Easy Chicken Enchiladas

These Easy Chicken Enchiladas are a delicious, affordable family dinner idea! Customizable, low-carb or gluten-free options included—perfect for busy weeknights.

Looking for a quick, affordable, and incredibly delicious dinner idea? These Easy Chicken Enchiladas check all the boxes!

Whether you’re cooking for a busy weeknight or a relaxed weekend dinner, this recipe is simple to make, budget-friendly, and always a family favorite.

One of the best things about this dish is its flexibility. You can easily adjust the ingredients based on your preferences or dietary needs.

Want to add some fiber? Toss in some beans!

Craving a fresh touch? Top your enchiladas with homemade salsa or pico de Gallo, or serve it with a dollop of sour cream or guac. I serve them with a side of greens like a crunchy romaine salad or sautéed spinach for a balanced meal.

While I personally love a hearty beef enchilada, my boys prefer this chicken version, so it makes a regular appearance on our table.

You can also make this recipe low-carb or gluten-free by swapping the tortillas. Use keto, low-carb, or certified gluten-free tortillas depending on your needs.

I usually opt for low-carb tortillas since my daughter follows a keto diet—but between us, regular flour tortillas taste the best!

They absorb the sauce beautifully, turning soft, flavorful, and utterly satisfying.

Top Tips for Perfect Enchiladas:

• Lightly warm your tortillas. Warming them in a dry skillet or the microwave (wrapped in a damp paper towel) makes them more pliable and easier to roll without tearing.
• Don’t overfill. A couple of tablespoons of filling is usually enough—too much, and they’ll burst or unroll during baking.
• Layer with sauce. Spread a thin layer of enchilada sauce on the bottom of your baking dish before placing the rolled tortillas. This prevents sticking and adds flavor from the bottom up.
• Sauce the top generously. Pour more sauce over the rolled enchiladas before adding cheese. This helps everything bake together into a gooey, flavorful dish without drying out.
• Use a cheese blend. Mixing cheeses (like medium and sharp cheddar or Monterey Jack and mozzarella) gives your enchiladas a rich, melty finish with more depth of flavor.
• Bake uncovered. Unless your oven runs hot, bake enchiladas uncovered so the top gets golden and bubbly. If they start to brown too fast, you can loosely tent them with foil near the end.
• Let them rest. After baking, let your enchiladas sit for 5–10 minutes. This helps everything set a bit, making them easier to serve and even tastier.
• Add fresh toppings. Right before serving, add fresh toppings like avocado, chopped cilantro, a dollop of sour cream, or your avocado corn salsa for brightness and crunch.
• Freeze for later. Enchiladas freeze beautifully. Assemble, cover tightly, and freeze before baking. When ready, thaw and bake as usual.

Recipes you might like:

• Chicken Fajitas

• Mexican Inspired Lasagna

• Taco Style Cream Cheese Dip

If you try these Easy Chicken Enchiladas, I’d love to see your creations! Tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking so I can admire (and possibly share) your delicious plates.

Happy cooking, friends—and enjoy every bite of these comforting, cheesy, and flavorful enchiladas!

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Yield: 4 Servings

Easy Chicken Enchiladas

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These Easy Chicken Enchiladas are a delicious, affordable family dinner idea! Customizable, low-carb or gluten-free options included—perfect for busy weeknights.

Prep Time 10 minutes

Bake Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 chicken breast, cubed (two chicken halves)
• 8 Tortillas medium size, any kind.
• 1 cup Red Chile Enchilada Sauce
• 2 cups shredded cheese (Mexican Cheese blend works fine)
• 1 tbsp olive oil, more if needed

Chicken seasoning:

• 1 tablespoon oil
• 1/4 teaspoon sea salt, or to taste
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon lemon juice
• 1/2 teaspoon onion powder

Avocado Corn Salsa

• 1 avocado, diced
• 1 cup corn (fresh, frozen, or canned—drained)
• 1/4 red onion, finely diced
• 3 small sweet peppers chopped, or jalapeño for spicy kick
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime or lemon
• Salt and pepper, to taste

Instructions

Chicken Prep:

1. Start by finely dicing the chicken—almost to a minced texture. If you prefer a chunkier bite, feel free to cut it to your liking.
2. Place the chicken in a bowl, sprinkle your preferred seasoning over it, and gently massage it into the meat. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop. For even more flavor, you can marinate the chicken overnight.
3. Once marinated, heat a bit of oil in a skillet over medium-high heat. Add the chicken and cook for about 10 minutes, or until fully cooked and lightly browned.
4. Pour in about 1/4 cup of red enchilada sauce, stir well to coat the chicken, then remove from heat and set aside.
   

Cheese Prep:

1. Grate 1 cup of medium cheddar cheese and 1 cup of sharp cheddar cheese using a sturdy box grater. Combine the two for a perfectly balanced cheesy flavor.
2. Want to save time? Pre-shredded store-bought cheese works just fine!

Assembly:

1. Preheat oven to 375°F (190°C) In a baking pan add 1/4 cup of sauce.
2. Spoon the chicken mixture into the center of each tortilla. Add a sprinkle of the shredded cheese on top, then roll up the tortilla and place it seam-side down oven-safe baking dish, dipping the whole rolled enchilada.
3. Repeat until all the tortillas are filled and arranged in the dish.
4. Add a drizzle of enchilada sauce eon top and add the rest of the cheese.
5. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the cheese is melted and bubbly.
6. Serve hot with a fresh salad or your favorite side dish!
   

Avocado Corn Salsa

1. In a medium bowl, gently mix the diced avocado, corn, red onion, peppers, and cilantro.
2. Squeeze fresh lime or lemon juice over the mixture.
3. Season with salt and pepper to taste.
4. Toss gently to combine. Serve immediately for best texture and flavor.

📝 Tip: If making ahead, prep everything except the avocado and add it just before serving to keep it fresh and green.

Notes

• Lightly warm your tortillas.
  Warming them in a dry skillet or the microwave (wrapped in a damp paper towel) makes them more pliable and easier to roll without tearing.
• Don’t overfill.
  A couple of tablespoons of filling is usually enough—too much, and they’ll burst or unroll during baking.
• Layer with sauce.
  Spread a thin layer of enchilada sauce on the bottom of your baking dish before placing the rolled tortillas. This prevents sticking and adds flavor from the bottom up.
• Sauce the top generously.
  Pour more sauce over the rolled enchiladas before adding cheese. This helps everything bake together into a gooey, flavorful dish without drying out.
• Use a cheese blend.
  Mixing cheeses (like medium and sharp cheddar or Monterey Jack and mozzarella) gives your enchiladas a rich, melty finish with more depth of flavor.
• Bake uncovered.
  Unless your oven runs hot, bake enchiladas uncovered so the top gets golden and bubbly. If they start to brown too fast, you can loosely tent them with foil near the end.
• Let them rest.
  After baking, let your enchiladas sit for 5–10 minutes. This helps everything set a bit, making them easier to serve and even tastier.
• Add fresh toppings.
  Right before serving, add fresh toppings like avocado, chopped cilantro, a dollop of sour cream, or your avocado corn salsa for brightness and crunch.
• Freeze for later.
  Enchiladas freeze beautifully. Assemble, cover tightly, and freeze before baking. When ready, thaw and bake as usual.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 723Total Fat: 40gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 81mgSodium: 996mgCarbohydrates: 64gFiber: 9gSugar: 9gProtein: 32g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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