With a seasoned shredded chicken and cheese filling finished in a red enchilada sauce, this Easy Chicken Enchiladas recipe delivers classic Tex‑Mex flavor using just a few ingredients. It’s quick to assemble, family friendly, and includes make‑ahead and freezer options.
Why This Is The Best Chicken Enchiladas Recipe
These red chicken enchiladas are a go‑to family dinner. They’re fast to prepare, rich in flavor, and easy to customize.
- Quick and easy. Using pre‑cooked, shredded chicken keeps prep time low. Store‑bought enchilada sauce makes it even faster.
- Deep flavor. The red enchilada sauce combined with sautéed aromatics and a few spices yields warm, comforting flavor. Keep it mild or add extra chili for heat.
- Cheesy. Monterey Jack melts beautifully inside each tortilla and on top for a gooey, satisfying bite.
- Freezer friendly. Assemble and freeze before baking, or freeze fully baked enchiladas for quick weeknight meals. Instructions below explain both methods.
Recipe Ingredients
This recipe uses a short ingredient list. See the recipe card below for exact measurements.
- Chicken – cooked and shredded; rotisserie chicken works well.
- Red enchilada sauce – a 10 oz jar or your favorite homemade sauce.
- Cheese – shredded Monterey Jack is recommended, though cheddar or a Mexican blend also work.
- Tortillas – regular‑size flour tortillas are ideal for rolling enchiladas.
- Vegetable oil
- Onion & garlic – sautéed for aroma and flavor.
- Spices – cumin, chili powder, salt, and pepper.
How To Make Chicken Enchiladas
Below is an overview of the method; full, printable instructions are available in the recipe card.
- Sauté aromatics. Heat oil in a skillet and cook chopped onion and minced garlic until soft.
- Prepare the filling. Add shredded chicken and season with cumin, chili powder, salt, and pepper. Cook until heated through and evenly seasoned.
- Assemble. Pour a little enchilada sauce on the bottom of a baking dish. Spoon the chicken mixture onto each tortilla, top with cheese, roll, and place seam‑side down in the dish. Cover with remaining sauce and cheese.
- Bake. Cover with foil and bake at 375°F (190°C) for 20–25 minutes, until cheese is melted. Uncover and bake 5–10 more minutes to brown the cheese.
- Finish. Garnish with chopped cilantro and serve with sour cream or your preferred toppings.
Tips & Variations
Simple tips to improve your enchiladas and tailor them to your taste.
- Add mix‑ins. Stir in black beans, corn, or diced green chiles to the chicken filling for more texture and flavor.
- Don’t overfill. Use a modest amount of filling so tortillas roll easily and stay closed—about a tablespoon or two per tortilla plus cheese.
- Warm the tortillas. If tortillas crack while rolling, microwave them for 10–15 seconds to make them pliable.
Serving Suggestions
Top the enchiladas with chopped cilantro and a dollop of sour cream if desired. Serve with Mexican rice and either black or refried beans for a complete meal. For a festive touch, enjoy with a margarita for adults and finish with a light dessert that complements the meal.
Can You Freeze Chicken Enchiladas?
Yes. To freeze before baking, assemble enchiladas in a freezer‑safe dish, cover tightly with foil, and freeze. Thaw overnight in the refrigerator before baking as directed. To freeze after baking, cool completely, wrap tightly, and reheat in the oven until heated through.
Proper Storage
- Fridge. Store leftovers in an airtight container for up to 3 days.
- Reheat. Warm in the microwave or in a covered dish in a 350°F (175°C) oven until heated through.
More Mexican Inspired Recipes
- Birria Tacos
- Carne Asada Tacos
- Air Fryer Chicken Taquitos
- Mexican Rice
Chicken Enchiladas
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Ingredients
- 2 cups cooked and shredded chicken
- 1 can store‑bought red enchilada sauce 10 oz
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream for serving
Instructions
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Preheat the oven to 375°F (190°C).
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In a skillet, heat the vegetable oil and sauté the chopped onion and minced garlic until soft and fragrant.
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Add the shredded chicken to the skillet and season with cumin, chili powder, salt, and pepper. Cook for a few minutes until heated through.
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Pour a small amount of red enchilada sauce into the bottom of a baking dish to coat it.
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Place a spoonful of the chicken mixture onto each tortilla, sprinkle with shredded cheese, and roll. Arrange seam‑side down in the baking dish.
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Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
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Cover with foil and bake for 20–25 minutes, until the cheese is melted and bubbly.
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Remove the foil and bake another 5–10 minutes to lightly brown the cheese.
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Garnish with chopped cilantro and serve hot with a dollop of sour cream.
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