These easy chicken enchiladas are packed with tender chicken, cheese, beans, and corn, all rolled in soft tortillas and baked in red enchilada sauce for a fast, family friendly dinner. With rotisserie chicken and simple pantry ingredients, this cozy weeknight meal comes together quickly and always hits the spot.
For even more Mexican-inspired recipes, try this green chicken enchilada casserole and these ground beef enchiladas, or browse our full collection of Mexican recipes.
Table of Contents
Before You Get Started
- Microwave a stack of tortillas under a damp towel for 20 seconds to keep them soft and warm while you roll (preventing tearing).
- Use rotisserie chicken to save prep time and add flavor.
- Pat the beans and corn dry so the filling stays thick.
- Pick a mild or spicy enchilada sauce based on what your family likes.
- Do not overfill the tortillas or they will split in the pan.
How to Make Easy Chicken Enchiladas
Step 1: Sauté the Onion and Garlic
Heat olive oil in a large skillet over medium high heat. Cook the onion until soft, then add the garlic for a quick 30 seconds. This gives your filling a flavorful base.
Step 2: Mix the Filling
Take the skillet off the heat. Stir in the chicken, some of the enchilada sauce, half the cheddar, half the Monterey Jack, the beans, corn, cumin, and chili powder. Taste and season with salt and pepper.
** Pro Tip: Give the filling a quick taste before rolling. Add more cumin or a pinch of chili powder if you want extra flavor, or some cayenne for heat.
Step 3: Prepare the Baking Dish
Spread a thin layer of enchilada sauce in the bottom of a 9 by 13 inch baking dish. This helps the enchiladas cook evenly and prevents sticking.
Step 4: Fill and Roll the Tortillas
Place a scoop of filling down the center of each tortilla. Roll tightly and place seam side down in the prepared dish.
Step 5: Add Sauce and Cheese
Pour the remaining enchilada sauce over the top. Sprinkle with the remaining cheddar and Monterey Jack.
** Note: You want enough sauce to lightly coat the tortillas down the center without drowning them.
Step 6: Bake the Enchiladas
Bake in a 350°F oven uncovered until the cheese melts and the edges of the tortillas get a little crisp. Everything should be hot and bubbly.
Step 7: Serve
Finish with your favorite toppings like green onions, cilantro, avocado, or sour cream.
These are absolutely delicious and so easy!
– Cheryl
Serving Suggestions
- Mexican rice or cilantro lime rice
- Refried beans or black beans
- Chips and salsa, guacamole, or queso
- Jiffy Mexican cornbread or jalapeno cheddar cornbread
- Corn salad or a simple green salad
- Fresh lime wedges on the side
Variations
- Swap chicken for ground beef, shredded pork, or turkey.
- Use corn tortillas for a gluten friendly option.
- Add a can of green chilies for mild heat.
- Add jalapenos on top for spicy enchiladas.
- Use green enchilada sauce instead of red.
- Stir in sour cream or cream cheese for creamy enchiladas.
Storage, Freezing & Make Ahead
- Store leftovers in the refrigerator for up to 3 days.
- Freeze enchiladas before or after baking for up to 3 months.
- Reheat in a covered dish in a 350°F oven until warm.
- Assemble the dish up to 24 hours ahead and refrigerate before baking.
Made these tonight. Excellent, my family loved them
– Lisa
Frequently Asked Questions
Why are my enchiladas soggy?
The filling had too much liquid. Pat the beans and corn dry, and avoid putting sauce inside the tortillas.
The flour tortillas will naturally soften in the sauce. If you don’t like this texture, you can briefly pan-fry your tortillas in hot oil before filling and rolling. This is an extra step that we don’t find necessary, but it does create a bit of a barrier so that the tortillas don’t soak up as much of the sauce.
Why did my tortillas crack?
They were too cold. Warm them briefly so they become flexible.
Can I use corn tortillas instead?
Yes. Lightly warm or fry them so they roll without tearing.
What is the best cheese for enchiladas?
A blend of Monterey Jack and cheddar gives the perfect melt and flavor. You can also use a pre-shredded Mexican blend for convenience.
How do I keep enchiladas from drying out?
Cover them with plenty of sauce and do not overbake.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Easy Chicken Enchiladas
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 tablespoon olive oil
- ½ of a small onion, diced
- 1 clove garlic, minced (about 1 teaspoon)
- 3 cups cooked, shredded chicken
- 1 (19 ounce) can red enchilada sauce, divided (about 2 ¼ cups total)
- 1 cup grated cheddar cheese, divided
- 1 cup grated Monterey Jack cheese, divided
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (11 ounce) can Mexican-style corn with red and green peppers, drained
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Kosher salt and ground black pepper, to taste
- 8 (8-inch) flour tortillas
- Optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado or guacamole; sour cream; lime wedges
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish. Spread about ¼ cup of the enchilada sauce in the bottom of the pan; set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds).
- Remove from heat. Stir in chicken, ¾ cup of the enchilada sauce, ½ cup of the cheddar, ½ cup of the Monterey Jack, beans, corn, cumin, and chili powder. Taste and season with salt and pepper, if desired.
- Place chicken mixture in the center of each tortilla.
- Roll up and place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over top. Sprinkle with remaining cheddar and Monterey Jack cheese.
- Bake, uncovered, for about 20 minutes (or until the enchiladas are heated through and the edges of the tortillas are a bit crispy). Garnish with desired toppings and serve warm.
Notes
- Warm tortillas before rolling so they do not crack, if desired.
- Use rotisserie chicken for quick prep and great flavor.
- Pat beans and corn dry so the filling does not get watery.
- Mix some sauce into the filling to keep it moist.
- Do not overstuff the tortillas or they will split.
- Spread a thin layer of sauce in the baking dish to prevent sticking.
- A mix of cheddar and Monterey Jack gives the best melt.
- Add green chilies or jalapenos for extra heat.
- Bake just until the cheese melts and the edges crisp.
- Serve with fresh toppings like cilantro, avocado, or lime.
Nutrition
This was really good and so easy using a rotisserie chicken. Everyone liked it and my crew is pretty picky.
– Michelle
Originally published in September, 2021, this post was updated in December, 2025.
Super easy & taste delicious!!!
Thank you! I’m so glad that you enjoyed them! 🙂
I’m embarrassed to admit it but I’ve never actually had an enchilada before- don’t get me wrong, I’ve had plenty of Mexican food, but I’ve always gravitated towards tacos because enchiladas have never appealed to me. I decided to make these on a whim because I’ve been looking for recipes that are quick, easy and that I’m able to freeze if I feel like doubling the recipe. Oh. My. Goodness. These were a hit! Even my hard to please husband loved them! I’ll definitely be adding these to our rotation.
Oh, good! I’m so glad to know that your first enchilada experience was a great one, Morgan! 🙂 Thanks for taking the time to let me know!
My family enjoyed this! Great recipe!
Thanks, Jennifer!
This was really good and so easy using a rotisserie chicken. Everyone liked it and my crew is pretty picky.
Wonderful! Thank you, Michelle!
These are absolutely delicious and so easy!
Thank you, Cheryl!
Made these tonight. Excellent, my family loved them
Thank you, Lisa!
Any tips on keeping the tortilla shells from getting soggy and kinda slimy on the bottom? I love these but I don’t like the bottom side, especially leftovers. Thanks!
Hi! If you’re willing to put in a few extra minutes of prep work, you can fry the tortillas quickly in hot oil before filling and rolling. This will keep them crispier — it’s just a step that I personally don’t usually want to bother with. 🙂 Hope that helps!
I have been making this almost once a week for months. It is SO GOOD! So easy and delicious. I don’t use beans and add more corn. Thank you for this recipe! The whole family loves it and it reheats nicely in the microwave for a quick after school bite or lunch.
We’re so happy to hear this, Michelle!
These enchiladas were absolutely delicious,my family loved them. I was thinking the next time I make them I’ll put rice inside the enchiladas. I was able to make 10 from this recipe with leftover filling.
We’re so glad you enjoyed them, Sheila! Rice would be a great addition.