Go Back
–+ servings
Two chicken enchiladas on a plate with sour cream and sliced avocados.
Print

Chicken Enchiladas Recipe

Chicken Enchiladas are a quick and delicious Mexican dinner recipe. They’re also freezer-friendly, so feel free to make a big batch for meal prep!
Course Main Course
Cuisine Tex-Mex
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 373kcal
Author John Kanell

Equipment

  • 9x13 inch baking pan or casserole dish
  • Large skillet

Ingredients

  • 3 tablespoons vegetable or olive oil
  • 1 medium onion diced (225g)
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon ground black pepper plus more to taste
  • 5 cloves garlic minced
  • 1½ pounds cooked shredded chicken breasts (675g)
  • 8 large 8-inch flour tortillas (567g)
  • 3 cups Mexican-blend shredded cheese (340g)
  • 1 batch homemade enchilada sauce or 2 (10-ounce/285g) cans, divided
  • Optional toppings: fresh chopped cilantro, sour cream, sliced avocado

Instructions

  • Preheat oven to 350°F. Grease a 9x13-inch casserole dish.
  • Heat a large skillet over medium-high heat and add the oil, onion, salt, and pepper. Cook, stirring frequently, for about 5 minutes, until slightly translucent.
  • Add the garlic and cook while mixing for one more minute or until fragrant. Add the shredded chicken and ⅓ cup (80mL) of enchilada sauce. Stir gently and cook to warm through for 2 to 3 minutes, then set aside. Season with more salt and pepper to taste.
  • Spoon a few tablespoons of enchilada sauce over a tortilla. Add a generous amount (1/8 the total) of the chicken mixture and top with 2 to 3 tablespoons of cheese. Roll and place in the prepared casserole dish seam-side down. Repeat with the remaining tortillas.
  • Spoon the remaining enchilada sauce over the tortillas then top with the remaining shredded cheese. Bake for 20 to 30 minutes until the cheese is melted and the enchiladas are warm in the center.
  • Top with optional toppings before serving, if you like.

Video

Notes

  • Use a ceramic or glass baking dish. A metal pan can cause the sauce, cheese, and tortillas to turn crisp or hard around the edges and on the bottom. A more insulating dish made of ceramic or glass will bake the enchiladas the best.

Nutrition

Calories: 373kcal | Carbohydrates: 20g | Protein: 31g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 865mg | Potassium: 470mg | Fiber: 2g | Sugar: 3g | Vitamin A: 682IU | Vitamin C: 3mg | Calcium: 337mg | Iron: 2mg