Cheesy Chicken Enchiladas

Transforming leftover chicken into these cheesy chicken enchiladas is one of my favorite weeknight dinner options. I usually personalize it with a batch of my thick and rich enchilada sauce and homemade tortillas, but you don’t have to. Either way, they’re delicious.

Cheesy Chicken Enchiladas

Sometimes I’ll grab a rotisserie chicken from the market to make these cheesy chicken enchiladas, or I’ll use leftover chicken that needs to be transformed. Either way, these enchiladas usually start with a craving for a cozy comfort meal.

I prefer my enchiladas stuffed to the brim with chicken, with a filling that’s full of bold flavors and not dry or crumbly. My homemade enchilada sauce is thick and saucy, just the way I like it, and I never skimp on making these as cheesy as possible.

Why I Love This Recipe

• These enchiladas are cheesy and filling, making them the perfect cozy comfort meal for any night of the week.
• This recipe adapts easily to whatever I have on hand for filling or toppings.
• Depending on my time constraints I can make my enchilada sauce and tortillas from scratch or use store-bought for convenience.

Ingredients

• chicken – I like using shredded rotisserie chicken for convenience, but you can shred any chicken you have on hand.
• enchilada sauce -I prefer making my own enchilada sauce because I like it rich and thick, but store-bought works too.
• cheese – Use your favorite cheese; I gravitate towards Cheddar, Monterey Jack, or a mixture of both for enchiladas.
• corn tortillas – I love making homemade corn tortillas, they are so delicious if you have the time.
• salt and pepper

How to Make Cheesy Chicken Enchiladas

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: First, preheat your oven to 350°F.
• Step Two: In a medium bowl, mix together the chicken, 1/4 cup of enchilada sauce, 1 cup of cheese, and a bit of salt and pepper.
• Step Three: Take each tortilla and fill it with the chicken mixture. If you’re using store-bought tortillas, wrap them in a damp paper towel and pop them in the microwave for 30 seconds, flip them, and heat for another 30 seconds to make them nice and pliable.
• Step Four: Roll up the tortillas tightly and place them seam-side down in a 9 x 13 baking dish.
• Step Five: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.
• Step Six: Bake for 20-25 minutes, until the cheese is melted and bubbly.
• Step Seven: Serve right away with your favorite toppings.

Recipe Tips

• Give yourself some extra time to make the enchilada sauce and get the tortillas made. Of course if you’re short on time you can always use store-bought. However, your efforts will be rewarded by making these from scratch.
• The tortillas and the sauce can be made earlier in the day (or week) if you’re short on time.
• I prefer to pour the thick sauce on top of my tortillas once they are filled with chicken rather than dipping each tortilla into it. This method works best for a thick, homemade sauce and makes for a nice, plump enchilada.
• Feel free to use any strength (sharp or extra sharp) of cheddar cheese you prefer or a mix of cheddar and Monterey Jack cheese.
• You can leave out the chicken completely for a vegetarian version.

Storing and Freezing Enchiladas

• Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days; reheat in the microwave.
• For best results, serve fresh out of the oven. Leftovers may become mushy as tortillas absorb liquid.
• These enchiladas freeze well. Double the recipe to enjoy one pan now and one later.
• Freeze in a disposable pan or a glass 9×13 pan.
• If making ahead to freeze, assemble enchiladas up to the point of adding cheese; add cheese just before baking for better texture.
• Wrap the pan tightly with plastic wrap and cover with foil. Freeze for up to 3 months.
• Thaw in the fridge overnight before baking.

More Enchilada Recipes

• Green Chile Chicken Enchilada Casserole
• Buffalo Chicken Enchiladas

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Print Recipe

5 from 9 votes

Cheesy Chicken Enchiladas

The best Chicken Enchiladas - delicious and easy to put together! These can be made with my favorite homemade enchilada sauce and homemade corn tortillas if you choose. 

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: Mexican

Keyword: Cheesy Chicken Enchiladas

Servings: 4 people

Calories: 310kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• baking pan 9x13

Ingredients

• 1-1/2 cups cooked and shredded chicken
• 2 cups homemade enchilada sauce, divided or store bought
• 2-1/2 cups shredded cheddar or Monterey Jack cheese, divided
• 1/2 tsp table salt
• 1/4 tsp ground black pepper
• 8 homemade corn tortillas or store bought

Instructions

• Preheat oven to 350 degrees F.
• Combine chicken, 1/4 cup enchilada sauce, 1 cup of cheese, salt and pepper in a medium bowl. Mix to combine.
  1-1/2 cups cooked and shredded chicken, 2 cups homemade enchilada sauce, divided, 2-1/2 cups shredded cheddar or Monterey Jack cheese, divided, 1/2 tsp table salt, 1/4 tsp ground black pepper
• Fill each tortilla with shredded chicken mixture. (If you are not using homemade tortillas, wrap them in a damp paper towel and heat in the microwave for 30 seconds, flip and heat for another 30 seconds to make them pliable.)
  8 homemade corn tortillas
• Roll the tortillas tightly closed and place them in a row in a 9 x 13 baking dish, making sure to put the seam of the tortilla on the bottom of the baking dish so the tortillas do not unfold.
• Pour the remaining enchilada sauce over the rolled tortillas and top off with the rest of the cheese.
• Bake the enchiladas for 20-25 minutes or until the cheese is completely melted and bubbly.
• Serve immediately with your favorite toppings.

Notes

For optimal outcomes when preparing these cheesy chicken enchiladas, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Cheesy Chicken Enchiladas

Amount Per Serving (244 g)

Calories 310 Calories from Fat 158

% Daily Value*

Fat 17.6g27%

Saturated Fat 9g56%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 3.1g

Cholesterol 74.4mg25%

Sodium 588.5mg26%

Carbohydrates 13g4%

Fiber 2.5g10%

Sugar 1g1%

Protein 24.8g50%

Vitamin A 32IU1%

Vitamin C 0.8mg1%

Calcium 41.8mg4%

Iron 5.5mg31%

* Percent Daily Values are based on a 2000 calorie diet.

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