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Home / Recipes
1 hour 5 minutes
5 from 7 votes
04.28.12
Updated: 04.23.19

Easy Chicken Enchiladas

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These Chicken Enchiladas are super easy and always a crowd pleaser. Flour tortillas are stuffed with a creamy, cheesy chicken filling and topped with enchilada sauce!

2 chicken enchiladas on a white plate with casserole dish in the background

A long time ago when we lived in southern Ontario, we used to go to Mexican Town in Detroit a lot. It was one of our favorite places to go on the weekend. There you’ll find some of the best Mexican food in the world and my favorite of all, the best margaritas. It was like a vacation every weekend, it was our getaway.

Some of my favorite things to eat were chicken enchiladas, flaming fajitas and the fresh tamales. The atmosphere was amazing, you truly felt like you were in Mexico. That’s when I developed my passion for Mexican food and I try and make it at home whenever I miss those Mexican flavors.

But on busy weekdays, there’s not much time for cooking, so sometimes I like to take shortcuts, that’s why I love these chicken enchiladas. They’re very quick to make, delicious and they fulfill that need for Mexican food.

When you don’t have much time to cook but still want to eat a decent meal, you have to improvise, such as buying a rotisserie chicken. I love buying rotisserie chickens for dinner on weekday nights. They are cheap and they’re delicious. The other shortcut I took with these enchiladas is the sauce, I just used a good store bought enchilada sauce.

First thing you’ll need to do is chop up some of the chicken, I used both chicken breasts and some of the thigh meat, you’ll need about 4 cups of the rotisserie chicken for the filling. You’ll also need half a red onion, chopped, sour cream and cheese. For the cheese I mixed some mozzarella and cheddar cheese. Mix all these ingredients in a bowl and that’s your filling.

chicken filling for chicken enchiladas in a white bowl

Butter a 9×13 inch dish well and preheat the oven to 350 F degrees. This recipe will make 6 fairly large enchiladas. To assemble the enchiladas is very simple, just take a tortilla and to it add a good cup of the chicken mixture. Roll it up and place it seam side down in the baking dish. Repeat with remaining tortillas.

chicken enchiladas rolled up in a baking dish

For me 6 of these enchiladas fit perfectly. Next scatter the enchilada sauce over the tortillas and then add the remaining shredded cheese.

chicken enchiladas topped with enchilada sauce and cheese ready for baking

Bake for about 45 minutes, you want to make sure the inside of the enchiladas is heated well and the cheese starts melting. Garnish with parsley.

chicken enchiladas in a clear casserole dish right out of the oven

These enchiladas were delicious and we had leftover for a couple nights.

chicken enchiladas in a casserole dish garnished with parsley

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

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Easy Chicken Enchiladas

5 from 7 votes
Prep: 20 mins
Cook: 45 mins
Total: 1 hr 5 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
These Chicken Enchiladas are super easy and always a crowd pleaser. Flour tortillas are stuffed with a creamy, cheesy chicken filling and topped with enchilada sauce!

Ingredients

  • 1 tbsp butter unsalted, softened
  • 4 cups rotisserie chicken shredded or chopped
  • 1 1/2 cups mozzarella cheese shredded
  • 1 1/2 cups cheddar cheese shredded
  • 1 1/2 cups sour cream
  • 1/2 small red onion finely chopped
  • 6 medium flour tortillas
  • 2 cups enchilada sauce
  • salt and pepper to taste
  • parsley for garnish
US Customary - Metric

Instructions

  • Preheat your oven to 350 F degrees. Butter a 9x13 inch baking dish with the butter and set aside.
  • Place the chicken in a large bowl. Add a cup of the mozzarella cheese and a cup of the cheddar cheese, the sour cream, red onions, and some salt and pepper. Mix well.
  • Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the enchilada sauce over the tortillas.
  • Bake for 45 minutes until enchiladas are heated well through and the cheese has melted.
  • Serve hot.

Recipe Notes

I have also made these with salsa, and they turn out just as good.
 
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 
★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Information:

Serving: 1enchiladaCalories: 656kcal (33%)Carbohydrates: 24g (8%)Protein: 40g (80%)Fat: 43g (66%)Saturated Fat: 21g (131%)Cholesterol: 157mg (52%)Sodium: 1364mg (59%)Potassium: 372mg (11%)Fiber: 2g (8%)Sugar: 8g (9%)Vitamin A: 1500IU (30%)Vitamin C: 2.1mg (3%)Calcium: 451mg (45%)Iron: 3.1mg (17%)
Course:Main Course
Cuisine:American, Mexican
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
Nutrition Facts
Easy Chicken Enchiladas
Amount Per Serving (1 enchilada)
Calories 656 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 21g131%
Cholesterol 157mg52%
Sodium 1364mg59%
Potassium 372mg11%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 8g9%
Protein 40g80%
Vitamin A 1500IU30%
Vitamin C 2.1mg3%
Calcium 451mg45%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Meet jo

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Linda says

    April 9, 2018 at 3:42 pm

    In one word FANTASTIC!!! I have made these many times and they are a crowd pleaser. Jo’s recipes are the best!

    Reply
    • Joanna Cismaru says

      April 9, 2018 at 7:06 pm

      Thanks, Linda!

      Reply
  2. TeoBucatar says

    May 11, 2012 at 7:25 pm

    Tasty and easy to make! I’l try it, thanks for share!

    Reply
  3. LP @dishclips says

    May 2, 2012 at 11:43 pm

    Easy to make which is a big draw for me. Thanks for sharing!

    Reply
  4. Meli says

    April 29, 2012 at 11:25 pm

    I just made this and it came out absolutely delicious. I used whole wheat tortillas, and instead of using rotisserie chicken, I just cooked boneless skinless chicken thighs I had on hand with tons of yummy spices and a bunch of cilantro. Then I shredded it in my KitchenAid. Thank you so much!!!

    Reply
    • jo says

      April 30, 2012 at 12:26 pm

      That’s great Meli. That’s what’s great about cooking, you don’t always have to follow a recipe exactly, you improvise. 🙂

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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