can thaw the corn by just putting it into a sieve and running warm tap water over it for a minute or two. It’ll thaw super fast!
Here’s where you can really amp up the heat if you want. My kids are tolerant of heat, but I still try to keep things on the more mild side for them. If you like spicier enchiladas, you can use a “hot” salsa.
Reduced Fat Sour Cream
To make the enchilada filling creamy but still healthy, I used reduced-fat sour cream to help lower the calories. If you prefer, you can use full-fat sour cream. If you are avoiding carrageenan, check the ingredients before purchasing. I like the Organic Valley brand.
- This was part of the reason it took me a month to develop the recipe. I kept running into tortilla problems!! In the end I found that regular corn tortillas work well (more on that below.)
- Or if you can find them, there are corn tortillas that have some flour added to them to make them more pliable. I like the GMO-free corn and flour blend tortillas made by La Tortilla Factory best.
- I do not recommend flour tortillas- they end up becoming incredibly gummy and the texture is not pleasant.
- If you make this with 100% corn tortillas- this recipe is gluten-free!
Shredded Mexican cheese
Here again, using purchased shredded cheese is a place you can really save a ton of time. I bought a 6-ounce package of pre-shredded Mexican cheese to make this as simple as possible. My mom always made hers with Colby Longhorn or Colby Jack. If you want to go a more authentic route you could use a blend of Oaxaca or Asadero.
How To Make Easy Chicken Enchiladas
There are basically two main steps to making this recipe. One is mixing the filling and two is filling the tortillas and assembling the casserole.
Before you start
- Gather up all your ingredients to make sure you have everything you’ll need.
- Make sure you start heating up the oven because the filling really comes together super fast so you don’t want to be waiting for it to preheat after the enchiladas are built!
- I also like to get my casserole dish ready to go too. I just coat it in a quick coat of cooking spray (photo 1) and put a little bit of the sauce (1/2 cup) into the bottom. Then just set it nearby.
Making the Enchilada Filling
- You will need two cups of cooked chicken. This works out to about two medium/small chicken breasts or about 9 ounces cooked chicken.
- If don’t have cooked chicken, I’d advise you to get the smallest package you can (it’s less than a pound) and measure it out once it is cooked.
- Mix the chicken with the thawed corn, salsa, sour cream and scallions in a bowl (photo 2)
Fill Tortillas and Assemble Enchiladas
Warm the tortillas to make them pliable
- Corn tortillas can be kind of brittle when they are cold, so it is important to warm them up before you fill them or they will crack when you try to roll them.
- My grandmother used to dip each one into a skillet of hot oil to soften them up and make them pliable. In order to keep the calories in check and make this recipe easier and healthy, I opted to warm my tortillas up in the microwave.
- If you do not have a microwave you divide them into two stacks and wrap them with foil (photo 3). Then just warm them up in the oven as it preheats.
Fill tortillas with Chicken Filling
- Working one at a time, hold a warmed tortilla in your left hand (non-dominant) and scoop up about 1/4 cup chicken enchilada filling with your right. (Photo 4a.)Cradle the tortilla and gently fill it with the chicken mixture.
- Then using both hands, form the enchilada into a long roll, and set immediately seam-side down into the casserole dish. (Photo 4b)
Assemble The Enchiladas
- Try to keep them as tightly rolled as possible, but do not freak out if they do not look perfect. As you add more enchiladas in, you can sort of prop up any oddly shaped ones. And remember- they’re going to be covered in sauce and cheese which makes everything better!!
- Depending on your casserole dish you may need to fit four enchiladas on the side lengthwise, and the six others crosswise against the other edge of the casserole dish.
- Pour on the rest of the enchilada sauce covering over them as much as possible (photo 4c).
Bake and Serve the Enchilada Casserole
Then pop the whole thing in the oven to warm them through. This takes about 15 minutes. (photo 5a) Then add on the cheese and continue baking for another 10 minutes or so just until the cheese is melted and the sauce is bubbling along the edges. (photo 5b)
Note: just like hot pizza, the longer the baked enchiladas sit, the easier it is to get them out of the pan!
Top them with the remaining chopped scallions and if you like some more salsa too.
FAQs and Expert Tips For This Recipe
What To Serve with Enchiladas
- To top them off make a batch of Classic Guacamole and my homemade Pico De Gallo.
- You can also add on creamy sliced avocado, sour cream or Greek yogurt on top.
- Jarred salsa and hot sauce is an easy option as well.
- I served these Chicken Enchiladas with this Mexican Coleslaw. Canned refried beans are also a favorite super fast side for Mexican night.
- For a Cinco De Mayo party, this Mexican Corn Salad with Jalapeno Cilantro Dressing is is a great side dish to pair with them.
- Another side dish for a party is this Mexican Four Bean Salad with avocado. It’s a big crowd-pleaser and so pretty!
- To make this a completely gluten-free meal, serve these enchiladas with this easy peasy Gluten-free Mexican Dessert Torte for dessert.
If you make them ahead and roll them in advance the tortillas will absorb too much of the liquid in the filling and sauce and they will fall apart and become soggy. It is best to roll them just before baking them. Also make sure to bake them without any foil over them so the edges of the tortillas will become crispy.
The recipe works with flour tortillas but I did not care for them. They had a slippery texture that was unpleasant and soggy. I found the best tortillas to use were corn tortillas with a little bit of wheat flour blended into them. (See tips in the ingredient notes above.) They were pliable enough to roll without cooking them in oil, but didn’t have an unpleasant slimy texture when baked with the sauce and filling.
These are great reheated for lunch! Transfer two enchiladas per serving to individual storage containers and keep refrigerated up to 3 days. You can also keep the leftovers in the casserole dish, covered with plastic wrap or foil.
Freeze baked enchiladas up to 4 months. Wrap the casserole dish with foil and then two layers of plastic. Or wrap with foil and then transfer to an extra-large Ziplock freezer bag. Thaw in the fridge overnight and reheat as directed below.
To reheat in the oven transfer to a small baking dish, cover with foil and bake at 350 degrees until piping hot. Test with an instant-read thermometer to make sure the filling is at least 165 degrees F. Transfer a serving (2 enchiladas) to a microwave-safe plate or container. Microwave on high for 2 minutes per serving, or until piping hot!
How To Make Ahead or Meal Prep
- To meal prep the enchiladas you can make the filling up to two days ahead. Stir the ingredients together and then store the mixture in the refrigerator in a resealable container.
- If you are buying a rotisserie chicken, make sure to check the expiration date on the chicken!
- If you are using freshly cooked chicken, make sure it’s cool before stirring it together with the other ingredients.
- I do not recommend building these ahead of time because the sauce softens up the tortillas too much and they kind of disintegrate into mush.
More Mexican and Tex-Mex Recipes
- If you like chicken and cheese, then you will love this Mexican Chicken Casserole! this is like a cousin to enchiladas- and very easy to assemble!
- Try our Ground Turkey Enchiladas~ another quick, healthy and easy Mexican dinner.
- This Zucchini Casserole with green salsa is a version of my mom’s summer casserole she always brings to our Mexican parties.
- Homemade Tortillas from my friend Aysegul.
- Slow Cooker Chicken Tortilla Soup, this is a set-it-and-forget-it slow cooker recipe with a TON of flavor!
- If you’re feeling the from-scratch vibe, try this Homemade Enchilada Sauce from fellow culinerd, Jessica Gavin.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
Make these Easy Chicken Enchiladas in just 15 minutes of prep time. The filling is made with leftover chicken (or use rotisserie) salsa and sour cream. They’re creamy, cheesy, fast and delicious!
- 1 15-ounce can Enchilada sauce (or 2 cups)
- 4 scallions, sliced, divided
- 4-ounce can diced chiles or canned jalapeños, drained and chopped* see ingredient note
- 2 cups diced or shredded cooked chicken
- 1 cup frozen corn, thawed under running water
- ½ cup salsa, plus more for serving
- 1/3 cup sour cream, preferably reduced-fat
- 10 corn tortillas (6-inch or soft taco size) *see ingredient note
- 1 ½ cup shredded Mexican cheese (6 ounces)
- Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray. Spread ½ cup Enchilada sauce in the bottom of the dish.
- Stir 2 scallions, canned chiles or jalapeños, chicken, corn, salsa and sour cream in a medium bowl until coated.
- Warm 5 tortillas in the microwave* for 20 to 30 seconds until pliable. Spoon ¼ cup filling onto the center of a tortilla. Roll up and set, seam-side-down, in the prepared baking dish. Repeat with the remaining warmed tortillas. Warm the remaining 5 tortillas and continue filling them and arrange them into the casserole dish. Spread the remaining sauce over the enchiladas.
- Transfer to the oven and bake 15 minutes. Top with cheese and continue baking until the enchiladas are steaming hot all the way through, the sauce is bubbling and the cheese is melted, about 10 minutes longer. Let cool 10 minutes before serving. Serve topped with the remaining 2 sliced scallions.
Ingredient Note: Tortillas
Corn tortillas are very delicate and can split or fall apart as they bake. If you can find corn tortillas that have some flour blended into them, such as La Tortilla Factory brand, they work very nicely with this recipe, are easy to fill (without having to warm them to fill them) and they don’t break apart easily for serving.
*If you do not have a microwave, you can warm the tortillas in the oven. Wrap a stack in foil and set in the preheated oven for 15 minutes.
Step 2 can be done 2 days ahead. Transfer to a resealable container and refrigerate. When ready to bake, prepare casserole dish and preheat oven as directed in step 1. Then stir filling. Follow instructions continuing with step 3.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Mexican
- Serving Size: 2 enchiladas
- Calories: 421
- Sugar: 10 g
- Fat: 17 g
- Saturated Fat: 8 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 29 g
Keywords: Chicken Enchiladas,Enchiladas,Gluten Free Enchiladas,Easy Enchiladas,easy chicken enchiladas