Ever just get totally stumped by dinner and find yourself Googling “chicken enchilada recipe” for the zillionth time? Same. I’ve been there, standing in my kitchen in pajamas wondering if I really have to order takeout again. But trust me, you don’t need to! This recipe basically saved my Tuesday (and honestly? Like half my week). If you love cozy, comfort-y meals like this, you might also dig my favorite chicken broccoli rice casserole recipe. Or hey, there’s a wildly good crazy good chicken pasta casserole recipe too. It’s real food for real people. Dig in.
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Why You’ll Love This Recipe
This chicken enchilada recipe is my “oops, surprise! you’re coming for dinner?” lifesaver. It’s brain-off simple. You can use leftover rotisserie chicken, so if you’re tired, you don’t even have to cook the chicken part. The flavors are bold but totally approachable, even grandpa who “hates spicy stuff” loves it.
I’ve tested this recipe on picky kids, grumpy teens (hardest audience, I swear), and my own hungry friends. Every single one asked for seconds. The thing I lowkey love? You can go fancy or lazy. Shred some chicken with a fork or just grab pre-cooked stuff from the store. Fancy cheese, or the cheap taco blend. It’ll work.
Oh and clean-up? Not a nightmare like some casserole-ish things. You’re using just a couple of bowls, a pan, and honestly, toss it all in the oven and kick up your feet. Ok, maybe wipe the counter. But it’s easy. Is it five-star restaurant stuff? Nope. It’s better.
“I never liked enchiladas till I made this one with rotisserie chicken—now it’s a weekly demand from my whole family. So easy, so good!”
– Jess M., neighbor & cheese lover
Substitutions & Variations
Here’s the deal: the real heart of this chicken enchilada recipe is its flexibility. Say you only have flour tortillas, not corn? Use those (yep, not authentic, but your taste buds won’t care at dinnertime). Don’t eat dairy? There’s good vegan cheese out there. I’ve even swapped regular chicken for shredded turkey after Thanksgiving. No complaints!
The sauce can be homemade or store-bought. I bounce between a can of enchilada sauce and one I whip up with tomato paste and spices when I’m in my “chef mode.” Sometimes I add black beans or sautéed peppers to the filling if I’m cleaning out the fridge. Fickle family? Keep it plain with chicken and cheese.
If you wanna mix it up, toss in some buttery garlic green beans on the side—I legit stuff them into the enchiladas sometimes. My cousin uses leftover pulled pork, which feels wild but is totally delicious. Mess around. Make it yours.
Expert Tips
If you’ve never rolled a tortilla before, don’t overthink it. Sometimes the filling oozes out the side—who cares? That’s the tasty part you “accidentally” scrape off the dish later, right? Cover the whole thing with extra sauce so it stays soft and gooey.
I’ve found if you quickly fry the tortillas in a smidge of hot oil, they roll better and won’t split on you. Don’t want to fuss? Just microwave ’em to soften. Oh, and always, always let the enchiladas rest five minutes after baking. That gooey cheese is lava-hot, and you’ll burn your mouth off (like I did last time because I have zero self-control).
Try assembling the day before when you’re crazy busy. Pop it in the oven when you’re ready. If you’re into leftovers, these actually taste better the next day. No kidding.
What to Serve with Chicken Enchiladas
Let me throw you a few easy pairing ideas, because, you know, sometimes you just need a nudge (or a nudge disguised as a suggestion):
- Add a scoop of best Mexican fruit salad on the table for a fresh, colorful counterpoint.
- For a heartier meal, serve with classic rice (honestly, just the instant stuff if you’re short on time).
- I sneak in cheesy broccoli cheddar chicken rice casserole as a side for extra comfort points.
- Top with avocado and sour cream for a creamy finish.
You really can pile on anything. Chips and salsa are never wrong, and neither are cold Cokes. If you’re feeling wild, toss in a blueberry dump cake for dessert. No one will complain.
The History of Enchiladas
Enchiladas go way, way back—way before my grandma claimed she invented them (spoiler, she didn’t). Turns out, they actually started with the Aztecs in Central Mexico. The word “enchilada” loosely means “seasoned with chili.” Early versions were simpler—just tortillas dipped in chili sauce.
Spanish colonists added meats, cheese, and all the things we love today. There are a zillion regional spins. Northern Mexico loves flour tortillas and red sauce. Southern Mexico goes all-in on corn and green tomatillo versions.
What’s cool is how flexible enchiladas have always been. No one yells “wrong” if you use what you’ve got. The spirit of the dish is all about sharing and making do. Even at my house, people bicker about whether to use red or green sauce—family traditions are serious around here!
Common Questions
Can I use canned chicken?
Sure! It works in a pinch. Drain it well, shred it with a fork, and season extra to boost the taste.
How long do enchiladas keep in the fridge?
Usually a solid four days if covered tightly. I think they get tastier the next day.
Can I freeze this chicken enchilada recipe?
Yes! Assemble but don’t bake, wrap in foil, and freeze. Bake straight from frozen, maybe add 10-15 minutes to the cooking time.
Is it spicy?
Totally depends on your enchilada sauce and chilies. Use mild sauce if you have kids. Or crank it up if you can handle some sweat.
Can I make this gluten-free?
Absolutely. Just grab gluten-free corn tortillas (most are already GF) and check your other ingredient labels.
Don’t Put Off Trying These Enchiladas
Okay, so if you’ve made it this far, you know you’re just a casserole pan and a few tortillas away from a seriously reliable dinner. With this chicken enchilada recipe, you can mix, match, and make dinner drama-free—so much easier than scrolling through endless options. In fact, you’ll find similar easy comfort in these Easy Chicken Enchilada Recipe – Isabel Eats, or maybe dig into this Easy Chicken Enchilada Recipe | Wanderzest. Trust me, there’s no shame in double-checking in places like Chicken Enchiladas Recipe | Gimme Some Oven if you want to mix up your filling or sauce style.
Dinner shouldn’t be a chore. So go make it, eat it, share it. And hey—if you fall for this classic, there’s always the next casserole night waiting.
Chicken Enchiladas
Ingredients
For the Filling
- 3 cups shredded rotisserie chicken Can substitute with canned chicken or shredded turkey.
- 2 cups cheese Use your choice of cheese, such as cheddar or taco blend.
- 1 can enchilada sauce Store-bought or homemade.
- 8 pieces tortillas Flour or corn tortillas can be used.
Optional Add-ins
- 1 cup black beans For added fiber and flavor.
- 1 cup sautéed peppers Use to clean out the fridge.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, cheese, and half of the enchilada sauce.
- Fill each tortilla with the mixture and roll them up.
- Place the rolled enchiladas seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas.
- Cover with foil and bake for about 20 minutes.
Finishing Touches
- Remove the foil and bake for an additional 10 minutes until bubbly and heated through.
- Let the enchiladas rest for 5 minutes before serving.
