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Easy Chicken Enchiladas for a Quick Family Dinner

Close-up of easy chicken enchiladas cut open, showing shredded chicken filling and gooey, melted cheese stretching out.
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Make these easy chicken enchiladas for a comforting, cheesy, and saucy family favorite dinner. This simple recipe uses shredded chicken and comes together quickly for a satisfying weeknight meal.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chiles, drained
  • 1/2 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 8 medium flour tortillas
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • Cooking spray

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly coat a 9×13 inch baking dish with cooking spray.
  2. In a medium bowl, combine the shredded chicken, green chiles, cumin, and garlic powder.
  3. In a separate small bowl, mix the sour cream and softened cream cheese until smooth. Add this mixture to the chicken mixture and stir until everything is well combined.
  4. Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread it evenly.
  5. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  6. Spoon about 1/4 cup of the chicken filling down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  7. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  8. Sprinkle the shredded cheese generously over the top of the sauced enchiladas.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
  10. Let the enchiladas rest for 5 minutes before serving.

Notes

  • You can prepare this dish ahead of time. Assemble the enchiladas completely, cover the dish, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the baking time if cooking straight from the refrigerator.
  • For a slightly different flavor, substitute the red enchilada sauce with a creamy white sauce for white chicken enchiladas.
  • Use pre-cooked rotisserie chicken to save time on weeknights.

Nutrition

Find it online: https://chefsily.com/easy-chicken-enchiladas/