chicken enchiladas in a white baking dish with fresh cilantro garnished on top next to fresh ingredients like lime, sour cream, and red onions

Homemade Easy Chicken Enchiladas

Homemade Easy Chicken Enchiladas

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chicken enchiladas in a white baking dish with fresh cilantro garnished on top next to fresh ingredients like lime, sour cream, and red onions

These easy chicken enchiladas are truly their namesake. They make the best Mexican meal! Three simple ingredients rolled together and baked in a saucy red enchilada sauce and topped with loads of cheese definitely make this a weeknight favorite!

Table of Contents

  • Easy Chicken Enchiladas Bring the Fiesta Home
  • How to Make Easy Chicken Enchiladas
  • Homemade Chicken Enchiladas Recipe
  • FAQs

Easy Chicken Enchiladas Bring the Fiesta Home

I have noticed that I tend to crave Mexican food a lot more in the cooler months than I do in the warmer months. It’s probably the spice and the spicier something is, the warmer it makes you. Makes sense, right? Well, lately, I have been craving enchiladas and just want a big ole casserole dish full of the cheesy, saucy goodness. These chicken enchiladas got my vote but my beef enchiladas were a contender as well!

Buying a rotisserie chicken puts the ‘easy’ in these easy chicken enchiladas, and that rotisserie flavor too! You definitely can’t forget the easy blender enchilada sauce nor the homemade flour tortillas. But, I’ll let you in on a secret — store-bought for both is absolutely okay and I’m not above store-bought for any of these ingredients! It’s just that the homemade enchilada sauce has so much flavor from the tomatoes, jalapeños, and spices that it makes for a great base for these chicken enchiladas. And the homemade flour tortillas are just so tender and pillowy. I think you get the point!

How to Make Easy Chicken Enchiladas

  • Preheat oven to 375 °F (191 °C) and light grease a 9×13-inch oven-safe baking pan or casserole dish.
  • Add about 1/2 cup of enchilada sauce to the bottom of the casserole dish and evenly spread around and set aside.
  • Optional: you can toast your flour tortillas over a gas stovetop if you have gas, but otherwise this step is optional. However, what is not optional is to pop your flour tortillas into the microwave for 20 seconds to warm them up slightly so they are a bit more pliable.
  • Lay your flour tortilla on a flat, clean work surface. Use 1 tablespoon of enchilada sauce to spread around the inside of the tortilla then add about 1/8 cup of chicken and cheese. Carefully roll up the tortilla tightly and tuck ingredients in as you go.
  • Place the tortilla seam side down into the casserole dish and continue rolling!
  • When done, pour the rest of the enchilada sauce on top, top with more shredded cheese, and bake, covered, for 25 minutes!

What to Serve with Chicken Enchiladas

  • Serve with a side of Mexican rice, street corn, guacamole, and your favorite toppings (i.e. sour cream, pickled red onions, cilantro, lime, etc.)!
two chicken enchiladas on a plate topped with sour cream, red onions, and fresh cilantro. there is a lime and metal fork on the plate as well.

a metal spatula underneath a chicken enchilada in a white baking dish

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Homemade Chicken Enchiladas

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Three simple ingredients rolled together and baked in a saucy red enchilada sauce and topped with loads of cheese definitely make this a weeknight favorite!

Course Main CourseCuisine MexicanKeyword easy chicken enchiladas, enchilada recipe, homemade chicken enchiladas

Prep Time 25 minutes Cook Time 25 minutes Total Time 50 minutes

Servings 4
Calories 666kcal
Author Julie Chiou

Equipment

  • Baking dish

Ingredients

  • 10 flour tortillas
  • 2 cups shredded rotisserie chicken
  • 1 ½ cups freshly grated colby jack cheese
  • 1 cup homemade enchilada sauce

US Customary – Metric

Instructions

  • Preheat oven to 375 °F (191 °C) and light grease a 9×13-inch oven-safe baking pan or casserole dish.
  • Add about ½ cup of enchilada sauce to the bottom of the casserole dish and evenly spread around and set aside.
  • If you have a gas stove, toast your flour tortillas by placing them, one by one, onto the open gas flame and flipping them after 10-15 seconds. This gives great flavor but a totally optional step.
  • If you aren’t toasting your tortillas, place on a plate covered with a wet paper towel and microwave for 15-20 seconds to warm up the tortillas so they are more pliable to work with.
  • Use about 1 tablespoon of enchilada sauce to spread around the inside of the tortilla then add about ⅛ cup of shredded chicken and cheese. Carefully roll up the tortilla tightly and tuck ingredients in as you go.
  • Place tortilla seam side down onto prepared baking dish and repeat until all tortillas have been used.
  • Pour the remaining enchilada sauce on top of the rolled enchiladas then sprinkle with additional or remaining cheese.
  • Bake, covered, for 25 minutes. Uncover for the last 10 minutes of baking.
  • Serve and enjoy!!

Nutrition

Serving: 1serving (290 grams) | Calories: 666kcal | Carbohydrates: 43g | Protein: 51g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 161mg | Sodium: 1782mg | Potassium: 157mg | Fiber: 4g | Sugar: 7g

FAQs

Can I use corn tortillas?

You certainly can! Make sure to warm them through just like the flour tortillas so they are more pliable and easier to work with.

Photographs by Meg McKeehan Photography

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Hi, I’m Steven, a Florida native, who left my career in corporate wealth management six years ago to embark on a summer of soul searching that would change the course of my life forever.

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