There’s something utterly comforting about tender shredded chicken wrapped in warm tortillas, smothered in sauce and melted cheese. These cheesy chicken enchiladas come together fast, feed a crowd, and are endlessly adaptable — perfect for a weeknight dinner, potluck, or when you want a no-fuss family favorite. If you’ve got leftover rotisserie or slow-cooked chicken on hand, they’re even quicker; I often use chicken from a slow-cooker batch like cheesy chicken broccoli rice to stretch meals across the week.
Why you’ll love this dish
Quick, comforting, and wildly forgiving — that’s what makes these enchiladas a go-to. They balance protein, carbs, and melty cheese with minimal hands-on time. Whether you’re feeding picky kids or hosting casual company, the familiar flavors are crowd-pleasing.
“Family-approved: I make a double batch and it always disappears. Easy to customize and great for leftovers.”
Reasons to try it:
- Fast prep when you use cooked chicken.
- Budget-friendly — pantry staples like canned beans and basic spices shine.
- Easily made ahead and reheated without losing much texture.
The cooking process explained
Before you start, here’s what happens: you mix the seasoned shredded chicken with aromatics and beans, warm the tortillas so they don’t crack, fill and roll, then cover with enchilada sauce and cheese and bake until bubbly. The whole assembly takes about 15–20 minutes; bake time is 25–30 minutes.
Quick timeline:
- Prep chicken and mix filling: 5–10 minutes
- Warm tortillas and assemble: 10–15 minutes
- Bake and rest: 30–35 minutes
Key ingredients
- 2 cups shredded cooked chicken (rotisserie, shredded poached chicken, or leftover slow-cooker chicken)
- 1 cup enchilada sauce (store-bought or homemade) — use red or green depending on preference
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 tortillas (6–8 inch; corn or flour)
- 1/2 cup diced onion
- 1/2 cup black beans, drained and rinsed (optional)
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Notes and swaps:
- Cheese: try Monterey Jack, pepper jack, or Oaxaca for different melts.
- Tortillas: corn gives more authentic texture; flour is softer and less likely to crack. Warm them so they roll easily.
- Add-ins: diced green chiles, corn, or sautéed bell peppers work great.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Lightly oil a 9×13-inch baking dish or spread a couple tablespoons of enchilada sauce on the bottom to prevent sticking.
- In a large bowl, combine shredded chicken, diced onion, black beans (if using), cumin, garlic powder, and a pinch each of salt and pepper. Taste and adjust seasoning.
- Warm the tortillas so they’re pliable: cover with a damp paper towel and microwave 20–30 seconds, or heat 10–15 seconds per side in a hot skillet.
- Spoon about 1/4–1/3 cup of the chicken mixture down the center of each tortilla. Sprinkle 1–2 tablespoons of shredded cheese over the filling.
- Roll each tortilla tightly and place seam-side down in the prepared baking dish. Pack them snugly so they hold their shape while baking.
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
- Bake for 25–30 minutes, until cheese is melted, bubbly, and lightly golden.
- Let rest for 5 minutes, garnish with chopped cilantro, and serve hot.
How to plate and pair
Best ways to enjoy it:
- Serve enchiladas hot from the oven on a warmed plate. Spoon any extra sauce from the baking dish over the top for extra moisture.
- Fresh toppings: chopped cilantro, sliced avocado or guacamole, a dollop of sour cream, pickled onions, or a squeeze of lime.
- Sides: Mexican rice, a crisp green salad, charred corn, or warm refried beans are classic partners. For a lighter plate, serve with a cabbage slaw dressed in lime and cilantro.
If you want a comforting weeknight meal with different textures, try a simple side of roasted sweet potatoes or a black bean and corn salad with lime vinaigrette.
Storage and reheating tips
Short-term storage:
- Refrigerate leftovers in an airtight container for 3–4 days. Make sure enchiladas cool to room temperature before sealing.
Freezing:
- Freeze assembled enchiladas (before baking) in a freezer-safe dish wrapped tightly in plastic and foil for up to 2–3 months. Thaw in the refrigerator overnight before baking.
- Baked leftovers can also be frozen for up to 2 months; thaw overnight before reheating.
Reheating:
- Oven: cover with foil and bake at 350°F (175°C) until heated through, about 15–20 minutes for refrigerated portions.
- Microwave: heat individual servings 1–2 minutes, stirring or rotating halfway for even warming.
- To revive crisp edges, bake briefly uncovered for a few minutes after microwaving.
Food safety: discard refrigerated leftovers after 4 days. When reheating, bring internal temperature to 165°F (74°C).
Pro chef tips
- Warm tortillas just before filling to avoid cracks. A damp paper towel in the microwave works great for batches.
- Don’t over-stuff the tortillas; too much filling causes splitting. Aim for ~1/4–1/3 cup filling each.
- Pack seams down in the baking dish so they don’t unroll while baking.
- If sauce seems thin, spoon a little into the tortillas as well as over the top — this prevents dryness. For extra depth, simmer the sauce with a bay leaf or a splash of broth for 5 minutes before using.
- Make-ahead: Assemble enchiladas, cover, and refrigerate up to 24 hours before baking. Add an extra 5–10 minutes to the bake time if cold.
Creative twists
- Green enchiladas: swap red enchilada sauce for salsa verde and add chopped cilantro and queso fresco.
- BBQ chicken enchiladas: use pulled barbecue chicken and swap enchilada sauce for a light BBQ drizzle and cheddar. For a slow-cooker shortcut to shredded BBQ chicken, try this crockpot BBQ chicken.
- Vegetarian: replace chicken with shredded roasted sweet potato, black beans, and sautéed spinach.
- Layered casserole: skip rolling and layer tortillas, filling, sauce, and cheese like a lasagna for a family-style bake.
Common questions
Q: How long does it take to make these enchiladas?
A: Active prep is about 15–20 minutes if you have cooked chicken. Bake time is 25–30 minutes, so plan roughly 45 minutes total.
Q: Can I use flour tortillas instead of corn?
A: Yes. Flour tortillas are softer and less likely to tear. If using corn, warm them to make them pliable.
Q: Can I freeze enchiladas before baking?
A: Absolutely. Assemble in a freezer-safe dish, wrap well, and freeze up to 2–3 months. Thaw overnight before baking.
Q: What cheese melts best?
A: Mexican blend, Monterey Jack, or Oaxaca melt smoothly. Cheddar adds sharp flavor but can be a bit oilier when melted.
Q: How can I make them spicier or milder?
A: Use a hot enchilada sauce or add chopped jalapeños for heat. For milder flavor, choose a mild sauce and omit spicy peppers.
Q: Is this recipe good for meal prep?
A: Yes — assemble and refrigerate for up to 24 hours, then bake when ready. Leftovers reheat well for lunches or quick dinners.
If you have another question about timing, ingredient swaps, or serving ideas, ask and I’ll tailor the advice to your kitchen setup.
Print
Cheesy Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free (if using corn tortillas)
Description
Comforting cheesy chicken enchiladas wrapped in tortillas, topped with sauce and melted cheese, perfect for weeknight dinners or potlucks.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 tortillas (6–8 inch; corn or flour)
- 1/2 cup diced onion
- 1/2 cup black beans, drained and rinsed (optional)
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly oil a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, diced onion, black beans (if using), cumin, garlic powder, and a pinch of salt and pepper. Adjust seasoning to taste.
- Warm tortillas in a damp paper towel in the microwave for 20–30 seconds or in a hot skillet.
- Fill each tortilla with 1/4–1/3 cup of chicken mixture and 1–2 tablespoons of shredded cheese, roll tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
- Bake for 25–30 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes, garnish with cilantro, and serve hot.
Notes
Try different cheeses like Monterey Jack or pepper jack. Serve with sides like Mexican rice or a crisp salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican