Name: Ultimate Quick and Easy Chicken Enchiladas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups shredded cooked chicken (rotisserie works great); 1 1/2 cups enchilada sauce (red or green); 8 flour or corn tortillas; 2 cups shredded Mexican blend or cheddar cheese; 1/4 cup sour cream (optional, for serving); 2 tbsp chopped cilantro or green onions (optional garnish); 1 tbsp olive oil or cooking spray; 1/2 tsp cumin (optional); 1/2 tsp garlic powder (optional); 1/2 tsp chili powder (optional)

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These Ultimate Quick and Easy Chicken Enchiladas are my go-to when I want a comforting, flavor-packed meal without spending hours in the kitchen. Filled with tender shredded chicken, melty cheese, and a rich, smoky enchilada sauce, they bake up bubbly and golden in no time. Whether I’m feeding a hungry family or just craving Mexican-inspired comfort food, this recipe always hits the spot.

Why You’ll Love This Recipe

I love how fast and simple these enchiladas are to put together. With just a few store-bought shortcuts and a handful of ingredients, I can have dinner in the oven in under 15 minutes. The flavors are bold, the texture is perfectly cheesy and saucy, and the whole dish feels like something way more special than it is. Plus, I can easily double the batch or make it ahead for busy weeknights or potlucks.

Ingredients

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

Shredded cooked chicken (rotisserie works great)
Enchilada sauce (red or green, depending on preference)
Flour or corn tortillas
Shredded Mexican blend or cheddar cheese
Sour cream (optional, for serving)
Chopped cilantro or green onions (optional garnish)
Olive oil or cooking spray
Cumin, garlic powder, and chili powder (optional, to season chicken)

Directions

I preheat the oven to 375°F and lightly grease a baking dish.
In a bowl, I mix the shredded chicken with a few spoonfuls of enchilada sauce and a pinch of seasoning if the chicken needs extra flavor.
I warm the tortillas slightly so they’re easier to roll, then fill each one with the chicken and a sprinkle of cheese.
I roll the tortillas and place them seam-side down in the baking dish.
Once they’re all in the dish, I pour the remaining enchilada sauce evenly over the top and sprinkle with more cheese.
I bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
I let them rest for 5 minutes before serving, then top with sour cream, cilantro, or green onions if I’m feeling fancy.

Servings and timing

This recipe makes about 4 servings (8 enchiladas). It takes roughly 10 minutes to prep and 20–25 minutes to bake, making it a 30–35 minute total meal. Perfect for busy weeknights or when I need a quick crowd-pleaser.

Variations

Sometimes I swap the chicken for ground beef or black beans for a meatless version. I’ve used green enchilada sauce or salsa verde when I want a tangier flavor. If I have extra veggies on hand like bell peppers or corn, I mix them into the filling. For more spice, I stir in diced jalapeños or chipotle peppers in adobo.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F until warmed through, or microwave individual portions. They also freeze well—I wrap them tightly before baking and freeze for up to 2 months. When I’m ready to eat, I bake them from frozen, adding a few extra minutes.

FAQs

Can I make these enchiladas ahead of time?

Yes, I often assemble them earlier in the day, cover the dish, and keep it in the fridge until I’m ready to bake.

Should I use corn or flour tortillas?

I prefer flour tortillas for easier rolling and softer texture, but corn works too, especially if I warm them up first to prevent tearing.

Can I make this recipe spicier?

Definitely. I add diced jalapeños, hot enchilada sauce, or a pinch of cayenne pepper to the chicken mixture for extra heat.

What’s the best cheese for enchiladas?

I usually go for a Mexican blend, cheddar, or Monterey Jack—anything that melts well and adds flavor.

How do I keep enchiladas from getting soggy?

I avoid overloading them with sauce inside and out. Just a bit inside the filling and a nice drizzle over the top is enough.

Conclusion

These Ultimate Quick and Easy Chicken Enchiladas are one of my favorite weeknight meals—fast, flavorful, and endlessly customizable. I love how they deliver all the cheesy, saucy goodness of classic enchiladas without a lot of work. Whether I’m making them for my family or saving extras for later, this dish is always a hit.