Easy Chicken Enchiladas for Dinner – Simple, Cozy, and Crowd-Pleasing
These ultimate quick and easy chicken enchiladas come together in just 35 minutes with bold, comforting flavor. Perfect for busy weeknights or relaxed dinners, they’re packed with juicy chicken, melty cheese, and rich red enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
3 cups cooked shredded chicken
8 flour or corn tortillas
2 cups red enchilada sauce
2 cups shredded Monterey Jack and cheddar cheese blend
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
½ tsp dried oregano
1 tbsp neutral oil
Sour cream, for garnish (optional)
Fresh cilantro and lime wedges, for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, sauté onion in oil for 3–4 minutes. Add garlic, chicken, cumin, chili powder, and oregano. Cook for 2 minutes. Remove from heat.
- Warm tortillas to prevent cracking.
- Spoon ⅓ to ½ cup chicken filling into each tortilla, sprinkle with cheese, roll up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas and top with remaining cheese.
- Cover with foil and bake for 15 minutes. Uncover and bake an additional 10 minutes until bubbly.
- Rest for 5 minutes. Garnish with cilantro, lime, and sour cream if desired.
Notes
Use rotisserie chicken for faster prep. Warm tortillas to avoid tearing. Add jalapeños for heat.