The Ultimate Guide to Easy Chicken Enchiladas: Your New Family Favorite Recipe
Easy Chicken Enchiladas are a heartwarming, savory dish that consistently earns a spot as a family favorite. This recipe brings together warm, cheesy shredded chicken, vibrant diced green chiles, and sweet bell peppers, all lovingly baked in soft whole wheat tortillas and generously topped with a rich, cheesy enchilada sauce. It’s a meal that’s not just delicious but also incredibly simple to prepare, making it perfect for busy weeknights or for sharing with loved ones who could use a comforting homemade dish.
The Allure of Easy Chicken Enchiladas
There’s something truly special about a dish that brings comfort and joy without demanding hours in the kitchen. For me, these homemade Easy Chicken Enchiladas embody just that. If someone were to ask what the most thoughtful gift for a new mom could be, my answer would instantly be a home-cooked meal. Having experienced the beautiful chaos of welcoming a new baby, I know firsthand how challenging it can be to consistently prepare healthy, delicious food for the family. This enchilada recipe is my go-to for such occasions, offering a ready-to-bake solution that can be easily refrigerated and heated when needed.
Beyond being a perfect gift for friends, these chicken enchiladas are a staple in my own household. Their simple preparation, combined with their irresistible flavor, ensures they are frequently on our dinner rotation. I’m always on the lookout for meals that leverage pre-cooked chicken, whether it’s shredded chicken from the crockpot or a convenient store-bought rotisserie chicken. This significantly cuts down on prep time, making quick and hearty meals a reality even on the busiest days.
While today’s focus is on our beloved chicken version, the world of enchiladas is wonderfully diverse. We often switch things up with other fantastic recipes like these Easy Vegetarian Enchiladas or hearty Beef Enchiladas. The versatility of the enchilada sauce itself is also a game-changer. Our Homemade Enchilada Sauce isn’t just for enchiladas; it’s a secret weapon in many other dishes, including Chicken Enchilada Sliders, Chicken Enchilada Soup, Beef Enchilada Casserole, and even this ingenious One Pot Chicken Enchilada Pasta. These options ensure that your Mexican-inspired meal repertoire is always exciting and flavorful.
Essential Ingredients for These Flavorful Chicken Enchiladas
Creating these delightful chicken enchiladas requires a balanced combination of fresh and pantry staples. The beauty of this recipe lies in its simplicity and the vibrant flavors that come together effortlessly. Here’s a detailed look at the core components you’ll need to gather:
Choosing and Preparing Your Chicken
The foundation of truly exceptional chicken enchiladas lies in the chicken itself. While you can certainly cook chicken breasts specifically for this recipe, the magic often happens with pre-cooked, shredded chicken. This is where the “easy” in Easy Chicken Enchiladas truly shines! A store-bought rotisserie chicken is your best friend for a lightning-fast dinner. Simply shred the meat from the bones, and you’re halfway there. Alternatively, if you have leftover cooked chicken from a previous meal, this recipe is a fantastic way to give it new life. For those who prefer to cook their own, boneless, skinless chicken breasts are ideal. You can boil them gently, bake them, or even use a slow cooker to achieve tender, shreddable chicken.
Diced Tomatoes & Green Chiles
These two ingredients are crucial for providing moisture, a hint of acidity, and that signature Southwestern flavor profile. Diced tomatoes add a fresh, tangy note, while canned diced green chiles bring a mild, earthy warmth without overwhelming heat. Make sure to drain them well before adding to the mixture to prevent a watery filling.
Fresh Vegetables: Bell Pepper and Onion
Chopped bell peppers (green is specified, but red, yellow, or orange can add more color and sweetness) and sweet onion are incorporated into the filling, adding fresh texture, sweetness, and an aromatic depth. They provide a nice counterpoint to the richness of the chicken and cheese. Finely dicing them ensures they blend seamlessly into each bite.
Flavorful Spices: Cumin and Red Pepper Flakes
Cumin is the quintessential spice for Mexican cuisine, imparting a warm, earthy, slightly smoky flavor that ties all the ingredients together. A touch of red pepper flakes offers a subtle kick, elevating the flavor without making the dish overly spicy. You can always adjust the amount of red pepper to suit your preference for heat.
The Heart of the Dish: Cheese
Cheese is a non-negotiable component of great enchiladas. Shredded sharp cheddar is a classic choice, offering a robust flavor and excellent melting properties. For an extra layer of flavor and a slight kick, consider combining it with Monterey Jack or Pepper Jack cheese. Divided cheese is key: some for the filling, and a generous layer for bubbling perfection on top.
The Essential Element: Enchilada Sauce
The enchilada sauce is what truly makes this dish. Whether you choose a high-quality store-bought red enchilada sauce for convenience or whip up a batch of our Homemade Blender Enchilada Sauce, ensure it’s rich and flavorful. It coats the tortillas, infuses the filling, and forms that delicious crust on top.
The Wrapper: Flour Tortillas
While corn tortillas are traditional, whole wheat flour tortillas are specified here for a slightly healthier twist and a softer, more pliable texture that’s easy to roll. They hold the filling beautifully and absorb the sauce, becoming incredibly tender during baking. Standard flour tortillas work just as well if whole wheat isn’t your preference.
How to Make Easy Chicken Enchiladas: A Simple Step-by-Step Guide
Preparing these chicken enchiladas is far simpler than many people imagine. It’s a common misconception that such a flavorful dish must be complicated or time-consuming, but I promise you, that’s not the case here. Let’s walk through the easy steps to bring these delicious enchiladas to your table.
1. Prepare Your Chicken
The first step involves getting your chicken ready. You have a few convenient options: utilize leftover cooked chicken, shred a store-bought rotisserie chicken for ultimate ease, or cook fresh chicken breasts. If cooking fresh, place four boneless, skinless chicken breasts in a wide pan. Season them with a dash of salt and pepper, a bay leaf, and a teaspoon of thyme. Cover the chicken with about two inches of water. Bring the water to a boil, then reduce the heat to a simmer and cook for 10 minutes. Turn off the heat, cover the pan, and let the chicken sit for another 8-10 minutes, or until it’s thoroughly cooked. Once cooled slightly, use two forks to shred the chicken. For a super-fast shredding method, you can place the cooked chicken breasts in a stand mixer with the paddle attachment and mix on low speed until perfectly shredded. This technique ensures uniform pieces for your filling.
2. Mix Together the Flavorful Filling
In a large mixing bowl, combine the shredded chicken with the well-drained diced tomatoes, diced green chiles, chopped green bell pepper, and sweet onion. Add the cumin and red pepper flakes (adjusting the red pepper amount to your preferred spice level). Finally, stir in 1 cup of the shredded cheese. Mix all the ingredients until they are well combined and evenly distributed. Set this delicious filling aside.
3. Prepare the Baking Dish
Take a 9×13 inch baking dish. Pour approximately 1/2 cup of the enchilada sauce into the bottom of the dish, spreading it evenly to coat. This step is crucial as it prevents the tortillas from sticking and adds an extra layer of flavor to the bottom of your enchiladas. Set the prepared dish aside.
4. Assemble the Enchiladas
Lay a tortilla flat on a large plate. Using a spoon, place 2-3 spoonfuls of the chicken mixture into the center of the tortilla. Carefully roll the tortilla tightly, ensuring the filling is securely enclosed. Place the rolled enchilada seam-side down in your prepared baking dish. Continue this process with the remaining tortillas and filling, arranging them snugly side by side in the dish. Don’t worry if they touch; that’s part of the charm!
5. Add the Remaining Sauce and Cheese
Once all the enchiladas are assembled in the dish, drizzle the remaining 1/2 cup of enchilada sauce evenly over the tops. Then, generously sprinkle the remaining shredded cheese over the sauced enchiladas. This top layer of cheese will melt into a golden, bubbly crust during baking.
6. Bake to Perfection
Cover the baking dish tightly with aluminum foil. Place it in your preheated oven at 350°F (175°C) and bake for 15-20 minutes. The goal is for the cheese to be perfectly melted and bubbly, and the enchiladas to be heated through and warm on the inside. Remove the foil for the last 5 minutes of baking if you prefer a slightly crisper, golden-brown cheese topping.
7. Garnish and Serve
Once baked, carefully remove the enchiladas from the oven. Garnish generously with fresh cilantro and chopped green onions for a burst of color and fresh flavor. These enchiladas pair beautifully with a side of Mexican rice or a simple green salad. Enjoy your warm, cheesy, and incredibly satisfying homemade meal!
Storage Tips: Any leftover chicken enchiladas can be stored in an airtight container in the refrigerator for up to 4 days. They reheat wonderfully in the microwave or oven.
Customize Your Chicken Enchiladas: Endless Possibilities
One of the best things about enchiladas is their incredible versatility. This recipe serves as a fantastic base, but don’t hesitate to experiment and make it your own! Here are numerous ways you can modify these chicken enchiladas to suit your taste preferences or whatever ingredients you have on hand:
Add Hearty Beans
For an extra boost of protein, fiber, and texture, consider adding beans to your chicken mixture. Black beans offer a creamy texture and earthy flavor, while kidney beans provide a slightly firmer bite. Red beans or pinto beans are also excellent choices, each bringing their own subtle nuances. Sometimes, I even like to spread a thin layer of refried beans on the tortilla before adding the chicken mixture for an extra rich and authentic touch.
Explore Different Cheeses
While sharp cheddar is a classic, the cheese possibilities are endless! Monterrey Jack cheese melts beautifully and offers a mild, creamy flavor. For a spicier kick, pepper jack cheese is a fantastic option. Cojita cheese, a firm, salty Mexican cheese, can be crumbled on top after baking for a finishing touch. Colby cheese is another good melter, providing a milder profile. Don’t be afraid to mix and match to find your favorite cheesy combination!
Pile on the Vegetables
Enchiladas are an excellent vehicle for incorporating more vegetables into your diet. Beyond green bell peppers and onions, try adding finely chopped poblano peppers for a mild, smoky flavor. Zucchini, sweet bell peppers (red, yellow, or orange), or even roasted sweet potatoes can add lovely sweetness and earthiness. Green onions can be mixed into the filling or used as a fresh garnish. Diced carrots, sautéed until tender, also blend well. Feel free to pre-sauté harder vegetables to ensure they are tender when the enchiladas are baked.
Adjust the Spice Level
If you love heat, there are many ways to amp up the spice. Finely chopped fresh jalapeños or serrano peppers can be added to the filling. A dash of your favorite hot sauce stirred into the chicken mixture or drizzled over the top before serving adds a fiery kick. You can also increase the amount of red pepper flakes or add a tablespoon of chili powder to the filling for a richer, deeper spice profile.
Introduce Citrus Notes
A squeeze of fresh lime juice can brighten the entire dish. Stir it into the black beans if you’re adding them, or drizzle it over the finished enchiladas just before serving. The tanginess of lime perfectly complements the rich, savory flavors of the enchiladas.
Experiment with Different Proteins
While chicken is star, this recipe is easily adaptable to other proteins. You could swap the shredded chicken for cooked ground chicken, ground turkey, or ground beef seasoned with taco spices. Cooked sausage (chorizo, Italian sausage) could also add a unique and robust flavor to the filling. For a vegetarian option, simply omit the chicken and boost the beans and vegetables!
Vary Your Tortillas
Our recipe uses whole wheat tortillas for a healthier option, but standard flour tortillas work perfectly. If you’re looking for a gluten-free alternative, many brands now offer excellent gluten-free tortillas. For a more traditional Mexican flavor and texture, consider using corn tortillas, which can be lightly fried or softened in warm enchilada sauce before rolling to prevent cracking.
Load Up on Toppings
Toppings are where you can really let your creativity shine! After baking, garnish your enchiladas with creamy slices of avocado, fresh cilantro, diced tomatoes, or a dollop of sour cream or Greek yogurt. I particularly love adding fresh salsas and dips like homemade pico de gallo, rich guacamole, zesty salsa verde, tangy pickled red onions, or colorful cowboy caviar. These fresh additions provide a delightful contrast in flavor and texture.
Choose Your Sauce Wisely
While we use a red enchilada sauce, you can easily switch to a green enchilada sauce for a different flavor profile. Green sauces often feature tomatillos and green chiles, offering a brighter, tangier taste. You can also opt for mild, medium, or hot versions of either red or green sauce, depending on your family’s preference.
Other Delicious Mexican-Inspired Recipes to Try:
If you’re a fan of the vibrant flavors of Mexican cuisine, you’ll love exploring these other fantastic recipes from our collection:
MEXICAN CHICKEN CASSEROLE
MEXICAN STYLE ACORN SQUASH
MEXICAN STYLE ZUCCHINI
SLOW COOKER MEXICAN CHICKEN LIME SOUP
CHILAQUILES ROJOS
CHICKEN TINGA
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Easy Chicken Enchiladas
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Ingredients
- 4 boneless skinless chicken breast, cooked {shredded}
- 1 teaspoon thyme
- 1 bay leaf
- 1 can diced tomatoes
- 2 cans 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 , shredded {divided in half} {or cheese of you choice}
- 1 cup red enchilada sauce, divided
- 8 whole wheat tortillas
- cilantro, chopped
- Green onions, chopped
Instructions
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Preheat oven to 350 degrees F (175 C).
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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.
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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.
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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.
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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.
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In a 9×13 inch baking dish use 1/2 cup of the enchilada sauce and coat the bottom of the dish. Set aside.
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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.
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Drizzle the remaining 1/2 cup of enchilada sauce over the top of the enchiladas and sprinkle the remaining cheese on top.
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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.
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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.
Nutrition
Carbohydrates: 40g,
Protein: 32g,
Fat: 19g,
Saturated Fat: 9g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 3g,
Trans Fat: 0.01g,
Cholesterol: 86mg,
Sodium: 1220mg,
Potassium: 529mg,
Fiber: 7g,
Sugar: 8g,
Vitamin A: 895IU,
Vitamin C: 38mg,
Calcium: 422mg,
Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
These Easy Chicken Enchiladas are more than just a meal; they’re a testament to how simple ingredients and a straightforward process can yield incredibly satisfying and flavorful results. Whether you’re feeding your family, bringing comfort to a friend, or simply craving delicious Mexican food, this recipe is sure to become a cherished addition to your culinary repertoire. Enjoy the warmth, the cheese, and the vibrant flavors that make this dish a true standout!