When you need a weeknight meal that everyone will love, try these Chicken Enchiladas stuffed with tender shredded chicken and smothered in rich enchilada sauce. They come together quickly in just 30 minutes, making them a perfect solution for a hurried family dinner. Roll, tuck, and bake for a fiesta feel any night of the week.
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Ingredients for Chicken Enchiladas
For the filling
- Vegetable Oil – Just enough to sauté the onions and garlic without overpowering the dish.
- Yellow Onion – Finely chopped for the perfect texture and sweet flavor base.
- Garlic – Freshly minced is best for that unmistakable depth of flavor.
- Cooked Chicken – Shredded works perfectly here for a tender, easy-to-roll filling.
- Diced Green Chiles – These add just the right amount of mild heat and smokiness.
- Ground Cumin – A must for that warm, earthy enchilada flavor.
- Dried Oregano – Classic and essential for authenticity.
- Black Pepper – Just a pinch to balance it all out.
For the enchiladas
- Green Enchilada Sauce – Homemade if you have the time, but store-bought works too.
- Monterey Jack Cheese – Shredded and melty perfection—don’t skimp on this.
- Flour Tortillas – Warm them up first to make rolling a breeze.
For the garnish
- Fresh Cilantro – A bright, herby finish that ties everything together.
Cook Time for Easy Chicken Enchiladas
I love how this entire dish comes together in under an hour. It’s truly one of my favorite family dinner recipes for those bustling weeknights when time is short but you still crave something special from the oven. Here’s the simple breakdown:
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
For another quick and cheesy baked dish that’s always a hit, you might enjoy our simple Chicken Tacos recipe too.
How to Make Baked Chicken Enchiladas
Making this delicious chicken enchiladas recipe is a joyful process. I find rolling the tortillas so therapeutic after a long day. Let’s create that savory shredded chicken filling with Monterey Jack together!
Step 1: Preheat and Prepare
Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of vegetable oil.
Step 2: Sauté the Aromatics
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant.
Step 3: Create the Filling
Add the shredded chicken, diced green chiles, cumin, oregano, black pepper, and ½ cup of enchilada sauce to the skillet. Cook for 2–3 minutes, stirring frequently, until the mixture is heated through and well combined. Remove from heat and stir in 1 cup of shredded Monterey Jack cheese.
Step 4: Assemble the Enchiladas
Wrap the flour tortillas in a damp paper towel and microwave for 30 seconds to soften. Spoon ⅓ cup of the chicken mixture onto the center of each tortilla, then roll tightly and place seam-side down in the prepared baking dish.
Step 5: Sauce and Cheese
Pour the remaining 2 cups of enchilada sauce evenly over the rolled tortillas, ensuring full coverage. Sprinkle the remaining 1 cup of cheese on top.
Step 6: Bake to Perfection
Bake uncovered for 20–25 minutes, or until the cheese is fully melted and the sauce bubbles at the edges. Let rest for 5 minutes before serving, then garnish with chopped cilantro.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks that make these green sauce Chicken Enchiladas even more special. Here are my favorite ways to customize this classic.
- Flavor Swap: For a different twist, try using a red enchilada sauce instead of green. It creates a richer, deeper flavor profile that reminds me of the Chicken Mole Enchiladas my abuela used to make.
- Diet Tweak: To lighten things up, use whole wheat tortillas and reduced-fat cheese. You can also add black beans to the filling for extra fiber and protein.
- Texture Fix: Always warm your tortillas before rolling! This simple step prevents them from cracking and makes assembly so much easier.
- Storage Tip: These baked tortillas with shredded chicken and green sauce keep beautifully. Store leftovers in an airtight container for up to 3 days, and reheat in the oven to maintain that perfect texture. They also pair wonderfully with a fresh Mexican Street Corn Kale Salad on the side.
Chicken Enchiladas
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 3 cups cooked chicken shredded
- 1 4 ounce can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 1/2 cups green enchilada sauce divided
- 2 cups Monterey Jack cheese shredded, divided
- 8 8-inch flour tortillas
- 1/4 cup fresh cilantro chopped
Equipment
- skillet
- baking dish
- oven
- measuring cups
Method
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray or a small amount of oil.
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- To the skillet, add the shredded chicken, green chiles, cumin, oregano, black pepper, and 1/2 cup of the enchilada sauce. Stir until everything is heated through and well combined, about 2-3 minutes. Remove from heat and stir in 1 cup of the shredded cheese.
- Warm the tortillas for 30 seconds in the microwave wrapped in a damp paper towel to make them pliable. Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla. Roll each tortilla tightly around the filling and place it seam-side down in the prepared baking dish.
- Pour the remaining 2 cups of enchilada sauce evenly over the top of the rolled tortillas, making sure they are completely covered. Sprinkle the remaining 1 cup of cheese evenly over the sauce.
- Bake uncovered for 20-25 minutes, or until the cheese is completely melted and the sauce is bubbling around the edges. Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh chopped cilantro.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
Beyond being incredibly delicious, these Chicken Enchiladas offer a surprisingly balanced meal. I find that knowing what goes into our food helps me feel good about serving it to my family. While they are a treat, you can feel good about the lean protein and customizable ingredients.
Here’s a look at the nutritional profile for one serving, which is perfect for planning a satisfying meal.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 420 |
| Protein | 28g |
| Carbohydrates | 32g |
| Dietary Fiber | 3g |
The shredded chicken provides excellent lean protein to keep you full, while the spices like cumin offer their own subtle health perks. For more ideas on building a nutritious and delicious Mexican-inspired feast, check out our guide to healthy Mexican food for Cinco de Mayo. And for official guidance on handling chicken safely from store to table, I always recommend the USDA Chicken Handling Guidelines.
A Lighter Version of Baked Chicken Enchiladas
Sometimes you crave all the comfort of these cheesy enchiladas with a flavorful green sauce but want a lighter touch. I’ve found a few simple swaps work wonders without sacrificing that cozy, satisfying feel.
First, consider using whole wheat or corn tortillas for extra fiber. You can also easily reduce the cheese by half—the savory shredded chicken filling with Monterey Jack is so flavorful, you might not even miss it! For an even bigger nutritional boost, stir a can of rinsed black beans or a cup of corn into the filling.
These little changes transform the dish while keeping it a beloved family dinner recipes staple. If you’re looking for another lightened-up favorite, my Green Chicken Enchilada Soup captures all the same amazing tastes in a comforting bowl. For a completely different protein option that’s also weeknight-friendly, these Ground Beef Tacos are always a hit.
Thoughtful Tips for Special Diets
I love that cooking at home lets us tailor recipes to fit our needs, whether we’re cooking for someone who is sugar-conscious or simply trying to eat a bit healthier. Making a dish like these Chicken Enchiladas diabetic-friendly is easier than you might think, and it starts with being mindful of ingredients.
For a lower glycemic index, corn tortillas are a fantastic choice over flour. When selecting your enchilada sauce, read labels carefully to find one with no added sugar, or make your own to control the ingredients. If you’re using a natural sweetener like a pinch of stevia to balance tomato-based sauces, remember a little goes a long way.
Portion control is another simple yet effective strategy for glycemic control. Serving one enchilada alongside a large, fiber-rich salad like my Mexican Street Corn Kale Salad makes for a wonderfully balanced and blood sugar friendly plate. It’s all about finding what works for your kitchen and your body.
How to Serve Chicken Enchiladas
One of my favorite memories of serving this dish was at a casual summer gathering on our patio. The platter of these moist and cheesy baked enchilada casserole was passed around alongside a big, vibrant salad, and the combination was pure joy. It’s a meal that truly brings people together.
For a complete fiesta, I love pairing these homemade enchiladas with cumin and green chiles with a few simple sides. A crisp, refreshing Mexican Shrimp Cocktail starts the meal off perfectly. And no feast is complete without a great drink; my Skinny Margarita is the ideal tangy complement to the rich flavors.
Ultimately, the best way to serve these baked tortillas with shredded chicken and green sauce is surrounded by good company. It’s a meal meant for sharing, laughing, and creating new memories around the table.
Mistakes to Avoid
Over the years, I’ve learned that even small missteps can change how your Chicken Enchiladas turn out. Knowing these common pitfalls helps ensure your baked tortillas with shredded chicken and green sauce come out perfectly every time.
The first mistake is using cold tortillas straight from the fridge. They crack and tear when you roll them. I always warm mine briefly in a dry skillet or microwave wrapped in a damp paper towel—they become pliable and much easier to handle.
Another error is overfilling the enchiladas. It might be tempting to pack in extra filling, but too much causes them to burst open during baking. I use about ⅓ cup of that savory shredded chicken filling with Monterey Jack per tortilla for the ideal balance.
Lastly, don’t skip saucing the bottom of your baking dish. This little step prevents sticking and adds incredible flavor to every bite. For more expert techniques on traditional preparation, I often look to trusted sources like Food Network’s guide to Traditional Enchilada Preparation Methods.
Remember these tips, and your homemade enchiladas with cumin and green chiles will be the star of any family dinner. Cooking is all about learning and sharing those little secrets that make a big difference.
How to Store Chicken Enchiladas
I’ll never forget the time I made three pans of these Chicken Enchiladas for my cousin’s baby shower. Having them ready to bake made the day so much smoother, and everyone raved about how they tasted just-made even after reheating.
For storing leftovers, let your baked enchilada casserole cool completely before transferring to airtight containers. They’ll keep in the refrigerator for up to 4 days. When reheating, I find that covering with foil and warming at 350°F for about 20 minutes brings back that freshly baked taste.
These cheesy enchiladas with a flavorful green sauce freeze beautifully too. Simply wrap individual portions tightly in foil and place in freezer bags. They’ll stay delicious for up to 3 months. When you’re ready to enjoy, bake frozen enchiladas covered at 350°F for 40-45 minutes until heated through.
For another great make-ahead meal that stores well, try my Mexican Sweet Potato Chicken Soup. And if you’re looking for more easy freezing tips for family dinner recipes, my Slow Cooker Tacos guide has plenty of practical advice.
Try This Chicken Enchiladas Yourself
I truly hope you’ll give these Easy Chicken Enchiladas a try in your own kitchen. There’s something magical about pulling that golden, bubbling dish from the oven, knowing you’ve created something that will bring everyone to the table with happy anticipation.
This recipe has become a cherished part of our family traditions, from busy weeknights to special celebrations. The aroma of warm spices and melting cheese fills our home with comfort and joy. I love watching how these moist and cheesy baked enchiladas disappear within minutes—the ultimate compliment from hungry loved ones.
Whether you’re cooking for two or feeding a crowd, these Chicken Enchiladas adapt beautifully to your needs. For more family-friendly Mexican inspiration, you might enjoy my Chicken Tacos, Healthy Mexican Layer Dip, or Easy Black Bean Dip for parties. And if you’re looking for another chicken favorite, my Cilantro Lime Chicken is always a hit.
Gather your ingredients, preheat your oven, and get ready to create new memories around the table. I can’t wait to hear how your Chicken Enchiladas turn out!
Frequently Asked Questions
What is the secret to good enchiladas?
The secret lies in warming your tortillas before rolling and not overfilling them. This prevents tearing and ensures each bite has the perfect balance of tortilla, filling, and sauce. Using quality ingredients like fresh spices and good cheese makes a noticeable difference too.
What is chicken enchilada made of?
Traditional chicken enchiladas consist of shredded chicken wrapped in corn or flour tortillas, covered with sauce, and baked with cheese. My version uses a flavorful green sauce, Monterey Jack cheese, and seasoned chicken filling for that classic comfort food taste everyone loves.
What are the ingredients in real good chicken enchiladas?
Authentic chicken enchiladas feature simple, quality ingredients: tender shredded chicken, tortillas, enchilada sauce, cheese, and basic seasonings like cumin and chili powder. For a different take on authentic flavors, try my Chicken Mole Enchiladas with rich, complex sauce.
Do you cook chicken before putting in enchiladas?
Yes, chicken must be fully cooked before assembling enchiladas. I typically poach or bake chicken breasts until tender, then shred them for the filling. This ensures food safety and gives you perfectly cooked, moist chicken in your finished dish.
More Family-Friendly Mexican Recipes You’ll Love
If you enjoyed these Chicken Enchiladas, you’ll adore these other crowd-pleasing recipes that bring the fiesta to your table.
- Weeknight Ground Beef Tacos – Everyone’s favorite customizable dinner that comes together in minutes.
- Refreshing Skinny Paloma – A citrusy, sugar-free cocktail that pairs perfectly with spicy dishes.
- Zesty Mexican Shrimp Cocktail – A bright, refreshing starter that feels like a tropical vacation.
- Comforting Green Chicken Enchilada Soup – All the enchilada flavors you love in a cozy, spoonable bowl.
