Easy Chicken Enchiladas

Chicken enchiladas in a white baking dish topped with chopped cilantro.

Easy chicken enchiladas are the weeknight dinner of your dreams! My recipe is kid-friendly, customizable, and seriously so simple to prepare. Only 4 ingredients and ready in just over 30 minutes!

Recipe includes a how-to video!

Course Dinner, Main Course, Main Dish

Cuisine American, Mexican

Prep Time 15

Cook Time 20

Total Time 35

Servings enchiladas

Calories 229kcal

Author Sam Merritt

Equipment

9x13 baking dish
Mixing bowls

Ingredients

2 cups (265 g) shredded chicken
2 ¼ cups (532 ml) enchilada sauce divided
2 cups (226 g) shredded cheese (I like monterey, colby jack, cheddar, or a blend of these), divided
½ cup (70 g) sweet white, or yellow onion finely chopped (optional)
10 6 ” corn tortillas

Instructions

Preheat oven to 375F (190C).
In a large bowl, combine shredded chicken with ¾ cup (177ml) of enchilada sauce, 1 cup (113g) of shredded cheese, and onions, if using.
2 cups shredded chicken, ½ cup sweet white, or yellow onion
Spread a thin layer of enchilada sauce over the bottom of a 9x13” (23x33cm) baking dish, set aside.
Warm tortillas one at a time in a heated skillet, about 10 seconds per side.
10 6 ” corn tortillas
Lay tortillas flat and scoop about about ¼-⅓ cup of filling per tortilla. Fold the edges of each tortilla over the center and place seam side down into the prepared baking dish. Repeat with all tortillas/filling.
Drizzle remaining enchilada sauce over the enchiladas, and evenly sprinkle remaining 1 cup (113g) of cheese overtop.
Transfer to center rack of 375F (190C) preheated oven and bake for 20-25 minutes, until cheese is melted and bubbly and enchiladas are heated through.
Serve warm plain or with sour cream, guacamole, and/or cilantro.

Video

Notes

Storing

Store in an airtight container in the refrigerator for up to 4 days.

Nutrition