Name: Easy Chicken Enchilada
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: Cooked shredded chicken; Corn or flour tortillas; Enchilada sauce (red or green); Shredded cheese (cheddar, Monterey Jack, or Mexican blend); Onion (chopped); Garlic (minced); Olive oil; Ground cumin; Chili powder; Salt and pepper; Fresh cilantro (optional, for garnish); Sour cream (optional, for serving)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

This recipe simplifies classic enchiladas without sacrificing flavor. It uses shredded chicken and store-bought sauce for convenience, layering everything into a baked casserole that’s cheesy, saucy, and packed with Mexican spices. It’s versatile, kid-friendly, and great for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken
Corn or flour tortillas
Enchilada sauce (red or green)
Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Onion (chopped)
Garlic (minced)
Olive oil
Cumin
Chili powder
Salt and pepper
Fresh cilantro (optional, for garnish)
Sour cream (optional, for serving)

Directions

Preheat oven to 375°F (190°C). Grease a baking dish.
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.
Add shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine and heat through.
Spread a thin layer of enchilada sauce on the bottom of the baking dish.
Warm tortillas to make them pliable.
Spoon chicken mixture onto each tortilla, roll up, and place seam-side down in the baking dish.
Pour remaining enchilada sauce over the rolled tortillas and sprinkle generously with shredded cheese.
Bake for 20-25 minutes, until cheese is melted and bubbly.
Garnish with chopped cilantro and serve with sour cream if desired.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes

Variations

Use rotisserie chicken for convenience.
Add black beans, corn, or diced bell peppers to the chicken mixture.
Substitute enchilada sauce with salsa verde for a different flavor profile.
Top with sliced jalapeños or avocado for extra heat and creaminess.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This casserole freezes well — wrap tightly and freeze for up to 2 months.

FAQs

Can I make this recipe gluten-free?

Yes, use corn tortillas and ensure your enchilada sauce is gluten-free.

Can I prepare this dish ahead of time?

Yes, assemble and refrigerate before baking.

How do I prevent tortillas from drying out?

Warm tortillas before assembling and cover the casserole while baking.

Can I use cheese alternatives?

Yes, dairy-free or vegan cheese options work too.

Is this dish spicy?

It depends on the enchilada sauce used; choose mild or spicy based on preference.

Can I add more vegetables?

Absolutely, add your favorite veggies like spinach, zucchini, or mushrooms.

What sides go well with chicken enchiladas?

Mexican rice, refried beans, or a fresh salad are great options.

Can I double the recipe?

Yes, use a larger baking dish and adjust cooking time as needed.

How long should I bake the enchiladas?

Bake until cheese is melted and bubbly, about 20-25 minutes.

Can I freeze uncooked enchiladas?

Yes, freeze assembled enchiladas before baking and thaw before cooking.

Conclusion

Easy Chicken Enchilada is a quick and delicious way to enjoy a classic Mexican favorite with minimal effort. Packed with tender chicken, flavorful sauce, and melted cheese, this casserole is perfect for busy nights and sure to please the whole family. Versatile and satisfying, it’s a recipe you’ll return to again and again.