Why You’ll Love This Recipe
This Easy Chicken Enchilada recipe is a family-friendly meal that’s simple to prepare and packed with flavor. With tender shredded chicken, zesty enchilada sauce, and melted cheese, these enchiladas are sure to become a weeknight favorite. Perfect for a cozy dinner, they’re easy to make and can be customized with your favorite toppings. Whether you’re a beginner in the kitchen or a seasoned cook, this recipe is a guaranteed crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups cooked, shredded chicken
- 1 can (10 oz) enchilada sauce
- 8 small flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
- Sour cream (optional, for serving)
Directions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes.
- Add the shredded chicken, cumin, garlic powder, chili powder, salt, and pepper to the skillet. Stir to combine and heat through, about 2 minutes.
- Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
- Spoon a few tablespoons of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas and top with the shredded cheddar and Monterey Jack cheeses.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with fresh cilantro and serve with sour cream on the side.
Servings and Timing
This recipe serves 4-6 people.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Variations
- Use corn tortillas instead of flour for a more traditional flavor.
- Add a layer of beans or corn in the middle of the enchiladas for extra texture.
- Swap the chicken for ground beef or turkey for a different take on the recipe.
- Spice it up with jalapeños or your favorite hot sauce.
- Use a mix of different cheeses like queso fresco or pepper jack for added flavor.
Storage/Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 10 minutes, or until heated through. You can also microwave individual servings for 1-2 minutes.

FAQs
Can I use store-bought rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great time-saver and works perfectly for this recipe.
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas ahead of time, cover them, and refrigerate them for up to 24 hours before baking.
Can I freeze the enchiladas?
Yes, you can freeze the enchiladas before baking. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. To bake, thaw overnight in the fridge and then bake as directed.
Can I make the sauce from scratch?
Yes, you can make homemade enchilada sauce using a combination of tomatoes, chili powder, garlic, and cumin. This will add a fresh and personalized touch.
Can I use a different kind of cheese?
Yes, feel free to use any cheese that melts well, such as Gouda, Havarti, or a Mexican blend.
Conclusion
This Easy Chicken Enchilada recipe offers a simple yet flavorful dinner option that is sure to satisfy everyone at the table. With tender chicken, tangy sauce, and gooey cheese, it’s a quick and delicious way to enjoy a classic Mexican dish. Whether for a family dinner or meal prep, these enchiladas will quickly become a go-to recipe in your kitchen.
PrintEasy Chicken Enchilada Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Fried
- Cuisine: Mexican
- Diet: Vegetarian
Description
Chile Relleno is a traditional Mexican dish consisting of large, mild peppers stuffed with cheese or meat, battered, and fried to perfection. It’s often served with a rich tomato-based sauce and rice on the side.
Ingredients
- 4 large poblano peppers
- 1 1/2 cups cheese (cheddar or Oaxaca, shredded)
- 2 eggs
- 1/4 cup flour
- 1/4 teaspoon baking powder
- 1/2 cup milk
- 2 cups tomato sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Roast the poblano peppers over an open flame until the skin is charred. Place them in a plastic bag to steam for about 10 minutes. Peel off the skins and remove the seeds.
- Stuff each pepper with shredded cheese and set aside.
- In a bowl, whisk together the eggs, flour, baking powder, and milk until smooth to make the batter.
- Heat oil in a large pan over medium heat.
- Dip each stuffed pepper into the batter, ensuring it’s fully coated, then carefully fry in the hot oil until golden brown, about 3-4 minutes per side.
- Meanwhile, in another pan, heat the tomato sauce with cumin, garlic powder, salt, and pepper. Let it simmer for 10 minutes.
- Once the peppers are fried, place them on a paper towel to drain excess oil.
- Serve the Chile Rellenos with the tomato sauce poured over the top and garnish with fresh herbs or sour cream if desired.
Notes
- You can substitute cheese with ground beef or chicken if you prefer a meat-stuffed version.
- For a milder flavor, use Anaheim peppers instead of poblano peppers.
- Serve with rice or beans for a complete meal.
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg
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