These ultimate quick and easy chicken enchiladas are one of my favorite dinners when I want something comforting, cheesy, and full of bold flavor without spending hours in the kitchen. I love how the tender chicken, warm tortillas, and rich enchilada sauce come together into a cozy, satisfying meal. It’s the kind of dish I rely on when I need dinner on the table fast.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly simple and uses ingredients I usually already have. I like how everything bakes together into a bubbly, cheesy casserole that feels hearty and comforting. It’s also very flexible, which makes it perfect for busy nights or last-minute meals.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cooked chicken, shredded
flour or corn tortillas
enchilada sauce
shredded cheddar or Mexican-blend cheese
onion, finely chopped
olive oil
ground cumin
chili powder
garlic powder
salt
black pepper
directions
I start by preheating the oven and lightly greasing a baking dish. I heat olive oil in a skillet and sauté the chopped onion until soft. I stir in the shredded chicken along with cumin, chili powder, garlic powder, salt, and pepper. I warm the tortillas slightly so they’re easy to roll, then fill each one with the chicken mixture and a bit of cheese. I roll them up and place them seam-side down in the baking dish. I pour enchilada sauce evenly over the top and sprinkle with the remaining cheese. I bake until the enchiladas are hot, bubbly, and lightly golden on top.
Servings and timing
I usually make this recipe to serve 4 to 6 people.
Preparation time: about 15 minutes
Baking time: about 25 minutes
Total time: approximately 40 minutes
Variations
I sometimes add black beans or corn to the chicken mixture for extra texture. When I want more heat, I mix in diced green chiles or use spicy enchilada sauce. I also enjoy swapping cheddar for Monterey Jack or pepper jack cheese for a different flavor.
storage/reheating
I store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. When reheating, I warm them in the oven or microwave until heated through. If they seem dry, I add a little extra enchilada sauce before reheating.
FAQs
Can I use rotisserie chicken?
I do this often because it saves time and adds great flavor.
Do I need to cook the tortillas first?
I just warm them briefly so they don’t crack when rolling.
Can I make these enchiladas ahead of time?
I assemble them ahead, cover tightly, and refrigerate for up to one day before baking.
Can I freeze chicken enchiladas?
I freeze them before baking, then thaw overnight and bake as directed.
What toppings go well with enchiladas?
I like serving them with sour cream, salsa, avocado, or fresh cilantro.
Conclusion
Ultimate quick and easy chicken enchiladas are a comforting, reliable dinner I love making when I want something fast and satisfying. With tender chicken, melty cheese, and bold enchilada sauce, this recipe delivers big flavor with minimal effort, making it one I return to again and again.
Print
Ultimate Quick and Easy Chicken Enchiladas
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Halal
Description
A quick and comforting baked enchilada dish made with tender shredded chicken, warm tortillas, bold enchilada sauce, and plenty of melty cheese—perfect for busy weeknights.
Ingredients
- 3 cups cooked chicken, shredded
- 8–10 flour or corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheddar or Mexican-blend cheese
- 1 small onion, finely chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 0.75 tsp salt
- 0.5 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a skillet over medium heat and sauté the chopped onion until soft.
- Add shredded chicken, cumin, chili powder, garlic powder, salt, and black pepper. Stir until well combined and warmed through.
- Warm the tortillas briefly so they are pliable.
- Fill each tortilla with the chicken mixture and a small amount of cheese, then roll tightly.
- Place rolled tortillas seam-side down in the prepared baking dish.
- Pour enchilada sauce evenly over the enchiladas.
- Sprinkle remaining cheese on top.
- Bake for 25 minutes, or until hot, bubbly, and lightly golden.
Notes
- Rotisserie chicken works great for saving time.
- Add black beans or corn for extra texture.
- Use spicy enchilada sauce for more heat.
- If enchiladas seem dry when reheating, add extra sauce.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 5g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
