Keywords: quick chicken enchiladas, easy enchilada recipe, shredded chicken enchiladas, weeknight dinner, enchilada sauce, cheesy chicken enchiladas, make ahead enchiladas
I love a dinner that feels like comfort but comes together in under 40 minutes — these quick chicken enchiladas fit the bill. This recipe for quick chicken enchiladas is simple, cheesy, and perfect for busy weeknights or casual weekend gatherings. It uses shredded cooked chicken and a jarred enchilada sauce (no fuss), and you can customize heat and fillings to suit the family.
What makes this recipe special
This dish hits all the marks: fast prep, pantry-friendly ingredients, and crowd-pleasing flavor. Using pre-cooked shredded chicken cuts meal time drastically, and the flour tortillas stay soft and tender after baking. It’s budget-friendly and flexible enough for picky eaters or adventurous cooks who want to add a twist.
“We make this at least once a month — comforting, simple, and the kids always ask for seconds.”
If you enjoy this style of easy comfort food, you might also like the Ultimate Quick & Easy Chicken Enchiladas post for more tips and variations.
How this recipe comes together
Start by mixing shredded chicken with a little seasoning and half the cheese, then roll the mixture into tortillas and arrange them in a sauced baking dish. The remaining enchilada sauce and cheese go on top before a quick bake — 25–30 minutes is all you need for melty, bubbly goodness. This overview helps you scan the method and assemble the dish in under 15 minutes.
What you’ll need
2 cups shredded cooked chicken, 1 cup shredded cheese (cheddar or Mexican blend), 1 can (10 oz) enchilada sauce, 8 small flour tortillas, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, Salt and pepper, to taste, Chopped cilantro (for garnish, optional)
Substitutions and quick notes:
- Use rotisserie chicken, leftover roasted chicken, or a store-bought shredded pack to save time.
- Swap flour tortillas for corn tortillas for a slightly firmer texture — warm them first so they don’t crack.
- Try pepper jack cheese for extra spice or a Mexican blend for melty flavor.
Directions to follow
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the shredded chicken, half of the cheese, garlic powder, cumin, salt, and pepper.
- Spread a little enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and roll them up. Place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the tortillas and sprinkle with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro if desired and serve warm.
Best ways to enjoy it
These enchiladas pair beautifully with a crisp green salad, cilantro-lime rice, or refried beans. For texture contrast, serve with a crunchy slaw or a side of pickled red onions. Top with sour cream, sliced avocado, or extra chopped cilantro. For game-day or potlucks, plate them with tortilla chips and a simple pico de gallo.
I also love pairing this meal with richer sauces — if you liked this, try a creamy butter chicken spin on the same weeknight-dinner vibe via Quick & Easy Homemade Butter Chicken.
Storage and reheating tips
- Fridge: Store leftovers in an airtight container for up to 3–4 days. Cover the baking dish tightly with foil if keeping the whole pan.
- Freeze: Assemble enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking, or add extra baking time if cooking from frozen.
- Reheat: Warm individual portions in the microwave for 1–2 minutes, or reheat covered in a 350°F (175°C) oven for 15–20 minutes until heated through.
Helpful cooking tips
- Warm tortillas briefly in the microwave wrapped in a damp paper towel or on a hot skillet — they’ll roll without tearing.
- Taste the chicken mixture and adjust salt before filling the tortillas; cheese and sauce can add saltiness during baking.
- If you like a saucier dish, add an extra 1/4 cup enchilada sauce on top before baking.
- For crunch, sprinkle panko mixed with a little melted butter on top during the last 5 minutes of baking.
Creative twists
- Add black beans, corn, or sautéed bell peppers for extra texture.
- Make it spicy: stir in chopped green chiles or 1/2 teaspoon chili powder to the chicken mix.
- Go healthy: use low-fat cheese, whole wheat tortillas, or Greek yogurt instead of sour cream.
- Vegetarian option: swap the chicken for shredded jackfruit or seasoned roasted cauliflower.
Your questions answered
Q: Can I use corn tortillas instead of flour?
A: Yes. Warm corn tortillas first (steam briefly or heat on a dry skillet) to make them pliable and less likely to crack when rolling.
Q: Is this recipe freezer-friendly?
A: Absolutely. Assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight before baking for best results.
Q: How can I make this spicier without adding heat to the whole family’s portions?
A: Mix a small batch of filling with chopped jalapeño or chipotle and fill a couple of tortillas for adults, leaving the rest milder for kids.
Internal link suggestions (anchor text only):
Ultimate Quick & Easy Chicken Enchiladas
Quick & Easy Homemade Butter Chicken
Quick Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Standard
Description
These quick chicken enchiladas are simple, cheesy, and perfect for busy weeknights or casual gatherings, coming together in under 40 minutes.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 small flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- Chopped cilantro (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the shredded chicken, half of the cheese, garlic powder, cumin, salt, and pepper.
- Spread a little enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and roll them up. Place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the tortillas and sprinkle with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro if desired and serve warm.
Notes
Storage: Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months. Warm tortillas briefly in the microwave or on a hot skillet to prevent tearing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg