These cheesy chicken enchiladas are simple, comforting, and full of flavor. They are not meant to be traditional, but they are an easy way to turn cooked or leftover chicken into a warm, satisfying dinner in under an hour.
Why You’ll Love These Cheesy Chicken Enchiladas
Chicken enchiladas are one of those dinners that always feel cozy, filling, and easy to love. This version keeps things practical with cooked shredded chicken, red enchilada sauce, warm corn tortillas, and plenty of melted cheddar cheese. It is a great recipe for busy weeknights, casual family dinners, or any time you want something hearty without spending hours in the kitchen.
This is not an authentic chicken enchiladas recipe, and it is not trying to be. Instead, it is a simple, flavorful, family-style dish that uses easy-to-find ingredients and comes together with very little prep. The spices add warmth and depth to the red enchilada sauce, while the chicken and cheese filling makes every bite satisfying.
It is also a smart way to use leftover chicken. Rotisserie chicken, cooked chicken breasts, or any plain shredded chicken will work well. Once the tortillas are filled, rolled, baked, sauced, and topped with cheese, the result is a pan of bubbling chicken enchiladas that tastes like comfort food at its best.
- Comforting, cheesy, and full of flavor
- Ready in less than an hour
- Perfect for leftover chicken or rotisserie chicken
- Easy to adjust from mild to spicy
- Great for family dinners and casual entertaining
- Leftovers reheat well for another meal
Ingredient Information And Substitutions
- Shredded cooked chicken: Leftover chicken or rotisserie chicken works perfectly in this recipe. You can also use cooked turkey or pulled pork if that is what you have available.
- Red enchilada sauce: Use your favorite red enchilada sauce. Choose mild, medium, or hot depending on how much heat you prefer.
- Corn tortillas: Corn tortillas give the enchiladas their classic texture and flavor. Flour tortillas can be used in a pinch, but the finished texture will be softer and slightly different.
- Pantry spices: Onion powder, garlic powder, cumin, chili powder, ground coriander, kosher salt, and cayenne pepper add extra flavor to the sauce. The cayenne is optional, so leave it out if you want a milder dish.
- Shredded cheddar cheese: Cheddar adds a sharp, cheesy flavor. Monterey Jack or a Mexican-style cheese blend can be used if you prefer a milder melt.
- Cooking spray: A light coating on top of the rolled tortillas helps them bake up with better texture before the remaining sauce and cheese are added.
How To Make Cheesy Chicken Enchiladas
Step 1: Prepare the sauce.
Preheat the oven to 375 degrees F. Place a medium non-stick frying pan over medium-high heat so it is ready for warming the tortillas.
In a bowl, whisk the red enchilada sauce with the onion powder, garlic powder, cumin, chili powder, ground coriander, kosher salt, and cayenne pepper if using. Stir until the spices are evenly blended into the sauce. Spread about ¼ cup of the sauce across the bottom of an 11″ x 7″ baking dish. This helps prevent sticking and keeps the enchiladas moist as they bake.
Step 2: Make the chicken filling.
Add the shredded cooked chicken to a large bowl. Stir in ⅓ cup of the seasoned enchilada sauce and 1 cup of shredded cheddar cheese. Mix until the chicken is evenly coated and the cheese is distributed throughout the filling. Set the remaining sauce aside for topping the enchiladas later.
Step 3: Warm the tortillas.
Once the frying pan is hot, warm the corn tortillas one at a time for about 15 to 30 seconds per side. This step makes the tortillas more flexible and helps keep them from cracking when rolled.
Step 4: Assemble the enchiladas.
Place about 2 tablespoons of the chicken and cheese mixture onto each warmed tortilla. Roll the tortilla tightly around the filling, then place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling until the dish is full.
Step 5: Bake the enchiladas.
Lightly spray the tops of the rolled enchiladas with cooking spray. Bake uncovered for 30 minutes. This first bake helps the tortillas set before the remaining sauce and cheese are added.
Step 6: Add the sauce and cheese.
Remove the baking dish from the oven. Pour the remaining enchilada sauce evenly over the enchiladas, then sprinkle the rest of the shredded cheddar cheese over the top. Return the dish to the oven and bake for 10 more minutes, or until the cheese is melted and bubbly. Serve hot with your favorite toppings.
Frequently Asked Questions
The heat level depends on the enchilada sauce you choose and whether you add cayenne pepper. With mild sauce and no cayenne, the recipe stays mild. Add cayenne or use a hotter sauce for more spice.
Yes. You can assemble the enchiladas up to the baking step, cover the dish, and refrigerate it overnight. Let the pan sit at room temperature for about 30 minutes before baking.
You can use cooked turkey, pulled pork, beans, sautéed vegetables, or extra cheese. Choose a filling that works with the red enchilada sauce and rolls easily inside the tortillas.
No. This is a simple, non-traditional version made for convenience, flavor, and easy weeknight cooking.
Tips For Making Chicken Enchiladas With Red Sauce
- Warm the tortillas before rolling. This is one of the most important steps because warm tortillas are less likely to crack.
- Do not overfill the tortillas. About 2 tablespoons of filling per tortilla keeps the enchiladas neat and easy to roll.
- Add vegetables if you like. Sautéed peppers, onions, or corn can add extra flavor and texture to the chicken filling.
- Let the enchiladas rest briefly after baking. A few minutes of resting time helps the filling settle and makes serving easier.
- Prep ingredients ahead. Cook and shred the chicken, shred the cheese, and whisk the sauce with the spices in advance to make assembly faster.
- Store leftovers properly. Keep leftover enchiladas in an airtight container in the refrigerator for 2 to 3 days. Reheat them in the microwave or oven.
- Freeze before baking. Unbaked enchiladas can be frozen for up to 3 months. Thaw before baking for best results.
What To Serve With Chicken Enchiladas In Red Sauce
These chicken enchiladas are filling enough to serve on their own, but they also pair well with simple sides and fresh toppings. Sour cream, avocado, cilantro, chopped tomatoes, sliced jalapeños, or a squeeze of lime can brighten up the richness of the cheese and sauce.
- Rice or a rice casserole
- Avocado salsa or diced avocado
- Beans or seasoned vegetables
- Fresh salad
- Deviled eggs with a little heat
Other Chicken Recipes To Try
-
Balsamic Chicken Marinade
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Chicken Tostadas
-
Easy Chicken Chili
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Creamy Chicken Wild Rice Soup
Cheesy Chicken Enchiladas
Jessy Freimann
Equipment
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Measuring spoons
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Measuring cups
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11″ x 7″ baking pan
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Fry pan
Ingredients
- 12 ounces red enchilada sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon ground coriander
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper (optional)
- 2 cups shredded cooked chicken
- 2 ½ cups shredded cheddar cheese
- 12 corn tortillas
- Cooking spray
Instructions
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Preheat the oven to 375 degrees F. Heat a medium non-stick frying pan over medium-high heat.
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Whisk together the enchilada sauce, onion powder, garlic powder, cumin, chili powder, ground coriander, kosher salt, and cayenne pepper if using. Spread about ¼ cup of the sauce over the bottom of an 11″ x 7″ baking pan.
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In a large bowl, combine ⅓ cup of the seasoned enchilada sauce with the shredded chicken and 1 cup of shredded cheddar cheese. Stir until evenly mixed. Reserve the remaining sauce.
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Warm each corn tortilla in the hot pan for 15 to 30 seconds per side, just until flexible.
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Place about 2 tablespoons of the chicken mixture in each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
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Repeat until all the filling is used and the enchiladas are arranged in the pan.
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Lightly spray the tops with cooking spray and bake uncovered for 30 minutes.
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Remove the pan from the oven. Pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese.
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Return to the oven and bake for 10 more minutes, until the cheese is melted and bubbly. Serve hot with your favorite toppings.
Notes
- Warm the tortillas first. This keeps them flexible and helps prevent cracking.
- Avoid overfilling. Two tablespoons of filling per tortilla is usually enough.
- Make it your own. Add sautéed peppers, onions, or corn to the filling for extra texture.
- Let the dish rest. A short rest after baking makes the enchiladas easier to serve.
- Prep ahead. Cook and shred the chicken, shred the cheese, and mix the sauce with the spices before assembling.
- Storage. Refrigerate leftovers in an airtight container for 2 to 3 days. Reheat in the microwave or oven. Freeze unbaked enchiladas for up to 3 months.
Nutrition
Calories: 295 kcal
Carbohydrates: 6 g
Protein: 24 g
Fat: 19 g
Saturated Fat: 10 g
Cholesterol: 82 mg
Sodium: 933 mg