Name: Easy Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 16 whole corn tortillas; 2 whole boneless, skinless chicken breasts; 1 large onion, diced; 3 cans (15 oz. each) green enchilada sauce (or red enchilada sauce if preferred); 3 cups grated cheddar/jack cheese, plus more if needed; 1/4 cup vegetable oil; Cumin, for sprinkling; Chili powder, for sprinkling; Sour cream; Diced tomato; Chopped cilantro

If you’re looking for a comforting, crowd-pleasing dinner that’s both flavorful and simple, you’re in the right place. This Easy Chicken Enchiladas Recipe is one of my go-to dishes whenever I want something delicious without the fuss. It’s packed with tender chicken, melty cheese, and that irresistible enchilada sauce that pulls it all together. Trust me, once you try it, you’ll keep coming back for more!

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Why You’ll Love This Recipe

So Easy to Make: This recipe uses simple ingredients and straightforward steps that anyone can follow.
Family Favorite: My family goes crazy for these enchiladas, and I bet yours will too.
Customizable Flavors: Whether you love it spicy or mild, you can adjust the sauce and spices easily.
Great Leftovers: These enchiladas reheat beautifully, making them perfect for meal prep or next-day dinners.

A white plate with a detailed black and white pattern on the rim holds two enchiladas, each covered with melted golden-yellow cheese that has slightly browned edges. On top, there are small, bright red tomato pieces scattered along with fresh green cilantro leaves. A dollop of white sour cream sits in the center of the enchiladas. The dish rests on a white marbled surface with a wooden texture and there is a hint of a baking dish in the background. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Enchiladas, chicken enchiladas recipe, cheesy chicken enchiladas, quick chicken enchiladas, flavorful enchiladas dinner

Ingredients You’ll Need

I love how all these ingredients come together to create layers of flavor — from the juicy chicken to the gooey cheese and that bright enchilada sauce. When you’re shopping, you can even grab pre-shredded cheese to save time and snag your favorite brand of enchilada sauce to suit your heat level.

Flat lay of a stack of whole corn tortillas, two whole boneless skinless chicken breasts sprinkled with cumin and chili powder, a small white bowl of vegetable oil, a whole large diced onion, a small white bowl filled with green enchilada sauce, a simple white plate with a pile of grated cheddar and jack cheese blend, a small white bowl of sour cream, a small white bowl of diced fresh tomatoes, and a few sprigs of chopped cilantro arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Chicken Enchiladas, chicken enchiladas recipe, cheesy chicken enchiladas, quick chicken enchiladas, flavorful enchiladas dinner

Whole corn tortillas: These hold up beautifully without falling apart – plus, toasting them first brings out more flavor.
Boneless, skinless chicken breasts: Easy to shred and keeps the filling lean and tasty.
Cumin: Adds that signature earthy warmth to the chicken.
Chili powder: Brings mild heat and a fantastic smoky touch.
Vegetable oil: Perfect for cooking chicken and lightly toasting tortillas.
Large onion: Caramelized onions add sweetness that balances the spice.
Green enchilada sauce (or red if you prefer): This is the heart of the dish; choose your favorite!
Cheddar/jack cheese blend: Melts perfectly and adds richness.
Sour cream: For serving – it cools down each bite and adds creaminess.
Diced tomato: Fresh texture and a burst of color on top.
Chopped cilantro: Bright herbal notes that lift the whole dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Easy Chicken Enchiladas Recipe is how flexible it is! I often switch things up depending on what’s in season or what my family is craving. Don’t be afraid to make it your own—you’ll find this recipe adapts well to your personal taste.

Spicy Swap: Add chopped jalapeños or use a spicy red enchilada sauce to kick up the heat—I love this when I want a bit more fire!
Cheese Choices: Try pepper jack for a little zing or a blend of mozzarella and cheddar for gooey stretchiness.
Vegetarian Version: Replace chicken with beans and roasted veggies for a meatless spin that still satisfies.
Gluten-Free: Use gluten-free tortillas—corn tortillas typically are, but always check your brand to be sure.

How to Make Easy Chicken Enchiladas Recipe

Step 1: Toast Your Tortillas for Extra Flavor

Begin by warming your oven to 350°F, then take those corn tortillas and hold each over a medium stove burner for about 30 seconds per side. I like this little extra step because it brings out a smoky note and makes them way easier to roll without tearing. Set them aside once slightly browned.

Step 2: Season and Cook the Chicken

Sprinkle both sides of your chicken breasts with cumin and chili powder. Heat vegetable oil over medium heat and cook the chicken about 4-5 minutes per side until juices run clear—it cooks fast, so keep an eye on it! Once done, let it cool a bit, then shred it with a fork. I find shredding while still slightly warm is easiest.

Step 3: Caramelize the Onions and Warm the Sauce

This part takes your enchiladas from good to unforgettable. Use the same skillet to sauté diced onions over medium heat for 4-5 minutes, stirring until they turn deep golden and naturally sweet. Set them aside. Pour your enchilada sauce into the pan, lower the heat, and keep it warm while assembling the dish.

Step 4: Assemble Your Enchiladas

Pour two cups of sauce into a 9×13-inch casserole dish to start. Then, dip each tortilla into the warm sauce to coat it—this keeps things moist inside. Lay it flat on a plate, add cheese, shredded chicken, and caramelized onions right down the center. Roll it up tight and place seam side down in the dish. Repeat with all tortillas.

Step 5: Top and Bake

Pour the remaining sauce evenly over the rolled enchiladas and sprinkle the rest of your cheese on top. For that extra visual and flavor pop, dust a little chili powder over everything. Pop it in your preheated oven for about 30 minutes until the cheese melts into bubbly perfection.

Step 6: Let Rest and Serve

This last step is super important for keeping those enchiladas intact when you cut into them. Let them rest for 15-20 minutes after coming out of the oven. When serving, top each portion with sour cream, fresh diced tomato, and a sprinkle of cilantro for that fresh contrast and vibrant color.

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Pro Tips for Making Easy Chicken Enchiladas Recipe

Warm Tortillas Mean No Tears: Toasting your corn tortillas over a flame softens them and helps prevent cracking when rolling—don’t skip this!
Shred Chicken While Warm: I found that shredding the chicken just after cooking makes it easier and faster.
Caramelize Onions for Depth: Simple caramelized onions add sweetness and complexity that pairs perfectly with smoky spices.
Don’t Skip the Resting Time: Let the enchiladas cool a bit after baking to keep them from falling apart—your presentation will thank you!

How to Serve Easy Chicken Enchiladas Recipe

Two rolled tortillas filled with shredded chicken lay side by side on a white plate. They are covered in a melted golden-yellow cheese layer mixed with a green sauce that pools slightly around the edges. On top, there is a dollop of white sour cream, sprinkled with chopped bright red and yellow cherry tomatoes and fresh green cilantro. The plate sits on a wooden table with white marbled texture in the background, and behind it, there are bowls with chopped tomatoes and chopped cilantro. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Enchiladas, chicken enchiladas recipe, cheesy chicken enchiladas, quick chicken enchiladas, flavorful enchiladas dinner

Garnishes

I always top my enchiladas with a generous dollop of cool sour cream, some freshly diced tomatoes, and lots of chopped cilantro. It adds a fresh brightness that balances the warmth of the sauce. Sometimes I’ll squeeze a little lime juice on top, too, for a tangy kick. You can’t go wrong with these simple but impactful additions!

Side Dishes

These chicken enchiladas pair beautifully with a simple Mexican rice or a fresh corn salad. I also like serving them alongside refried beans or a crisp green salad to round out the meal. If you’re feeling indulgent, some creamy guacamole on the side takes things to the next level.

Creative Ways to Present

For special occasions, I’ve baked individual enchiladas in small ramekins or mini casserole dishes—think personal servings that wow your guests. Another fun idea is to layer the ingredients like a lasagna in a deep dish for a “enchilada casserole” look. Either way, adding colorful garnishes like sliced radishes or avocado slices makes everything pop.

Make Ahead and Storage

Storing Leftovers

Leftover enchiladas store beautifully in an airtight container in the fridge for up to 3 days. I like to portion them out so it’s easy to grab a reheatable meal during busy weekdays. The flavors actually deepen after sitting overnight, which is a nice bonus!

Freezing

I’ve successfully frozen assembled enchiladas (before baking) wrapped tightly in foil or plastic wrap. This way, you can prep ahead and just pop them into the oven when ready. Frozen enchiladas can last about 2 months—just thaw overnight in the fridge before baking.

Reheating

To reheat, I cover the enchiladas with foil and warm in a 350°F oven until heated through, about 15-20 minutes. This keeps the cheese melty and prevents the tortillas from drying out. You can also microwave in batches, but the oven gives you the best texture.

FAQs

Can I make this Easy Chicken Enchiladas Recipe ahead of time?

Absolutely! You can assemble the enchiladas up to 24 hours in advance, cover the dish tightly, and refrigerate until ready to bake. This makes it a perfect meal prep option for busy days.
What’s the best way to shred cooked chicken?

Once the chicken is cooked and slightly cooled, use two forks to pull it apart. Shredding while the chicken is still warm makes the process much easier and quicker.
Can I use store-bought rotisserie chicken instead of cooking my own?

Yes, using rotisserie chicken is a fantastic shortcut! Just skip the cooking step and use shredded rotisserie chicken in the filling—it’s super convenient and still delicious.
What’s the difference between using green and red enchilada sauce?

Green enchilada sauce is typically made with tomatillos, giving it a tangy, bright flavor, while red sauce is usually tomato-based with a richer, earthier profile. Both work well, so choose based on your taste preference.

Final Thoughts

I absolutely love how this Easy Chicken Enchiladas Recipe turns out every time. It’s the kind of meal that fills your kitchen with the most comforting smells and leaves everyone asking for seconds. Whether you’re cooking for family, friends, or just yourself, I promise you’ll find the perfect blend of flavors and ease in this dish. Give it a try—you might just discover your new favorite go-to dinner!