Easy Chicken Enchiladas
This easy chicken enchiladas recipe is simple to prepare, yields super flavorful results, and leans on a homemade easy enchilada sauce (or store-bought) for delicious results every time. Can be ready in under 45 minutes!
About this Recipe
I love how simple and versatile this easy chicken enchiladas recipe is – everything bakes together in one pan and is ready in under 45 minutes!
This is one of my absolute favorite uses for Slow Cooker Enchilada Chicken, however, it’s such a versatile recipe, it will work with almost any variety of fillings & toppings, including my go-to, ultra simple 4-Ingredient Guacamole and Fresh Tomato Salsa!
For example, you can mix things up for this recipe by using leftover store bought rotisserie chicken, cooked ground beef, dairy-free cheese, or even a totally plant-based vegetarian filling.
To get you inspired, I’ve added some simple ingredient swaps and my favorite variations for you below.
Whatever you do, don’t be afraid to let yourself to go wild with the toppings (they make this dish feel extra special and take the flavors over the top!).
Origin Note: Enchiladas originated in Mexico, and likely date back to Aztec times (source). While not authentic, this recipe has simplified the method and relies on available ingredients. For an authentic Mexican enchilada recipe, I highly recommend this enchilada recipe from Mexico in My Kitchen.
Process & Tips
This quick method for making chicken enchiladas couldn’t be simpler – everything bakes together in one pan, so clean up is a total breeze.
To make your filling, combine your already-cooked shredded chicken with some enchilada sauce and cheese.
Then just assemble your enchiladas by adding a little of your filling to a warm, pliable tortilla and rolling them up.
Once you’ve placed them all in your casserole dish, just pour over your sauce, top with cheese and bake it (covered) in your oven.
Finally, bake it for a few minutes uncovered so the cheese is bubbling, golden and delicious.
Before you know it, you’ll have a delicious dinner ready to pile high with all your favorite toppings!
Tip: I love using my Easy Red Enchilada Sauce for this recipe, but you can use store bought red enchilada sauce as well. If you want this recipe to be gluten-free, be sure to use the gluten-free variation, or look for a store bought sauce that’s specifically labeled gluten-free!
How to Make Them Extra Cheesy or Dairy-Free
We’re not personally fans of too much cheese in enchiladas, so you’ll notice I used a light hand with the cheese in this recipe.
But if you and your family love cheese, feel free to double the amount called for to make extra cheesy enchiladas.
And for a dairy-free chicken enchiladas recipe, simply substitute your favorite dairy-free cheese in this recipe in place of traditional cheese.
What to Serve with Enchiladas
Since these easy chicken enchiladas are already packed with protein, they make a great meal all on their own piled high with your favorite toppings – think sliced avocado, salsa, sliced jalapeno, sour cream, fresh cilantro, guacamole, or hot sauce.
And they’re very versatile enough to pair with a simple side salads or vegetable sides.
Here’s a few more of our favorite recipes to serve with enchiladas:
Chipotle Honey Vinaigrette tossed with chopped Romaine lettuce.
Easy Chicken Enchilada Variations
Vegetarian Enchiladas: Swap in 2 cups sautéed veggies of choice, such as onion, zucchini, and kale along with 1 can of drained and rinsed black beans for the cooked chicken.
Beef Enchiladas: Use 1 pound cooked ground beef in place of the chicken.
Dairy-free: For a dairy-free, gluten-free enchiladas recipe – substitute dairy-free cheese.
Ingredients & Modifications
Enchilada sauce: I used 1 batch of my easy homemade red enchilada sauce but you could also use a 15-ounce can of store bought enchilada sauce. Choose one that’s gluten-free if that’s important to you.
Shredded chicken: I used 4 cups of shredded chicken from my favorite slow cooker enchilada chicken recipe but you could also use a rotisserie chicken from the store for quick & easy prep.
Shredded Mexican cheese blend: This is typically a blend of four cheeses – including Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheeses. So it’s a great shortcut ingredient. You could also use just all of one type of cheese that you like, for instance all Monterey Jack cheese.
Corn tortillas: My family loves using corn tortillas for our enchiladas, but you could use cooked flour tortillas if you prefer.
Tips for Freezing & Storing
Yes, this recipe can be made ahead and frozen!
To cook from frozen, simply add an additional 15 minutes to the cooking time.
Otherwise, leftovers will keep well in the fridge for up to 3-4 days in a tightly sealed container – making this a great dinner to prep ahead for an easy weeknight meal!
Easy Chicken Enchiladas
- 1 batch Easy Enchilada Sauce, or 1 (15-ounce) can red enchilada sauce
- 4 cups Slow Cooker Enchilada Chicken , or any shredded chicken, such as rotisserie chicken
- ¾ cup shredded Mexican cheese blend
- 12 corn tortillas
Optional Serving Suggestions:
- Easy Guacamole
- Fresh Tomato Salsa
- Black Bean Salad with Corn
- Sliced jalapeno, sour cream, fresh cilantro
- Heat the oven to 350F.
- In a medium bowl, mix the chicken with 1 cup enchilada sauce and ¼ cup cheese. Note: If using Slow Cooker Enchilada Chicken, just stir together with the cheese, no additional sauce required.
- Spread a few tablespoons of enchilada sauce to the bottom of a casserole dish.
- Add a few tablespoons of the chicken mixture to a warmed tortilla. Roll and place in the prepared casserole dish. Repeat with the remaining tortillas and chicken mixture.
- Pour over the remaining enchilada sauce, spreading into an even layer. Sprinkle over the remaining ½ cup cheese.
- Cover with foil and bake for 25-30 minutes, or until the sauce begins to bubble along the sides. Uncover and bake for an additional 5 minutes, or until the cheese is bubbling and golden.
- Serve with toppings of your choice.
Easy and delicious! I made the Red Enchilada Sauce recipe that was linked and it was so good! This recipe is definitely a keeper!
Michele, yay, so happy to hear you enjoyed this one. Thanks as always for leaving a review, I so appreciate it! 🙂
Looks great, I’m making the Slow Cooker Enchilada Chicken now! Silly question – do I use the juices/sauce from the slow cooker for steps #2 and onwards, or should I use the store-bought enchilada sauce that I have? Thanks so much!
Hi Lindsay, not a stupid question at all! I find that there enough juices from the chicken to serve as a sauce after I’ve used the chicken to stuff the tortillas. But if you find that the cooking juices don’t cover the tortillas properly, go ahead and pour a cup of store bought sauce over the top of the tortillas once they are stuffed and before topping with cheese. Let me know how it goes and I’ll add a note to the recipe for others!
I made these for dinner one night and they were delicious!
Woohoo, so happy to hear you enjoyed this one, Melissa. Thanks so much for leaving a review!
So happy to hear you enjoyed this one, Melissa. Thanks so much for leaving a review!
These enchiladas are so good! I like to make multiple batches of the chicken and store it in the freezer for quicker meal prep.
Woohoo, so happy to hear these were a hit for you, Melissa! Thanks so much for leaving a review!