Chicken Enchiladas Are Cheesy, Saucy and Ready in 30 Minutes—Perfect for a Weeknight Dinner
Why choose between quick and cozy?
Some nights, you just need a warm, cheesy, saucy dish that hits the spot with minimal effort. And if you ask us, Mexican comfort food checks all those boxes. But this time, we don’t mean your average taco bar. Why not kick things up a notch with chicken enchiladas? There’s a reason this dish is a weeknight dinner staple—it’s comforting, packed with flavor and effortlessly easy to throw together when time isn’t on your side. The best part? You don’t have to spend hours in the kitchen to get restaurant-worthy enchiladas. With store-bought shortcuts and just 30 minutes, you can have something bubbling on the table with minimal cleanup. Trust us, you’ll never get tired of making (or eating) them. Let’s get cooking!
What are enchiladas?
Enchiladas are a classic Mexican dish consisting of tortillas wrapped around a flavorful filling and smothered in sauce, then baked until bubbly. Traditionally made with corn tortillas, enchiladas can be filled with meat, cheese, beans or vegetables, offering endless variations. Today, enchiladas are enjoyed worldwide, with different regions and households putting their own spin on the dish—whether it’s red or green sauce, creamy additions or unique fillings. No matter how you prepare them, enchiladas are all about bold flavors and satisfying comfort.
Why you’ll love this recipe
If you one one-pan meals, these enchiladas are about to become a regular in your dinner rotation. Everything bakes together in a single casserole dish, which means an almost empty sink, aka the best kind of dinner. Plus, using store-bought ingredients like rotisserie chicken and canned enchilada sauce cuts prep time in half. You can easily make them ahead of time and enjoy throughout the week.
Did we mention you can also customize this dish? Whether you love spicy, creamy, meaty or veggie-packed enchiladas, you can make them your way with a few simple swaps in your pantry. They’ll hold just about anything!
The ingredients you’ll need
To keep things easy, this recipe uses simple pantry and store-bought ingredients so you can get dinner on the table fast. Here’s what you’ll need:
- Shredded chicken – Rotisserie chicken or leftover cooked chicken makes this dish come together in minutes.
- Tortillas – Flour tortillas work best for rolling, but corn tortillas bring an authentic touch.
- Enchilada sauce – Store-bought enchilada sauce saves time, but you can make your own if you’re feeling fancy.
- Cheese – A Mexican blend of cheeses from the cheese aisle works, but you can also mix cheddar and Monterey Jack.
- Seasonings – A little cumin, garlic powder and chili powder add extra depth of flavor.
There are so many ways to make these enchiladas your own. Go spicy with jalapeños, hot sauce or cayenne. For an extra nutritional boost, toss in bell peppers, onions, black beans or corn. And if you want some heartier than chicken, try ground beef or shredded pork.
How to make perfect chicken enchiladas
We have a few tried-and-true tips that will guarantee your enchiladas turn out just right.
- Don’t overfill — Adding too much filling makes them hard to roll and prone to falling apart in the oven.
- Layer the sauce – Spread a little enchilada sauce on the bottom of your baking dish before adding the enchiladas to prevent sticking.
- Bake covered first – Covering them for the first 15 minutes keeps them soft and moist before uncovering them for a golden, bubbly finish.
Easy chicken enchiladas recipe
This recipe from Isabel Eats features authentic corn tortillas stuffed with shredded chicken and layers of enchilada sauce and cheese. You can swap in flour tortillas (instructions below), just note that they may need more sauce to cover them. If you have extra time, try making their 10-minute homemade enchilada sauce.
Ingredients:
- 1½ cups cooked, shredded chicken
- 2 cups enchilada sauce, divided
- 8 corn or flour tortillas
- 2½ cups shredded Mexican-blend cheese, divided
- Salt and black pepper, to taste
- Optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
Directions:
- Total time: 30 minutes
- Yield: 4 servings
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Preheat oven to 350ºF.
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In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste, then season with more salt and pepper as needed.
- Microwave the tortillas on a plate for one minute, filling them halfway through until all are warm and pliable. If using corn tortillas, wrap them in a damp paper towel.
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Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in a large baking dish seam side down.
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Pour the remaining 1¾ cup enchilada sauce over the tortillas, then top with the remaining 1½ cups shredded cheese.
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Bake for 20 minutes, or until the cheese is melted and bubbly. Serve immediately and garnish with desired toppings.
Make-ahead and storage tips
Enchiladas make one of the best make-ahead meals. You can assemble up to a day in advance, cover tightly and refrigerate until you’re ready to bake.
For leftovers, place them in an airtight container in the fridge for up to four days. You can also freeze assembled and unbaked chicken enchiladas for up to three months. Just thaw them overnight before baking.
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