Chicken Enchiladas (2024)

Easy Chicken Recipes Kid Friendly Main Courses April 24, 2023 | By Kristen Chidsey | 18 Comments | *This post may contain affiliate links. Read my disclosure policy.

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This easy recipe for Chicken Enchiladas is made with shredded chicken, green chilies, a cream cheese filling, and a perfectly spiced enchilada sauce, for a fast and flavorful meal.

I have shared a lot of recipes from my childhood with you over the years. From my Papa's Baked Beans to my Mom's Pizza Meatloaf, I have a lot of cherished memories of food shared at the table. And these chicken enchiladas are another favorite. In fact, they rank as one of my all-time favorite recipes from my childhood.

My mom would make these enchiladas almost weekly. And with good reason! This simple recipe doesn't require a lot of effort, but the flavor is spectacular. Plus it was one meal all four of her children loved! And parents, you know that can be hard to come by!

Whether you are looking for a recipe for leftover rotisserie chicken, or a simple, yet flavorful family meal, these Chicken Enchiladas won't disappoint.

Notes on Ingredients

Shredded Chicken: You can use any leftover chicken you have on hand. I love using store-bought or homemade Rotisserie Chicken or Instant Pot Shredded Chicken Breast.
Cream Cheese: Use low-fat or full-fat cream cheese for the filling, but do not use fat-free, as the flavor is not the same. And be sure to let it soften to room temperature so it is much easier to mix into the chicken.
Green Chiles: A can of diced green chiles adds a mild kick and flavor to the enchilada filling--even the kids can handle the heat!
Enchilada Sauce: I use my homemade enchilada sauce as it is free from MSG and preservatives and pretty simple to make. However, feel free to use your favorite store-brand red enchilada sauce.
Tortillas: Use any tortillas you like. Homemade flour tortillas, corn tortillas, or gluten-free tortillas.
Cheese: Use shredded cheddar, Monterey Jack, Colby, or a combination of cheeses.

Recipe Modifications

No pre-cooked chicken? Parboil chicken on the stove by placing about 1 pound of boneless, skinless chicken breasts or thighs in a large saucepan and covering it with cold water. Bring to a boil and then turn to medium and simmer for 10-15 minutes, or until the chicken has reached an internal temperature of 165 degrees. Remove chicken and shred to use for chicken enchiladas.
Gluten-Free Chicken Enchiladas: To make gluten-free enchiladas, opt to use gluten-free tortillas, and be sure your enchilada sauce is gluten-free.
Speed it up! Instead of rolling individual enchiladas, use the same ingredients to make Chicken Enchilada Casserole.
Craving Salsa Verde? Try out my recipe for Salsa Verde Enchiladas!

How to Make Chicken Enchiladas

Mix together the cream cheese, green chiles, and spices together until combined.
Add the chicken to the cream cheese mixture and mix until evenly mixed.

Place about ⅓ cup of chicken mixture down the center of each tortilla. Roll up and place the seam side down in a casserole pan.

Top with enchilada sauce and cheese.

Bake until browned.

Serving Suggestions

These enchiladas are delicious when served plain. However, I love to serve them with sour cream, diced tomatoes, onions, cilantro, avocado slices, and/or guacamole on the side.

Serve these Chicken Enchiladas with a side of Mexican Corn Salad or Instant Pot Rice and Beans, and a Tropical Kale Smoothie, for a filling, easy family meal.

∗ How to Prevent Soggy Enchiladas ∗

Some people like soft enchiladas, and some HATE soft enchiladas. And no one likes soggy tortillas that fall apart. With these tips, you can PREVENT your tortillas from breaking down and becoming soggy, yet are still smothered in sauce. They will be crispy, yet soft.

Do NOT put enchilada sauce in the bottom of the baking dish for crispy enchiladas. Do put a thin layer for softer enchilada's. Most recipes call for covering the bottom of the pan with enchilada sauce. However, this will cause the bottom of the enchiladas to steam in the sauce, causing the tortillas to soak up the sauce and get really soggy. Instead, just cover the top of the enchiladas with the sauce. You will have all the flavor--just no mushy tortillas.
Do NOT cover enchiladas with foil when baking for a crispy result. Again, this will cause your enchiladas to steam in the sauce and can result in soggy enchiladas. There is no need to cover it with foil. Unless you are baking from frozen, then you will need to keep them covered for part of the baking time so that enchiladas will cook through before drying out. If you want soft, yet not soggy enchiladas, cover for the first 20 minutes of baking, then remove the foil for the final portion of baking.

Preparing in Advance

You can opt to assemble these enchiladas up to 48 hours in advance before baking. Simply roll the enchiladas and place them into a greased pan. Cover with foil and place in the fridge for up to 48 hours. When ready to serve, remove from the fridge while preheating the oven. Remove the foil. Cover with enchilada sauce and cheese and bake at 350 degrees for 30-35 minutes or until warmed through.
To freeze Chicken Enchiladas, prepare them up to baking, using a pan that is both freezer and oven safe. Once the chicken enchiladas are assembled as the recipe states, cover them with foil and freeze them for up to 1 month. When ready to prepare, preheat the oven to 350 degrees. Bake, covered with foil, for 1 hour. Remove foil and bake for an additional 20-25 minutes, or until cheese is melted and enchiladas are warmed through.

More Tex-Mex Favorite Recipes

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If you enjoyed these Chicken Enchiladas, I would love for you to leave a comment and a rating.

Chicken Enchiladas

Made with a creamy, slightly spiced filling and shredded chicken, these Chicken enchiladas are not only EASY, they are absolutely delicious.

5 from 10 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican, Tex Mex

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Ingredients

▢ 2 cups shredded chicken
▢ 8 ounces cream cheese softened
▢ 4 ounces canned diced green chiles undrained
▢ ½ teaspoon salt
▢ 1 teaspoon cumin
▢ 8 flour tortillas 8 inch size
▢ 1 cup enchilada Sauce
▢ 1 cup shredded cheddar cheese
▢ 1 cup shredded Monterey Jack cheese

Instructions

Preheat oven to 350℉. Grease a 9x13 baking dish with cooking spray. If desiring SOFTER enchiladas, spread a small amount of sauce on the bottom of the baking dish, for crispy results skip this step.
In a large mixing bowl, mix cream cheese with cumin, salt, and diced green chiles, until well combined. Add in shredded chicken and mix well.
Place about ⅓ cup of chicken mixture down the center of each tortilla. Roll up and place them seam-side down in the prepared pan.
Pour enchilada sauce evenly over the tortillas and then sprinkle with cheese.
Bake, uncovered, for 20-25 minutes until cheese is bubbly and melted. Note: For softer enchilada, bake covered for 10 minutes, then remove the foil for the final 10-15 minutes of baking.
Serve enchiladas with minced cilantro, sour cream, avocados, etc.

Equipment Needed

9x13 pan

Notes

Cream Cheese: Be sure your cream cheese is at room temperature to mix easily into the filling. I do not recommend fat-free cream cheese.

No pre-cooked chicken? Parboil chicken on the stove by placing about 1 pound of boneless, skinless chicken breasts or thighs in a large saucepan and covering it with cold water. Bring to a boil and then turn to medium and simmer for 10-15 minutes, or until the chicken has reached an internal temperature of 165 degrees. Remove chicken and shred to use for chicken enchiladas.

Tortillas: Feel free to use gluten-free tortillas in place of flour tortillas if needed.

Leftovers can be refrigerated for 3 days.

You can opt to assemble these enchiladas up to 48 hours in advance before baking. Simply roll the enchiladas and place them into a greased pan. Cover with foil and place in the fridge for up to 48 hours. When ready to serve, remove from the fridge while preheating the oven. Remove the foil. Cover with enchilada sauce and cheese and bake at 350 degrees for 30-35 minutes or until warmed through.

To Freeze: Once the chicken enchiladas are assembled as the recipe states, cover them with foil and freeze them for up to 1 month. When ready to prepare, preheat the oven to 350 degrees. Bake, covered with foil, for 1 hour. Remove foil and bake for an additional 20-25 minutes, or until cheese is melted and enchiladas are warmed through.

Nutrition

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About Kristen Chidsey

Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

Reader Interactions

Comments

5 from 10 votes (3 ratings without comment)

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Terri
February 26, 2021 at 5:47 am

I have found the perfect chicken enchilada recipe! I used rotisserie chicken and made the homemade sauce which was easy and SO worth not just using canned sauce! I also love the taste of corn tortillas, quickly heated yellow (holds up much better than white) tortillas in a small amount of oil and placed on paper towels prior to assembling! Making them again this weekend when company coming over! Again—perfection!
Reply
- Kristen Chidsey
  February 26, 2021 at 6:37 am
  YAY!!! I am so so happy to hear that you enjoyed so much! Thank you so much for sharing!
  Reply
Barb McCullough
December 15, 2020 at 4:02 pm
Can you make this dish and freeze it? Will it get soggy after thawing or is it best to postpone the enchilada sauce and cheese until after it is thawed and ready to go in the oven?
Reply
- Kristen Chidsey
  December 15, 2020 at 6:36 pm
  Hi Barb! Yes! I do make these and freeze for future use and you want to bake from frozen, do not thaw first, to prevent soggy enchiladas. To freeze Chicken enchiladas, prepare up to baking, using a pan that is both freezer and oven safe. Cover with foil and freeze for up to 1 month. When ready to prepare, preheat the oven to 350 degrees. Bake, covered with foil, for 1 hour. Remove foil and bake for an additional 20-25 minutes, or until cheese is melted and enchiladas are warmed through. Enjoy!
  Reply
Tara
November 03, 2020 at 7:53 pm

These were perfect and easy! The whole family loved it! Thank you!!!
Reply
- Kristen Chidsey
  November 04, 2020 at 6:41 am
  So glad your family enjoyed Tara!
  Reply
Kristen
June 01, 2020 at 10:30 pm

Yummy! 2 thumbs way up from my whole family, even the pickest 6 year old eater, who hates everything. I used your recipe to cook frozen chicken breasts in the instant pot. Also used your recipe to make the enchilada sauce (yum!) I gave my picky eater 1/2 of one and she surprisingly ate quickly and asked “can I have more of that yummy stuff?” She also commented “I hope there’s some for lunch tomorrow” and “I love enchiladas!” Thank you for a new family favorite recipe.
Reply
- Kristen Chidsey
  June 02, 2020 at 8:04 am
  Ah, that is so sweet! I love hearing how much your picky eater (and your whole family) enjoyed these enchiladas! Thank you for taking the time to share.
  Reply
Melinda
April 19, 2020 at 10:53 am
This has become our favorite Chicken Enchilada recipe. Your homemade Enchilada Sauce is so tasty and makes this recipe pop with flavor. I use 2 cups of the sauce instead of one...PERFECT! Your recipes have pulled me back into the kitchen with delicious, easy meals. Your Instant Pot recipes are GREAT, too! Bless you and your precious family during this challenging time in our world. You make it fun to cook again!!
Reply
- Kristen Chidsey
  April 19, 2020 at 12:59 pm
  You just made my day Melinda! I am so happy to hear how much your family enjoys my recipes 🙂 Blessings to your family as well!
  Reply
Elizabeth Perez
March 17, 2020 at 7:18 pm

taste absolutely fantastic, making tomorrow for friends, Easy, quick and so delicious. thanks so much.
Reply
- Kristen Chidsey
  March 18, 2020 at 7:56 am
  I am so glad you enjoy this so much and I hope your friends love it as well.
  Reply
Jen
February 12, 2020 at 11:12 am

I love when I find a meal that my whole family enjoys and this one was a winner! So easy to put together using leftover chicken.
Reply
- Kristen Chidsey
  February 12, 2020 at 11:14 am
  I am so glad your family enjoyed Jen!
  Reply
Rachael Yerkes
February 12, 2020 at 11:11 am

Love these enchiladas, easy and yummy!
Reply
- Kristen Chidsey
  February 12, 2020 at 11:14 am
  Yay for easy and yummy! Thank you for taking the time to leave a review.
  Reply
Courtney O'Dell
February 12, 2020 at 11:06 am

So much flavor, we couldn't get enough!
Reply
- Kristen Chidsey
  February 12, 2020 at 11:14 am
  I LOVE hearing you enjoyed so much Courtney!
  Reply

FAQs

What is the secret to good enchiladas? ›

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

Learn More ›

Are chicken enchiladas healthy or unhealthy? ›

But the truth is that Mexican food is full of healthy options (and all Latin American food, for that matter). This includes enchiladas, which provide a great balance of carbs, protein, and fiber. Enchiladas are also a source of vegetables thanks to the salsa, and it's easy to load them up with even more veggies!

Tell Me More ›

How do you cook real good chicken enchiladas? ›

Leave Enchiladas wrapped in film and poke holes to ventilate. Place tray in microwave & heat on high for 3:30 to 4:30 min. Let sit 1 minute. Enjoy!

Should I fry flour tortillas before making enchiladas? ›

A Tip About Tortilla Prep

Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor. You can do this one at a time, or you can adopt my mother's trick. She places another tortilla either on top of the tortilla in the pan (and then flips both tortillas), or beneath it.

Find Out More ›

Do Mexicans use flour tortillas for enchiladas? ›

In its original form as Mexican street food, it was a simple corn tortilla that street vendors would roll up and dip into a chili sauce. The modern stuffed version of this wrapped tortilla is often smothered in sauce and topped with cheese, then baked to perfection. Different recipes use either corn or flour tortillas.

Discover More Details ›

How do you make enchiladas crispy and not soggy? ›

Bake the enchiladas before adding sauce

Another thing you can try is baking your enchiladas after filling them until the tortillas are just be-ginning to get brown and starting to crisp. Then, add your cheese and sauce on top and bake them again until the cheese is melted.