Print

Quick and Easy Chicken Enchiladas for Weeknights

Two rolled easy chicken enchiladas covered in red sauce and melted cheddar and Monterey Jack cheese on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers comforting, cheesy chicken enchiladas fast, making it a perfect family favorite for busy weeknights. We use simple steps to get a delicious Mexican-style dinner on the table quickly.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 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
  • 10 (8-inch) 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, drained green chiles, sour cream, softened cream cheese, cumin, and garlic powder. Mix until the ingredients are fully incorporated into a creamy filling.
  3. Pour about 1/4 cup of the enchilada sauce into the bottom of the prepared baking dish and spread it around.
  4. Warm the tortillas briefly in the microwave (about 15 seconds) to make them pliable.
  5. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Sprinkle a small amount of shredded cheese over the filling.
  6. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
  7. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  8. Top the enchiladas with the remaining shredded cheese.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
  10. Let the dish rest for 5 minutes before serving.

Notes

  • For a white chicken enchiladas variation, substitute the red enchilada sauce with a can of cream of chicken soup mixed with 1/2 cup milk for the sauce.
  • You can prepare this casserole ahead of time. Cover and refrigerate unbaked enchiladas for up to 24 hours. Add 10 minutes to the baking time if baking straight from the refrigerator.
  • Use corn tortillas if you prefer a more traditional texture, but warm them longer to prevent tearing.

Nutrition

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