Chicken Enchiladas

Warm, cheesy, and endlessly comforting—these chicken enchiladas are a weeknight hero. With shredded cooked chicken, a quick sauté of onions and cumin, and a blanket of enchilada sauce and melted cheese, this recipe delivers big flavor with minimal fuss. If you enjoy creamy alternatives or want to compare textures, try this version for a different take on the classic: creamy white chicken enchiladas.

Why you’ll love this dish

This version is fast, forgiving, and crowd-pleasing. It uses pantry staples and cooked chicken, so you can assemble it in about 15 minutes and have dinner on the table in under an hour. It’s perfect for feeding kids, pleasing picky eaters, or stretching leftover roast or rotisserie chicken into several meals.

“Simple enough for a weeknight but comforting enough that everyone asks for seconds.” — Home cook’s review

Benefits at a glance:

• Quick assembly: uses pre-cooked chicken.
• Budget-friendly: tortillas, cheese, and pantry spices carry the dish.
• Versatile: easy to adapt to spicy, smoky, or creamy versions.
• Make-ahead friendly: assembles and freezes well for busy nights.

Step-by-step overview

You’ll lightly sauté onions, warm the shredded chicken with cumin, and fill tortillas with the mixture. Roll them seam-side down in a sauced baking dish, top with more sauce and cheese, then bake until bubbly. Optionally finish with sour cream and cilantro. The whole process is straightforward: prep, fill, cover, bake.

What you’ll need

• 2 cups cooked chicken, shredded (rotisserie, poached, or leftover roast work great)
• 8 corn or flour tortillas (6–8-inch)
• 1 cup enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup diced onion
• 1/2 cup sour cream (optional; for serving or mixed into filling)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Chopped cilantro for garnish (optional)

Substitutions and notes:

• Tortillas: corn gives a more authentic texture; flour is softer and easier for kids.
• Cheese: a mix of Monterey Jack and cheddar gives the best melt and flavor balance.
• Sauce: swap in green enchilada sauce for a tangy twist.

Step-by-step instructions

1. Preheat oven to 350°F (175°C). Lightly oil a 9×13 or similar baking dish and spread a thin layer (about 1/4 cup) of enchilada sauce on the bottom.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 cup diced onion and sauté until translucent, about 4–5 minutes.
3. Add 2 cups shredded chicken to the skillet. Stir in 1 teaspoon cumin, and season with salt and pepper to taste. Cook until heated through, 2–3 minutes. Remove from heat.
4. Warm tortillas briefly on a skillet or in the microwave (15–20 seconds) so they’re pliable and won’t crack when rolled.
5. Spoon about 2–3 tablespoons of the chicken mixture down the center of each tortilla. Sprinkle a little of the shredded cheese on top of the filling, then roll tightly.
6. Place rolled tortillas seam-side down in the prepared dish, arranging snuggly so they hold their shape.
7. Pour the remaining enchilada sauce evenly over the rolls, then sprinkle the rest of the cheese on top.
8. Bake for about 20 minutes, or until the cheese is melted and bubbly and the edges start to crisp.
9. Serve warm. Add a dollop of sour cream and a sprinkle of chopped cilantro if desired.

Timing tips: If using a deeper dish or more filling, add 5–10 minutes to baking time. To brown the cheese, broil for 1–2 minutes at the end—watch closely.

Best ways to enjoy it

Plate enchiladas with a mix of textures: a crisp salad or charred corn adds contrast to the soft, cheesy rolls. Try pairing with:

• Spanish rice or cilantro-lime rice
• Refried beans or a simple black bean salad
• Pickled red onions or fresh pico de gallo for acidity
  For a lighter plate, serve with a crisp green salad and lime wedges. If you want a bolder take on the flavor profile, check this alternative for another satisfying option: flavorful chicken enchiladas.

Storage and reheating tips

• Refrigerator: Store cooled enchiladas in an airtight container for 3–4 days.
• Freezer: Assemble in a freezer-safe dish (leave off the final cheese if you like) and freeze up to 3 months. Thaw overnight in the fridge before baking.
• Reheating: Reheat single portions in the microwave covered for 1–2 minutes until hot. For whole pans, cover with foil and bake at 350°F (175°C) for 20–25 minutes or until heated through. Reheat to an internal temperature of 165°F (74°C) for food safety.
• Safety note: Don’t leave cooked enchiladas out at room temperature for more than 2 hours.

Pro chef tips

• Keep tortillas pliable: wrap them in a damp towel and microwave 15–30 seconds before filling.
• Don’t overstuff: too much filling makes rolling messy and can cause sauce to overflow.
• Cheese strategy: reserve some cheese to melt on top so each enchilada is cheesy inside and out.
• Make it ahead: assemble the night before, cover, and bake the next day—great for entertaining.
• Crunchy top: sprinkle panko mixed with a little melted butter on top before baking for texture.

Creative twists

• Green chile enchiladas: swap red enchilada sauce for green tomatillo sauce and add chopped roasted green chiles.
• Creamy version: stir 1/2 cup sour cream into the filling for a richer interior.
• Vegetarian swap: replace chicken with black beans and roasted sweet potato.
• Spicy kick: add a chopped jalapeño or a pinch of cayenne to the chicken filling.
• Low-carb: use large lettuce leaves or low-carb tortillas instead of flour/corn.

Common questions

Q: Can I use rotisserie chicken or store-bought shredded chicken?
A: Absolutely. Rotisserie chicken is ideal—already seasoned and moist—so it saves time and adds flavor.

Q: Can I make these ahead and freeze them?
A: Yes. You can assemble and freeze the enchiladas (either before or after baking). If frozen unbaked, bake from thawed or add 10–15 minutes if still cold. Freeze up to 3 months.

Q: Are corn tortillas better than flour for enchiladas?
A: Corn tortillas give a more traditional texture and hold sauce well, but they can crack if too dry. Heat them briefly before rolling. Flour tortillas are softer and easier to roll, especially for kids.

Q: How do I prevent soggy enchiladas?
A: Use a thin layer of sauce on the bottom, warm the tortillas so they don’t absorb too much sauce, and don’t overfill. Bake uncovered to evaporate excess moisture, and for a crisper edge, broil briefly at the end.

Q: Can I make this dairy-free?
A: Yes. Use dairy-free cheese and skip sour cream or use a plant-based alternative. Ensure your enchilada sauce has no dairy.

If you’d like help scaling the recipe for larger crowds or converting it to a gluten-free, keto, or vegetarian version, tell me which direction and I’ll provide precise measurements and substitutions.

Chicken Enchiladas

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Warm, cheesy, and endlessly comforting, these chicken enchiladas are a weeknight hero.

• Author: ayoboyo021gmail-com
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Optional Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 8 corn or flour tortillas (6–8-inch)
• 1 cup enchilada sauce
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup diced onion
• 1/2 cup sour cream (optional)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Chopped cilantro for garnish (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and lightly oil a 9×13 baking dish, spreading a thin layer of enchilada sauce on the bottom.
2. In a skillet, heat olive oil over medium heat and sauté diced onion until translucent, about 4–5 minutes.
3. Add shredded chicken, cumin, salt, and pepper to the skillet. Cook until heated through, about 2–3 minutes, then remove from heat.
4. Warm tortillas briefly in a skillet or microwave (15–20 seconds) until pliable.
5. Spoon chicken mixture into each tortilla, sprinkle with shredded cheese, and roll tightly.
6. Place rolled tortillas seam-side down in the prepared dish, snugly arranged.
7. Pour remaining enchilada sauce over the rolls and sprinkle with remaining cheese.
8. Bake for about 20 minutes, until cheese is melted and bubbly.
9. Serve warm, optionally topped with sour cream and chopped cilantro.

Notes

For best results, warm the tortillas before filling to prevent cracking. Use a mix of Monterey Jack and cheddar for optimal melting.