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Easy Chicken Enchiladas: A Simple Family Favorite Dinner

Three rolled tortillas covered in red sauce and melted cheddar and Monterey Jack cheese, representing easy chicken enchiladas.
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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.

Ingredients

Scale
  • 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)

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

Find it online: https://carlacooking.com/easy-chicken-enchiladas-recipe/