Name: Ultimate Quick and Easy Chicken Enchiladas
Prep time: PT-490846H21M13S
Cook time: PT-490846H21M13S
Total time: PT-490846H21M13S
Cuisine: Mexican / Tex‑Mex
Ingredients: 2 cups cooked shredded chicken (rotisserie, baked or leftover); 1½ to 2 cups enchilada sauce (red or green, store‑bought or homemade); 8 flour or corn tortillas (size ~10 in for flour, adjust for corn); 2 cups shredded cheese (cheddar, Monterey Jack or Mexican blend); ½ cup diced onion (optional); 2 Tbsp sour cream (optional, for filling or serving); Olive oil or cooking spray (for greasing baking dish); For garnish (optional): fresh cilantro, sliced avocado, lime wedges

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Ultimate Quick and Easy Chicken Enchiladas are my go-to when I want a satisfying, flavor-packed dinner that comes together fast with minimal effort. These enchiladas are filled with tender shredded chicken, smothered in a rich, zesty enchilada sauce, and topped with melted cheese — all baked to bubbly perfection. It’s the kind of meal that tastes like it took hours, but I can have it on the table in under an hour.

Why You’ll Love This Recipe

I love this recipe because it’s hearty, comforting, and incredibly simple to put together. I can use leftover chicken or rotisserie to speed things up, and the ingredients are flexible enough for whatever I have on hand. The cheesy topping and saucy layers make it a guaranteed crowd-pleaser, and it’s just as good the next day. Whether I’m cooking for the family or prepping meals for the week, this one’s always in my rotation. Ultimate Quick and Easy Chicken Enchiladas

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken (rotisserie, baked, or leftover)
Enchilada sauce (red or green, store-bought or homemade)
Flour or corn tortillas
Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Diced onion (optional)
Sour cream (optional, for filling or serving)
Olive oil or cooking spray (for the baking dish)
Fresh cilantro, avocado, or lime wedges for garnish (optional)

Directions

I preheat the oven to 375°F and lightly grease a baking dish with oil or cooking spray.
In a bowl, I mix the shredded chicken with a few spoonfuls of enchilada sauce and some shredded cheese.
I warm the tortillas slightly to make them pliable, then fill each one with the chicken mixture.
I roll them up tightly and place them seam-side down in the baking dish.
I pour the remaining enchilada sauce over the top and sprinkle generously with more cheese.
I bake uncovered for about 20–25 minutes, until the cheese is melted and bubbling.
I garnish with fresh cilantro, avocado slices, or a dollop of sour cream before serving.

Servings and timing

This recipe makes about 4 servings (6–8 enchiladas) and takes roughly 35–40 minutes total — just 10–15 minutes of prep and 20–25 minutes to bake. It’s a fast and flavorful dinner that feels like comfort food without the fuss.

Variations

I add black beans, corn, or sautéed peppers to the filling for extra texture.
I use green enchilada sauce for a tangier twist.
I make it spicy with chopped jalapeños or a dash of hot sauce in the chicken mix.
I use Greek yogurt instead of sour cream for a lighter option.
I top with shredded lettuce and diced tomatoes for a fresh, taco-style finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or microwave — adding a little extra sauce if needed to keep them moist. They also freeze well: I wrap individual enchiladas in foil and store them in a freezer-safe bag for up to 2 months. When I’m ready to eat, I bake them from frozen or thaw overnight in the fridge first. Ultimate Quick and Easy Chicken Enchiladas

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken to save time — it’s already flavorful and easy to shred, making this recipe even faster.

Do I need to fry the tortillas first?

Not for this version. I just warm them to make rolling easier, but frying isn’t necessary unless I want extra texture or am using delicate corn tortillas.

Can I make this dish ahead?

Definitely. I assemble the enchiladas earlier in the day and store them covered in the fridge. When I’m ready to bake, I just pop them in the oven — adding 5–10 extra minutes if they’re cold.

What’s the best cheese for enchiladas?

I usually go for a shredded Mexican blend or Monterey Jack for meltiness, but cheddar, queso fresco, or pepper jack also work great.

How can I make this gluten-free?

I use certified gluten-free corn tortillas and check that my enchilada sauce doesn’t contain any gluten-containing ingredients.

Conclusion

Ultimate Quick and Easy Chicken Enchiladas are the kind of weeknight dinner I keep coming back to — simple, flavorful, and endlessly adaptable. With tender chicken, gooey cheese, and that irresistible saucy finish, it’s a meal that satisfies every time without making a mess in the kitchen. Whether I’m feeding a hungry family or just making something comforting for myself, these enchiladas always deliver.