Amazing easy chicken enchiladas in 45 mins

Hi everyone, I’m Carla Davis, and I’m so happy you’ve stopped by my kitchen today! If you’re like me, some nights you just need dinner on the table fast, but you refuse to compromise on flavor—right? That’s exactly why I developed this recipe for easy chicken enchiladas. It’s my go-to solution when the week gets hectic, and I still want something that tastes like it simmered all day long. This simple shredded chicken enchilada recipe proves that comfort food doesn’t have to take all evening. I promise, it fits perfectly with my goal of bringing soulful food back to the everyday table without all the stress. You can find more speedy solutions in my Weeknight Dinners category!

Why This is Your New Favorite easy chicken enchiladas recipe

I get it—you don’t want complicated when you’re already tired. That’s what makes this the best easy chicken enchiladas recipe out there. It’s built for speed without sacrificing that cheesy, saucy hug everyone craves at dinner time. Trust me, this one is officially family-approved!

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• Total comfort achieved in under 45 minutes.
• Uses standard, easy-to-find pantry ingredients.
• Zero fancy techniques needed; everything mixes in one bowl!

Quick Chicken Enchiladas Dinner Timeline

When I say quick, I mean it. You can have this casserole in the oven faster than you can decide what to watch on TV later. You’ll spend just 15 minutes getting everything prepped back in my kitchen. Then, it pops into the oven for a speedy 25 minutes. That’s your whole commitment for a homemade Mexican dinner!

Ingredients for easy chicken enchiladas

When building these easy chicken enchiladas, I keep the ingredient list short and sweet. Remember, this is a weeknight recipe, so we aren’t pulling out twenty different jars! Everything you need is listed below, and I’ll tell you exactly how to prep it so the assembly is lightning fast later on. Having everything portioned out makes the 15-minute prep fly by.

• 2 cups cooked, shredded chicken (rotisserie chicken works great if you’re in a huge rush!)
• 1 (10 ounce) can red enchilada sauce
• 1 (4 ounce) can diced green chiles, undrained
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese, divided (that means half for the filling, half for the topping!)
• 1/2 cup shredded cheddar cheese, divided (same deal—split it!)
• 8 (8-inch) flour tortillas
• 1 tablespoon vegetable oil (only needed if you choose the quick skillet warming method)

Ingredient Notes and Substitutions for simple shredded chicken enchiladas

Okay, let’s talk shortcuts for the simple shredded chicken enchiladas. If you don’t have leftover chicken, please don’t stress! The recipe notes mention you can absolutely use canned chicken—just make sure you drain off all that extra liquid first. If you don’t have sour cream, you can swap it for plain Greek yogurt if you want a little tang, though I find the recipe is creamiest with the full-fat sour cream. If you want to kick these up a notch, you can stir a teaspoon of cumin right into your chicken mixture for extra Mexican flavor!

How to Make simple shredded chicken enchiladas: Step-by-Step Instructions

This is where the magic happens, and honestly, it’s the easiest part! Once your filling is mixed, getting these rolled up and into the oven is super quick. We want that yummy sauce and cheese to melt perfectly together in a cozy casserole style before we know it. Just follow my steps closely, and you’ll have a fantastic homemade chicken enchiladas simple meal ready in no time at all.

1. First things first: Preheat your oven to 375 degrees Fahrenheit. Get a 9×13 inch baking dish ready by lightly greasing it. This stops everything from sticking later, trust me!
2. In your mixing bowl (the one you used for prepping earlier is fine!), combine that shredded chicken, the undrained green chiles, sour cream, half of your Monterey Jack cheese, and half of your cheddar cheese. Stir this until everything looks creamy and coats that chicken nicely.
3. Now, we need pliable tortillas so they don’t crack when you roll them. You have two ways to do this: wrap them in a damp paper towel and microwave for about 30 seconds OR quickly dip each one in a tiny bit of warm vegetable oil in a skillet. This makes them flexible!
4. Take each softened tortilla and lightly dip it into about 2 tablespoons of the red enchilada sauce, making sure you get both sides coated just a little bit.
5. Spoon about 1/4 cup of that delicious chicken filling down the center of the dipped tortilla. Roll it up tightly and place it seam-side down right there in your prepared baking dish. Keep going until all eight tortillas are nestled inside there snugly.
6. Pour all the remaining enchilada sauce evenly right over the top of those rolled beauties. Don’t be shy with the sauce!
7. Sprinkle the rest of that Monterey Jack and cheddar cheese on top—make sure it covers all the seams!
8. Bake everything for 20 to 25 minutes, or until you see the sauce bubbling happily around the edges and that cheese on top is melted and just starting to look golden brown.
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9. Pull them out and—this is important!—let the easy chicken enchiladas rest for about 5 minutes before slicing and serving. They settle down perfectly during this time. You can check out my favorite way to make chicken chow mein next for a different dinner idea! This chow mein is a fun alternative if you’re needing variety!

Expert Tip for Perfect easy chicken enchiladas Assembly

When you’re rolling them up after dipping them in the sauce, hold the tortilla firmly but gently. I find that if you start rolling from one corner toward the opposite corner at a slight diagonal, you get a tighter, more uniform roll that keeps the filling totally contained. If you press gently on the ends before placing it in the pan, you can sort of tuck them under so the seam stays hidden below the tortilla. It keeps the final dish looking tidy!

Tips for Success making your family favorite chicken enchiladas

Getting these easy chicken enchiladas right every single time is all about making smart choices before they even hit the oven. Since we’re aiming for that wonderfully gooey, casserole style finish, layering is key. Don’t skip that light coating of sauce on the bottom of the pan before you place the first row of rolled tortillas in there!

That initial layer of sauce does two things: it prevents sticking, obviously, but more importantly, it starts steaming the bottom tortillas right away. That means when it comes out of the oven, you don’t have any dry, stuck-on edges. You want the sauce to be generous over the top layer too, covering those tortillas completely. If you notice some spots look a little thin after you pour the remainder of the sauce on, just grab a spoon and gently spread the sauce around. We love extra sauce here because it soaks into the tortillas and makes them incredibly tender, which is what you want in a perfect family favorite chicken enchiladas meal.

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Also, make sure your filling isn’t too packed in. If you overstuff them, they burst open when you try to roll them, and then you end up with chicken soup instead of rolled enchiladas! I always stick close to that 1/4 cup measure, even if it seems like not enough. They swell up nicely while baking, so trust that measurement. Come over and read more of my kitchen adventures on my blog!

Make Ahead chicken enchiladas and Storage Instructions

I know what it’s like when you think ahead—maybe you made too much leftover shredded chicken, or perhaps you want to prep a meal on Sunday for Wednesday night. Good news! This easy chicken enchiladas recipe is fantastic for planning ahead. You can totally assemble the entire casserole ahead of time. Just mix everything up, roll those tortillas, place them snugly in the dish, pour the extra sauce over the top, and cover the whole thing tightly with plastic wrap. Then pop it into the fridge! The notes mention this works perfectly for up to 24 hours.

Now, here’s the one thing you have to remember if you bake them straight from the refrigerator: they are cold, so they need a little extra time in that 375-degree oven. I always add about an extra 10 minutes to the standard baking time. You’re watching for that same bubbly sauce and melted cheese, so keep an eye on it until it looks done.

What about freezing? Because this recipe has sour cream in the filling, I find they freeze best *after* they have been baked. Once cooled, cover the entire dish securely with foil. When you’re ready for a quick meal later, reheat it in the oven at 350 degrees until heated through. If you’re not a fan of baked leftovers, you can definitely assemble these and freeze them unbaked too! Cover them tightly with foil, freeze flat, and when you’re ready to bake, just pull them out of the freezer while the oven preheats. You’ll need to bake them for longer—think about 45 to 55 minutes total—but you still get that amazing dinner without the weeknight effort. It’s great to have one of these ready to go when you need a real comfort food fix! You should check out my recipe for Crockpot Cowboy Soup next if you love dump-and-go meals!

Serving Suggestions for your weeknight chicken enchiladas

Once these beauties come out of the oven, bubbling and smelling like heaven, you need to know how to serve them up right! Since we kept the core recipe super simple and packed with creamy, cheesy goodness, the toppings are where you can add a little fresh contrast. Remember, this is a quick Mexican dinner idea, so we aren’t making five complicated sides, either!

My absolute favorite way to serve them is with a few thoughtful, fresh additions right on top. A squeeze of fresh lime juice cuts through the richness of the cheese beautifully—don’t skip that! Then, I always grab a handful of freshly chopped cilantro for a bright, herbal lift. That combination alone is fantastic. If you have them on hand, some diced avocado or a dollop of guacamole right on the side makes everything feel even more elevated.

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If you need something on the plate besides the enchiladas themselves, keep it simple. A quick side of black beans warmed up with a little garlic powder is all you need. Or, if you’re looking for something green that cuts the richness, I highly recommend serving this alongside my Spinach and Mandarin Orange Salad. The crunch and sweetness of that salad are the perfect counterpoint to these savory, comforting rolls. See? Easy dinner, easy sides, happy family!

Frequently Asked Questions about easy chicken enchiladas recipe

I always get so many great questions when readers try this recipe for the first time! Because we are aiming for a quick chicken enchiladas dinner, people often ask about slight modifications to make it even simpler or to change the flavor profile up just a bit. I’ve pulled together the most common ones below to help guide you along!

Can I use corn tortillas instead of flour for these easy chicken enchiladas?

Oh, you certainly can use corn tortillas! They bring a more authentic flavor, but you have to treat them a little different than the flour ones. Corn tortillas are much more fragile when they are cold or even just soft. If you try to roll them right away, they will split open, and you’ll have a mess! To get them pliable for your simple shredded chicken enchiladas, I highly recommend warming them slightly longer than the flour ones, or even very briefly frying them in a thin layer of hot oil until they soften up. Just drain them quickly on a paper towel before dipping them in the sauce. That little bit of extra fat helps them stay together!

How can I turn this into a creamy white sauce chicken enchiladas dinner?

That’s a fun variation! The recipe is written for the classic red sauce because it’s so easy to open a can and go. But if you want that creamy white sauce vibe? You just swap out the can of red enchilada sauce for your favorite 10-ounce can of green enchilada sauce OR grab a jar of good quality white enchilada sauce. You’ll still use the filling mixture of chicken, green chiles, and sour cream, but the sauce you dip and pour over the top changes the whole flavor profile. It makes for a great comfort food Mexican recipe!

What is the best way to shred chicken quickly for this simple dinner idea?

For me, the key to getting that perfectly shredded chicken fast is speed. If you’ve cooked your chicken (or used a rotisserie chicken), drop the warm pieces into your stand mixer bowl fitted with the paddle attachment. Turn it on low speed—seriously, low!—and let the paddle beat the chicken for about 30 seconds. It shreds perfectly and evenly every time. If you don’t have a mixer, two forks work just fine, but sometimes my hands get tired holding those forks! It’s the best way to get the filling ready for this simple dinner idea in seconds.

If you want even more recipe ideas and tips, check out how I make my famous Grape Salad!

Estimated Nutritional Information for cheesy chicken enchiladas

Now, I always want to be completely upfront with you all because transparency builds trust in the kitchen. The figures I’ve pulled together here are based on the specific ingredients listed in the recipe above—just the filling, tortillas, sauce, and cheese, before adding any toppings like extra guacamole or salsa.

Keep in mind that since we are all using different brands of sauce or varying amounts of cheese based on how generous we feel that day, these are truly just estimates for these cheesy chicken enchiladas. This recipe yields about 4 servings, with 2 enchiladas per serving, so here’s what we are looking at per plate:

• Serving Size: 2 enchiladas
• Calories: 450
• Fat: 22g (with 11g Saturated Fat)
• Carbohydrates: 35g
• Protein: 30g
• Sodium: 750mg
• Sugar: 5g

I think 30 grams of protein in a fast dinner sleeve like this is fantastic! It keeps the whole family feeling satisfied long after the cheesy goodness wears off. This dish is truly a great way to get a balanced meal on the table without resorting to fast-food drive-thrus.

Share Your easy chicken enchiladas Experience

Well, friends, that’s it! You now have everything you need to pull off truly fantastic, fuss-free easy chicken enchiladas any night of the week. I’m so excited for you to try this recipe and see just how simple making a genuinely comforting Mexican dinner at home can be.

Now, the best part of my job is hearing from you! When you make these, I really, truly want to know what you thought. Did your family devour them? Did you manage to get them on the table in under 40 minutes like I do? Please leave me a note in the comments section below. Let me know if you tried any fun toppings or if you made any small tweaks!

If you snapped a picture of your beautiful, cheesy casserole, please tag me on social media so I can celebrate with you! Building this community of home cooks who value simple, joyful food is why I do this. It means the world to me when you share your successes. If you have any questions about the process, you can always reach out through my contact page.

If you want to see what other people thought of this ultimate quick chicken enchiladas dinner, you can check out some inspiration for similar dishes, like that amazing family favorite version I saw linked over at Fantasy Recipe. Go enjoy your delicious dinner, and thank you again for cooking with me today!

Easy Chicken Enchiladas: A Simple Family Favorite Dinner

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Welcome to My Kitchen! I am Carla Davis, and I created this recipe for easy chicken enchiladas because you need comforting, cheesy, and flavorful meals on busy weeknights. This simple shredded chicken enchilada recipe delivers a family favorite dinner with minimal effort.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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• 2 cups cooked, shredded chicken
• 1 (10 ounce) can red enchilada sauce
• 1 (4 ounce) can diced green chiles, undrained
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese, divided
• 1/2 cup shredded cheddar cheese, divided
• 8 (8-inch) flour tortillas
• 1 tablespoon vegetable oil (optional, for warming tortillas)

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Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
2. In a medium bowl, combine the shredded chicken, green chiles, sour cream, 1/2 cup of the Monterey Jack cheese, and 1/2 cup of the cheddar cheese. Mix well until the chicken is evenly coated in the creamy mixture.
3. Warm the tortillas briefly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or quickly dipping each tortilla in a small amount of warm vegetable oil in a skillet.
4. Dip each warmed tortilla into about 2 tablespoons of the enchilada sauce, coating both sides lightly.
5. Place about 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged in the dish.
6. Pour the remaining enchilada sauce evenly over the rolled tortillas.
7. Top the enchiladas with the remaining 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
9. Let the easy chicken enchiladas rest for 5 minutes before serving.

Notes

• You can use canned chicken for a quicker weeknight chicken enchiladas dinner, just drain it well before mixing.
• For make ahead chicken enchiladas, assemble the entire dish, cover it, and refrigerate for up to 24 hours. Add about 10 minutes to the baking time if baking straight from the refrigerator.
• If you prefer a white sauce, substitute the red enchilada sauce with a creamy white sauce recipe.

Nutrition

• Serving Size: 2 enchiladas
• Calories: 450
• Sugar: 5
• Sodium: 750
• Fat: 22
• Saturated Fat: 11
• Unsaturated Fat: 8
• Trans Fat: 0.5
• Carbohydrates: 35
• Fiber: 3
• Protein: 30
• Cholesterol: 95