Easy Chicken Enchilada Recipe – 30-Minute Dinner!

This Easy Chicken Enchilada Recipe is the perfect solution for busy weeknights. It combines tender shredded chicken, flavorful enchilada sauce, and gooey melted cheese all wrapped in soft tortillas. With only 30 minutes from start to finish, you’ll have a delicious, hearty meal the whole family will love.

Whether you’re a fan of bold flavors or just craving something comforting, these enchiladas are a winner.

Kitchen Equipment Needed

• Baking dish (9×13-inch recommended)
• Mixing bowl
• Medium saucepan
• Cooking spray
• Aluminum foil

Ingredients Overview

• Chicken: Shredded, cooked chicken is the base for this dish. Rotisserie chicken works perfectly for ease.
• Tortillas: Flour or corn tortillas can be used, depending on your preference.
• Enchilada Sauce: A good-quality store-bought or homemade enchilada sauce adds richness and depth.
• Cheese: A mix of cheddar and Monterey Jack creates the perfect cheesy topping.
• Optional Toppings: Fresh cilantro, sour cream, or sliced avocado to enhance flavor and presentation.

Ingredients

• 3 cups cooked, shredded chicken
• 2 cups enchilada sauce
• 8-10 small tortillas (flour or corn)
• 2 cups shredded cheddar and Monterey Jack cheese blend
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Optional toppings: chopped cilantro, sour cream, diced tomatoes, or avocado

Instructions

1. Preheat Your Oven: Set the oven to 375°F (190°C). Spray a baking dish with cooking spray.
2. Prepare the Chicken Filling: In a mixing bowl, combine the shredded chicken, 1 cup of enchilada sauce, garlic powder, and cumin. Mix until well coated.
3. Assemble the Enchiladas: Lay a tortilla flat and place about 1/4 cup of the chicken mixture in the center. Roll it tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
4. Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese generously on top.
5. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve: Let the enchiladas cool slightly, then top with fresh cilantro and any desired toppings. Serve warm.

Step-by-Step Instructions

• Use pre-cooked chicken to save time. Shredded rotisserie chicken is an excellent choice.
• Warm the tortillas slightly in the microwave or skillet to make them more pliable for rolling.
• Avoid overfilling the tortillas to prevent them from tearing during assembly.

Recipe Tips

• Make It Spicy: Add diced jalapeños or a dash of chili powder to the chicken mixture for an extra kick.
• Cheese Lovers: Sprinkle a little cheese inside the enchiladas before rolling them up.
• Make Ahead: Assemble the enchiladas earlier in the day and refrigerate. Add the sauce and cheese just before baking.

What to Serve With This Recipe

• A side of Mexican rice or refried beans
• A crisp green salad with lime vinaigrette
• Tortilla chips with guacamole or salsa

Frequently Asked Questions

Q: Can I use corn tortillas instead of flour?
A: Yes, corn tortillas work well for a more traditional enchilada. Warm them slightly to prevent cracking.

Q: Can I make this dish ahead of time?
A: Absolutely! Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours. Bake as directed when ready.

Q: Can I freeze leftover enchiladas?
A: Yes, store them in an airtight container or wrap them individually. Freeze for up to 3 months. Reheat in the oven or microwave.

Serving Suggestions

Serve these enchiladas with a side of Mexican rice and a dollop of sour cream for a complete meal. Add a sprinkle of fresh cilantro or sliced avocado for a burst of flavor.

Enjoy this flavorful, satisfying dish that’s ready in no time! Perfect for busy weeknights or casual family dinners.

This Easy Chicken Enchilada Recipe

the perfect solution for busy weeknights. It combines tender shredded chicken, flavorful enchilada sauce, and gooey melted cheese all wrapped in soft tortillas. With only 30 minutes from start to finish, you’ll have a delicious, hearty meal the whole family will love. Whether you're a fan of bold flavors or just craving something comforting, these enchiladas are a winner.

Print Recipe Pin Recipe

Equipment

• Kitchen Equipment Needed
• Baking dish (9x13-inch recommended)
• Mixing bowl
• Medium saucepan
• Cooking spray
• Aluminum foil

Ingredients

  

• Chicken: Shredded cooked chicken is the base for this dish. Rotisserie chicken works perfectly for ease.
• Tortillas: Flour or corn tortillas can be used depending on your preference.
• Enchilada Sauce: A good-quality store-bought or homemade enchilada sauce adds richness and depth.
• Cheese: A mix of cheddar and Monterey Jack creates the perfect cheesy topping.
• Optional Toppings: Fresh cilantro sour cream, or sliced avocado to enhance flavor and presentation.
• Ingredients
• 3 cups cooked shredded chicken
• 2 cups enchilada sauce
• 8-10 small tortillas flour or corn
• 2 cups shredded cheddar and Monterey Jack cheese blend
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Optional toppings: chopped cilantro sour cream, diced tomatoes, or avocado

Instructions

 

• Preheat Your Oven: Set the oven to 375°F (190°C). Spray a baking dish with cooking spray.
• Prepare the Chicken Filling: In a mixing bowl, combine the shredded chicken, 1 cup of enchilada sauce, garlic powder, and cumin. Mix until well coated.
• Assemble the Enchiladas: Lay a tortilla flat and place about 1/4 cup of the chicken mixture in the center. Roll it tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
• Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese generously on top.
• Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
• Garnish and Serve: Let the enchiladas cool slightly, then top with fresh cilantro and any desired toppings. Serve warm.
• Step-by-Step Instructions
• Use pre-cooked chicken to save time. Shredded rotisserie chicken is an excellent choice.
• Warm the tortillas slightly in the microwave or skillet to make them more pliable for rolling.
• Avoid overfilling the tortillas to prevent them from tearing during assembly.
• Recipe Tips
• Make It Spicy: Add diced jalapeños or a dash of chili powder to the chicken mixture for an extra kick.
• Cheese Lovers: Sprinkle a little cheese inside the enchiladas before rolling them up.
• Make Ahead: Assemble the enchiladas earlier in the day and refrigerate. Add the sauce and cheese just before baking.
• What to Serve With This Recipe
• A side of Mexican rice or refried beans
• A crisp green salad with lime vinaigrette
• Tortilla chips with guacamole or salsa
• Frequently Asked Questions
• Q: Can I use corn tortillas instead of flour?
• A: Yes, corn tortillas work well for a more traditional enchilada. Warm them slightly to prevent cracking.
• Q: Can I make this dish ahead of time?
• A: Absolutely! Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours. Bake as directed when ready.
• Q: Can I freeze leftover enchiladas?
• A: Yes, store them in an airtight container or wrap them individually. Freeze for up to 3 months. Reheat in the oven or microwave.
• Serving Suggestions
• Serve these enchiladas with a side of Mexican rice and a dollop of sour cream for a complete meal. Add a sprinkle of fresh cilantro or sliced avocado for a burst of flavor.
• Enjoy this flavorful, satisfying dish that’s ready in no time! Perfect for busy weeknights or casual family dinners.