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chicken enchiladas in a glass baking dish topped with pico de Gallo

Fast & Easy Chicken Enchiladas

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This is my all-time favorite Fast & Easy Chicken Enchiladas recipe, made with red and green enchilada sauce, so that you get the best of both worlds! Soft and delicious Mission® Super Soft Corn Tortillas filled with shredded cheese, chicken and salsa, these come together so easily and they will definitely become a family favorite Mexican dinner.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 14 enchiladas
Calories 149
Author Kim

Ingredients

  • 14 Mission® Super Soft Corn Tortillas
  • 1 pound (about 4 cups) cooked chicken, shredded (I like to use rotisserie chicken)
  • 2 tablespoons taco seasoning
  • 8 ounces light shredded mozzarella cheese, divided (or other favorite)
  • 1 cup prepared salsa
  • 8 ounces red enchilada sauce
  • 8 ounces green enchilada sauce
  • any desired toppings: diced tomato, chopped cilantro, avocado, sour cream, etc..

Instructions

  • Preheat oven to 350ºF. Lightly spray 9x13" glass dish with nonstick cooking spray.
  • Spread about 4 tablespoons of red enchilada sauce in the top half of the baking dish, lengthwise. Spread about 4 tablespoons of green enchilada sauce in the bottom half of the baking dish. Set aside.
  • In a large bowl, stir together shredded chicken, taco seasoning, 2/3 of the shredded cheese and the salsa.
  • Prepare corn tortillas, about 5 at a time, in between a damp paper towel and in the microwave for about 30 seconds. This will keep them from cracking when you roll them.

  • Fill corn tortillas evenly with chicken/cheese filling, and roll and place into pan. Pour remaining red enchilada sauce over top the top half of the enchiladas. Pour remaining green enchilada sauce over the bottom half. Sprinkle with remaining cheese. Bake covered with foil* for 30 minutes or until hot and melty.
  • Top with any desired toppings and serve.

Notes

*spray foil with nonstick cooking spray before covering pan of enchiladas to prevent cheese from sticking.
MAKE GLUTEN FREE: Use Mission® Super Soft Corn Tortillas like I did and this recipe will be gluten free. 
MAKE DAIRY FREE: Use a dairy free cheese variety.
FREEZER OPTION: Prepare enchiladas and then cover tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover with foil and bake for 30 minutes. Uncover and, if needed, bake for an additional 5-10 minutes, or until completely cooked through.
MAKE AHEAD OPTION: Cover prepared enchiladas tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover with foil and bake for 30 minutes.
 

Nutrition

Serving: 1enchilada | Calories: 149kcal | Carbohydrates: 11.5g | Protein: 9.9g | Fat: 6.8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Cholesterol: 29.7mg | Sodium: 746.7mg | Fiber: 1.7g | Sugar: 3.3g | Vitamin A: 700IU | Vitamin C: 11.9mg | Calcium: 134mg | Iron: 0.9mg