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overhead shot of enchiladas in a casserole dish freshly baked with 2 enchiladas missing and a spatula in their place
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4.5 from 18 votes

Easy Chicken Enchiladas

These Easy Chicken Enchiladas will be your new go-to for a simple weeknight dinner. Packed to the brim with tender chicken, lots of cheese, homemade enchilada sauce and even more cheese. This is the homemade comfort food you've been craving, plus it's totally customizable!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Keyword: chicken enchiladas
Servings: 6
Calories: 492kcal



  • Prep: Preheat your oven to 350F.
  • Make the filling: Season the chicken breasts generously with taco seasoning on both sides. Heat the olive oil in a large skillet then add the chicken breasts. Cook on both sides for about 5 minutes per side, until cooked through and browned. Transfer the chicken to a cutting board and cut into small cubes. In the same skillet, add the onion, a bit more taco seasoning if you want, and cook for 5 minutes until the onion is soft and translucent. Add the green chiles, garlic and cook for another minute. Add the chicken back to the skillet and about 1/2 cup of the enchilada sauce. Stir everything together, and cook for 2 more minutes until the chicken heats through.
  • Roll: Place the tortillas on your work surface. Spoon about 1/2 cup to 3/4 cup of the chicken mixture onto the center of each tortilla, then about 1/4 cup of the shredded cheese and roll them up. Spoon about 1/2 cup of enchilada sauce over the bottom of the casserole dish and spread it around a bit. Place the enchilada rolls, seam-side down, in the prepared casserole dish (it should be a tight fit). Pour the remaining 1 cup of enchilada sauce over the tortillas and sprinkle with remaining cheese.
  • Bake: uncovered for 25 to 30 minutes until the enchiladas are heated through and the cheese has melted. Garnish with parsley or cilantro and serve.


  1. You can also use already cooked chicken such as rotisserie chicken, just shred it with a couple forks or cut it into small cubes.
  2. Transfer to an airtight container or cover the baking dish well with wither plastic wrap or bees wrap. Leftovers will last 3-4 days in the fridge.
  3. Reheat at 20-30 second intervals in the microwave. It may help to cut the enchiladas in half width-wise to ensure the middles reheat. You can also reheat in the oven, covered, at 325F for 10 minutes or until heated through.


Serving: 1enchilada | Calories: 492kcal | Carbohydrates: 28g | Protein: 41g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 126mg | Sodium: 1553mg | Potassium: 556mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1068IU | Vitamin C: 9mg | Calcium: 415mg | Iron: 2mg