Name: Easy Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 16 whole corn tortillas; 2 whole boneless, skinless chicken breasts; Cumin, for sprinkling; Chili powder, for sprinkling; 1/4 cup vegetable oil; 1 large onion, diced; 3 cans (15 oz. each) green enchilada sauce (or red if preferred); 3 cups grated cheddar/jack cheese (more if needed); Sour cream; Diced tomato; Chopped cilantro

If you’re craving something comforting, flavorful, and super satisfying, you have to try this Easy Chicken Enchiladas Recipe. I absolutely love how this dish brings together tender shredded chicken, gooey cheese, and rich enchilada sauce wrapped in warm tortillas. It’s a recipe that’s not only delicious but kind of foolproof, so you’ll find it becoming a regular in your dinner rotation. Stick with me, and I’ll share all my best tips to help you nail this fan-freaking-tastic meal every time.

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Why You’ll Love This Recipe

Simplicity: Uses basic ingredients you probably already have, making it super easy to whip up any night.
Flavor-Packed: The mix of spices, caramelized onions, and cheesy sauce makes every bite totally crave-worthy.
Make-Ahead Friendly: Perfect for prepping in advance and baking whenever you’re ready to eat.
Family Favorite: My family goes crazy for this dish, and I bet yours will too!

A white plate with a detailed black and white pattern on the rim holds two enchiladas, each covered with melted golden-yellow cheese that has slightly browned edges. On top, there are small, bright red tomato pieces scattered along with fresh green cilantro leaves. A dollop of white sour cream sits in the center of the enchiladas. The dish rests on a white marbled surface with a wooden texture and there is a hint of a baking dish in the background. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Enchiladas, Chicken Enchiladas, Best Chicken Enchiladas, Simple Chicken Enchiladas, Delicious Chicken Enchiladas

Ingredients You’ll Need

I love that the ingredients in this Easy Chicken Enchiladas Recipe come together easily and still deliver big flavor. When shopping, look for fresh chicken breasts and good-quality corn tortillas for the best texture and taste.

Flat lay of a stack of whole corn tortillas, two whole boneless skinless chicken breasts sprinkled with cumin and chili powder, a small white bowl of vegetable oil, a whole large diced onion, a small white bowl filled with green enchilada sauce, a simple white plate with a pile of grated cheddar and jack cheese blend, a small white bowl of sour cream, a small white bowl of diced fresh tomatoes, and a few sprigs of chopped cilantro arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Chicken Enchiladas, Chicken Enchiladas, Best Chicken Enchiladas, Simple Chicken Enchiladas, Delicious Chicken Enchiladas

Corn tortillas: Using corn tortillas adds that authentic Mexican flavor, plus I find they hold up nicely when warmed properly.
Boneless, skinless chicken breasts: Easy to shred once cooked and soak up those yummy spices.
Cumin: Adds that warm, earthy note that’s essential for authentic enchiladas.
Chili powder: Gives a gentle heat and depth without being overwhelming.
Vegetable oil: For cooking the chicken and lightly browning the tortillas.
Large onion: Caramelized to add sweetness and richness to the filling.
Green enchilada sauce: The star sauce! Feel free to swap for red if that’s your preference.
Grated cheddar/jack cheese: The perfect melty combo that makes these enchiladas so satisfying.
Sour cream: For serving, it adds a cool creaminess that balances the spice.
Diced tomato: Adds a fresh, juicy burst on top.
Chopped cilantro: A bright, herbal garnish that really finishes the dish beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Easy Chicken Enchiladas Recipe is how easy it is to customize. Whether you want to try a spicy twist or make it lighter, there’s room to play without losing any of the heartiness.

Spicy Variation: I sometimes add diced jalapeños or a splash of hot sauce to the filling for an extra kick that my spice-loving family adores.
Vegetarian Option: Swap the chicken for sautéed mushrooms and black beans — it still gets that satisfying texture and flavor.
Cheese Variation: Try adding a bit of queso fresco or pepper jack cheese for a different cheese twist that melts beautifully.
Use Red Sauce: If you prefer classic red enchiladas, just replace the green sauce with your favorite red enchilada sauce.

How to Make Easy Chicken Enchiladas Recipe

Step 1: Warm Those Tortillas Just Right

Start off by heating your oven to 350°F. Then, grab your corn tortillas and warm them one at a time by holding them over a medium heat stovetop burner for about 30 seconds on each side. This step is a total game changer — it softens the tortillas, making them pliable and much easier to roll without cracking later. I learned this trick the hard way when I first tried making enchiladas and ended up with little tortilla tears everywhere!

Step 2: Cook and Season the Chicken Perfectly

Sprinkle both sides of your chicken breasts with cumin and chili powder, the seasoning that really elevates the flavor. Heat your vegetable oil in a skillet over medium heat and cook the chicken breasts until they’re no longer pink inside — about 4 to 5 minutes per side. When the juices run clear, take them off the heat and let them cool on a plate. Then, shred your chicken finely with a fork. I like shredding while the chicken’s still warm—it just pulls apart easier that way.

Step 3: Caramelize the Onion and Heat the Sauce

In the same skillet you cooked the chicken, toss in your diced onions. Stir them around for about 4 to 5 minutes until they turn a lovely deep golden brown—that’s where the magic happens. Those caramelized onions add a sweet, rich layer of flavor that really makes this dish special. Scoop the onions out and onto a plate, then pour in the enchilada sauce, turning the heat down to low so it warms through gently.

Step 4: Assemble Your Enchiladas Like a Pro

Pour 2 cups of that warm enchilada sauce into a 9×13 casserole dish—this will keep your enchiladas nice and saucy as they bake. Now for the fun part: dip each tortilla into the sauce to coat it, then lay it on a plate or sheet pan. Sprinkle some cheese along the middle, add a little shredded chicken, and top with those caramelized onions. Roll it up tightly and place it seam-side down in your casserole dish. Repeat with the rest of the tortillas—try not to snack on all the filling during this step like I usually do!

Step 5: Sauce, Cheese, and Bake

Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the rest of your cheese on top. For an extra pop of color and flavor, I like to sprinkle a bit more chili powder over everything before sliding it into the oven. Bake for 30 minutes until everything’s hot, bubbly, and melted to perfection. Then, let it rest for about 15-20 minutes so the filling settles—this tip will save you from enchiladas spilling all over the place when you serve!

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Pro Tips for Making Easy Chicken Enchiladas Recipe

Warm Tortilla Technique: Don’t skip warming the tortillas — it makes rolling so much easier and prevents tearing during assembly.
Shred While Warm: Shredding the chicken when it’s still warm helps you get perfect, tender strands without tearing or shredding too much.
Caramelize Your Onions Well: Patience here pays off — caramelized onions add sweetness and depth you won’t get from raw onions.
Let It Rest Before Serving: Give the dish 15-20 minutes after baking — this helps it set and makes serving neater and easier.

How to Serve Easy Chicken Enchiladas Recipe

Two rolled tortillas filled with shredded chicken lay side by side on a white plate. They are covered in a melted golden-yellow cheese layer mixed with a green sauce that pools slightly around the edges. On top, there is a dollop of white sour cream, sprinkled with chopped bright red and yellow cherry tomatoes and fresh green cilantro. The plate sits on a wooden table with white marbled texture in the background, and behind it, there are bowls with chopped tomatoes and chopped cilantro. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Enchiladas, Chicken Enchiladas, Best Chicken Enchiladas, Simple Chicken Enchiladas, Delicious Chicken Enchiladas

Garnishes

I always top my enchiladas with a generous dollop of sour cream, diced fresh tomatoes for a juicy burst, and a sprinkle of chopped cilantro that adds that fresh, herbaceous note. These garnishes brighten each bite and provide a lovely contrast to the rich cheese and sauce.

Side Dishes

My go-to sides are Mexican rice or a simple side salad with lime vinaigrette to balance all the richness. Sometimes I’ll add black beans or a corn salad for extra color and texture—makes the entire meal feel really festive.

Creative Ways to Present

For parties, I’ve rolled these enchiladas into smaller bite-size versions to serve as finger food—great for mingling guests! Another time, I layered the ingredients in a casserole dish, almost like a lasagna, and it was an instant crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I store leftover enchiladas in an airtight container in the fridge and find they keep well for up to 3 days. The flavors actually deepen overnight, so leftovers taste amazing the next day!

Freezing

This recipe freezes wonderfully. I recommend assembling the enchiladas, covering the dish tightly with foil, and freezing before baking. When you’re ready, pop it straight into the oven and bake from frozen—just add about 15 minutes to the cooking time.

Reheating

To reheat, I usually cover the enchiladas with foil and warm them in a 350°F oven for about 20 minutes until heated through. This keeps the cheese melty and the tortillas tender, avoiding any rubbery textures that microwaving sometimes causes.

FAQs

Can I use store-bought rotisserie chicken instead of cooking my own?

Absolutely! Using shredded rotisserie chicken is a great shortcut that saves time. Just be sure to season the chicken lightly with cumin and chili powder to boost the flavor and keep it tasty.
What’s the best way to prevent tortillas from tearing?

Warming your tortillas over a heated stovetop burner or in a hot skillet until soft makes them pliable and less likely to tear when rolling. Also, dipping them briefly in the enchilada sauce before assembling adds moisture and helps with flexibility.
Can I make this recipe dairy-free?

Yes! Swap out the shredded cheese for a plant-based alternative or skip it altogether. For serving, use dairy-free sour cream or guacamole as a creamy topping.
How spicy is this Easy Chicken Enchiladas Recipe?

The chili powder adds a gentle warmth but nothing too fiery. You can easily adjust the heat by adding more chili powder or including jalapeños for a spicier version.

Final Thoughts

This Easy Chicken Enchiladas Recipe has become one of my go-to weeknight dinners because it’s straightforward but still feels like a special treat. I love sharing it with friends because it’s packed with flavor and always gets raves. If you’re after a cozy, flavorful meal that everyone will enjoy, give this recipe a try—you might just find it becoming a staple in your own kitchen too!