Best Chicken Enchiladas - Quick and Easy

These quick and easy chicken enchiladas are a family favorite that can be prepared in just over 30 minutes with only 4 main ingredients. Tender shredded chicken is wrapped in warm corn tortillas and smothered in rich enchilada sauce with melted cheese that bubbles to perfection. Perfect for busy weeknights, this versatile recipe adapts beautifully to different tastes and preferences.

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Prep Time 15

Cook Time 25

Total Time 45

Servings: 4 servings

Calories: 350

Ingredients Equipment Method Notes

Ingredients

2 cups shredded chicken
2 ¼ cups enchilada sauce (divided)
2 cups shredded cheese (Monterey Jack, Colby Jack, cheddar, or a blend)
½ cup sweet white or yellow onion, finely chopped (optional)
10 6-inch corn tortillas

Equipment

9x13-inch baking dish
large mixing bowl
skillet
oven

Method

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, combine shredded chicken with ¾ cup of enchilada sauce, 1 cup of shredded cheese, and onions (if using).
Spread a thin layer of enchilada sauce over the bottom of a 9x13-inch baking dish.
Warm tortillas one at a time in a heated skillet, about 10 seconds per side to make them pliable.
Place about ¼-⅓ cup of filling per tortilla, fold edges over the center, and place seam-side down in the baking dish. Repeat with all tortillas.
Drizzle remaining enchilada sauce over the enchiladas and sprinkle remaining 1 cup of cheese evenly over top.
Bake for 20-25 minutes until cheese is melted and bubbly and enchiladas are heated through.
Let rest for 5 minutes before serving plain or with sour cream, guacamole, and/or cilantro.

Notes

For best results, warm tortillas before rolling to prevent cracking. Can be assembled ahead and refrigerated for up to 24 hours before baking. Customize with black beans, corn, or sautéed peppers. Freezes well for up to 3 months.