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Ultra Quick 30-Minute Shredded Chicken Enchiladas

Close-up of baked easy chicken enchiladas covered in melted cheese, red sauce, sour cream, and fresh cilantro.
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Welcome! I’m Sarah, and I’m so happy you’re here. These easy chicken enchiladas use simple ingredients to create a comforting, family-favorite dinner ready in about 30 minutes. This recipe is perfect for busy weeknights when you need a quick dinner recipe.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (10 ounce) can red enchilada sauce
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 8 (8-inch) flour tortillas
  • 1 tablespoon vegetable oil
  • 1/2 cup water
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 cup sour cream (for topping)
  • 1/4 cup chopped fresh cilantro (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the shredded chicken, 1/2 cup of the enchilada sauce, chili powder, cumin, and garlic powder. Mix until the chicken is evenly coated.
  3. In a small bowl, mix the remaining 1/2 cup of enchilada sauce with the 1/2 cup of water. This thins the sauce slightly for dipping.
  4. Dip each tortilla briefly into the thinned sauce mixture to soften it slightly. This helps prevent tearing.
  5. Place about 1/4 cup of the chicken mixture down the center of each softened tortilla. Sprinkle a small amount of the mixed cheese over the filling.
  6. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
  7. Pour the remaining thinned sauce evenly over the rolled enchiladas.
  8. Sprinkle the remaining cheese mixture over the top of the enchiladas.
  9. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  10. Remove from the oven. Let the cheesy chicken enchiladas rest for 5 minutes before serving. Top each serving with a dollop of sour cream and fresh cilantro.

Notes

  • For make ahead chicken enchiladas, assemble the dish completely, cover it tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer creamy white chicken enchiladas, substitute the red enchilada sauce with a can of cream of chicken soup mixed with 1/2 cup milk and 1/2 cup green chilies.
  • You can use corn tortillas, but warm them in the microwave for 30 seconds before rolling to make them pliable.

Nutrition

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