Easy Chicken Enchiladas

When you’re in the mood for Mexican these Easy Chicken Enchiladas will hit the spot. All you need is a rotisserie chicken and a few grocery store staples to make a fantastic weeknight dinner. Spicy taco-seasoned chicken is combined with enchilada sauce, green chiles and cilantro, then rolled into a tortilla and sprinkled with lots of ooey gooey cheese. Serve with salsa, guacamole, refried beans and your favorite cerveza or margarita.

Closeup of enchiladas on white plate with lime slice rice guacamole and beans.

I’ve been so busy this last week trying to get every room in our house repainted that I’m dead tired by the end of the day. And dinner, needless to say, was the last thing on my mind. To make it more difficult, my kitchen counter is so piled up with all my dishes and pots and pans from my baker’s & pot rack that there is no room to even work. Enter these super easy chicken enchiladas to save the day! Which are also awesomely delicious too!

Overhead of baked casserole showing melted cheese.

What makes it so easy? Well, it starts with a prepared rotisserie chicken, don’t you just love how convenient they are, add to that a can of enchilada sauce, a can of green chiles, some tortillas, grated cheese and fresh cilantro and you’re good to go. Of course, if you have the time, homemade easy enchilada sauce is always delicious, but, for me, easy was the only thing on my mind. I whips up in about 15 minutes then pop it in the oven.  Now it was time to take a load off my feet and relax with an ice-cold margarita on the rocks. Hubby joined me with his favorite cerveza and I could see he was salivating over the aromas coming out of the kitchen.

Frequently asked questions

How long will enchiladas keep?

They will keep about 5 days in the refrigerator or 6 months tightly wrapped in the freezer.

Can you reheat these chicken enchiladas?

Yes. I like to put mine on a microwave-safe plate, cover with cling wrap, and warm for 3-5 minutes. They can also be reheated in the oven Preheat the oven to 350 degrees, cover the baking dish with foil then reheat for 20-30 minutes.

Can I freeze this casserole?

Yes, this green chile chicken enchilada casserole can be frozen before or after cooking since all ingredients are fully cooked. Cover the baking dish tightly with foil prior to freezing. When ready to use, let thaw in the refrigerator then follow the reheat instructions above.

What do you serve with enchiladas?

I serve my homemade chicken enchiladas with salsa, guacamole, and sour cream with sides of refried beans and rice.

Easy steps to make chicken enchiladas

Enchilada ingredients on cutting board.

Gather all the ingredients – rotisserie chicken, green chiles, enchilada sauce, taco seasoning, cilantro, tortillas and grated cheese.

Steps to make chicken enchilada filling.

  1. Mix taco seasoning with water. (photo 1)
  2. Pour over chopped or shredded chicken. Toss well. (photo 2)
  3. Add a small can of chopped green chiles. (photo 3)
  4. Add chopped cilantro. Stir all together. (photo 4)

Rolling up the enchilada.

  1. Divide chicken mixture evenly between 6-8 tortillas. You can opt for either flour or corn tortillas.
  2. Close tortilla by folding in both sides then rolling over the unfolded edge into a small log. You want to make sure to secure all that tasty filling inside the tortilla.

Enchiladas in baking dish on top of enchilada sauce.

  1. Pour a small amount of enchilada sauce in the bottom of an 8×11-inch baking dish. Place each enchilada, seam side down, on top of sauce.

Pouring enchilada sauce over rolled enchiladas.

  1. Pour remaining enchilada sauce over filled tortillas.

Sprinkling cheese on top of casserole.

  1. Sprinkle with as much cheese as you like. I love enchiladas just oozing with cheese so I actually add a little extra.

Covering enchiladas with foil to bake.

  1. Cover with foil and let the chicken enchilada casserole bake for 25 minutes. If you like your cheese a little browner on top, place under the broiler for 3-5 minutes. Make sure to watch it carefully so it doesn’t burn. 

Lifting enchilada out of baking dish.

Serve these easy chicken enchiladas while they’re hot and the cheese is all melty. Now, you’re probably wondering what sides to add. How about all of them! (haha) Since Mexican sides are some of my favorites, I go a little crazy with them. Try these chicken enchiladas with a slice of lime, my classic guacamole, refried beans, sour cream, salsa and maybe some Spanish rice. Now that’s one delicious dinner! And the best part, cleanup is a snap! Oh, and there are leftovers for tomorrow’s lunch. Woohoo! Enjoy!

More sides for your Chicken Enchilada Casserole

Sparkling Margarita with bright citrus flavors and a hint of heat.

Homemade Refried Beans from Dinners Dishes and Desserts

Spanish Quinoa is a take on Spanish rice but with a more protein rich base. Easy to make and has all the flavor of the original.

Love Mexican? Here Are More Recipes to Enjoy

Ground Beef Sour Cream Enchiladas are creamy, cheesy, and flavored with green chiles.

Slow Cooker Chicken Taco Recipe with black beans and green chiles.

Chicken Fiesta Casserole with chicken breasts coated with crushed Cheez Its and a cheesy cream sauce.

Chicken Tinga Tacos for tortillas filled with shredded chicken and tomato chipotle adobo sauce.

Find even more Mexican chicken recipes here on 2CM!

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Closeup of enchiladas on white plate with lime slice rice guacamole and beans.

Easy Chicken Enchiladas

When you're in the mood for Mexican these easy Chicken Enchiladas will hit the spot. Rotisserie chicken makes these a breeze to make and perfect for busy weeknight dinners.
4.75 from 8 votes
Print Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 456kcal
Author: Linda Warren

Ingredients

  • 2 cups cooked leftover chicken rotisserie chicken works great
  • 1/2 cup water
  • 1/4 cup taco seasoning
  • 4 oz can chopped green chiles, drained
  • 1/3 cup fresh cilantro chopped
  • 28 oz can enchilada sauce or easy homemade enchilada sauce
  • 6-8 flour tortillas
  • 1 cup cheddar or Monterey Jack cheese shredded (or more to your liking)

Instructions

  • Preheat oven to 400 degrees.
  • Shred or chop leftover chicken in a large bowl.
  • In smaller bowl, mix taco seasoning and water together then add to chicken.
  • Stir in green chilies and fresh cilantro.
  • Pour a small amount of enchilada sauce in the bottom of an 8x11-inch baking dish.
  • Lay out tortillas and divide mixture evenly between them. Roll the tortillas up and place seam side down in prepared dish.
  • Cover with remaining enchilada sauce and top with shredded cheese.
  • Cover with foil and bake for 25 minutes.
  • If you like your cheese browner, uncover casserole and place under broiler for 5 minutes or until cheese is brown and bubbly.
  • Garnish with green onions. Serve with guacamole, sour cream and salsa on the side.

Video

Notes

Frequently Asked Questions About Chicken Enchiladas

How long will enchiladas keep?

They will keep about 5 days in the refrigerator or 6 months tightly wrapped in the freezer.

Can you reheat these chicken enchiladas?

Yes. I like to put mine on a microwave-safe plate, cover with cling wrap, and warm for 3-5 minutes. They can also be reheated in the oven Preheat the oven to 350 degrees, cover the baking dish with foil then reheat for 20-30 minutes.

Can I freeze this casserole?

Yes, this casserole can be frozen before or after cooking since all ingredients are fully cooked. Cover the baking dish tightly with foil prior to freezing. When ready to use, let thaw in the refrigerator then follow the reheat instructions above.

What do you serve with enchiladas?

I serve mine with salsa, guacamole and sour cream with sides of refried beans and rice.

Nutrition

Calories: 456kcal | Carbohydrates: 43g | Protein: 32g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 2548mg | Potassium: 289mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1965IU | Vitamin C: 15mg | Calcium: 270mg | Iron: 4.2mg

This post has been updated with new photos and improved easy to follow instructions. Original post was published on May 7, 2017.

Easy Chicken Enchiladas

19 Comments

  • Reply
    Kalena
    06/07/2020 at 12:55 am

    These really look delicious, but my Mexican Auntie would have had a fit if she was still alive if I made enchiladas with flour tortillas or tacos. These remind me of mini “WET” burritos.

    So I will,try this with the more traditional corn tortillas!

    Mahalo!🤙🏽

    • Reply
      Linda Warren
      06/15/2020 at 4:30 pm

      I’ve made these with both but my family likes the flour better. I think you’ll love it with the corn tortillas too! Enjoy!

  • Reply
    Rebecca
    05/06/2020 at 4:16 pm

    5 stars
    I loved this recipe and so did my husband! Just made it last night for Cinco de Mayo and celebrated from home! What recipe do you recommend for your Mexican rice??

    • Reply
      Linda Warren
      05/07/2020 at 10:11 am

      It’s a great recipe for Cinco de Mayo. So glad you enjoyed it! I have a Spanish Rice recipe on the site where quinoa is subbed for rice that I like to use. If you don’t like quinoa, rice could easily be substituted.

  • Reply
    Trinh
    05/03/2020 at 10:46 pm

    5 stars
    I followed this recipe, and it was great! I didn’t change anything. My kids added more cheese to their serving. This will be on our rotation menu. Thank you, ladies!

    • Reply
      Linda Warren
      05/05/2020 at 9:37 am

      You’re so welcome! So glad everyone enjoyed it. And, of course, they added more cheese! lol

  • Reply
    Jill
    05/03/2020 at 9:06 pm

    5 stars
    Made this for the family. They LOVED it. Everyone just raved. I added a bit of extra cheese and only did half the can of green chilies. Also no cilantro because I had someone that didn’t care for it. I think it would be better to let them add it on the top. But really easy and very flavorful.

    • Reply
      Linda Warren
      05/05/2020 at 9:39 am

      What a great way to change it up to suit everyone’s tastes. Wish I was at your house for dinner! 🙂

  • Reply
    Marcia
    04/22/2020 at 11:41 am

    Can you make theses a day or 2 in advance

    • Reply
      Linda Warren
      04/23/2020 at 3:02 pm

      Most definitely! You can make it and freeze it for several months, defrost, then bake or make it ahead of time, keep it refrigerated for 2-3 days, then bake. Hope you enjoy it!

  • Reply
    Sophie Heath
    04/16/2020 at 1:18 pm

    5 stars
    Super delicious and easy to make!

  • Reply
    Lisalia
    04/16/2020 at 11:52 am

    5 stars
    I don’t like soggy enchiladas, so we just used half the sauce in the recipe. BUT saved the other half to drizzle over while serving. Kept a nice texture and was SO good! Thanks for this great recipe.

    • Reply
      Linda Warren
      04/17/2020 at 11:44 am

      That’s a great way to change it up. Glad you enjoyed it.

  • Reply
    Meagan
    12/17/2019 at 7:31 pm

    3 stars
    Flavor is good but recipe calls for too much sauce . I even doubled everything else and it was still too much so made enchiladas soggy. I would use half the amount.

    • Reply
      Linda Warren
      12/19/2019 at 3:31 pm

      I would use whatever covers your tortillas so that they remain soft and cheesy. The 28-oz should not have drenched the enchiladas but it might be that you used smaller ones and/or a smaller dish. Glad you enjoyed the flavors.

    • Reply
      Charlene
      02/16/2020 at 9:48 pm

      I used salsa and and sour cream in with the chicken and other ingredients! Magnificent plus a little cheese too and salt. Also used chicken breasts cooked in Insta Pot

      • Reply
        Linda Warren
        02/17/2020 at 11:00 am

        That sounds awesome! Love the sound of the spicy salsa and creamy sour cream additions.

  • Reply
    Shadi Hasanzadenemati
    07/07/2019 at 5:32 pm

    5 stars
    Love this easy recipe! Chicken enchiladas are my favorite!

  • Reply
    Jenn
    07/07/2019 at 12:08 pm

    5 stars
    Easy and delicious! We’re totally on an enchilada kick right now and loving this recipe!

  • Leave a Reply

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