Easy Chicken Enchilada Recipe
My all-time favorite Easy Chicken Enchilada Recipe combines red and green enchilada sauce, soft corn tortillas, shredded chicken, melty cheese, and zesty salsa into a meal that’s fast to make and impossible to forget. Consider this your new go-to Mexican dinner.
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A Note from Kim
A Go-To Dinner That Always Delivers
This chicken enchilada recipe has been in my dinner rotation for years, and for good reason, it never lasts long at my house! I love how the combination of red and green enchilada sauce gives it that extra depth of flavor. Plus, using rotisserie chicken keeps things quick and easy, especially on busy nights. With just a handful of simple ingredients, dinner is on the table before anyone even has time to complain they’re hungry!
With love (and lots of good eats), 
These really were quick and delicious. I didn’t have everything on hand, so I replaced taco seasoning with 2 Tbs chili powder and 1 tsp. cumin, and rolled them up in whole wheat tortillas. I also appreciated the info about never adding the enchilada sauce to the filling to prevent sogginess (definitely a problem I’ve had in the past with other recipes). Thanks for the great recipe!!
— Kathy
Ingredients for Chicken Enchiladas
Here’s everything you’ll need to make these easy chicken enchiladas, simple ingredients that come together for big, bold flavor.
You can find the full recipe and measurements in the recipe card below.
- Red enchilada sauce: Adds rich, bold flavor and a deep color. I love using Hatch brand for its smooth texture and balanced spice.
- Green enchilada sauce: Brings a fresh, slightly tangy kick that pairs perfectly with the red sauce for extra depth.
- Shredded chicken: Rotisserie chicken keeps this easy and adds great flavor. Just shred and you’re ready to go.
- Taco seasoning: Gives the filling a warm, zesty boost. Use your favorite blend or homemade if you have it.
- Monterey Jack cheese: Melts smooth and creamy. Add a little extra on top for that bubbly, cheesy finish.
- Salsa: Adds a bright, zesty layer and a bit of texture to the filling. Choose mild or spicy based on your taste.
- Corn tortillas: Soft and classic for enchiladas. Warm them first so they don’t crack when rolling.
Variations and Substitutions
- Switch up the sauce: Feel free to use all green enchilada sauce or all red. You could even try my homemade enchilada sauce!
- Change the protein: Swap the chicken for shredded pork, ground beef, or even leftover taco meat. It’s a great way to use what you have.
- Add beans or veggies: Black beans, corn, sautéed peppers, onions, or zucchini add extra flavor and make the filling more hearty.
- Different cheese: Use Monterey Jack, cheddar, pepper jack, Colby jack, or a mix. Each one melts a little differently and adds its own flavor.
- Have fun with toppings: Finish with a dollop of sour cream, tomatoes, avocado, fresh chopped cilantro, pico de gallo, sliced jalapeños, or a squeeze of lime for a fresh, bright bite.
How to Make Chicken Enchiladas
I love making these red and green enchiladas for dinner on Christmas Eve or really for any family celebration. So pretty and festive! And they are easier than you might think. Here’s a quick rundown of the process, but for full printable instructions, reference the recipe card at the bottom of the post.
Step 1: Spread enchilada sauce. Preheat oven to 350ºF and lightly spray a 9×13-inch glass baking dish. Spread red enchilada sauce along the top half and green enchilada sauce along the bottom half of the dish. Set aside.
Step 2: Mix. In a large bowl, stir together shredded chicken, taco seasoning, shredded cheese, and salsa.
Step 3: Fill. Fill warmed corn tortillas evenly with about 1/4 cup each of the chicken filling, and roll
Step 4: Add remaining sauce. Place into pan seam-side down. Pour remaining red enchilada sauce over top the top half of the enchiladas. Pour remaining green enchilada sauce over the bottom half.
Step 5: Add cheese. Sprinkle the top with remaining cheese, and extra, if preferred.
Step 6: Bake. Bake for 30 minutes or until bubbly and melty. Remove from oven and let cool about 5-10 minutes. Top with any desired toppings and serve.
Kim’s Recipe Tips
- Enchilada sauce tip: Skip adding sauce inside the tortillas. It may seem tempting, but it can make them too soggy. Keep the sauce on top and underneath for the best texture.
- Warm the tortillas: Don’t skip this step! Warm tortillas are softer, taste better, and won’t crack when you roll them. I like to wrap a few in a damp paper towel and microwave for about 30 seconds.
- Choose the right tortillas: Corn tortillas are my go-to, they hold up better with the sauce and stay nice and sturdy. Flour tortillas work too, but they can get softer faster.
- Don’t overfill: It’s easy to add too much filling, but keeping it moderate makes rolling easier and helps everything bake evenly.
- Cover every inch with sauce: Make sure the tortillas are fully coated on top so nothing dries out while baking.
- Use freshly shredded cheese: It melts smoother and gives you that perfect gooey finish compared to pre-shredded cheese.
Frequently Asked Questions
Use flavorful sauce, don’t overfill, and make sure the tortillas are warmed so they roll easily without breaking. Stick with corn tortillas for the best structure, skip putting sauce inside, and fully coat the top so nothing dries out. Finish with plenty of melty cheese and let them rest before serving so everything sets up perfectly.
I don’t recommend covering the enchiladas for this recipe. They don’t bake long enough for the cheese to burn, and covering them can make everything a bit soggy, so it’s best to leave them uncovered.
If you don’t want to use rotisserie or leftover chicken, cook 1 pound boneless, skinless chicken by poaching (simmer about 10 minutes), baking at 375°F for 30 minutes, or pan-frying for 8–10 minutes per side until fully cooked.
What to Serve With Chicken Enchiladas
Storage Recommendations
- Storage: Let the enchiladas cool, then store them in an airtight container or covered in plastic wrap in the fridge for up to 4 days.
- Reheating: Warm in the oven at 350°F, covered with foil, until heated through. For a quicker option, microwave individual portions in 30–60 second intervals until hot.
- Freezing: Let enchiladas cool completely, then transfer to a freezer-safe container, bag, or wrap tightly in foil. Freeze for up to 3 months.
- Reheating from frozen: Thaw overnight in the fridge, then bake at 350°F until hot and bubbly. If baking straight from frozen, cover with foil and add extra time until fully heated through.
More Favorite Mexican Dinners
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Easy Chicken Enchilada Recipe
Ingredients
- 1 (15-ounce) can red enchilada sauce, (I like Hatch brand)
- 1 (15-ounce) can green enchilada sauce, (I like Hatch brand)
- 1 pound (about 4 cups) cooked, shredded chicken, (I like to use rotisserie chicken)
- 2 tablespoons taco seasoning
- 8 ounces (2 cups) shredded Monterey jack cheese, divided, use more cheese for the top if you like your enchiladas super cheesy
- 1 cup prepared salsa
- 14 corn tortillas
- any desired toppings: diced tomato, chopped cilantro, avocado, sour cream, etc.
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Instructions
- Preheat oven to 350ºF. Lightly spray 9×13-inch glass dish with nonstick cooking spray.
- Spread a little over 1/4 cup red enchilada sauce in the top half of the baking dish, lengthwise. Then, spread a little over 1/4 cup green enchilada sauce in the bottom half of the baking dish, lengthwise. Set aside.
- In a large bowl, stir together 1 pound (about 4 cups) cooked, shredded chicken, 2 tablespoons taco seasoning, 1⅓ cup shredded cheese, and 1 cup prepared salsa.
- Warm your 14 corn tortillas in batches of about 5, wrapped in a damp paper towel and microwaved for 20 seconds. This keeps them soft and pliable so they roll without cracking.
- Fill corn tortillas evenly with about 1/4 cup each of the chicken filling, and roll and place into pan seam-side down. Pour remaining red enchilada sauce over top the top half of the enchiladas. Pour remaining green enchilada sauce over the bottom half. (You may not want to use all the remaining enchilada sauce.) Sprinkle with remaining cheese, and extra, if preferred. Bake for 30 minutes or until hot and melty.
- Remove from oven and let cool about 5-10 minutes. Top with any desired toppings and serve.
Notes
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Delicious and easy recipe! I added more cheese than the recipe states but otherwise followed the recipe as written.
My family loved these! I add jalapeños and onions to the filling… yum!
Absolutely delicious! I had some leftover oven-roasted chicken the other night and wanted to make enchiladas, but wasn’t sure if my family would like them. They ended up loving them! This recipe was super easy to follow, and I stuck to it exactly. Definitely adding this to our regular dinner rotation. Thanks for sharing!
Omg these were so good! I’ve tried so many recipes for chicken enchiladas and never found the right one until I tried this one. Easy to make and totally worth it. This is definitely going on my rotation!!!
This is a fantastic recipe! I had never made chicken enchiladas before and made them for my parents. They LOVED them. I followed the recipe exactly. I’ll be making again for sure. Thank you!
I always thought these would be so difficult to make. Tried your recipe and it was much simpler than I expected. We now eat enchiladas at least twice a month if not more. It’s a favorite in the meal rotation.
Great recipe. This is my go to for enchiladas. I add onions too.
Followed the recipe exactly as written. It was so delicious!
This is my new go-to recipe for chicken enchiladas!
Delicious and easy! Everyone enjoyed them!
These really were quick and delicious. I didn’t have everything on hand, so I replaced taco seasoning with 2 Tbs chili powder and 1 tsp. cumin, and rolled them up in whole wheat tortillas. I also appreciated the info about never adding the enchilada sauce to the filling to prevent sogginess (definitely a problem I’ve had in the past with other recipes). Thanks for the great recipe!!
Awesome! So glad you enjoyed!
I made these for a Christmas dinner for my husband’s family and they were amazing! Everyone enjoyed them…very tasty! Thanks so much!
So glad you enjoyed! They are a favorite of mine too!
I like that you add both red and green sauce. I’m a green sauce person myself but my wife LOVES red sauce. So this is literally perfect for us haha Thank you!