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Easy Chicken Enchiladas

These easy chicken enchiladas are packed with shredded chicken, gooey cheese, and flavorful enchilada sauce wrapped in soft tortillas — perfect for a comforting and simple weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 cups cooked shredded chicken
  • 8 flour or corn tortillas
  • 2 cups shredded cheese cheddar, Monterey Jack, or similar
  • 1 can of enchilada sauce about 10 ounces
  • 1 small chopped onion optional
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • Sour cream green onions, cilantro for topping

Method
 

  1. If using fresh chicken, cook chicken breasts and shred them into a bowl. If using rotisserie chicken, shred and set aside.
  2. Preheat a pan over medium heat, add olive oil, and sauté the chopped onion until soft and fragrant, about 5 minutes.
  3. Add cumin to the onions and stir for 1 minute to release flavor.
  4. In a large bowl, combine shredded chicken, half of the cheese, the sautéed onion mixture, and a few tablespoons of the enchilada sauce. Mix well.
  5. Preheat oven to 375°F (190°C).
  6. Lightly grease a baking dish. Take each tortilla, fill with the chicken mixture, then roll and place seam side down in the dish. Repeat with all tortillas.
  7. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  8. Sprinkle the remaining cheese generously over the top.
  9. Bake uncovered for 20 minutes, until the cheese is melted and bubbly. For a golden top, broil for an additional 2 minutes.
  10. Let cool for a few minutes, then top with sour cream, chopped green onions, and cilantro before serving.

Notes

Warm tortillas before rolling to prevent tearing. Use rotisserie chicken for faster prep. These enchiladas can be made ahead of time and are freezer friendly. For a vegetarian version, substitute chicken with black beans, sweet potatoes, or mushrooms.