Chicken Enchiladas

Byyasin
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If you want a comforting dinner that feels special but takes very little effort, these chicken enchiladas are perfect. Soft tortillas filled with tender chicken and wrapped in a creamy, cheesy sauce — then baked until bubbly and golden.

This is the kind of meal families request again and again because it’s warm, filling, and incredibly satisfying. Even better: you can prep it ahead, customize the filling, and feed a crowd without stress.

Why You’ll Love This Recipe

  • Simple pantry ingredients
  • Ready in under 1 hour
  • Perfect for weeknight dinners
  • Great for meal prep
  • Kid-friendly and freezer-friendly

Ingredients (With Explanation)

Chicken Filling

  • Olive oil – prevents sticking and adds light flavor
  • Chicken breast – lean and tender; cooks quickly
  • Onion – sweetness and depth
  • Sour cream – makes filling creamy
  • Cheddar cheese (divided) – melt and richness
  • Parsley & oregano – mild herby flavor
  • Black pepper – gentle heat

Sauce & Flavor

  • Tomato sauce – base of enchilada filling
  • Green bell pepper – freshness and texture
  • Garlic – classic Mexican flavor
  • Chili powder – warm spice
  • Salt (optional) – adjust to taste
  • Water (optional) – loosens thick sauce

Assembly

  • Flour tortillas – soft and easy to roll
  • Taco sauce – signature enchilada topping
  • Extra cheddar cheese – melty baked finish

Step-by-Step Method

1. Cook the Chicken

Heat oil in a skillet over medium heat.
Add chicken and cook 5–7 minutes per side until no longer pink.

Remove and cube the chicken, then return it to the pan.

2. Make the Creamy Filling

Add:

  • onion
  • 1 cup cheddar cheese
  • sour cream
  • parsley
  • oregano
  • black pepper

Cook on low heat until the cheese melts.

Now stir in:

  • tomato sauce
  • green pepper
  • garlic
  • chili powder
  • salt
  • splash of water (if thick)

Cook 2–3 minutes until everything combines.

3. Fill the Tortillas

Spoon the chicken mixture onto each tortilla.
Roll tightly and place seam-side down in a greased baking dish.

4. Add Topping

Pour taco sauce evenly over the enchiladas.
Sprinkle remaining cheddar cheese on top.

5. Bake

Bake at 350°F (175°C) for 20 minutes
until cheese melts and enchiladas are heated through.

Let rest 5 minutes before serving.

Helpful Tips & Variations

Make Them Even Better

  • Use rotisserie chicken for faster prep
  • Toast tortillas lightly to prevent tearing
  • Add a little sauce inside each tortilla for extra moisture

Flavor Variations

  • Add black beans or corn
  • Use pepper jack cheese for spice
  • Mix rice into filling for a fuller meal
  • Add jalapeños for heat
  • Swap chicken with shredded beef

What To Serve With Enchiladas

Great side dishes:

  • Mexican rice
  • Refried beans
  • Corn on the cob
  • Avocado slices
  • Fresh salad

Make Ahead Instructions

You can assemble the enchiladas 1 day before baking.

  1. Fill and roll tortillas
  2. Cover tightly
  3. Refrigerate

Before baking, add sauce and cheese, then bake normally.

Storage & Reheating

Refrigerator

Store in airtight container: 2–3 days

Freezer

Freeze before baking: up to 2 months

Reheat

Oven: 350°F for 15–20 minutes
Microwave: 2–3 minutes (cover with damp paper towel)

Easy Chicken Enchiladas

Soft tortillas filled with creamy chicken and cheese, topped with taco sauce and baked until bubbly — a perfect family Mexican dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 34 minutes
Total Time 50 minutes
Servings: 8
Course: Dinner, Family Meal, Main Course, Weeknight Dinner
Cuisine: American-Mexican, Mexican, Tex-Mex
Calories: 498
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts
  • 1 onion chopped
  • 1 ¾ cups shredded cheddar cheese divided
  • ½ pint sour cream
  • 1 tablespoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1 15 oz can tomato sauce
  • ⅓ cup chopped green bell pepper
  • 1 clove garlic minced
  • 1 tablespoon chili powder
  • ½ teaspoon salt optional
  • ½ cup water optional
  • 8 flour tortillas 10 inch
  • 1 12 oz jar taco sauce

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Heat oil in skillet and cook chicken 5–7 minutes per side until done.
  3. Cube chicken and return to pan.
  4. Add onion, 1 cup cheese, sour cream, parsley, oregano, and pepper. Cook on low until melted.
  5. Stir in tomato sauce, green pepper, garlic, chili powder, salt, and water if needed.
  6. Spoon filling onto tortillas and roll tightly.
  7. Place seam-side down in baking dish.
  8. Pour taco sauce over enchiladas.
  9. Top with remaining cheese.
  10. Bake 20 minutes until hot and cheese melts.
  11. Rest 5 minutes and serve.

Notes

  • Use rotisserie chicken for faster prep
  • Add beans or rice for variation
  • Warm tortillas before rolling to prevent tearing

FAQs

Why are my enchiladas soggy?
Too much sauce inside tortillas. Add sauce mostly on top.

Can I use corn tortillas?
Yes — warm them first so they don’t break.

Can I make it spicy?
Add jalapeños, hot sauce, or pepper jack cheese.

Do I need to cook tortillas first?
Not required, but lightly warming helps rolling.

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