Easy Chicken Enchiladas

5 from 7 votes

Quick and easy homemade chicken enchiladas baked in a zesty red sauce and topped with shredded cheese, green and red onions, and fresh cilantro!

Course Dinner

Cuisine American, Mexican

Keyword cheesy chicken enchiladas, easy chicken enchiladas, enchiladas, pulled chicken enchiladas, shredded chicken enchiladas

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 323kcal

Author Blair Lonergan

1 tablespoon olive oil
½ of a small onion, diced
1 clove garlic, minced or pressed (about 1 teaspoon)
3 cups cooked, shredded chicken
1 (19 oz) 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 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

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.

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.

For truly the best chicken enchilada recipe, set out an enchilada toppings bar in little bowls 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, chopped tomatoes, and lime.