If you’re craving a classic Mexican-inspired comfort meal, these Chicken Enchiladas deliver everything you want: tender chicken, creamy sauce, melty cheese, and soft tortillas baked to perfection. This is one of those reliable recipes that works just as well for a weeknight dinner as it does for feeding a crowd.

Simple ingredients, straightforward steps, and big flavor make this dish a repeat favorite in countless kitchens.

What Makes These Chicken Enchiladas So Good?

• Creamy, cheesy filling that stays moist
• Easy skillet-to-oven preparation
• Uses pantry staples and cooked chicken
• Perfect for make-ahead meals
• Kid-friendly, but easy to spice up

Ingredients

• 1 tablespoon olive oil (as needed)
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1 ¾ cups shredded Cheddar cheese, divided
• ½ pint sour cream
• 1 tablespoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon ground black pepper
• 1 (15-ounce) 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 (10-inch) flour tortillas
• 1 (12-ounce) jar taco sauce

How to Make Chicken Enchiladas

1. Cook the Chicken

Preheat the oven to 350°F (175°C).

Heat olive oil in a nonstick skillet over medium heat. Add chicken breasts and cook until no longer pink and juices run clear, about 5–7 minutes per side. Remove chicken, cube it, then return it to the skillet.

2. Make the Filling

Add to the skillet:

• Chopped onion
• 1 cup shredded Cheddar cheese
• Sour cream
• Parsley, oregano, and black pepper

Cook over low heat, stirring, until the cheese melts and the mixture becomes creamy.

Stir in:

• Tomato sauce
• Green bell pepper
• Garlic
• Chili powder
• Salt (if using)

Add a splash of water if the mixture feels too thick.

3. Assemble the Enchiladas

Spoon the chicken mixture evenly into tortillas. Roll each tortilla tightly and place seam-side down in a 9×13-inch baking dish.

4. Top and Bake

Pour taco sauce evenly over the enchiladas. Sprinkle with the remaining ¾ cup Cheddar cheese.

Bake uncovered for about 20 minutes, or until heated through and the cheese is fully melted.

5. Serve

Let cool slightly before serving. Top with sour cream, avocado slices, cilantro, or green onions if desired.

How Long Do Chicken Enchiladas Take to Bake?

At 350°F, chicken enchiladas are ready in about 20 minutes. They’re done when:

• The filling is hot throughout
• The cheese is fully melted
• The edges are slightly bubbly

Tips for the Best Chicken Enchiladas

• Use rotisserie chicken to save time
• Warm tortillas briefly so they don’t tear
• Don’t overfill — it makes rolling easier
• Add a little sauce inside the tortillas for extra moisture

Easy Variations

• Add black beans or cooked rice to the filling
• Use Monterey Jack or a Mexican cheese blend
• Swap tomato sauce for enchilada sauce
• Add jalapeños or chipotle powder for heat

What to Serve With Chicken Enchiladas

These enchiladas pair beautifully with:

• Mexican rice
• Refried or black beans
• Elote (Mexican street corn)
• A simple avocado or cabbage slaw

Make-Ahead, Storage, and Reheating

Make Ahead

Assemble and roll enchiladas up to 1 day in advance. Cover and refrigerate. Add sauce and cheese just before baking.

Refrigerate

Store leftovers in an airtight container for 2–3 days.

Reheat

Reheat in the oven at 350°F or in the microwave until warmed through.

Final Thoughts

These Chicken Enchiladas are everything a comfort-food classic should be: creamy, cheesy, filling, and endlessly customizable. Whether you’re cooking for your family, meal-prepping for the week, or feeding guests, this recipe is a dependable winner that never goes out of style.