Easy Chicken Enchiladas

Easy Chicken Enchiladas made with the simplest of ingredients.  With just a few minutes of assembly time, bake it for 20 minutes, and dinner is ready. Everyone is happy! 

This Chicken Enchilada Recipe is basic and easy and intentionally made with very simple ingredients.

It’s the perfect recipe to use with leftover chicken and all you need is 2 cups worth. You can even fortify it with beans or corn, or whatever you happen to have on hand! A delicious easy dinner in no time flat!

Looking for more ways to cook chicken breast? Take a peek at our 35+Best Chicken Breast Recipes on the blog!

What I love about these chicken enchiladas

1.  It’s highly adaptable. You can make this with store-bought enchilada sauce, our 5-minute enchilada sauce  or roasted enchilada sauce. 
2. It uses up leftover chicken. Leftover rotisserie chicken gets repurposed into a second meal here! Or try this baked chicken, grilled chicken, or this Shredded Chicken – all you need is 2 cups!

Easy CHICKEN ENCHILADA INGREDIENTS:

• Chicken:  Use this Shredded chicken recipe or leftover rotisserie chicken or this simple baked chicken.
• Enchilada Sauce: Use store-bought, make the 5-Min Enchilada Sauce or the Roasted Enchilada Sauce!
• Tortillas: Corn tortillas are typically used in enchiladas, but I prefer to use a corn and flour blend because they are much easier to roll. Use what you like.
• Cheese: Use Cotijo, shredded Pepper Jack, or Mexican-blend shredded cheese work best, but any melty cheese can work here too. Even vegan cheese!
• Optional Additions: Canned green chilies, black beans, corn.
• Toppings: Cilantro or scallions, sour cream, lime wedges, avocado, hot sauce!

How to make Easy Chicken Enchiladas

Step One: Make the 5-minute Enchilada Sauce or use store-bought enchilada sauce. Again, no judgment! I always have a bottle on hand for emergencies. You’ll need about 2 cups. 

Here I’m using our 5-minute Enchilada sauce.

Step 2: Mix 1/4 cup of enchilada sauce with 2 cups shredded chicken.

Mix and season with salt and pepper. At this point, you could add canned green chilies if you like.

Step 3: Spread a greased 9×13-inch baking dish with 1/4 cup of enchilada sauce.

Step 4: Then fill and roll the tortillas. It is helpful to warm them first so they are pliable.

Start with the cheese, spreading out about 2-3 tablespoons down the middle of each tortilla.

Top the cheese with 1/4 cup of shredded chicken filling or just divide the filling equally.

the BEST way to roll enchiladas:

1. Warming the tortillas makes them pliable and bendy so they don’t crack or break. You can wrap in towel and microwave, or toast briefly on a gas burner or lay them out on the rack of a warm oven.
2. Start with the cheese, which, when the roll is turned over in the baking pan will melt over the chicken instead of pooling in the bottom.
3. Fill all the way to the ends.
4. Place seam-side down.

Step 5: Place the enchiladas, seam-side down in the baking dish. Now the cheese will be on top, melting over the chicken. 😉

Step 6: Lather up with the remaining Enchilada Sauce. Add cheese.

If you like your edges crispy, leave the sauce off the edges and brush with olive oil and they will get crisp.

Step 7: Bake at 350, uncovered for 20 minutes until heated through and the cheese is melty and golden. Garnish with cilantro if you like.

What to serve with Easy Chicken Enchiladas

Keep them very simple with sour cream and cilantro, or serve them with a side salad like our Mexican Slaw.  Here are a few more ideas that work great with these chicken enchiladas.

1. sour cream
2. cilantro
3. Quick Pickled Red Onions
4. lime wedges
5. Pickled jalapenos 
6. Guacamole
7. Hot sauce!
8. Mexican Slaw
9. Pinto Beans or Mole Black beans 
10. Cilantro Lime Rice 

On the homefront: It feels especially quiet around here this morning. Brian is on an outdoor adventure he’s been planning for months, and so it’s just Bell (our cat) and I holding down the fort. So far, Bell has made it clear that, between Brian and me, I am not her first choice. She’s been moping around the house since the minute he left looking forlorn and heartbroken. I’m trying to not take it personally.

It has been an interesting week. So much anxiety in the air, it’s hard not to feel it. I try not to amplify it, turning inward to the peace inside myself. Trusting that even this is enough.

We celebrated an anniversary a few days ago, and then felt the weight of loss, on the birthday of my friend who left this world several months ago.   I am continually amazed at how much our hearts can hold.

The sun is out this morning. The smoke has cleared, the rain came and washed it all away.  A gentle breeze moves through the trees casting flickering shadows on the counter where I sit.  And here, right now, all is well.  I hold it as long as I can…

More Enchilada Recipes you may like:

1. Farmers Market Veggie Enchiladas
2. White Chicken Enchiladas (or Cauliflower!)
3. Roasted Butternut Enchiladas with Mole Sauce
4. Enchilada Casserole with Sweet Potato, Corn and Black beans
5. Enchiladas Verde (Green Enchiladas)

Let us know how you like these Chicken Enchiladas and ways you adapt them to your needs!

Sylvia

The Easiest Chicken Enchiladas

★★★★★ 5 from 14 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 15
• Cook Time: 20
• Total Time: 35 minutes
• Yield: 8 1x
• Category: Main
• Method: baked
• Cuisine: Mexican

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Description

Easy Chicken Enchiladas made with the simplest of ingredients.  With just a few minutes of assembly time, bake it for 20 minutes, and dinner is ready. Everyone is happy!

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Ingredients

Units USM Scale 1x2x3x

• 2 cups Shredded Chicken (10-12 ounces) Use leftover chicken ( rotisserie, baked, grilled, etc)
• 5-minute Enchilada Sauce or Roasted Enchilada Sauce (2 cups)
• Salt and pepper to taste
• 8 x 6-inch tortillas (corn or flour or a corn & flour blend)
• 2 cups shredded cheese ( 8 ounces) – cotija, shredded Mexican blend, shredded jack, mozzarella etc.
• optional filling additions: canned green chilies, frozen corn, black beans,
• optional garnishes: sour cream, avocado, cilantro, scallions, pickled jalapeno, pickled onions

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Instructions

1. Preheat oven to 350F
2. Make the 5-Minute Enchilada Sauce
3. Mix 1/4 cup enchilada sauce with the shredded chicken, taste and season with salt and pepper. At this point you could add a 4-ounce can of green chilies for extra flavor.
4. Heat the tortillas until they are pliable to prevent cracking when rolling-especially if using corn tortillas.  (In a microwave -wrap the stack in a wet paper towel for 30 seconds, repeat if needed) Or spread out on the rack in a 350 F oven, or lightly toast over a gas burner using tongs.
5. Grease a 9×13-inch baking dish. Spread 1/4 cup Enchilada sauce over the bottom, or just enough to coat.
6. Roll the Enchiladas: Place 2 tablespoons cheese down the centers of the tortillas, divide the chicken filling. Roll and place seam-side down on top of the enchilada sauce. Repeat until the baking dish is full.
7. Brush the remaining enchilada sauce over the top. Sprinkle with the remaining cup of cheese.
8. Bake uncovered for 20-25 minutes or until warmed through and cheese is melty.
9. Top with garnishes before serving!

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Notes

This can be assembled ahead, refrigerated, and baked right before serving ( be sure to let it come to room temp first).

This can be made, baked and frozen for later.

You can make the chicken and sauce in batches the day before and then assemble the day of.

Feel free to cut back on the chicken and add corn or sauteed peppers, onions, or black beans.  You need a total of 2 cups of filling.

Nutrition

• Serving Size: 1 ½ Enchiladas
• Calories: 400
• Sugar: 3.8 g
• Sodium: 1023 mg
• Fat: 16.3 g
• Saturated Fat: 8.1 g
• Carbohydrates: 30.9 g
• Fiber: 6.4 g
• Protein: 31.1 g
• Cholesterol: 84.6 mg

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