Easy Chicken Enchiladas Recipe

These easy Chicken Enchiladas are packed with tender shredded chicken mixed in a creamy cheesy sauce and topped with simple enchilada sauce . 

Looking for other Mexican inspired recipes? Be sure to try this easy mexican chicken casserole and this crockpot mexican casserole too!

Easy Chicken Enchilada Recipe

Family favorite alert!! I have been making these creamy chicken enchiladas for years and years and they never get old. I originally got the recipe from an old cookbook I had and have changed it around a little bit.

They can also use corn tortillas, which I think is the original “true” enchiladas way of doing things. But flour tortillas are the preference here.

How to Cook Shredded Chicken for Enchiladas

I love to use my stash of freezer crock pot cooked chicken for this recipe. But if I have no more in the freezer, I will just boil 3 breasts of boneless chicken in a pot of water for about 15 minutes (or until no longer pink). You can also bake them in the oven covered for 30-40 minutes (or until no longer pink). Or even use a store-bought rotisserie chicken if you aren’t feeling up to cook chicken. 

Then my quick shredded secret. I cut the breasts in half and shred the chicken in my food processor for a few seconds. Super easy to make!

What to Serve with Chicken Enchiladas

I love to top mine with this homemade guacamole salsa verde with a side of refried beans with shredded cheese. But you can top with so much more after they are cooked too.  Pico de gallo, sour cream, olives, lettuce, tomatoes and, of course, more cheese.

Serve your chicken enchiladas along with this delicious Cilantro Lime Brown Rice, Southwest Quinoa Salad or this Mexican salad. Oh, and if you need an appetizer as well, these Deviled Avocado Eggs and this Cowboy Caviar is ah-amazing!!

 Chicken Enchilada Ingredients

Below is a list of the ingredients you’ll need to gather to make this great recipe. Scroll all the way down for the full recipe card with amounts.

• Flour tortillas (6 8-inch or 10 6-7-inch)
• Chicken breasts – cooked and shredded. Use up any leftover chicken you may have.
• Enchilada sauce – Use mild or hot enchilada sauce. I like red sauce but you can use green enchilada sauce too.
• Sour cream – Use full fat or light sour cream.
• Monterey Jack cheese – Shredded. A Mexican cheese blend is also great.
• Green chiles – drained (optional)
• Green onions -sliced (optional)
• Salt and pepper – to taste

Variations 

1. Swap chicken with shredded beef or pork for a different protein.
2. Use corn tortillas instead of flour tortillas for a gluten-free option.
3. Add pinto beans, black beans or corn to the chicken mixture for extra texture.
4. Substitute Greek yogurt for sour cream.
5. Use another kind of cheese. Pepper Jack cheese, Colby Jack or sharp cheddar cheese are all great.

How to Make This Enchilada Recipe

Step 1: Preheat oven to 350° F.

Step 2: Pour one can of enchilada sauce into a 13 x 9 inch baking dish.

Step 3: In a large bowl, combine the shredded chicken, sour cream, and 1 cup of shredded cheese. (Also add green chiles and onions, if using)

Step 4: Spoon about ⅓ – ½ cup of the chicken filling down the center of each of the tortillas.

Step 5: Roll up the tortillas and place them in the baking dish, seam side down, as you roll them.

Step 6: Finally, pour the remaining enchilada sauce even over the top of the enchiladas.

Step 7: Sprinkle with the remaining cup of cheese.

Step 8: Bake, uncovered, for 30 minutes or until cheese is melted and bubbly.

Tips:

• Make sure the tortillas are warmed slightly before rolling to prevent cracking. I do his by placing them on a microwave safe plate and cover them with a damp paper towel and heat for 20-30 seconds.
• Use pre-cooked rotisserie chicken to save time.
• Garnish with fresh cilantro and a squeeze of lime for added flavor.

How to Store Leftovers:

Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Wrap individual enchiladas in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.

Reheating: Reheat in the oven at 350°F until warmed through or microwave individual portions for 1 minute on a microwave safe plate. 

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