Prep Time: 25 minutes
Cook Time: 25 minutes
Marinate Time: –
Total Time: 50 minutes
Servings: 6
Course: Dinner
Cuisine: Mexican-American

Introduction

These Chicken Enchiladas are cheesy, saucy, and packed with tender shredded chicken—all wrapped in warm tortillas and smothered in a bold red enchilada sauce. Baked until golden and bubbling, they deliver that cozy, melty comfort food satisfaction we all crave.
I’ve made these countless times for weeknight dinners and even casual parties—they’re always a hit. The best part? You can prep them ahead and pop them in the oven when you’re ready to eat.

Why I Love This Chicken Enchiladas Recipe

There’s something magical about a hot pan of enchiladas fresh out of the oven. This recipe hits all the marks—easy to assemble, ultra-flavorful, and totally customizable. It’s one of those go-to dinners that feels festive but never fussy.

Family Favorite – Even picky eaters clean their plates
Perfect Make-Ahead Meal – Assemble earlier and bake when needed
Freezer-Friendly – Great for meal prep or gifting to new parents
Cheesy & Satisfying – Comforting without being complicated
Endlessly Adaptable – Add veggies, beans, or spice to taste

Key Ingredients

2 cups cooked shredded chicken – Rotisserie works beautifully for speed and moisture
2 cups shredded Mexican blend cheese (divided) – A melty mix of cheddar, Monterey Jack, and more
8–10 small flour or corn tortillas – Choose your favorite; flour rolls easier, corn adds traditional flavor
1½ cups red enchilada sauce (store-bought or homemade) – The bold, smoky base of the dish
½ cup sour cream – Adds creaminess to the filling and softens the spice
½ small yellow onion, finely diced – Sautéed for sweetness and depth
2 tbsp olive oil – For softening the onions and prepping the baking dish
1 tsp cumin + ½ tsp chili powder – Boosts the Tex-Mex flavor of the filling
Salt and pepper, to taste – Adjusted after mixing the filling
Fresh cilantro, chopped (optional) – For garnish and a pop of color
Sliced avocado or green onions (optional) – Extra toppings for serving

How to Make This Chicken Enchiladas Recipe

Step 1: Prepare the Filling
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté diced onion for 3–4 minutes until soft and translucent. Turn off heat and stir in shredded chicken, 1 cup shredded cheese, sour cream, cumin, chili powder, salt, and pepper. Mix until well combined.

Step 2: Preheat Oven and Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with 1 tbsp olive oil or nonstick spray.

Step 3: Fill and Roll Tortillas
Spoon 2–3 tablespoons of filling into the center of each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.

Step 4: Add Sauce and Cheese
Pour the enchilada sauce evenly over the rolled tortillas. Use the back of a spoon to spread if needed. Top with remaining 1 cup of shredded cheese.

Step 5: Bake Until Bubbly
Cover loosely with foil and bake for 15 minutes. Remove foil and bake another 8–10 minutes until cheese is golden and bubbly.

Step 6: Garnish and Serve
Let rest for 5 minutes. Top with fresh cilantro, avocado, or green onions if desired. Serve warm with rice, beans, or a side salad.

Chef’s Tips & Variations

You can easily tailor this recipe to your family’s preferences. Here are some expert swaps and flavor boosters:

Make it creamy – Mix in ¼ cup cream cheese for extra richness
Add beans – Black beans or refried beans bulk up the filling
Veggie boost – Add sautéed spinach, zucchini, or corn
Mild or spicy – Use mild sauce for kids or hot sauce lovers for heat
Freeze before baking – Assemble, wrap tightly, and freeze for up to 2 months
Double the batch – Use two pans and freeze one for later

What to Serve With Chicken Enchiladas

These enchiladas are hearty on their own, but even better with fresh, flavorful sides.

Mexican Rice or Cilantro-Lime Rice – A classic pairing
Refried or Charro Beans – Hearty and satisfying
Tortilla Chips with Salsa or Guacamole – Great for scooping and snacking
Simple Green Salad with Lime Vinaigrette – Refreshing contrast
Elote (Mexican Street Corn) – Adds creaminess and spice on the side

WPRM Recipe Card

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6
Course: Dinner
Cuisine: Mexican-American
Calories: ~430 per serving

Ingredients

2 cups cooked shredded chicken – Great use for leftover chicken or store-bought rotisserie
2 cups shredded Mexican cheese blend (divided) – Half for filling, half for topping
8–10 small flour or corn tortillas – Warm slightly to prevent cracking while rolling
1½ cups red enchilada sauce – Choose your favorite brand or homemade for bolder flavor
½ cup sour cream – Adds creaminess and balances spice in the filling
½ small yellow onion, diced – Softens and sweetens the filling
2 tbsp olive oil (divided) – For cooking onions and greasing the baking dish
1 tsp ground cumin – Adds a warm, earthy depth
½ tsp chili powder – Boosts the Tex-Mex kick
Salt and black pepper, to taste – Adjust based on personal preference
Optional garnishes: Fresh cilantro, avocado slices, chopped green onions

Equipment

Large skillet – For cooking onions and preparing the filling
9×13-inch baking dish – Holds 8–10 enchiladas comfortably
Mixing spoon or spatula – To combine the filling
Measuring cups and spoons – For ingredient precision
Foil – Covers the enchiladas while baking to keep them moist
Knife and cutting board – For prepping onion and garnishes

Method

Sauté onion: In a skillet over medium heat, heat 1 tbsp olive oil. Add diced onion and cook for 3–4 minutes until soft and fragrant. Remove from heat.
Make the filling: In the skillet or a mixing bowl, combine shredded chicken, 1 cup cheese, sour cream, sautéed onions, cumin, chili powder, salt, and pepper. Mix until everything is evenly coated.
Preheat and prep: Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with 1 tbsp olive oil or nonstick spray.
Roll the enchiladas: Spoon about 2–3 tbsp of filling into each tortilla. Roll tightly and place seam-side down in the baking dish. Continue until all filling is used.
Sauce and cheese: Pour enchilada sauce evenly over the top. Spread gently to cover all tortillas. Sprinkle remaining 1 cup cheese on top.
Bake: Cover loosely with foil and bake for 15 minutes. Remove foil and bake an additional 8–10 minutes, or until the cheese is golden and the sauce is bubbling.
Garnish and serve: Let rest for 5 minutes. Garnish with cilantro, avocado slices, or green onions if desired. Serve hot with your favorite sides.

Notes

Store leftovers in the fridge for 3–4 days; reheat in microwave or oven
For a gluten-free version, use corn tortillas and check your sauce label
To freeze: assemble unbaked enchiladas, wrap tightly, and freeze for up to 2 months
You can bake straight from frozen—just cover and bake 20 minutes longer