This chicken enchiladas recipe is easy and cheesy! Use up leftover chicken or rotisserie chicken to make this family-friendly southwestern feast!
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This delicious, family-friendly chicken enchilada recipe is so simple to put together that the kids can help! It makes a big batch, so it’s a good choice when the kids are going to have friends over.
Since all the ingredients are already prepared, the hands-on time is minimal. You’ll simply mix the rotisserie chicken with half the shredded cheese and half the enchilada sauce, roll the filling into flour tortillas, cover everything with the remaining sauce and cheese, and bake it in the oven.
I like to serve enchiladas with a simple side, and this fresh Pan Fried Corn Salad would be perfect. You could throw it together while the enchiladas bake.
Chicken Enchiladas Recipe Substitutions
Enchilada Sauce: The recipe calls for 38 ounces of canned enchilada sauce, but you can substitute the same amount of Homemade Enchilada Sauce instead, especially if you need it to be gluten free.
Flour tortillas: You can easily substitute gluten-free, low-carb, or homemade tortillas for chicken enchiladas. You can use corn tortillas too, but they break apart easily when they’re raw. Try warming them in the microwave first or give them a light frying in oil (several seconds on each side) to make them more flexible.
Prep-Ahead Tips
This recipe for Chicken Enchiladas is a great way to use up leftover chicken or rotisserie chicken, but if you don’t have any, you can cook the chicken in advance, allow it to cool, then shred it and store it in an airtight container in the refrigerator for a couple of days before you make the recipe.
You can also make homemade enchilada sauce ahead of time and refrigerate or freeze it according to the directions in this post.
Chicken Enchiladas Recipe
Cheesy Chicken Enchiladas are packed with tender chicken, melty cheese, and bold enchilada sauce. Baked until bubbly and golden, they’re warm, comforting, and full of classic Mexican flavor.
Ingredients:
- 28 ounce can, plus 10 ounce can enchilada sauce
- 2 pounds cooked and shredded chicken
- 16 ounces medium cheddar cheese, shredded
- 10 medium flour tortillas
- Green onions and sour cream for serving, optional
Tools:
- Large bowl and spoon
- 9×13 inch casserole dish
Directions:
1. Preheat the oven to 350 degrees.
2. Pour a little enchilada sauce into the bottom of a 9×13 inch casserole dish, just coating the bottom.
3. Add the chicken, half of the cheese, and half of the sauce to a large bowl and stir to combine.
4. Heat the tortillas in the microwave for 10 seconds, flip them over, then heat for another 10 seconds.
5. Spread a heaping spoonful of the chicken mixture across one edge of a tortilla, then roll it into itself. Place the filled tortilla into the prepared casserole dish. Repeat until all of the tortillas have been filled. Squish the tortilla rolls into the dish as needed as it gets more full.
6. Now pour the remainder of the sauce over the rolled tortillas, spreading it to the edges.
7. Sprinkle with the remaining cheese and transfer the casserole dish to the oven to bake for 30 minutes, until the cheese is melted and bubbly.
8. Allow the enchiladas to rest for a few minutes before serving.
9. If desired, top the enchiladas with green onions and serve with sour cream.
How to Store Leftovers
Store any leftover enchiladas in an airtight container in the refrigerator for up to 5 days.
How to Freeze Leftovers
Let the enchiladas cool completely, then transfer them to a freezer-safe container. Leave about an inch of space at the top of the container for expansion. It can remain in the freezer for up to 3 months. Don’t forget to label the container with the recipe name and date.
How to Thaw Chicken Enchiladas
The frozen enchiladas can thaw overnight in the refrigerator.
How to Reheat Chicken Enchiladas
Reheat individual enchiladas in the microwave for 1-2 minutes, turning over halfway through. For larger portions, place in a skillet or oven-safe pan and bake at 350 degrees for 10-15 minutes or until heated through.
Printable Recipe for Chicken Enchiladas
Chicken Enchiladas Recipe
Equipment
- Large bowl and spoon
- 9x13 inch casserole dish
Ingredients
- 1 28-ounce can enchilada sauce
- 1 10-ounce can enchilada sauce
- 2 pounds cooked and shredded chicken
- 16 ounces medium cheddar cheese shredded
- 10-12 medium flour tortillas
- Green onions and sour cream for serving optional
Instructions
- Preheat the oven to 350 degrees.
- Pour a little enchilada sauce into the bottom of a 9x13 inch casserole dish, just coating the bottom.
- Add the chicken, half of the cheese, and half of the sauce to a large bowl and stir to combine.
- Heat the tortillas in the microwave for 10 seconds, flip them over, then heat for another 10 seconds.
- Spread a heaping spoonful of the chicken mixture across one edge of a tortilla, then roll it into itself. Place the filled tortilla into the prepared casserole dish. Repeat until all of the tortillas have been filled. Squish the tortilla rolls into the dish as needed as it gets more full.
- Now pour the remainder of the sauce over the rolled tortillas, spreading it to the edges.
- Sprinkle with the remaining cheese and transfer the casserole dish to the oven to bake for 30 minutes, until the cheese is melted and bubbly.
- Allow the enchiladas to rest for a few minutes before serving.
- If desired, top the enchiladas with green onions and serve with sour cream.
Nutrition
More Enchiladas Recipes
Crock-Pot Chicken Enchilada Casserole
Mushroom and Black Bean Enchilada Casserole
Homemade {Mild} Enchilada Sauce
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