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Ultimate Quick and Easy Chicken Enchiladas

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Ultimate Quick & Easy Chicken Enchiladas are loaded with shredded chicken, smothered in zesty enchilada sauce, rolled in tortillas, topped with melted cheese and baked to bubbly perfection — a satisfying, flavorful dinner made fast.

Ingredients

  • 2 cups cooked shredded chicken (rotisserie, baked or leftover)
  • 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

Instructions

  1. Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish with olive oil or cooking spray.
  2. In a bowl, mix the shredded chicken with about ½ cup of the enchilada sauce (saving the remainder for topping). If using onion or sour cream in the filling, stir them in now.
  3. Warm the tortillas briefly (in microwave for ~30 seconds under damp paper towel) to make them pliable if needed.
  4. Fill each tortilla: place ~⅓ cup of the chicken mixture down the center, roll tightly and place seam‑side down in the prepared dish.
  5. Once all are arranged, pour the remaining enchilada sauce evenly over the top of the rolled tortillas; then sprinkle the shredded cheese all over.
  6. Bake uncovered for about 20–25 minutes, until the cheese is melted and bubbly and the edges are slightly crisp. ([turn0search0], [turn0search1])
  7. Remove from oven, let rest 2–3 minutes. Garnish with cilantro, avocado slices or lime wedges if using. Serve warm.

Notes

  • You can use any cooked shredded chicken — leftovers or rotisserie chicken greatly speed up prep. ([turn0search0], [turn0search1])
  • Choice of sauce: red is classic, green gives a tangier twist. Use store‑bought or make your own if time allows. ([turn0search0])
  • Flour tortillas are more forgiving for rolling; if using corn tortillas, warm/soften them to avoid tearing. ([turn0search7])
  • Leftovers can store in the fridge for up to 4 days; they also freeze well before or after baking. ([turn0search1])

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