This comforting oven-baked chicken enchiladas recipe brings warm, satisfying flavors to your table with minimal effort. Tender shredded chicken is wrapped in soft tortillas, coated in savory enchilada sauce, and baked under a layer of melted cheese until bubbly and irresistible. It’s an easy, family-friendly meal that works just as well for weeknights as it does for casual gatherings.
Why You’ll Love This Recipe
Simple ingredients that are easy to find and affordable
Quick preparation with minimal hands-on time
Rich, comforting flavors that everyone enjoys
Perfect for make-ahead meals or casual entertaining
Customizable to suit different spice levels and preferences
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken, shredded
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (10 ounces) enchilada sauce
8 small flour tortillas
1/2 cup onion, finely chopped
1 can (4 ounces) chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh cilantro, chopped (optional, for garnish)
Directions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, chopped onion, green chilies, ground cumin, garlic powder, salt, and black pepper. Mix until evenly combined.
Pour about 1/4 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish and spread it evenly to lightly coat the base.
Warm the flour tortillas in the microwave for about 20–30 seconds so they become soft and easy to roll.
Spoon approximately 1/4 cup of the chicken mixture into the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring all are well covered.
Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top.
Bake uncovered for 20–25 minutes, until the cheese is fully melted, bubbling, and lightly golden around the edges.
Remove from the oven and allow the enchiladas to rest for 5 minutes before serving. Garnish with chopped fresh cilantro if desired.
For extra heat, add 1/2 cup diced jalapeños or a pinch of chili powder to the chicken mixture.
For a milder flavor, use mild enchilada sauce and omit the green chilies.
For a vegetarian option, replace the chicken with 2 cups cooked black beans or a mix of sautéed bell peppers, zucchini, and onions.
Corn tortillas can be used instead of flour tortillas for a slightly firmer texture and deeper corn flavor.
Storage/Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a baking dish, cover loosely with foil, and warm in a 325°F (165°C) oven for 15–20 minutes. Individual portions can also be reheated in the microwave for 1–2 minutes until heated through.
FAQs
Can I make chicken enchiladas ahead of time?
Yes, you can assemble them up to 24 hours in advance, cover tightly, and refrigerate until ready to bake.
What type of chicken works best?
Cooked and shredded chicken breast or thigh meat both work well, depending on your preference.
Can I freeze chicken enchiladas?
Yes, freeze them before baking for up to 2 months. Thaw overnight in the refrigerator before baking.
Should I cover enchiladas while baking?
They can be baked uncovered, but loosely covering with foil prevents over-browning if needed.
Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is a convenient and flavorful option.
How do I keep tortillas from getting soggy?
Lightly coating the baking dish and not overfilling with sauce helps maintain texture.
Can I add vegetables to the filling?
Yes, sautéed bell peppers, onions, or zucchini make excellent additions.
What cheese melts best for enchiladas?
Cheddar and Monterey Jack melt smoothly and provide great flavor.
Are flour tortillas required?
No, corn tortillas can be used, but they should be warmed well to prevent cracking.
What sides go well with chicken enchiladas?
They pair nicely with rice, beans, or a simple green salad.
Conclusion
These oven-baked chicken enchiladas are a reliable, comforting dish that delivers bold flavor with minimal effort. Whether you’re cooking for your family or preparing a meal ahead of time, this recipe offers flexibility, simplicity, and satisfying results every time.
These oven-baked chicken enchiladas are a warm and cheesy comfort food favorite. Filled with seasoned shredded chicken, green chilies, and onions, then topped with enchilada sauce and melted cheese, they’re perfect for weeknights, meal prep, or sharing with friends and family.
Ingredients
2 cups cooked chicken, shredded
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (10 oz) enchilada sauce
8 small flour tortillas
1/2 cup onion, finely chopped
1 can (4 oz) chopped green chilies
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with 1/4 cup enchilada sauce.
In a bowl, mix shredded chicken, half of both cheeses, onion, green chilies, cumin, garlic powder, salt, and pepper.
Warm tortillas in the microwave for 20–30 seconds until pliable.
Spoon 1/4 cup of chicken filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
Pour remaining enchilada sauce over the tortillas and top with remaining cheese.
Bake uncovered for 20–25 minutes, until bubbly and golden. Let rest 5 minutes before serving. Garnish with chopped cilantro if desired.
Notes
Use rotisserie chicken for quick prep.
Corn tortillas work as a gluten-free alternative—just warm well to prevent tearing.
Add extra veggies or jalapeños to customize the filling.
