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Easy chicken enchiladas are a perfect weeknight dinner! Stuffed with cheese, pulled chicken, black beans and corn, smothered in a zesty red sauce, and baked until warm and crisp, the Mexican-inspired dish is delicious alongside tortilla chips, salsa, guacamole and rice. Add your favorite toppings and enjoy the best chicken enchilada recipe ever — with minimal effort!
Table of Contents
- How to Make Chicken Enchiladas | 1-Minute Video
- What are Enchiladas?
- How to Cook Chicken for Enchiladas
- Ingredients for Chicken Enchiladas
- How to Make Easy Chicken Enchiladas
- What to Serve with Cheesy Chicken Enchiladas
- Enchilada Preparation and Storage Tips
- Easy Chicken Enchiladas Recipe Variations
- Tips for the Best Chicken Enchilada Recipe
- More Enchilada Recipes to Try
- Easy Chicken Enchiladas Recipe
How to Make Chicken Enchiladas | 1-Minute Video
You just can’t beat the convenience of a flavorful pan of easy chicken enchiladas! I’ve shared them with friends who have welcomed a new baby, and I’ve prepared them as a freezer meal for my parents when my mom was recovering from surgery. Every time, they get rave reviews. Best of all, the simple dinner comes together quickly with shredded rotisserie chicken and a can of store-bought enchilada sauce. Everyone loves these cheesy chicken enchiladas!
What are Enchiladas?
A traditional enchilada is a corn tortilla that’s rolled around a filling of meat, potatoes, beans, vegetables, or cheese and covered with a savory sauce. Enchiladas originated in Mexico and are popular throughout the southwestern United States.
What to Put Inside Enchiladas
There are many different varieties of enchiladas, stuffed with everything from beans and cheese to vegetables, potatoes, beef, chicken, and seafood. This recipe calls for shredded chicken, black beans, corn, onion, garlic, and spices, along with two different types of cheese and red enchilada sauce.
How to Cook Chicken for Enchiladas
You need a total of about 3 cups of cooked, pulled chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:
- Boiled and Pulled Chicken: Boil about 1 ½ lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, shred the chicken with two forks.
- Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed. Not only is this a convenient option, but the rotisserie chicken also adds great flavor to the dish.
- Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this recipe.
Are enchiladas better with corn or flour tortillas?
You can use either corn tortillas or flour tortillas in this recipe, so pick whichever option you prefer. While corn tortillas are most traditional for enchiladas, I always use flour tortillas. My kids prefer the soft texture of the flour tortillas, and I find that they’re easier to work with because they don’t rip or tear when rolling.
Ingredients for Chicken Enchiladas
This is a quick overview of the ingredients that you’ll need for a pan of shredded chicken enchiladas. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Olive oil: to sauté the onion and garlic
- Onion and garlic: for added flavor in the filling.
- Shredded chicken: I typically use the meat from a store-bought rotisserie chicken.
- Enchilada sauce: I use this traditional red enchilada sauce, but you can substitute with green enchilada verde sauce if you prefer. You can also use about 2 ¼ cups of homemade enchilada sauce if you have a little bit more time.
- Cheddar and Monterey Jack cheese: this combination gives you the sharp flavor of the cheddar and the gooey, melty quality of the Monterey Jack.
- Black beans: drained and rinsed.
- Mexican-style corn: this typically includes red and green peppers for a little bit more flavor and color. You can substitute with regular canned corn or thawed frozen corn.
- Cumin, chili powder, kosher salt, and pepper: for even more flavor!
- Tortillas: I prefer flour tortillas because they’re easier to work with, but corn tortillas are also a great option.
- Optional enchilada toppings: sliced green onions, chopped fresh cilantro, chopped red onion, diced avocado or guacamole, sour cream, lime wedges.
How to Make Easy Chicken Enchiladas
Unlike tacos or fajitas, which both require last-minute prep and attention, this dish can be assembled in advance for a convenient last-minute dinner when you rush in the door at night. So easy!
- Cook the filling.
- Roll the filling in the tortillas.
- Arrange the tortillas seam-side down in a 9 x 13-inch baking dish with a little bit of sauce in the bottom.
- Pour enchilada sauce over top and sprinkle with cheese.
- Bake the enchiladas in a 350°F oven for about 20 minutes, or until the enchiladas are heated through and the edges of the tortillas are a bit crispy.
- Garnish with your favorite toppings and serve warm.
What to Serve with Cheesy Chicken Enchiladas
The easy chicken enchiladas pair well with any of these sides:
- Black Bean and Corn Salad
- Tortilla chips with salsa, guacamole, or queso
- Easy Pico de Gallo
- Rice
- Simple green salad
- Broccoli and Cheese
- Mexican Cornbread
Enchilada Preparation and Storage Tips
Make Ahead:
This is a great make-ahead dinner. You can assemble the enchiladas up to 24 hours in advance and keep them covered in the refrigerator until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes.
Storing Leftovers:
Leftover enchiladas will keep in the refrigerator for 3-4 days.
How to Reheat:
If reheating an entire pan of enchiladas, cover the dish loosely with foil and bake in a 350° F oven until warmed through (about 20 minutes). Individual portions can be reheated in the microwave for 1-2 minutes.
Can you freeze chicken enchiladas?
Yes! You can freeze the chicken enchiladas before baking. Wrapped tightly, the assembled dish will keep in the freezer for up to 2 months.
When ready to bake, allow the enchiladas to thaw in the refrigerator overnight, then bake according to recipe instructions. Alternatively, if the enchiladas are in a freezer-to-oven-safe dish, you can bake them directly from the freezer. Cover the dish with foil and bake the frozen enchiladas covered in a 350° F oven for about 20 minutes, then remove the cover and continue baking for about 20 more minutes (or until heated through).
Easy Chicken Enchiladas Recipe Variations
- Substitute pink beans or pinto beans for the black beans.
- Omit the beans and substitute with about 1 ½ cups of additional chicken or corn. You can also replace the beans with 1 ½ cups of cooked rice.
- Use corn tortillas instead of flour tortillas. You’ll need to warm the corn tortillas before rolling them (so that they don’t fall apart). To do so, wrap a stack of tortillas in damp paper towels. Microwave for 30 seconds – 1 minute or until the tortillas are soft and flexible.
- Swap out the Mexican-style corn and use regular canned corn or frozen corn that’s thawed before adding to the skillet.
- Use green enchilada sauce instead of red enchilada sauce.
- If you have some extra time, prepare a batch of homemade enchilada sauce for this recipe. You’ll need a total of about 2 ¼ cups.
Tips for the Best Chicken Enchilada Recipe
- Shredded rotisserie chicken is a great shortcut, and it also adds great flavor to the filling!
- For an extra kick and flavor, add a can of diced green chilies to the chicken mixture.
- Make the enchiladas spicy with some jalapenos on top or some cayenne in the filling.
- Bake the enchiladas just until warmed through (this takes about 20 minutes, but every oven is slightly different). The sauce should be hot and bubbly, and the edges of the tortillas should be crisp. Keep an eye on them because you don’t want them to burn.
- Set out an enchilada toppings bar and let your family members garnish their plates with all of their favorites! There are so many delicious options, including onions, cilantro, avocado, sour cream, and lime.
More Enchilada Recipes to Try
Easy Chicken Enchiladas
Ingredients
- 1 tablespoon olive oil
- ½ of a small onion diced
- 1 clove garlic minced or pressed
- 3 cups cooked, shredded chicken
- 1 19 oz can 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 oz can black beans drained and rinsed
- 1 11 oz can Mexican-style corn with red and green peppers drained
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Kosher salt and 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.
Video
Notes
- Substitute pink beans or pinto beans for the black beans.
- Omit the beans and substitute with about 1 ½ cups of additional chicken or corn. You can also replace the beans with 1 ½ cups of cooked rice.
- Use corn tortillas instead of flour tortillas. You’ll need to warm the corn tortillas before rolling them (so that they don’t fall apart). To do so, wrap a stack of tortillas in damp paper towels. Microwave for 30 seconds – 1 minute or until the tortillas are soft and flexible.
- Swap out the Mexican-style corn and use regular canned corn or frozen corn that’s thawed before adding it to the skillet.
- Use green enchilada sauce instead of red enchilada sauce.
- If you have some extra time, prepare a batch of homemade enchilada sauce for this recipe. You’ll need a total of about 2 ¼ cups.
- Shredded rotisserie chicken is a great shortcut and it also adds great flavor to the filling!
- For an extra kick and flavor, add a can of diced green chilies to the chicken mixture.
- Make the enchiladas spicy with some jalapenos on top or some cayenne in the filling.
- Bake the enchiladas just until warmed through (this takes about 20 minutes, but every oven is slightly different). The sauce should be hot and bubbly, and the edges of the tortillas should be crisp. Keep an eye on them because you don’t want them to burn.
- Set out an enchilada toppings bar and let your family members garnish their plates with all of their favorites! There are so many delicious options, including onions, cilantro, avocado, sour cream, and lime.
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!