Easy Chicken Enchiladas
These easy chicken enchiladas are a crowd-pleasing favorite made with seasoned shredded chicken, melted cheese, and savory enchilada sauce — baked to bubbly perfection. Perfect for weeknights or make-ahead meals!
Equipment
- 9x13 baking dish
- Large skillet for cooking chicken and vegetables
- Cutting board and knife
- Aluminum foil
- tongs or spoon for rolling tortillas
Ingredients
- 3–4 cups shredded cooked chicken (breast, thigh, or rotisserie)
- 1 tbsp olive oil (for sautéing)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 cup diced onion (sautéed)
- 0.5 cup diced bell pepper (optional)
- 1 can black beans, drained (optional)
- 1 cup corn, frozen or canned (optional)
- 4 oz diced green chiles (1 small can)
- 3 cups shredded Mexican blend cheese, divided
- 10–12 flour tortillas (medium size)
- 20 oz enchilada sauce (2 cans, red or green)
Instructions
- Season chicken with spices and cook in skillet until done, or shred rotisserie chicken and toss with seasonings.
- Sauté diced onion and bell pepper in olive oil. Add chicken, green chiles, and any optional beans or corn. Stir in 1 cup shredded cheese.
- Preheat oven to 350°F. Pour ½ cup enchilada sauce into 9x13 baking dish and spread to coat bottom.
- Warm tortillas to prevent cracking. Microwave in a damp towel or warm in a dry skillet briefly.
- Fill each tortilla with ⅓ cup filling, roll tightly, and place seam-side down in dish. Repeat with all tortillas.
- Pour remaining sauce evenly over enchiladas. Sprinkle remaining 2 cups cheese over the top. Cover with foil.
- Bake 20 minutes covered, then uncover and bake 10–15 more until bubbly and cheese is melted. Optional: broil briefly for browned cheese.
- Let rest 5 minutes before serving. Top with sour cream, cilantro, jalapeños, avocado, or any preferred toppings.
Notes
Use rotisserie chicken for speed, or cook fresh for more flavor. Flour tortillas roll easier, but corn adds authenticity. Add beans or corn to stretch the filling. Can be assembled ahead and baked later — or frozen. Customize with toppings like sour cream, avocado, and jalapeños.
Nutrition
Calories: 420kcalCarbohydrates: 34gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 75mgSodium: 890mgPotassium: 380mgFiber: 4gSugar: 5gVitamin A: 850IUVitamin C: 12mgCalcium: 320mgIron: 2.3mg
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!