Cheesy Chicken Enchiladas

This dish is great for feeding a crowd, meal prepping, or for cozy weeknight dinners. Whether you're serving them up for a casual dinner or a festive gathering, these cheesy enchiladas are sure to be a hit. Pair them with different toppings like jalapeños, avocado slices and a dollop of sour cream for the perfect balance of heat and creaminess.

Anytime we go out for Mexican food I am ordering enchiladas; they are my absolute favorite dish! So of course, I had to create a recipe so I could make them at home. Enchiladas are only as good as the sauce topping them, so be sure to make my Red Enchilada Sauce! If you like Mexican-inspired recipes you'll want to try our Guac and Chips, Pickled Red Onions, Pork Carnitas in an Instant Pot, Margarita Mix, Southwest Chicken Casserole, Mexican Candy Shot. If you like enchilada recipes, you need to try our Spaghetti Squash Enchilada Boats.

• Simple Ingredients: Uses pantry staples for a fuss-free meal.
• Naturally Gluten Free: Using our homemade gluten free enchilada sauce and corn tortillas makes this classic recipe naturally gluten free.
• Cheesy & Flavorful: Packed with melted cheese and a savory, bold enchilada sauce.
• Quick to Make: Minimal prep and ready in about 30 minutes.
• Family-Friendly: A hearty meal everyone at the table will love.
• Customizable: Swap ingredients or add heat to suit your personal spice level.

With just some basic ingredients and a short trip to the grocery store you can grab all you need for these easy cheesy chicken enchiladas.

See the recipe card below for the exact quantities of each ingredient.

• Homemade Enchilada Sauce: Our homemade red enchilada sauce is packed with flavor to elevate this dish, but you can use store-bought if desired. It a zesty enchilada sauce that is bold and thick sauce, you can thin it with chicken stock if desired.
• Corn Tortillas: For a more traditional taste (and naturally gluten free) we love using corn tortillas, but you can use a flour tortilla if you prefer.
• Mexican Shredded Chicken: Our homemade chicken recipe made simple in the slow cooker using boneless skinless chicken breasts, but you can use any leftover chicken or rotisserie chicken.
• Monterey Jack Cheese: You can use any variation of cheese you prefer. We also suggest that you shred your own cheese for best flavor.

For this cheesy chicken enchilada recipe, you'll want to have on hand a saucepan, casserole dish, measuring cups and spoons, and a cheese grater.

Make these easy chicken enchiladas your own with some of these variation suggestions.

• Tortillas: Swap corn tortillas for flour tortillas for a more modern taste.
• Protein: Use shredded beef, pork, or rotisserie chicken instead.
• Cheese: Mix up the cheese to your favorite type or a blend of a couple! Old cheddar cheese or pepper jack add extra flavor.
• Sauce: Try green enchilada sauce for a tangy twist.
• Spice Level: Add diced green chilies or a sprinkle of cayenne for heat.
• Toppings: Mix it up and top your enchiladas with green chiles, green onions, avocado slices, jalapeño slices, or salsa verde.

Check out how easy it is to assemble and bake these easy chicken enchiladas.

Preheat oven to 350F and prep a casserole dish with non-stick spray or lightly coat with olive oil (note: the size of your dish can vary depending on the tortillas, we used a 7x11 baking dish and 8" tortillas).

Heat up enchilada sauce on the stove on medium-high heat, then spoon an even layer on the bottom of the pan (about ½ cup).

If desired, warm tortilla lightly on the stovetop or in the microwave, then add about ⅓ cup shredded chicken and ¼ cup cheese to the tortilla and wrap up. Place seam-side down in the bottom of the baking dish and repeat until complete.

Spoon additional red sauce to the top of the enchiladas to fully cover (this will prevent crisping of the tortilla), then add remaining cheese.

Cover with aluminum foil and bake for about 20 minutes; the cheese should be bubbling. If desired, remove the foil and broil for a couple minutes or until golden.

Allow them to cool slightly and serve with any desired toppings.

Hint: Warm up the tortillas slightly on stovetop to prevent them from breaking when rolling.

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This is a great recipe to just pull together in a pinch, but you can also store it and reheat later.

• Refrigerator: Once cooled, place in an airtight container for 3-4 days.
• Freezer: Place your container with leftovers in the freezer and they can last up to 3 months. If you wish to assemble in advance and freeze, just pour the sauce on before baking once thawed.
• Reheating: Thaw in the fridge overnight and reheat slowly in the oven. For best flavor add extra enchilada sauce and cheese if you have it on hand.
• Make Ahead: It is recommended to just prep all the ingredients in advance but assembled when you are ready to serve them to ensure the tortillas do not get too soggy.

• Mexican Rice or Cilantro Lime Rice: Great side options to complete your meal.
• Refried Beans or Black Beans: Add some extra protein and texture with this hearty addition.
• Guacamole and Chips: Creamy, tangy flavors of guacamole combined with salty, crunchy chips complement the bright citrus notes of a margarita.
• Homemade Salsa: The perfect complement to chicken enchiladas by adding a burst of fresh flavor.
• Mexican Street Corn (Elote): The creamy, cheesy, and slightly spicy flavors of Mexican street corn make a bold pairing with a margarita’s zesty profile.
• Margaritas: The quintessential drink pairing for any Mexican dish, is margaritas! We have a great recipe for a classic margarita mix or a frozen strawberry margarita.

To make the best enchiladas, here are some helpful tips.

• Don’t Skimp on Sauce: Keeps the enchiladas moist and flavorful and prevents the tortillas from drying.
• Cover While Baking: Ensures even cooking and prevents cheese from burning. You can remove the aluminum foil for the last 5 minutes to brown slightly if desired.
• Let Them Rest: Allow a few minutes before serving so they hold their shape.
• Customize Your Fillings: Add beans, veggies, or extra spices to suit your preference.

Do you have questions about making cheesy chicken enchiladas?

Yes! Assemble them, cover, and refrigerate for up to 24 hours before baking.

Absolutely! Just warm them before rolling to prevent cracking.

Yes, this is a great option for meal prepping. Assemble them without baking, cover tightly, and freeze for up to 3 months.

If you like your enchiladas with more heat, use a spicy enchilada sauce, add diced jalapenos, or sprinkle with chili flakes.

Check out some more of our recipes you will want to try!

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