Easy Chicken Enchilada Recipe

Cindy Munson
by Cindy Munson
6 servings
35 min

Hello friends! Today, I’m sharing my family’s all-time favorite fast and easy chicken enchilada recipe.

I have made this delicious recipe countless times for our friends & family. It’s always well received and quickly devoured.

It’s especially perfect for a weeknight dinner when you are short on time. Really it’s that simple. But when you do have more time, it is totally customizable.

You can improve the nutritional value by adding your favorite fillings or making the enchilada sauce from scratch. I know that your family will love this recipe too!

Rotisserie Chicken Enchiladas

Who doesn’t love an easy recipe? I use rotisserie chicken to make this recipe faster and one step easier. Remove the meat, cut the chicken into bite-size pieces, and toss it in the mix.

To speed things up even further, I buy a pack of pre-shredded rotisserie chicken. Many grocery stores, as well as Costco, sell this in the deli area.

They cost more, but if you are busy working full-time and wrangling kids, it can be a lifesaver. Or if you are lazy, like I am sometimes, I can rationalize it’s healthier than fast-food!

If you prefer super crisp enchiladas, you can fry tortillas briefly in oil before filling them. In a skillet over medium-high heat, using a little oil, fry for approximately 10 seconds per side until they start to get golden brown and crisp.

If you follow this recipe, your enchiladas will not be soggy.

A baked pan of enchiladas, from the blog post, easy chicken enchilada recipe.

Can enchiladas be made ahead of time?

To make enchiladas ahead of time, fill and wrap them, but do not top them with sauce or cheese. Cover tightly with plastic wrap. Refrigerate for up to 24 hours.

When you are ready to bake, remove the plastic wrap, top with sauce, cheese, and dot with sour cream. Then bake for 25-30 minutes or until golden brown, bubbly, and cooked through.

Can enchiladas be reheated?

You can reheat enchiladas in the microwave, in a toaster, or regular oven. There will be slightly different results with each.

If you prefer a tender tortilla texture with quicker results, use the microwave.

To achieve a slightly crisp or chewy texture, use an oven. Put the enchiladas in an oven-safe baking dish and bake for 10-20 minutes. To retain more softness, you can also cover for the first 10 minutes with aluminum foil, then uncover for 5-10 minutes.

Can enchiladas be frozen?

Cover them tightly with a layer of plastic wrap to freeze enchiladas, then again with aluminum foil.

Freeze for up to 3 months. When you are ready to bake, remove the foil and plastic wrap. Cover again with the aluminum foil and bake them for 30 minutes. Then, uncover and bake for an extra 5-10 minutes or until heated through.

Enchilada Substitutions

It is easy to make this recipe healthier by changing a few ingredients. To increase the nutritional value, try these alternatives.

Homemade Enchilada Sauce

You can use homemade enchiladas sauce versus using a canned sauce. Try this enchilada sauce recipe. It makes about the same amount as a 19 oz. can, and it gets high ratings.

Add Vegetables

Try adding your favorite fresh vegetables to the mix; fresh onions, sliced red, green, poblano peppers, or spinach would be delicious additions.

Switch up your protein

Cook your own fresh diced chicken breast to replace the prepared rotisserie chicken.

I typically make these enchiladas with chicken, but they are delicious with ground beef too. You might also try shredded beef, carnitas, or turkey.

Gluten-free Enchiladas

You can use gluten-free tortillas, corn, or flour to make this a gluten-friendly meal. Also, make your sauce, but use gluten-free flour in the recipe.

Adding More Flavor to Enchiladas

To boost the flavor varieties or heat, try these yummy additions.

Mexican Spice

Add more heat to this dish with your favorite seasonings.

You can also spice these babies up as much as your little heart desires.

Add a bit of red cayenne pepper, chipotle sauce, adobo sauce, spices, or a Mexican hot sauce.

Enchilada Add-ins

Add more fresh vegetables, as I mentioned above. This will add lots of authentic Mexican flavor.

Enchilada Toppings

I love to top the enchiladas with all of my favorites; these include jalapeño, cilantro, diced fresh tomatoes, sour cream, and more cheese.

Enchiladas Toppings

Here’s my favorite part, topping my enchiladas! I love making them tasty and pretty too. Below are my go-to toppings.


Diced Avocado

Sliced radishes


Sliced Jalapeños

Pickled Jalapeños

Sliced Green Onions

Chopped Red Onion

Diced Tomatoes

Pico de Gallo

More Mexican-blend Cheese

Crumbled Cotija Cheese

Mexican Crema

Lime wedges



What to serve with Enchiladas

You can serve enchiladas with so much goodness!

Below are common American ideas, but I am certain the list is much longer if you are from Mexico!

Refried beans

Black beans

Chips and Salsa

Mexican Rice

Mexican Corn

How to Make Enchiladas

Without further ado, here is the easy-peasey recipe. You will likely memorize it. It’s that easy! Enjoy.

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Easy Chicken Enchilada Recipe
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 2 cups Mexican-blend cheese, shredded, divided
  • 1 can (19 oz.) red enchilada sauce
  • 1 can (4 oz. each) chopped green chiles
  • 1 cup sour cream, divided
  • 1 tsp ground cumin
  • 4 cups cooked chicken, one rotisserie chicken, shredded
  • 12 – 8 inch flour tortillas
  • Oil (I use avocado oil)
  • Toppings, optional (tomatoes, guacamole, cilantro, green onions, avocado, etc.)

Preheat oven to 400° F.
In a large bowl, add 1 cup of cheese, 1/2 of the can (10 oz) of enchilada sauce, all of the chiles, 1/2 cup of sour cream, all sugar, and cumin. Stir to combine. Next, toss in the cooked chicken and stir. 
Fill each tortilla with 1/3 cup of filling. Roll, and place seam-side down in a greased 9 x 13-inch baking dish. Repeat the process until all ingredients have been used. 
Pour the remaining sauce evenly over the enchiladas, dot with the remaining sour cream, followed by the rest of the cheese.
Bake uncovered in a 400-degree oven for 15-20 minutes, or until enchiladas are cooked through and golden, the tortillas are slightly crispy, and the sauce is bubbling.
Remove from the oven and serve while warm. Top with your favorite toppings.
  • We prefer a higher filling to tortilla ratio. So I am very generous when I add my filling. If I make this for 2-4 people, I use approximately 3/4 cups for each tortilla until the filling runs out.
  • If you are feeding more than 4 people, measure 1/3 cup; you will get more enchiladas out of the recipe.
  • Store leftovers in an airtight container in the refrigerator for no more than 3 days, or freeze up to 3 months. If freezing them, let the enchiladas thaw in your refrigerator for 24 hours, then bake as directed.
Cindy Munson
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  • Penny Penny on Dec 05, 2022

    I’m sorry, I’m sure it’s a misprint but in the Instructions, step 2 it says: sour cream, all sugar and cumin. I tried to figure it out by process of elimination, and couldn’t figure out what that “all sugar” was referring to.

    Id like to try this recipe

  • Sea32376083 Sea32376083 on Dec 05, 2023

    At what point does the oil get used (and how much)? Also, what's the sugar for and how much is supposed to be used? I've never heard of putting sugar in enchiladas, and I'm a native Texan.