Busy weeknights call for dinner recipes that are quick, simple, and still totally satisfying—like this 4-ingredient Easy Chicken Enchilada Recipe! With just shredded chicken, a can of enchilada sauce, flour tortillas, and plenty of melty Mexican cheese, you’ll have a comforting meal on the table in under 30 minutes!
These enchiladas are the ultimate weeknight dinner! They’re cheesy, comforting, and always a family favorite.
Want to add a little something extra? Stir in some green chilies or a few spoonfuls of cream cheese for different flavor and texture. And don’t forget toppings—sour cream, cilantro, some Homemade Guacamole or Pico de Gallo and a squeeze of lime are perfect on these enchiladas!
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❤️ Why You'll Love This Recipe
- Only 4 Ingredients – No long grocery list or prep required!
- Ready in Under 30 minutes – Perfect for busy weeknights when you need dinner fast.
- Crowd-Pleaser – Cheesy, saucy, and delicious—everyone at the table will want seconds!
🛒 Ingredients
- Chicken breasts: For an easy shortcut, use rotisserie chicken or check out my tutorial for how to cook chicken in the Instant Pot (this is a great method for frozen chicken breasts!)
- Enchilada sauce: Use your choice of red or green enchilada sauce. Keep in mind that red tends to be spicier, while green is milder.
See the recipe card below for full information on ingredients and quantities.
🔄 Substitutions & Variations
- Tortillas: The recipe calls for flour tortillas, but you can also use corn tortillas as well. Corn tortillas are smaller than flour, so you'll need to use more of them.
🥣 How to Make This Easy Chicken Enchilada Recipe
Step 1: Preheat your oven to 350°F.
In a medium bowl, combine the shredded chicken with ½ of the enchilada sauce.
Step 2: Microwave the tortillas for about 30 seconds, just until warm and pliable.
Step 3: Spread the remaining ½ can of enchilada sauce in the bottom of a 9x13 baking dish.
Step 4: Working with one tortilla at a time, sprinkle about 1 tablespoon of cheese down the center, add a spoonful of the chicken mixture, and roll it up.
Step 5: Place the rolled enchiladas seam-side down in the prepared pan.
Step 6: Pour the rest of the sauce over the top and sprinkle with the remaining cheese.
Step 7: Bake for 20 minutes, or until the cheese is melted and bubbly and the enchiladas are warmed through.
🌟Expert Tips
- Shred the chicken while it’s still warm. It’s easier to pull it apart and it mixes better with the enchilada sauce.
- Warm up the tortillas. A quick zap in the microwave makes them easier to roll without them tearing apart.
- Don't overfill the tortillas. A couple of spoonfuls of chicken per tortilla is all you need!
💭 FAQs
Let the enchiladas cool completely, then transfer them to an airtight container. Store in the fridge for up to 3–4 days. To reheat, cover with foil and bake at 350°F until warmed through.
Yes! You can assemble the enchiladas up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When you’re ready to bake, uncover and cook as directed—just add a few extra minutes if they’re cold from the fridge.
To avoid soggy enchiladas, don’t over-saturate the tortillas with sauce before baking. Just lightly coat the bottom of the pan and pour the remaining sauce over the top. Also, warming the tortillas before filling them with the chicken helps them hold up better.
These enchiladas pair great with simple sides like Spanish Rice, Instant Pot Refried Black Beans, or chips and Fresh Salsa. For something refreshing, serve one of my Mexican drinks on the side: Mexican Horchata, Strawberry Agua Fresca with Mint or Coconut Lemongrass Tea! And of course, you can't forget Homemade Churros for dessert!
🌮 More Mexican Recipes to Try
📋 Recipe
Easy Chicken Enchilada Recipe
Ingredients
- 2 cups shredded chicken rotisserie chicken works great!
- 20 ounces enchilada sauce red or green
- 8 flour tortillas 10 inch
- 2 cups shredded Mexican cheese
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, combine the shredded chicken with ½ of the enchilada sauce.
- Microwave the tortillas for about 30 seconds, just until warm and pliable.
- Spread the remaining ½ can of enchilada sauce in the bottom of a 9x13 baking dish.
- Working with one tortilla at a time, sprinkle about 1 tablespoon of cheese down the center, add a spoonful of the chicken mixture, and roll it up.
- Place the rolled enchiladas seam-side down in the prepared pan.
- Pour the rest of the sauce over the top and sprinkle with the remaining cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve warm with your favorite toppings like sour cream, avocado, or chopped cilantro!
Ashley Amundsen says
This is one of my go to recipes for busy weeknights. It's so easy to make and it's always a hit with my picky kids!