If you’re craving a comforting, flavorful dinner that feels like a fiesta in every bite, then this Homemade Easy Chicken Enchiladas recipe is exactly what you need. Picture tender shredded chicken wrapped in soft tortillas, smothered in rich, tangy enchilada sauce, and topped with melted cheese that’s golden and bubbly—pure magic!
What I love most about this recipe is how simple it is to put together, yet it delivers that authentic Tex-Mex goodness that feels special without hours in the kitchen. Whether you’re cooking for your family on a busy weeknight or want a crowd-pleaser for your next gathering, these enchiladas are guaranteed to impress.
Why You’ll Love These Homemade Easy Chicken Enchiladas
- Super easy to prepare — uses simple ingredients and minimal prep.
- Packed with flavor — savory chicken combined with a zesty enchilada sauce.
- Make-ahead friendly — assemble in advance and bake when ready.
- Comfort food classic — warm, cheesy, and perfect for cozy dinners.
- Customizable — add veggies, swap cheeses, or adjust the heat to suit your taste.
- Feeds a crowd — great for families, parties, or meal prep.
- Kid-approved — mild enough for little ones but can be spiced up for adults.
Ingredients for Homemade Easy Chicken Enchiladas
Here’s what you’ll need to create this delicious dinner:
- Cooked chicken — shredded (rotisserie chicken works beautifully).
- Flour or corn tortillas — soft and pliable for rolling.
- Enchilada sauce — homemade or store-bought, red or green depending on your preference.
- Shredded cheese — a mix of cheddar and Monterey Jack melts perfectly.
- Onion — diced for a bit of sweetness and texture.
- Garlic — minced for added depth.
- Olive oil — to sauté onions and garlic.
- Spices — cumin, chili powder, salt, and pepper for that classic Tex-Mex flavor.
- Fresh cilantro and lime (optional) — for garnish and a fresh finish.
(Exact quantities and detailed instructions are in the recipe card below.)
How to Make Homemade Easy Chicken Enchiladas – Step-by-Step
1. Preheat your oven.
Set your oven to 375°F (190°C) and lightly grease a baking dish.
2. Prepare the filling.
In a skillet, heat olive oil over medium heat. Sauté diced onions and minced garlic until soft and fragrant. Add shredded chicken and spices, stirring to combine and heat through.
3. Warm the tortillas.
To make rolling easier, warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
4. Assemble the enchiladas.
Spoon a generous amount of the chicken mixture onto each tortilla, roll it up tightly, and place seam-side down in the baking dish.
5. Add the sauce and cheese.
Pour enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese liberally on top.
6. Bake.
Bake for 20–25 minutes, until the cheese is melted and bubbly, and the sauce is heated through.
7. Garnish and serve.
Top with fresh cilantro and a squeeze of lime juice if you like, then serve with rice, beans, or a crisp salad.
Helpful Tips for Homemade Easy Chicken Enchiladas
- Use rotisserie chicken to save time or cook your own chicken breasts and shred them.
- Customize your sauce — add some chipotle for smokiness or use green salsa for a fresh twist.
- Double the recipe for a bigger crowd or leftovers.
- Freeze leftovers — bake as directed, then cool and freeze in airtight containers for up to 3 months.
- Add veggies — corn, black beans, or diced peppers work great inside.
- Don’t skip warming the tortillas — it makes rolling so much easier and prevents cracking.
FAQs About Homemade Easy Chicken Enchiladas
Can I make these enchiladas ahead of time?
Yes! Assemble them in the baking dish, cover with foil, and refrigerate for up to 24 hours before baking.
What’s the best cheese to use?
A mix of cheddar and Monterey Jack is classic, but you can also use mozzarella or a Mexican cheese blend.
Can I use corn tortillas instead of flour?
Absolutely. Just warm them well to make them more flexible and less likely to crack.
How spicy are these enchiladas?
This recipe is mild but can be easily adjusted by adding jalapeños, chili powder, or spicy enchilada sauce.
What should I serve with chicken enchiladas?
They’re perfect with Mexican rice, refried beans, guacamole, or a fresh salad.
These Homemade Easy Chicken Enchiladas are a go-to in my house because they’re both comforting and delicious with minimal fuss. I hope you enjoy making (and eating) them as much as I do! Let me know how your batch turns out—I’d love to hear your favorite tweaks and sides.
Homemade Easy Chicken Enchiladas
Ingredients
- 1 tablespoon olive oil
- 4 skinless boneless chicken breast halves
- 1 onion chopped
- 1¾ 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
Instructions
- Cook the chicken: Heat olive oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, about 5 to 7 minutes per side. Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.
- Prepare the filling: Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper to the skillet. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed to reach desired consistency.
- Assemble the enchiladas: Spoon chicken mixture into tortillas and roll them up. Arrange them seam-side down in a 9×13-inch baking dish.
- Top and bake: Pour taco sauce over the enchiladas and sprinkle with remaining ¾ cup Cheddar cheese. Bake in the preheated oven until cheese has melted, about 20 minutes. Let cool briefly before serving.
Notes
- For a spicier kick, consider adding diced jalapeños to the filling.
- Feel free to substitute the Cheddar cheese with Monterey Jack or a Mexican cheese blend for a different flavor profile.
- These enchiladas can be made ahead and refrigerated for up to 24 hours before baking.
