Quick and Easy Chicken Enchiladas – Simple Cheesy Dinner Recipe

There are few meals more comforting, satisfying, and crowd-pleasing than a bubbling dish of Quick and Easy Chicken Enchiladas fresh from the oven. Warm tortillas wrapped around tender shredded chicken, coated in a rich enchilada sauce, and smothered with perfectly melted cheese—this is the kind of recipe that feels indulgent while still being simple enough for a busy weeknight. Whether you are cooking for family, hosting friends, or just craving something hearty and homemade, this recipe delivers flavor, convenience, and comfort in every bite.

These Quick and Easy Chicken Enchiladas are especially loved because they require minimal prep, use pantry-friendly ingredients, and can be adapted for different diets, spice levels, and budgets. From the first melted cheese pull to the last saucy bite, this recipe brings the kind of satisfaction that makes it a repeat in any kitchen.

Why People Love These Quick and Easy Chicken Enchiladas

There are countless enchilada recipes, but this version stands out for several reasons:

1. Fast Preparation

No complicated steps—perfect for beginners or busy home cooks.

2. Uses Cooked or Rotisserie Chicken

A time-saving shortcut that still tastes homemade.

3. Melty, Cheesy, Comforting Flavor

The savory sauce and gooey cheese make this dish irresistible.

4. Family-Friendly

Kids love it, adults love it, and you can adjust spice easily.

5. Make-Ahead and Freezer Friendly

Prepare in advance for meal prep or effortless dinners.

6. Flexible and Customizable

Choose flour or corn tortillas, mild or spicy sauce, different fillings, or various toppings.

7. Works for Leftovers

A great way to use cooked chicken from previous meals.

Ingredients for Quick and Easy Chicken Enchiladas

Main Ingredients

• 3 cups cooked shredded chicken (rotisserie recommended)

• 8 large flour or corn tortillas

• 2 cups shredded cheddar, Monterey Jack, or Mexican blend cheese

• 2 cups red enchilada sauce (store-bought or homemade)

• 1 small onion, finely diced (optional)

• 2 cloves garlic, minced (optional)

• 1 tablespoon olive oil or butter

• Salt and pepper to taste

• Fresh cilantro or parsley for garnish

Optional Add-ins for Extra Flavor

• Sour cream or cream cheese mixed into the filling

• Black beans, drained

• Sweet corn

• Sautéed bell peppers

• Diced green chiles

• Jalapeños

• Taco seasoning

• Lime juice

Cheese Options

• Mild cheddar

• Sharp cheddar

• Colby Jack

• Monterey Jack

• Pepper Jack (for heat)

• Oaxaca or Chihuahua cheese (authentic melt)

Sauce Variations

• Red enchilada sauce (classic)

• Green enchilada sauce (milder and brighter)

• Chipotle sauce (smoky)

• Salsa verde

• Tomato-based Mexican sauce

Required Tools and Kitchen Equipment

To make Quick and Easy Chicken Enchiladas, you will need:

• 9×13 baking dish

• Medium skillet or saucepan

• Mixing bowl

• Spoon or spatula

• Cutting board and knife

• Cheese grater (if shredding fresh cheese)

• Foil (optional for reheating or preventing over-browning)

Step-by-Step Instructions

1: Prepare the Filling

1. Heat olive oil or butter in a skillet over medium heat.

2. Add diced onion and cook until softened.

3. Stir in minced garlic and cook until fragrant.

4. Add shredded chicken, salt, pepper, and optional seasonings.

5. Mix in ½ cup enchilada sauce to moisten the filling.

6. Remove from heat.

2: Prepare the Baking Dish

1. Spread a thin layer of enchilada sauce along the bottom of the dish.

2. This prevents sticking and adds flavor.

3: Assemble the Enchiladas

1. Lay a tortilla flat.

2. Spoon chicken mixture along the center.

3. Add a sprinkle of shredded cheese.

4. Roll tightly and place seam-side down in the dish.

5. Repeat until all tortillas are filled.

4: Add Sauce and Cheese

1. Pour remaining enchilada sauce evenly over the rolled tortillas.

2. Make sure all surfaces are covered.

3. Sprinkle generously with remaining cheese.

5: Bake

1. Preheat oven to 375°F (190°C).

2. Bake uncovered for 18–22 minutes until cheese is melted and bubbling.

3. For a golden top, broil for 2–3 minutes.

6: Garnish and Serve

Add chopped cilantro, parsley, scallions, or sliced olives.

Tips and Tricks for the Best Results

• Warm tortillas before rolling to prevent cracking.

• Use freshly shredded cheese—it melts better than pre-shredded.

• Do not overfill tortillas or they will burst open.

• Cover edges with sauce to avoid drying out.

• Add a layer of foil if browning too quickly.

• Let enchiladas rest 5 minutes before serving for cleaner slices.

Storage, Reheating, and Freezing

Refrigeration

• Store leftovers in an airtight container for up to 3 days.

Reheating Instructions

• Oven: 350°F for 12–15 minutes

• Microwave: 1–2 minutes per serving

• Air fryer: 375°F for 5–7 minutes

Freezing

Freeze before or after baking:

• Wrap tightly

• Use freezer-safe container

• Freeze up to 3 months

To bake from frozen:

• Add extra 10–15 minutes baking time

Common Mistakes and How to Avoid Them

Substitutions and Dietary Adaptations

Gluten-Free

• Use certified gluten-free corn tortillas

• Ensure sauce is gluten-free (some contain flour)

Dairy-Free

• Use dairy-free cheese shreds

• Replace sour cream with coconut yogurt

• Check sauce for dairy ingredients

Keto / Low-Carb

• Use low-carb tortillas

• Reduce sauce quantity

• Replace beans or corn with spinach or mushrooms

Budget-Friendly Options

• Use leftover chicken thighs

• Replace some chicken with beans

• Use simple cheddar instead of specialty cheeses

• Make homemade enchilada sauce

Approximate Nutritional Information (per serving)

(Assuming 6 servings)

• Calories: 420

• Protein: 31g

• Carbohydrates: 28g

• Fat: 21g

• Fiber: 2g

• Sodium: varies based on sauce

• Sugar: small trace amounts

FAQ – Frequently Asked Questions

1. Can I make these enchiladas ahead of time?

Yes, assemble and refrigerate up to 24 hours before baking.

2. Can I use corn tortillas instead of flour?

Absolutely—corn tortillas are traditional.

3. How do I prevent tortillas from tearing?

Warm them gently before rolling.

4. Can I use canned chicken?

Yes, but season well for better flavor.

5. What cheese melts best?

Monterey Jack or Mexican blend.

6. Can I add vegetables?

Yes—peppers, onions, spinach, corn, zucchini all work.

7. Can I double the recipe?

Yes—use two baking dishes.

8. Can I make this spicy?

Add jalapeños, chipotle, or hot sauce.

9. Can I use green enchilada sauce?

Yes—flavor will be milder and tangier.

10. What should I serve with them?

See serving suggestions below.

Serving Suggestions

• Mexican rice

• Black bean salad

• Guacamole

• Pico de gallo

• Crisp green salad

• Roasted corn

• Sour cream and lime wedges

Conclusion

These Quick and Easy Chicken Enchiladas offer everything a home-cooked dinner should provide—comfort, flavor, simplicity, and satisfaction. With tender chicken, melted cheese, and rich sauce wrapped in warm tortillas, this recipe brings joy to the table without requiring hours in the kitchen. Whether you are feeding a busy family, preparing a casual meal for guests, or simply craving a warm and hearty dish, these Quick and Easy Chicken Enchiladas are a dependable recipe you will return to again and again. Save it, share it, and enjoy the kind of dinner that feels special without being complicated.