Quick Chicken Enchilada Bake – Family-Friendly Meal
These Quick and Easy Chicken Enchiladas are filled with juicy shredded chicken, cheese, and flavorful enchilada sauce — all wrapped in soft tortillas and baked until bubbly. A perfect weeknight dinner ready in under an hour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings (8–10 enchiladas) 1x
Ingredients
Scale
- 2–3 cups shredded cooked chicken
- 2 cups shredded Mexican blend cheese, divided
- 1½ to 2 cups enchilada sauce
- 8–10 flour or corn tortillas
- Optional: ½ cup black beans, ½ cup corn, ¼ cup chopped onion
- Optional toppings: cilantro, sour cream, avocado, diced tomato
Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish.
- Mix chicken, ½ cup enchilada sauce, 1 cup cheese, and any optional add-ins.
- Fill tortillas with 2–3 tbsp of the mixture, roll, and place seam-side down in the dish.
- Top with remaining sauce and cheese.
- Cover and bake for 15 minutes. Uncover and bake another 10–12 minutes until bubbly.
- Garnish and serve hot.
Notes
- Use low-carb or gluten-free tortillas as needed.
- Great for freezer meals or next-day leftovers.
- Customize with your favorite fillings or sauces.