Easy Chicken Enchiladas - The Seasoned Mom (2024)

Ingredients

This is a quick overview of the ingredients that you’ll need for this easy chicken enchilada recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Olive oil: to sauté the onion and garlic
• Onion and garlic: for added flavor in the filling.
• Shredded chicken: I typically use the meat from a store-bought rotisserie chicken for a shortcut. If you prefer, you can boil your own chicken at home to use in this recipe. To do so, you’ll need to start with about 1 ½ lbs. of boneless, skinless chicken breasts or thighs. When cool enough to handle, shred the chicken with two forks. For even more flavor, season the chicken with taco seasoning like I do for my easy chicken burrito recipe.
• Enchilada sauce: I use this traditional red enchilada sauce, but you can substitute with green enchilada verde sauce if you prefer. If you have some extra time, prepare a batch of easy homemade enchilada sauce for this recipe. You’ll need a total of about 2 ¼ cups.
• Cheddar and Monterey Jack cheese: this combination gives you the sharp flavor of the cheddar and the gooey, melty quality of the Monterey Jack. Sub with pepper jack cheese if you like. For a more traditionalMexican cheese mixturefor your enchiladas, try asadero and queso quesadilla cheeses mixed with cheddar and Monterey Jack cheese. You could also top the enchiladas with crumbled cotija cheese or queso fresco.
• Black beans: drained and rinsed. Substitute pink beans or pinto beans for the black beans. Alternatively, omit the beans and substitute with about 1 ½ cups of additional chicken or corn. You can also replace the beans with 1 ½ cups of cooked rice.
• Mexican-style corn: this typically includes red and green peppers for a little bit more flavor and color. You can substitute with regular canned corn or thawed frozen corn.
• Cumin, chili powder, kosher salt, and pepper: for even more flavor!
• Tortillas: I prefer flour tortillas because they’re easier to work with, but corn tortillas are also a great option.
• Optional enchilada toppings: sliced green onions, chopped fresh cilantro, chopped red onion, diced avocado or guacamole, sour cream, lime wedges.

Directions

Unlike tacos or fajitas, which both require last-minute prep and attention, these easy chicken enchiladas can beassembled in advance for a convenient last-minute dinnerwhen you rush in the door at night.You’ll find detailed directions in the recipe card below, but here’s the quick version:

1. Cook the filling.
2. Roll the filling in the tortillas.
3. Arrange the tortillas seam-side down in a 9 x 13-inch casserole dish with a little bit of sauce in the bottom.
4. Pour enchilada sauce over top and sprinkle with cheese.
5. Bake the enchiladas until heated through and the edges of the tortillas are a bit crispy.
6. Garnish with your favorite toppings and serve warm.

Preparation and Storage Tips

• Make Ahead: This is a great make-ahead dinner.You can assemble the enchiladas up to24 hours in advanceand keep them covered in the refrigerator until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes.
• How to Freeze: You can freeze the chicken enchiladasbeforebaking. Wrapped tightly with plastic wrap and aluminum foil, the assembled dish will keep in the freezer for up to2 months. When ready to bake, allow the enchiladas to thaw in the refrigerator overnight, then bake according to recipe instructions. Alternatively, if the enchiladas are in a freezer-to-oven-safe dish, you can bake them directly from the freezer. Cover the dish with foil and bake the frozen enchiladas covered in a 350°F oven for about 20 minutes, then remove the cover and continue baking for about 20 more minutes (or until heated through).
• Storage: Leftover enchiladas will keep in an airtight container in therefrigerator for 3-4 days.
• How to Reheat: If reheating an entire pan of enchiladas, cover the dish loosely with foil and bake in a350°F oven until warmed through (about 20 minutes). Individual portions can be reheated in the microwave for 1-2 minutes.