Easy Chicken Enchiladas
Updated Feb 22, 2020
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Chicken Enchiladas are rich, filling, delicious, and SO easy to make! Shredded chicken smothered with Enchilada sauce is wrapped in flour tortillas, then topped with a layer of more Enchilada sauce, plus an added layer of cheese, and finally baked to a golden perfection!
EASY CHICKEN ENCHILADAS
These delicious Easy Chicken Enchiladas are made quickly and effortlessly with leftover chicken. My simple Air Fryer Chicken Breast recipe paired with my Homemade Enchilada Sauce gives ordinary enchiladas an amazing shot of flavor. These are the easiest and CHEESIEST enchiladas you’ll ever eat!
Making Enchiladas is my favorite way to transform leftovers into an easy, flavorful dinner because I LOVE a good enchilada. Whether it’s Breakfast Enchiladas or Beef Enchiladas, I’m always in the mood for a quick and delicious Mexican-inspired meal.
HOW TO MAKE CHICKEN ENCHILADAS
I make these enchiladas with leftover chicken or a rotisserie chicken purchased at the store to cut the cooking time in half. Also, I like my enchiladas made with Low Carb Flour Tortillas, but if you prefer authentic corn tortilla, feel free to switch them out.
- If making the Enchilada Sauce from scratch, start with that, first. You can also use store-bought sauce.
- Then, you’ll want to shred cooked chicken breasts – we’ll need 3 cups.
- Next, warm up oil in a large skillet and sauté onions with garlic.
- Stir in the shredded chicken and season with salt, pepper, cumin, chili powder, and oregano.
- Mix in the Enchilada Sauce and cook for 4 minutes.
- Grab 8 flour tortillas and fill them up with the shredded chicken mixture.
- Roll them up and transfer to a 9 x 13 baking dish, seam-side down.
- Pour Enchilada Sauce over the rolled up tortillas and sprinkle with shredded Mexican blend cheese.
- Cover and bake in a 400˚F oven for 20 minutes.
- Remove foil and continue to bake for 3 to 4 minutes, or until cheese is completely melted and top is golden brown.
- Garnish with sour cream, avocado slices, halved cherry tomatoes, jalapeno slices, and chopped cilantro.
- Serve with lime wedges and a side of my slow cooker pinto beans!
Easy to make, totally customizable with your favorite fillings, and packed with delicious Mexican flavor!
CAN YOU MAKE ENCHILADAS WITH FLOUR TORTILLAS?
I ALWAYS DO! I use “Mission” low-carb whole wheat flour tortillas, however CORN TORTILLAS are traditionally used for Enchiladas. It’s up to you about which ones you want to use; if using corn tortillas, choose the 6-inch ones. If using flour tortillas, choose 7 or 8-inch.
WHAT TO SERVE WITH ENCHILADAS
- Tomato Avocado Corn Salad
- Southwestern Quinoa Salad
- Cilantro Vinaigrette Coleslaw
- Tomato Salad with Sweet Onions
CAN YOU FREEZE COOKED ENCHILADAS?
- DEFINITELY. Cover COMPLETELY COOLED Enchiladas with plastic wrap, then cover with aluminum foil. OR, you can also store them in an airtight container. Freeze for up to 3 months.
- TO reheat frozen enchiladas, take them out of the freezer the night before and set in the refrigerator overnight to thaw. Remove plastic wrap; cover with aluminum foil and bake at 400˚F for 15 to 20 minutes, or until hot.
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Chicken Enchiladas With Red Sauce
Ingredients
For the enchilada filling:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 cups shredded chicken breasts
- salt and freshly ground pepper, to taste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ cup (or to taste) red enchilada sauce
For the enchiladas:
- 8 (7-inch) flour tortillas
- ¾ cup red enchilada sauce, divided
- 1 cup shredded low-fat Mexican cheese blend
For garnish (optional):
- Sour cream, avocado slices, halved cherry tomatoes, jalapeño slices, chopped cilantro
Instructions
- Prep. Preheat the oven to 400ºF.
- Sauté the aromatics. Heat the oil in a large skillet over medium-high heat. Add the onions and cook for 2 minutes, stirring frequently. Stir in garlic and cook for 20 seconds, or until fragrant.
- Finish the chicken filling. Add the chicken and season with salt, pepper, chili powder, cumin, and oregano; mix around until well combined. Stir in the enchilada sauce. You can use more sauce if you like, or if it looks too dry. Continue to cook for 3 minutes. Remove from heat.
- Assemble. Add about ¼ to ½ cup of enchilada sauce to the bottom of a 9×13 baking dish. Fill 8 flour tortillas with the chicken mixture. Roll them up and transfer them to the baking dish, seam-side down. Lightly spray the enchiladas with cooking spray. Top the enchiladas with the remaining enchilada sauce and sprinkle with the shredded cheese.
- Bake. Cover with foil and bake for 20 minutes. Remove the foil and bake for 3 to 4 more minutes, or until the cheese is completely melted and the top is light golden brown. Remove from oven.
- Serve. Top with sour cream, avocado slices, halved cherry tomatoes, jalapeno slices, and chopped cilantro. Serve with lime wedges.
Notes
- I use a mild homemade enchilada sauce, but feel free to use your favorite store-bought sauce.
- I use “Mission” Low Carb Soft Taco Tortillas. You can make this recipe with authentic corn tortillas if you prefer.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Could I add refried beans to this recipe, and about how many cans for a doubled recipe?
Hi!
That’s totally up to you if you want to use refried beans. One can (15 ounces) should be enough, but add more if you feel it needs more.