The Only Chicken Enchilada Recipe You'll Ever Need

These chicken enchiladas couldn't be easier. We use two great shortcuts to make these Tex Mex-style enchiladas entirely possible for busy weeknights: pre-cooked chicken and a store-bought enchilada sauce. In under an hour, this family favorite can be on the dinner table, sides and all.

Tender shredded chicken, robust red enchilada sauce, and loads of cheese are what you'll get with a pan of these chicken enchiladas. You can substitute a few ingredients to make this recipe just as you'd like it, and it'll always turn out delightful.

Once baked, these enchiladas also freeze well, so you can get ahead for a busy week with a pan for the future. Don't skip the sides—we love Mexican rice, avocado salad, and homemade salsa with our enchiladas.

Chicken Enchilada Ingredients

To keep these enchiladas easy enough for a weeknight, we've shortened the ingredient list just a bit. Here's what you'll need:

• Cooking spray: To coat the baking dish. You can also use butter.
• Red enchilada sauce: This is one time where we'll take the time-saving store-bought sauce because it's so good. Look for Frontera in the Mexican aisle. It has a just-right balance of spice and heat.
• Rotisserie chicken: To make these enchiladas easier, we're recommending pre-cooked rotisserie chicken, but you can use any leftover chicken you have. Just be sure to shred it.
• Taco seasoning: Make a batch of homemade taco seasoning, and keep it in your spice drawer . You'll need just a tablespoon for this recipe. You can also buy a pre-mixed bottle at the store.
• Sour cream: A bit is used for flavor and moisture in the enchilada filling, and several dollops finish off the dish after it's baked.
• Monterey Jack cheese: Cut a block into sticks that are easier to roll than shredded cheese.
• Corn tortillas: They provide more flavor than flour tortillas, but you can use flour if you prefer.
• Mexican blend shredded cheese: Finish off the enchiladas with a topping of melty cheese.
• Cilantro: Adds a bite of freshness.

How To Make Chicken Enchiladas

We simplify making enchiladas by brushing the enchiladas with sauce after they're rolled rather than dipping. Wet tortillas can be a bit tricky, so stick with this technique for the perfect dish every time:

• Step 1. Add some enchilada sauce to the bottom of your baking dish. The tortillas will absorb it during baking.
• Step 2. Combine chicken, taco seasoning, and sour cream for a fast-and-easy enchilada filling. You can add more things to the filling if you want, like sautéed vegetables and beans, but don't overstuff the tortillas. They'll be hard to roll.
• Step 3. In each tortilla, add a cheese stick and some chicken mixture, and roll the tortilla around them. Place the rolled enchilada in the baking dish, and repeat with the remaining tortillas.
• Step 4. Brush the top of the rolled enchiladas with remaining sauce. Cover pan with aluminum foil, and bake,
• Step 5. Take off the aluminum foil, add the shredded cheese, and bake until the cheese is golden and melty.
• Step 6. Let stand for about 10 minutes, then finish with dollops of sour cream, a sprinkle of cilantro, or any other toppings.
  

 Test Kitchen Tips

This recipe is foolproof, but our Test Kitchen pros share a few secrets they learned developing and testing this recipe:

• Microwave tortillas in a damp towel on HIGH for 20 seconds, or use a dry skillet. A slightly warm tortilla rolls better without breaking than cold ones.
• Warm the tortillas up a couple at time. This way, you don’t have to re-warm them when you're ready to roll. They cool off quickly, and cool tortillas easily tear.

What To Serve With Chicken Enchiladas

Keep things simple for this family-favorite dinner. Sides like Red Rice, Charro Beans, or chips with homemade guacamole are all that's needed. You can make additional toppings if people want to personalize their meal. Cilantro-Lime Crema is a great sour cream alternative.

Storing and Freezing Enchiladas

Either cover the remaining enchiladas in plastic wrap and refrigerate, or transfer any remaining enchiladas to a shallow flat storage container, and refrigerate.

Freezing enchiladas is easy: Bake the dish as directed, leaving off the garnishes. Let the dish cool completely, then wrap it in aluminum foil. Freeze up to 2 months, and thaw overnight in the fridge before warming the dish in the oven.

Recipe Variations

The great thing about these enchiladas is that they're easy to make to your liking, and they can be switched up based on whatever you have in the fridge—or whatever you're craving.

• Use a green enchilada sauce.
• Cook your own chicken instead of using pre-cooked rotisserie chicken.
• Change out proteins entirely, and use ground beef or shredded pork.
• Add beans and other vegetables to the filling.
• Use flour tortillas instead of corn.

More Enchilada Recipes

Need more enchilada recipe ideas? We have some favorites:

• Beef Enchiladas
• Creamy Chicken Enchiladas
• Skillet Beef Enchiladas