Take dinner south of the border with these easy Chicken Enchiladas!  They’re filled with tender shredded chicken and smothered in a flavorful enchilada sauce and topped with plenty of cheese.  This is a meal the entire family will love, and it may be assembled entirely in advance!

Chicken enchiladas in a baking dish

*This recipe was originally published in February 2013.  The recipe has been simplified and the photos and text have been updated.

Finding meals that appeal to everyone in the family can be quite a challenge.  It’s even harder to find meals that may be prepped in advance so that weeknights aren’t so hectic.

These easy Chicken Enchiladas have been my answer to the weeknight dinner dilemma for years.  They can be prepped entirely in advance and baked up just before dinner, and they always make my family happy.

Enchiladas are extremely versatile too — they may be made meatless like these sweet potato black bean enchiladas, or made into a casserole like this chicken enchilada bake.

You really can’t ask for anything more. 🙂

Easy chicken enchiladas in a baking dish with cilantro on top

Why you’ll love this recipe:

  • This chicken enchilada recipe is nice and hearty with tender shredded chicken, a flavorful homemade enchilada sauce and plenty of cheese.
  • It’s a family friendly meal that’s easily scaled to feed a crowd.
  • The shredded chicken and enchilada sauce may be made in advance, and the entire recipe may be assembled ahead of time and baked off when you’re ready.
  • Recipe is easily made gluten-free by using corn tortillas.

Recipe ingredients

There are no frills or fancy ingredients in these chicken enchiladas. There are just 4 ingredients in this recipe, which requires a bit of advance prep or using your favorite store bought ingredients if you’re short on time.

  • Shredded chicken. I love prepping a batch of Instant Pot shredded chicken in advance to make my enchilada prep go very quickly during the week. If you’re short on time, use rotisserie chicken instead.
  • Enchilada sauce. I’ve been making homemade enchilada sauce for years as store brought brands have proven to be too spicy for my family. My recipe may be made entirely in advance and even frozen for up to 3 months, or you use your favorite store bought sauce.
  • Tortillas. I used 7″ tortillas for this recipe, which are soft taco size. If you use larger sized tortillas, the filling and amount of sauce may need to be increased. This recipe works with both corn and flour tortillas, but grain free cassava tortillas got a bit soggy. Pro tip: If using corn tortillas, wrap them in a damp towel and heat for 10-20 seconds to make them more pliable for rolling enchiladas.
  • Cheese. Use your favorite cheese! For best results grate your own for better meltability, or pre-shredded cheese as a time saver.
  • Optional toppings: Jazz up your enchiladas with fresh cilantro, sour cream, olives, sliced jalapeño, avocado or salsa!

How to make this recipe

Dinner doesn’t get much easier than these chicken enchiladas. They’re actually fun to make, so it’s a great kitchen project for the kids.

Pro tip: Make the shredded chicken and enchilada sauce in advance to make enchilada prep a snap, or use rotisserie chicken and your favorite store bought sauce if pressed for time!

How to make chicken enchiladas collage
Chicken enchiladas before and after baking
  • Preheat the oven to 350 degrees and grease a 9×13″ baking dish with cooking spray. Spread 1/2 cup enchilada sauce over the bottom of the baking dish.
  • If the tortillas are not pliable, heat for 10-15 seconds in the microwave. Place the tortillas on a work surface and divide the shredded chicken evenly between them. Drizzle 1/2 tablespoon or so of enchilada sauce over the shredded chicken filling.
  • Roll the enchiladas up tightly and place in the baking dish.
  • Top the enchiladas with the remaining sauce and sprinkle the cheese over the top.
  • Bake for 30 minutes or until the sauce is bubbly and the cheese has melted. Top with torn cilantro if desired and enjoy!

FAQs

What do you put inside enchiladas?

Enchiladas are a blank canvas and may be filled a number of ways. Fill with cooked shredded chicken, pork, or ground beef or turkey. Make them vegetarian by filling them with roasted or sautéed vegetables and beans.

Do you use flour or corn tortillas for enchiladas?

Both flour and corn tortillas work well in enchiladas. Eight 6-7″ soft taco size tortillas fit well in a 9×13″ baking dish.

How do you keep corn tortillas from cracking when making enchiladas?

Wrap corn tortillas in a damp towel and heat for 10-20 seconds to make them more pliable for rolling enchiladas.

Can I make my enchiladas ahead of time?

Enchiladas are a perfect meal prep dinner as they may be assembled completely in advance and baked off just before dinner. They also make great leftovers, so they may be baked ahead of time and enjoyed at a later time as well.

What do you eat with enchiladas?

Enchiladas are great served with rice, beans or toppings such as sour cream, olives, avocado, cilantro and salsa.

Two chicken enchiladas on a white plate with cilantro

Recipe variations

There are so many ways to change up these easy chicken enchiladas to make them new and exciting!

  • Try them with my fresh, flavorful green enchilada sauce!
  • Substitute the chicken with shredded pork, ground beef or turkey or your favorite roasted vegetables.
  • Add sautéed onion, chilies or beans to the shredded chicken filling.
  • Have fun with the toppings! Top with sour cream or Greek yogurt, diced tomato, sliced avocado, olives or your favorite salsa.

Recipe notes

  • Pro tip:  this recipe comes together quickly when the shredded chicken and enchilada sauce are made in advance.  If you’re short on time, use rotisserie chicken and your favorite store bought enchilada sauce.
  • Pro tip: Wrap corn tortillas in a damp towel and heat for 10-20 seconds to make them more pliable for rolling enchiladas.
  • Use less cheese to lighten up this recipe, or omit it to make it dairy free.
Chicken enchiladas on a plate with bite out of one

More Mexican recipes you’ll love:

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Chicken enchiladas in a baking dish

Easy Chicken Enchiladas

Easy Chicken Enchiladas are a hearty, satisfying dinner that the entire family will love! They may be assembled in advance and baked just before serving, so they're great for meal prep!
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Ingredients

  • 2 cups cooked shredded chicken
  • 3 cups enchilada sauce
  • 8 7" tortillas flour or corn tortillas for gluten-free option
  • 1.5 cups grated cheese I used Mexican 4 cheese blend
  • 1/4 cup torn cilantro for garnish (optional)

Instructions 

  • Preheat the oven to 350 degrees and grease a 9×13" baking dish with cooking spray. Spread 1/2 cup enchilada sauce over the bottom of the baking dish.
  • If the tortillas are not pliable, heat for 10-15 seconds in the microwave. Place the tortillas on a work surface and divide the shredded chicken evenly between them. Drizzle 1/2 tablespoon or so of enchilada sauce over the shredded chicken filling.
  • Roll the enchiladas up tightly and place seam side down in the baking dish.
  • Top the enchiladas with the remaining sauce and sprinkle the cheese over the top.
  • Bake for 30 minutes or until the sauce is bubbly and the cheese has melted. Top with torn cilantro if desired and enjoy!

Notes

  • Pro tip:  this recipe comes together quickly when the shredded chicken and enchilada sauce are made in advance.  If you’re short on time, use rotisserie chicken and your favorite store bought enchilada sauce.
  • Pro tip:  Wrap corn tortillas in a damp towel and heat for 10-20 seconds to make them more pliable for rolling enchiladas.
  • Use less cheese to lighten up this recipe, or omit it to make it dairy free.
  • Garnish with your favorite toppings like sour cream, avocado, olives, jalapeño or salsa!

Nutrition

Serving: 2enchiladas, Calories: 541kcal, Carbohydrates: 46g, Protein: 36g, Fat: 23g, Saturated Fat: 11g, Cholesterol: 97mg, Sodium: 2288mg, Potassium: 299mg, Fiber: 4g, Sugar: 15g, Vitamin A: 1721IU, Vitamin C: 4mg, Calcium: 378mg, Iron: 4mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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