It’s 6pm and you need dinner fast. If you’re craving something creamy and comforting, look no further. These Oven-Baked Chicken Enchiladas are the perfect solution for your busy schedule.
This is one of those recipes you’ll make on repeat. It delivers big flavor with very little effort. You get a hot, satisfying meal on the table in under 40 minutes.
Why You’ll Make This Again
This recipe is a total lifesaver for busy Weeknight Dinners. It is especially cozy during the Fall when you want warmth. You get a restaurant-quality meal without the high price tag. Your whole family will actually agree on eating this.
It uses simple pantry staples you likely already have. The cleanup is minimal because everything happens in one dish. It is a reliable crowd-pleaser that never fails to satisfy.
How This Comes Together
You will start with pre-cooked chicken to save serious time. Just mix the filling, roll the tortillas, and bake. It is a stress-free process that anyone can master easily. Even beginners can get this right on the first try.
What You’ll Need
Gather these simple ingredients from your pantry and fridge.
- 2 cups cooked shredded chicken breast
- 8 corn tortillas
- 2 cups red enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 0.5 cup diced yellow onion
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 1 tablespoon vegetable oil
- 0.25 cup chopped fresh cilantro
Step-By-Step Directions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a medium bowl, combine shredded chicken, cumin, chili powder, and 0.25 cup of the enchilada sauce.
- Heat oil in a skillet over medium heat and sauté onions until translucent, then add to chicken mixture.
- Briefly warm tortillas in a dry skillet or microwave to make them pliable.
- Spread 0.5 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Place approximately 0.25 cup of chicken mixture and 1 tablespoon of cheese in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with remaining shredded cheese.
- Bake for 20 minutes or until the cheese is melted and bubbling.
- Garnish with fresh cilantro before serving.
How To Serve It
Serve these while the cheese is still bubbly and golden. They look beautiful when topped with extra fresh cilantro. Pair them with a side of Mexican rice or beans. A dollop of sour cream adds a nice cooling touch.
Leftovers & Storage
These enchiladas make for an excellent meal prep option. Store leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat them in the oven to keep the texture best. You can also freeze them for a quick future meal.
Make It Even Better (Pro Tips)
- Never skip warming your tortillas before rolling them.
- Use a rotisserie chicken to save 15 minutes of prep.
- Don’t over-sauce the bottom to avoid a soggy base.
- Freshly grated cheese melts much better than the bagged kind.
- Add a pinch of salt to the chicken if needed.
- Let the dish rest for five minutes after baking.
- Serve with lime wedges for a bright, citrusy finish.
Easy Ways To Change It Up
- Swap the red sauce for green salsa verde for variety.
- Add black beans to the filling for extra fiber.
- Use flour tortillas if you prefer a softer texture.
- Top with sliced jalapeños if you love extra heat.
Quick Questions
Can I use flour tortillas instead?
Yes, you can use flour tortillas if you like. They roll very easily without needing to be warmed. Just know they absorb more sauce than corn tortillas.
How do I prevent corn tortillas from cracking?
The secret is heating them until they are very soft. Use a damp paper towel in the microwave for 30 seconds. This makes them flexible enough to roll tightly.
I hope you love this simple, cheesy dinner as much as we do. It is the ultimate comfort food for any night of the week.
— Ethan
Oven-Baked Chicken Enchiladas
Ingredients
Method
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a medium bowl, combine shredded chicken, cumin, chili powder, and 0.25 cup of the enchilada sauce.
- Heat oil in a skillet over medium heat and sauté onions until translucent, then add to chicken mixture.
- Briefly warm tortillas in a dry skillet or microwave to make them pliable.
- Spread 0.5 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Place approximately 0.25 cup of chicken mixture and 1 tablespoon of cheese in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with remaining shredded cheese.
- Bake for 20 minutes or until the cheese is melted and bubbling.
- Garnish with fresh cilantro before serving.
