This Easy Chicken Enchiladas recipe is packed with juicy shredded chicken, melty cheese, and a rich enchilada sauce — the perfect weeknight dinner your whole family will ask for again and again!

Save This Recipe!

Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week!

Save Recipe
Δ
Email

By submitting this form, you consent to receive emails from Happy Healthy Mama.

I’m in the stage of life where I need as many quick and easy (healthy, too??) dinner recipes that can be made ahead of time, if necessary, and can be reheated as needed to accommodate differing schedules. It’s the busy teenager stage of life. Whether you’re in the same stage of life or just want more recipes using shredded chicken to add to your rotation, save this Easy Chicken Enchiladas recipe!

I use my own homemade enchilada sauce for this whenever I have a few extra minutes, because I love knowing exactly what’s in it (no mystery starches, sketchy oils, or preservatives!). It only takes about 10 minutes, so it works into a busy weeknight dinner just fine. But I’ll admit, some weeks call for the canned stuff, and that’s okay too. This recipe works great either way, so go with what fits into your life right now.

Why You’ll Love These Easy Chicken Enchiladas

Quick to put together. With shredded chicken and a simple filling, these come together in well under an hour, start to finish.
Great for using up leftover or meal prep chicken. Rotisserie chicken or leftovers from another meal work perfectly here. If you’re a meal prepper, Crockpot Shredded Chicken is your friend and can be used here.
Big on flavor, short on ingredients. You only need a handful of pantry and fridge staples to make a seriously delicious dinner.
A crowd-pleaser. Melty cheese and a saucy filling make this one that even picky eaters go back for seconds on.
Freezer-friendly. Make a double batch and tuck one away for a busy night down the road. You’ll be so happy you did!

Recipe Ingredients

Here’s what you’ll need to make these easy chicken enchiladas. Printable ingredients and instructions are in the recipe card at the bottom of this post.

2 1/2 cups enchilada sauce, divided — This is the flavor backbone of the dish. I love using my homemade enchilada sauce, but a canned sauce works in a pinch if you’re short on time.
2 1/2 cups shredded chicken — Chicken is a great source of lean protein, which helps keep this meal filling and satisfying. Rotisserie chicken or Crockpot Shredded Chicken are easy shortcuts here!
1 can mild diced green chiles — These add a little something extra to the filling without much heat, so it’s still totally family-friendly.
1 1/2 cups shredded sharp white cheddar cheese, divided — Sharp cheddar brings a nice bold flavor and melts beautifully into the filling and topping.
1 1/2 cups shredded Colby jack cheese, divided — Colby jack adds creaminess and helps everything melt together into that classic gooey enchilada topping.
15 (5-inch) corn tortillas, warmed — I use corn tortillas here, and look for tortillas with minimal ingredients. Warming them first is key so they roll without cracking! Flour tortillas can be substituted if you prefer.

How to Make Chicken Enchiladas

Printable instructions are also available in the recipe card at the bottom of this post.

Preheat the oven to 350 degrees.
Spread a small amount of the enchilada sauce in the bottom of a medium rectangle baking dish.
In a medium bowl, combine the shredded chicken, 1 cup enchilada sauce, the green chiles, 1 cup of the cheddar cheese, and 1 cup of the Colby jack cheese.
Warm your tortillas by wrapping them in a towel and microwaving for 30 seconds, or using a dry pan and heating each one for about 10 seconds per side.
Fill each tortilla with the chicken mixture, roll it up, and place it seam side down in the baking dish. My baking dish allows for 3 rows of 5 tortillas.
Top the tortillas with the remaining enchilada sauce and remaining shredded cheese.
Bake in the preheated oven for 20-25 minutes, until everything is hot and the cheese is melted. Enjoy!

What to Serve With Chicken Enchiladas

These enchiladas are pretty filling on their own, but here are a few Happy Healthy Mama favorites that round out the meal:

Cilantro Lime Rice — This bright, zesty rice is the perfect side for scooping up any extra sauce on the plate.
Loaded Beef Tacos — If you’re feeding a crowd or planning a Mexican-inspired spread, these make a fun pairing for a build-your-own dinner night.
A simple side salad with lime vinaigrette also works well to balance out the richness of the cheese.

FAQs

Can I make these ahead of time?

Yes! You can assemble the enchiladas completely, cover the dish, and refrigerate for up to a day before baking. Just add a few extra minutes to the bake time if going straight from the fridge to the oven.

Can I freeze chicken enchiladas?

Definitely. Assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake straight from frozen with extra time added.

Can I use flour tortillas instead of corn?

Yes, flour tortillas can be substituted if you prefer. Just keep in mind this will change the dish from gluten-free to one that contains gluten.

What’s the best way to shred chicken quickly?

I love using my stand mixer to shred cooked chicken in just a few seconds — simply place warm, cooked chicken breasts in a bowl and mix on low speed until shredded.

I hope you love these Chicken Enchiladas as much as we do! If you try this recipe, please leave a star rating and comment below — it really helps other readers see which recipes are tried and true. I’d love to see your enchiladas on Instagram and Facebook, too!

Easy Chicken Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Maryea Flaherty of Happy Healthy Mama
Total Time: 45 minutes
Yield: 6 servings 1x

Print Recipe

Description

These Easy Chicken Enchiladas take a few minutes of prep work and are universally loved.

Ingredients

Units Scale

2 1/2 cups enchilada sauce*, divided
2 1/2 cups shredded chicken
1 can mild diced green chiles
1 1/2 cups shredded sharp white cheddar cheese, divided
1 1/2 cups shredded Colby jack cheese, divided
15 (5 inch) corn tortillas*, warmed

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees.
Spread a small amount of the enchilada sauce in the bottom of a medium rectangle baking dish.
In a medium bowl, combine the shredded chicken, 1 cup enchilada sauce, the green chiles, 1 cup of the cheddar cheese, and 1 cup of the Colby jack cheese.
Warm your tortillas by wrapping them in a towel and microwaving for 30 seconds, or using a dry pan and heating each one for about 10 seconds per side.
Fill each tortilla with the chicken mixture, roll it up, and place it seam side down in the baking dish. My baking dish allows for 3 rows of 5 tortillas.
Top the tortillas with the remaining enchilada sauce and remaining shredded cheese.
Bake in the preheated oven for 20-25 minutes, until everything is hot and the cheese is melted. Enjoy.

Notes

Notes:

Use my homemade enchilada sauce (recipe below) or if you’re in a pinch, canned sauce can be used.
Adjust the amount of tortillas used if you use larger tortillas. Flour tortillas may also be substituted.

Homemade Enchilada Sauce Recipe:

3 tablespoons avocado oil
3 tablespoons flour
1/4 cup chili powder
3/4 teaspoon garlic salt
3/4 teaspoon ground cumin
1/2 teaspoon marjoram
1/2 teaspoon onion powder
2 1/2 cups chicken stock
3 tablespoon tomato paste

In a small pan over medium high heat, heat 3 tablespoons avocado oil.
Add the flour and whisk for 1 minute.
Add 1/4 cup chili powder, 3/4 teaspoon garlic salt, 3/4 teaspoon ground cumin, 1/2 teaspoon marjoram, and 1/2 teaspoon onion powder and whisk for another 30 seconds.
Slowly pour in the chicken stock and whisk constantly until combined.
Add the tomato paste and whisk until combined.
Bring the mixture to a simmer, then remove from heat.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dinner
Method: oven
Cuisine: Mexican