Easy Chicken Enchiladas Recipe (Family Favorite)

Let’s be real for a second. Sometimes you just need a no fuss, mouthwatering dinner that doesn’t involve five trips to the grocery store or creating a masterpiece that looks like it belongs on a cooking show. That’s exactly why this Easy Chicken Enchiladas Recipe has become a repeated request in my house. It’s cheesy, hearty and just the right amount of messy. You know what I mean?

Why These Chicken Enchiladas Rock

I’ve been making enchiladas for years but this version? It’s the favorite. It’s simple, full of flavor and you don’t need a culinary degree to pull it off. My picky eater asks for seconds. That alone makes it a household winner.

So why do these stick out from the million other enchilada recipes out there?

• Quick To Make: You can throw them together in under an hour.
• Easy On Ingredients: Nothing you can’t grab during a quick store run.
• Deliciously Cheesy: Because cheese fixes things. Always.
• Customizable: Sub in beef, go veggie or double the spice. It’s your kitchen.

What You’ll Need

Ingredients

Here’s what you’ll need to make these cheesy wonders:

• 2 cups shredded cooked chicken (rotisserie chicken is your best bet)
• 1 cup sour cream
• 2 cups shredded Mexican blend cheese
• 1 can red enchilada sauce (about 15 oz.)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 8 flour tortillas (medium size)
• 1 tablespoon olive oil
• 1/2 cup chopped onion (optional but recommended)
• Fresh cilantro or green onions for garnish

How To Make Chicken Enchiladas

If your stomach is growling already, you’re not alone. Let’s get this thing going, one step at a time.

Step By Step Instructions

1. Step 1: Preheat your oven to 375°F. Make sure the oven rack sits in the middle. Trust me, it matters.
2. Step 2: In a skillet over medium heat, add olive oil and sauté the chopped onion until it’s soft and fragrant. It adds a whole new level of flavor.
3. Step 3: In a large bowl, mix the shredded chicken, sour cream, 1 cup of shredded cheese, garlic powder, cumin and paprika. Stir until it’s all one creamy mix of goodness.
4. Step 4: Warm the tortillas for a few seconds in the microwave. It makes them easier to roll and keeps them from tearing.
5. Step 5: Spoon about 2 to 3 tablespoons of the chicken mixture into the center of each tortilla. Roll each one snug and place them seam side down in a greased 9 by 13 inch baking dish.
6. Step 6: Once all the tortillas are in the dish, pour the enchilada sauce evenly over them. No dry spots allowed.
7. Step 7: Sprinkle the remaining cheese generously on top. Add chopped green onions if you feel fancy.
8. Step 8: Bake uncovered for 20 to 25 minutes until the cheese bubbles and the aroma fills the kitchen.
9. Step 9: Top with freshly chopped cilantro or a dollop of sour cream. Serve hot and try not to burn your mouth like I always do.

Tips To Make It Even Better

You know how some recipes just get better the second or third time you try them? Here are a few things I’ve learned along the way.

• Use Rotisserie Chicken: It’s tasty, moist and requires zero effort.
• Don’t Skimp On Sauce: Nobody wants a dry enchilada. Period.
• Double And Freeze Some: Then thank yourself later when future you has no time to cook.
• Try Different Cheeses: Pepper jack adds a little kick and sharp cheddar brings depth. Play with it!

Can You Make These Ahead?

Absolutely. Wanna make dinner now and eat it later? Just assemble the enchiladas but hold off on baking. Cover the dish and pop it in the fridge for up to 24 hours. When you’re ready, pour on the sauce, add the cheese and bake.

If you’re curious, you can freeze them too. Wrap the pan in foil and freeze. When hunger strikes, bake straight from frozen at 375°F for about 45 minutes or until hot.

How To Switch It Up

Tired of chicken? Looking to mix things up? These enchiladas are forgiving. Try these swaps:

• Shredded Beef: Super flavorful and satisfying.
• Beans And Rice: Ideal for a vegetarian twist that still fills you up.
• Leftover Turkey: Works great, especially after the holidays.

Switch the red enchilada sauce for green if you want that tangy, zesty vibe. Or do half and half and pretend you planned it that way.

What To Serve With Chicken Enchiladas

You’ve got the cheesy, saucy main dish. Now, what to add on the side?

• Mexican rice
• Refried or black beans
• A crisp salad with lime vinaigrette
• Guacamole and chips

You can also make it super casual and serve them on their own. They’re hearty enough to stand alone if you’re too tired to dice anything else tonight.

Final Thoughts: More Than Just A Recipe

This easy chicken enchiladas recipe isn’t just a meal. It’s a weeknight hero that makes dinner something to enjoy instead of dread. It wins over picky eaters and saves you from washing a mountain of dishes.

If you try it out and don’t end up loving it, I’ll be quietly suspicious of your taste in cheese. Just kidding. Sort of.

Hungry for more ideas? Check out these easy beef tacos or try making a batch of Mexican rice that pairs perfectly with everything on your plate.