Easy Chicken Enchilada Recipe

Chicken enchilada recipe in a glass baking dish topped with sliced jalapeños and avocado slices.

Easy Chicken Enchilada Recipe

My favorite Easy Chicken Enchiladas mix red and green sauce, shredded chicken, melty cheese, and zesty salsa for a quick, unforgettable Mexican dinner.

Course Main Course

Cuisine Mexican

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings enchiladas

Calories 149

Author Kim

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.

Instructions

Preheat oven to 350ºF. Lightly spray 9x13-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

Freezing: 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: 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.

This recipe was originally published November 2018. It was republished with new content April 2026.

Nutrition