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Chicken Enchiladas

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Chicken Enchiladas are a family favorite and an easy meal to put on the table.  Warm, cheesy chicken, diced green chiles and peppers are baked in whole wheat tortillas with a cheesy enchilada sauce on top.

Chicken Enchiladas in a blue dish

CHICKEN ENCHILADAS

If someone was to ask me what the best thing you can give a new Mom as a gift is I would say a meal.  Hands down when I had a baby I found cooking and putting a healthy meal on the table to be one of the hardest things to do. Today’s Chicken Enchiladas are one of the meals I like to bring friends when they need a helping hand. They are easy to put together and refrigerate until they are ready to be eaten. 

Aside from giving these to friends, my family also loves them. They are on rotation at my house. I like meals that use shredded chicken from the crockpot, or a rotisserie chicken that you can shred to create a quick meal. These Chicken Enchiladas are one way that I like to use up leftover chicken along with Tostadas with Chicken or a rice bowl. 

Chicken Enchiladas with cilantro

When I want to bring a new mom a meal I will often make a big pan of these easy Chicken Enchiladas. I love that you can make them ahead of time.

HOW DO I MAKE CHICKEN ENCHILADAS?

When it comes to making enchiladas it is so easy! I think some people think that it will take a lot of time and is complicated but that is not the case. Lets talk about this chicken enchilada recipe and how easy they are to put together. 

  1. Start by deciding if you are going to cook chicken or use a rotisserie chicken. If you use a rotisserie chicken you will first shred the chicken. If you are cooking the chicken go ahead and do that and then chop or shred it. 
  2. In a large mixing bowl stir together the shredded chicken, diced tomatoes, green chiles, chopped green pepper, sweet onion, cumin, red pepper and 1 cup of cheese. Mix until well combined and set aside.
  3. In a 9×13 inch baking dish use 1/2 cup of the enchilada sauce and coat the bottom of the dish. Set aside.
  4. Place tortillas on a large plate. Then using a spoon place 2-3 spoonfulls of the chicken mixture into the center of the tortilla and roll it until closed. Place seem side down in the dish. Continue to do all of the tortillas laying them side by side.
  5. Drizzle the remaining 1/2 cup of enchilada sauce over the top of the enchiladas and sprinkle the remaining cheese on top.
  6. Cover the baking dish with aluminum foil. Bake in the oven on 350 for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are warm on the inside. Garnish with cilantro. 

Chicken Enchiladas with tomatoes

COOKING TIPS AND VARIATIONS: 

  • To save time on this recipe try using a rotisserie chicken and shred it instead of cooking your own chicken or use my 4 ingredient slow cooker shredded chicken.
  • For the enchilada sauce you can use your favorite store bought enchilada sauce or you can make your own.  
  • Feel free to mix up the meat in these enchiladas or just use black beans and cheese. I like ground beef or shredded steak as options. 
  • Load on toppings if you would like. Bake the enchiladas and add avocado, cilantro, tomatoes or salsa. 
  • For a healthier enchilada use whole wheat tortillas. 
Chicken Enchiladas in a blue dish

Cheesy Chicken Enchiladas

Yield: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Cheesy Chicken Enchiladas are a family favorite and an easy meal to put on the table. Warm, cheesy chicken, diced green chiles and peppers are baked in whole wheat tortillas with a cheesy enchilada sauce on top.

Ingredients

To cook the chicken:

  • 4 skinless, boneless chicken breast, cooked {shredded}
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1-14.5oz can of diced tomatoes
  • 2-4oz cans of diced green chiles
  • 1 medium green pepper, chopped (can use red, yellow or orange)
  • 1/4 sweet onion, chopped
  • 1 teaspoon cumin
  • 1/4 teaspoon red pepper {or more if you like it a bit spicier}
  • Salt and pepper to taste
  • 2 cups sharp cheese {or cheese of you choice} , shredded {divided in half}
  • 1 cup red enchilada sauce (divided)
  • 8 (10 inch) whole wheat tortillas

Garnish:

  • Fresh cilantro, chopped
  • Green onions, chopped

Instructions

  1. Preheat over to 350 degrees.
  2. To cook chicken: The way I cooked the chicken is by placing the four chicken breasts in a wide pan with a dash of salt and pepper, 1 bay leaf and 1 teaspoon of thyme. Put water in the pan so 2 inches covers the chicken. Bring the chicken to a boil and turn the heat down to a simmer, cooking for 10 minutes. Turn heat off and cover and let sit for 8-10 minutes, or until chicken is cooked through.
  3. To shred chicken: Use two forks to shred the chicken. You can also use a stand mixer by placing the cooked chicken breasts in the mixer and use the paddle attachment to slowly mix the chicken breasts which will shred it.
  4. In a large mixing bowl stir together the shredded chicken, diced tomatoes, green chiles, chopped green pepper, sweet onion, cumin, red pepper and 1 cup of cheese. Mix until well combined and set aside.
  5. In a 9x13 inch baking dish use 1/2 cup of the enchilada sauce and coat the bottom of the dish. Set aside.
  6. Place tortillas on a large plate. Using a spoon place 2-3 spoonfulls of the chicken mixture into the center of the tortilla and roll it until closed. Place seem side down in the dish. Continue to do all of the tortillas laying them side by side.
  7. Drizzle the remaining 1/2 cup of enchilada sauce over the top of the enchiladas and sprinkle the remaining cheese on top.
  8. Cover the baking dish with aluminum foil and bake in the oven on 350 for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are warm on the inside.
  9. Garnish with cilantro and green onions.

Notes

You can use a variety of cheese for this dish. I like to mix sharp cheddar with pepper jack cheese for some spice.
I like to assemble these enchiladas ahead of time to save myself time.

You can assemble them up until the step where you add the enchilada sauce and cheese to the top of the enchiladas. Place the enchiladas in the refrigerator covered until you are ready to cook them. Then you can add the enchilada sauce and cheese when you are ready to cook. This also works great if you want to give this meal to a friend. Just deliver the pan of assembled enchiladas with the enchilada sauce and cheese on the side so they can add that before cooking.

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