Name: Ultimate Quick and Easy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1/2 cup sour cream; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon chili powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 8 small flour tortillas; 2 cups red enchilada sauce; Fresh cilantro and chopped green onions for garnish (optional)

Weeknight dinners just got a delicious upgrade with these Ultimate Quick and Easy Chicken Enchiladas. Packed with tender shredded chicken, creamy cheese, and a rich enchilada sauce, this meal comes together in a snap and tastes like you’ve been simmering it all day. Whether you’re feeding a family or meal prepping for the week, this recipe is the kind of comfort food you’ll want on repeat.

The beauty of these enchiladas lies in their simplicity. Using rotisserie chicken and store-bought sauce means minimal prep but maximum flavor. The melted cheese and soft tortillas soak up every bit of saucy goodness, making each bite better than the last. It’s a no-fuss, crowd-pleasing dish that’s guaranteed to be a regular in your rotation.

What Kind of Tortillas Should I Use?

For best results, use soft flour tortillas—they roll easily and hold up well when baked. Corn tortillas are traditional and can also be used, but they tend to break more easily unless heated or dipped in sauce first. Choose whatever works best for your taste and texture preferences.

Ingredients for the Ultimate Quick and Easy Chicken Enchiladas

2 cups cooked shredded chicken (rotisserie works great)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
8 small flour tortillas
2 cups red enchilada sauce (store-bought or homemade)
Fresh cilantro and chopped green onions for garnish (optional)

Ultimate Quick and Easy Chicken Enchiladas 2

How To Make the Ultimate Quick and Easy Chicken Enchiladas

Step 1: Prepare the Chicken Filling

In a large mixing bowl, combine the shredded chicken, sour cream, half of the cheddar and Monterey Jack cheeses, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Mix until evenly blended.

Step 2: Assemble the Enchiladas

Lay out the tortillas and spoon about 1/4 cup of filling into each one. Roll tightly and place seam-side down in a greased 9×13-inch baking dish.

Step 3: Pour and Sprinkle

Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese over the top.

Step 4: Bake Until Bubbly

Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.

Step 5: Garnish and Serve

Let cool slightly, then top with chopped cilantro and green onions if using. Serve warm with a side of rice, beans, or a fresh salad.

How to Serve and Store These Enchiladas

These enchiladas are perfect served hot right from the oven. Pair them with classic sides like Mexican rice, refried beans, or a crunchy slaw for a complete meal. You can also add a dollop of guacamole or a squeeze of lime for extra flavor.

To store leftovers, let the enchiladas cool completely. Transfer them to an airtight container and refrigerate for up to 4 days. They reheat beautifully in the microwave or oven. You can also freeze them before baking—just thaw in the fridge overnight and bake as directed.

Frequently Asked Questions

How do I keep my enchiladas from getting soggy?

Avoid over-saturating the tortillas with sauce before baking, and use just enough to coat.

Can I use corn tortillas instead?

Yes! Warm them slightly or dip in sauce before rolling to prevent cracking.

Can I add vegetables?

Absolutely—sautéed bell peppers, onions, or black beans make tasty additions.

What protein alternatives work?

Shredded beef, ground turkey, or even tofu work as great substitutes.

Is enchilada sauce spicy?

It depends on the brand or recipe. Look for “mild” or “medium” heat levels to suit your taste.

Want More Chicken Dinner Ideas?

If you loved these enchiladas, try these flavorful favorites next:

📌 Save this recipe to your Pinterest dinner board so it’s easy to find later.

And drop a comment below after you make it! Did you use flour or corn tortillas? Add any spicy twists? I love hearing how you make each dish your own. Share your tips and ask questions too—let’s make dinner better, together.

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Ultimate Quick and Easy Chicken Enchiladas

Author: Nina Klatten
Total Time: 45 minutes
Yield: 4 servings

Print Recipe

Description

These Ultimate Quick and Easy Chicken Enchiladas are a cheesy, creamy, and comforting dinner that comes together in under 40 minutes. Using store-bought enchilada sauce and rotisserie chicken, it’s a foolproof recipe perfect for busy weeknights or make-ahead meals.

Instructions

1. In a large mixing bowl, combine the shredded chicken, sour cream, half of the cheddar and Monterey Jack cheeses, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Mix until evenly blended.

2. Lay out the tortillas and spoon about 1/4 cup of filling into each one. Roll tightly and place seam-side down in a greased 9×13-inch baking dish.

3. Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese over the top.

4. Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.

5. Let cool slightly, then top with chopped cilantro and green onions if using. Serve warm with rice, beans, or salad.