Name: Easy Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 16 whole corn tortillas; 2 whole boneless, skinless chicken breasts; Cumin, for sprinkling; Chili powder, for sprinkling; 1/4 cup vegetable oil; 1 whole large onion, diced; 3 cans (15 oz. each) green enchilada sauce (or red if preferred); 3 cups grated cheddar-jack cheese, plus more if needed; Sour cream; Diced tomato; Chopped cilantro

If you’re craving a comforting Mexican dinner that’s as simple as it is delicious, you’re in the right place. I can’t wait to share my go-to Easy Chicken Enchiladas Recipe with you—one that’s packed with flavor, super satisfying, and perfect for when you want something homemade without a lot of fuss. Trust me, once you try this, it’ll become a fast favorite in your weekly rotation!

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Why You’ll Love This Recipe

Quick and Easy to Make: You’ll have dinner on the table in just over an hour, with hands-on time that’s super manageable.
Flavorful and Comforting: The blend of spices, caramelized onions, and melty cheese makes every bite irresistible.
Flexible Ingredients: Whether you prefer green or red enchilada sauce, this recipe adapts easily to your taste.
Family Favorite: From picky eaters to cheese lovers, everyone in my family goes crazy for this dish.

A white plate with black decorative patterns holds a layered enchilada dish. The bottom layer is a soft, golden tortilla base. On top is a thick layer of cooked shredded chicken mixed with brown cooked onions. The next layer is bright melted cheddar cheese covering the chicken and onions, with some small golden spots from baking. Scattered around the main layers are fresh, bright red tomato cubes and small green cilantro leaves. A dollop of white sour cream is placed at the center on top of the cheese. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together so well because they balance spice, meltiness, and a little tang, making every enchilada a winner. A tip? Grab good-quality corn tortillas and your favorite enchilada sauce to elevate the final dish.

Corn tortillas: Using corn tortillas gives authentic flavor and texture; warm them before rolling so they don’t crack.
Boneless, skinless chicken breasts: Easy to shred and cook quickly; seasoning them well is key for depth of flavor.
Cumin and chili powder: These spices bring that classic Mexican vibe—feel free to adjust according to your heat preference.
Vegetable oil: Needed for browning the chicken and warming the tortillas; you can swap for avocado oil if preferred.
Large onion: Caramelizing the onions boosts the sweetness and adds richness.
Green or red enchilada sauce: Choose your favorite! Green gives a tangy, slightly fresher taste, while red is richer and smoky.
Cheddar/Jack cheese blend: This combo melts beautifully and has just the right amount of sharpness.
Sour cream, diced tomato, chopped cilantro: These garnishes add creaminess, freshness, and a pop of color on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Easy Chicken Enchiladas Recipe is a great base to tweak around with, depending on what’s in your fridge or your personal cravings. Don’t hesitate to make it your own!

Swap the Chicken: I’ve sometimes used shredded rotisserie chicken to save time, and it works wonderfully without sacrificing flavor.
Cheese options: Pepper Jack adds a nice kick if you want more spice, or try Queso Fresco for a milder, saltier option.
Vegetarian twist: Substitute beans and roasted veggies for the chicken—your cheese and sauce combo will keep it just as tasty.
Heat level: Add jalapeños or a splash of hot sauce if you like things with an extra kick.

How to Make Easy Chicken Enchiladas Recipe

Step 1: Toast Your Tortillas to Perfection

First things first—warm those corn tortillas one at a time over your stovetop burner set to medium heat, about 30 seconds each side. This little step will soften them just enough so they don’t crack when you roll them, and it adds a subtle toasty flavor that’s pure comfort. I usually stack them between clean kitchen towels to keep warm until assembling.

Step 2: Season and Cook the Chicken

Sprinkle your chicken breasts generously with cumin and chili powder on both sides—that’s where the magic starts! Heat your vegetable oil in a skillet over medium and cook the chicken until it’s cooked through but still juicy, about 4-5 minutes per side. If you see the juices running clear, you know it’s done. Let it cool a bit before shredding it with two forks—this part feels super satisfying every time!

Step 3: Caramelize the Onion and Warm the Sauce

Using the same pan (hello, flavor!), toss in your diced onions. Stir them around over medium heat for about 4-5 minutes until they’re golden and caramelized. This step gives your enchiladas a sweet, rich depth that’s seriously next level. After removing the onions, pour the enchilada sauce in and lower the heat to warm it up gently while you assemble.

Step 4: Assemble Your Enchiladas

Pour 2 cups of the warm sauce into a 9 x 13-inch casserole dish and spread it evenly. Now the fun part: dip each tortilla into the sauce, then lay it flat on a plate or sheet pan. Add a line of cheese, some shredded chicken, and caramelized onions along the center, then roll it up snugly and place it seam-side down in the pan. Keep going until all tortillas are filled—your filling-to-tortilla ratio should feel just right without overstuffing.

Step 5: Bake and Serve

Pour the remaining sauce over the rolled enchiladas and sprinkle the rest of your cheese on top. I like to dust a little extra chili powder over them just before sliding it into the oven. Bake at 350°F for 30 minutes until everything is bubbling and beautifully melted. Let it cool for about 15-20 minutes before serving—this resting time helps the layers set so they cut cleanly without falling apart.

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Pro Tips for Making Easy Chicken Enchiladas Recipe

Warm the Tortillas Properly: Heating them slowly over the burner keeps them pliable and prevents cracking while rolling.
Use the Same Pan for Flavor: Cooking the onions and warming the sauce in the same skillet preserves those lovely browned bits.
Don’t Overstuff Your Tortillas: Keeping filling moderate helps the enchiladas hold their shape and bake evenly.
Rest Before Serving: Allow the enchiladas to settle after baking so they’re easier to portion and serve with clean edges.

How to Serve Easy Chicken Enchiladas Recipe

A red plate with a white and black pattern around the edge holds two enchiladas covered in melted golden-yellow cheese, topped with finely chopped bright red tomatoes and fresh green cilantro. In the middle of the enchiladas, there is a dollop of smooth white sour cream. The plate sits on a wooden surface next to a blue patterned cloth, and a white baking dish filled with more enchiladas is blurred in the background. The entire scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top mine with a dollop of cool sour cream, freshly diced tomatoes to add a juicy brightness, and a sprinkle of chopped cilantro for that herbaceous pop. These simple garnishes bring balance and freshness to the warm, cheesy goodness and make every bite sing.

Side Dishes

To round out the meal, I’m a fan of serving these enchiladas with a crisp green salad or some Mexican street corn (elote) on the side. A side of Spanish rice or black beans also pairs perfectly for a more filling feast.

Creative Ways to Present

For a festive touch, I’ve rolled the enchiladas in colorful tortillas (like blue corn or spinach) to add visual interest. Also, serving them in individual ramekins topped with melted cheese and garnishes makes the meal feel special for dinner parties or celebrations.

Make Ahead and Storage

Storing Leftovers

After they cool, I tightly cover the casserole dish with foil or transfer leftovers to an airtight container. They stay fresh in the fridge for up to 3 days, which means you’ve got ready-to-reheat meals for busy nights.

Freezing

I’ve frozen these enchiladas before assembling—just wrap them tightly with plastic wrap and foil. When you’re ready to eat, thaw overnight in the fridge and bake as usual. This makes it a great make-ahead meal for a time when you want a hassle-free dinner.

Reheating

To keep the melty goodness and prevent sogginess, reheat leftovers covered with foil in a 350°F oven for about 20 minutes until warmed through. I avoid microwaving because it can make the tortillas chewy, but if you’re in a rush, short bursts at medium power work.

FAQs

Can I use flour tortillas instead of corn for this Easy Chicken Enchiladas Recipe?

Absolutely! While corn tortillas add a traditional flavor and texture, flour tortillas work just fine, especially if you prefer something softer or easier to roll without toasting. Just be sure to warm them before filling to prevent tearing.
How do I make this recipe spicier?

If you love heat, add diced jalapeños to the filling or sprinkle more chili powder on top before baking. You can also mix a bit of hot sauce into your enchilada sauce or use a spicier variety of cheese like Pepper Jack to dial up the flavor.
Can I prepare this Easy Chicken Enchiladas Recipe ahead of time?

Yes! You can assemble the enchiladas a few hours before baking and keep them covered in the fridge. Just add the baking time when you’re ready to cook. This makes it easy to prep on a busy day and pop in the oven when hungry.
What’s the best way to shred cooked chicken?

After the chicken has cooled a bit, use two forks to pull it apart—it’s quick and creates fluffy, uniform shreds. Alternatively, you can use a stand mixer with a paddle attachment on low speed for even faster shredding.

Final Thoughts

This Easy Chicken Enchiladas Recipe is one of those dishes I keep coming back to because of how quickly it comes together and how happy it makes everyone at the table. It’s warm, cheesy, and just a little bit tangy—the perfect blend for cozy weeknight dinners or casual gatherings. I hope you enjoy making and sharing it as much as I do; it feels like a little kitchen victory every time!