Easy Chicken Enchiladas (2024)

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by Katie Webster
September 20, 2021 (updated 6/7/24) Jump To Recipe

This chicken enchilada recipe is very easy to make because it uses left-over (or rotisserie) chicken and a few simple ingredients. It’s great for weeknight dinners because it only takes about 15 minutes of hands-on time to prepare, and you can even prep-ahead the filling to make it even faster!

I originally shared this recipe on February 7th, 2020. I have updated some of the images and text to share it with you again today. This Post Contains Affiliate Links

Table of contents

• Why we love this recipe for Chicken Enchiladas
• Best Chicken Enchilada Recipe ingredients
• How to make Chicken Enchiladas
• How To Make Ahead or Meal Prep
• What to serve with this Simple Chicken Enchilada Recipe
• How to store Easy Chicken Enchiladas
• Easy Chicken Enchilada Recipe FAQs
• More Mexican and Tex-Mex Recipes

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Why we love this recipe for Chicken Enchiladas

My love affair with Chicken Enchiladas goes way back, and I can’t even tell you when the origin of my love began, because as far as I know, I have ALWAYS loved them. Enchiladas was one of the top recipes I would request for my birthday dinner when I was a girl. I adore them!

Mexican food is a BIG deal in my family. My mom’s side of the family is really into cooking (thanks to Grandma Ginger being a really great cook) and they’re also from West Texas, which means they’re really into Tex Mex cooking. Every time we get together, the meal is all about Tacos, Guacamole and Enchiladas!

These enchiladas are great for family get-togethers, and these easy ones are actually perfect for a busy night because they can be prepped ahead (instructions included below) and they take less than 45 minutes to make.

This was easy & delicious! We make it on the semi- regular and it’s a hit with the whole family.

~Meghan

Best Chicken Enchilada Recipe ingredients

Red Enchilada sauce

• Buying the sauce is key to making this a super fast recipe. Though I do love making Enchilada Sauce from scratch like I do in my Layered Ground Chicken Enchilada Casserole, this was a time I knew I needed to cut some corners to make it a weeknight-friendly meal.
• I ended up trying three different brands of canned sauces. I also tried this with green enchilada sauce (which is also a great option!) I highly recommend the Hatch Red Mild Enchilada Sauce(or Medium if your family likes spice) brand if you can find it. It has the best flavor by far. Not only is it Organic but it has the cleanest ingredient list. I found it at the health food store.
• Note: canned enchilada sauce comes in 10, 15 and 20 ounce cans- you can use either 15 or 20 ounces. I’ve tested it any which way, and either works!

Scallions

The scallions do double duty as part of the filling and partly garnish. I love the oniony flavor that they add- but it’s not overpowering.

Canned diced chilis

These canned green chilies also go into the filling. If you are a big fan of spicy Mexican food, you can sub in canned jalapeños, just drain them and chip them up.

Cooked Chicken

This recipe calls for cooked chicken because taking the time to cook the chicken will make the recipe take longer. If you don’t have cooked leftover chicken on hand, you can buy a Rotisserie chicken (I tested it and it worked perfectly.)

Alternatively, you can buy raw chicken and cook it. I used my instant pot to do so while I was meal prepping another recipe. Here is the best way to get perfectly cooked chicken in the instant pot or oven. Just let it cool before adding it to the filling- especially if you’re following the make ahead instructions.

Frozen corn

This was an easy way to get extra veggies into this recipe to make the filling more healthy, but without a lot of prep work or any additional cutting. You can thaw the corn by just putting it into a sieve and running warm tap water over it for a minute or two. It’ll thaw super fast!

Jarred Salsa

Here’s where you can really amp up the heat if you want. My kids are tolerant of heat, but I still try to keep things on the more mild side for them. If you like spicier enchiladas, you can use a “hot” salsa.

Reduced Fat Sour Cream

To make the enchilada filling creamy but still healthy, I used reduced-fat sour cream to help lower the calories. If you prefer, you can use full-fat sour cream. If you are avoiding carrageenan, check the ingredients before purchasing. I like the Organic Valley brand.

Corn Tortillas

• This was part of the reason it took me a month to develop the recipe. I kept running into tortilla problems!! In the end I found that regular corn tortillas work well (more on that below.)
• Or if you can find them, there are corn tortillas that have some flour added to them to make them more pliable. I like the GMO-free corn and flour blend tortillas made by La Tortilla Factory best.
• I do not recommend flour tortillas- they end up becoming incredibly gummy and the texture is not pleasant.
• If you make this with 100% corn tortillas- this recipe is gluten-free!

Shredded Mexican cheese

Here again, using purchased shredded cheese is a place you can really save a ton of time. I bought a 6-ounce package of pre-shredded Mexican cheese to make this as simple as possible.My mom always made hers with Colby Longhorn or Colby Jack. If you want to go a more authentic route you could use a blend of Oaxaca or Asadero.

How to make Chicken Enchiladas

There are basically two main steps to making this recipe. One is mixing the filling and two is filling the tortillas and assembling the casserole.

1. Before you start

• Gather up all your ingredients to make sure you have everything you’ll need.
• Make sure you start heating up the oven because the filling really comes together super fast so you don’t want to be waiting for it to preheat after the enchiladas are built!
• I also like to get my casserole dish ready to go too. I just coat it in a quick coat of cooking spray (photo 1) and put a little bit of the sauce (1/2 cup) into the bottom. Then just set it nearby.

2. Making the Enchilada Filling

• You will need two cups of cooked chicken. This works out to about two medium/small chicken breasts or about 9 ounces cooked chicken.
• If don’t have cooked chicken, I’d advise you to get the smallest package you can (it’s less than a pound) and measure it out once it is cooked.
• Mix the chicken with the thawed corn, salsa, sour cream and scallions in a bowl (photo 2)

3. Warm the tortillas to make them pliable

• Corn tortillas can be kind of brittle when they are cold, so it is important to warm them up before you fill them or they will crack when you try to roll them.
• My grandmother used to dip each one into a skillet of hot oil to soften them up and make them pliable. In order to keep the calories in check and make this recipe easier and healthy, I opted to warm my tortillas up in the microwave.
• If you do not have a microwave you divide them into two stacks and wrap them with foil (photo 3). Then just warm them up in the oven as it preheats.

4. Fill Tortillas and Assemble Enchiladas

• Working one at a time, hold a warmed tortilla in your left hand (non-dominant) and scoop up about 1/4 cup chicken enchilada filling with your right. (Photo 4a.)Cradle the tortilla and gently fill it with the chicken mixture.
• Then using both hands, form the enchilada into a long roll, and set immediately seam-side down into the casserole dish. (Photo 4b)

Assemble The Enchiladas

• Try to keep them as tightly rolled as possible, but do not freak out if they do not look perfect. As you add more enchiladas in, you can sort of prop up any oddly shaped ones. And remember- they’re going to be covered in sauce and cheese which makes everything better!!
• Depending on your casserole dish you may need to fit four enchiladas on the side lengthwise, and the six others crosswise against the other edge of the casserole dish.
• Pour on the rest of the enchilada sauce covering over them as much as possible (photo 4c).

5. Bake and Serve the Enchilada Casserole

Then pop the whole thing in the oven to warm them through. This takes about 15 minutes. (photo 5a) Then add on the cheese and continue baking for another 10 minutes or so just until the cheese is melted and the sauce is bubbling along the edges. (photo 5b)

Note: just like hot pizza, the longer the baked enchiladas sit, the easier it is to get them out of the pan!

Top them with the remaining chopped scallions and if you like some more salsa too.

How to store Easy Chicken Enchiladas

These are great reheated for lunch! Transfer two enchiladas per serving to individual storage containers and keep refrigerated up to 3 days. You can also keep the leftovers in the casserole dish, covered with plastic wrap or foil.

Can these be frozen?

Freeze baked enchiladas up to 4 months. Wrap the casserole dish with foil and then two layers of plastic. Or wrap with foil and then transfer to an extra-large Ziplock freezer bag. Thaw in the fridge overnight and reheat as directed below.

How to reheat

To reheat in the oven transfer to a small baking dish, cover with foil and bake at 350 degrees until piping hot. Test with an instant-read thermometer to make sure the filling is at least 165 degrees F. Transfer a serving (2 enchiladas) to a microwave-safe plate or container. Microwave on high for 2 minutes per serving, or until piping hot!

More Mexican and Tex-Mex Recipes

• If you like chicken and cheese, then you will love this Mexican Chicken Casserole! this is like a cousin to enchiladas- and very easy to assemble!
• Try our Ground Turkey Enchiladas~ another quick, healthy and easy Mexican dinner.
• This Zucchini Casserole with green salsa is a version of my mom’s summer casserole she always brings to our Mexican parties.
• Homemade Tortillas from my friend Aysegul.
• Slow Cooker Chicken Tortilla Soup, this is a set-it-and-forget-it slow cooker recipe with a TON of flavor!
• If you’re feeling the from-scratch vibe, try this Homemade Enchilada Sauce from fellow culinerd, Jessica Gavin.

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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About the Author

Katie Webster

Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.

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