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Enchiladas in a baking dish and topped with tomatoes, cheese, and sliced jalapenos.

Chicken Enchiladas

Katerina | Diethood
This cheesy chicken enchiladas recipe with sweet tomatoes, sour cream, and onions is an easy weeknight dinner.
Servings : 6 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 2 cups red enchilada sauce, divided
  • 2 tablespoons olive oil
  • 1 yellow onion, sliced
  • 3 cloves garlic, minced
  • 2 cooked chicken breasts, shredded
  • 14.5 ounces canned diced tomatoes, divided
  • ½ cup sour cream
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon chili powder
  • salt and pepper, to taste
  • 1 cup shredded cheddar cheese, divided
  • 6 to 8 flour tortillas, or corn tortillas


  • Preheat oven to 375˚F.
  • Lightly grease a 13x9-inch baking dish with cooking spray, add about 1/2 cup enchilada sauce to the bottom of the dish, and set aside.
  • Heat the olive oil over medium heat in a large skillet. Add onions and cook for 3 minutes. Stir in garlic and continue to cook for 20 seconds.
  • Add the shredded chicken, 1 cup enchilada sauce, 2/3 of the diced tomatoes, and sour cream; season with oregano, basil, salt, pepper, and chili powder.
  • Cook for 5 minutes, or until heated through.
  • Mix in half of the shredded cheese.
  • Spoon the chicken mixture down the center of each tortilla and roll it up.
  • Place the tortillas seam-side down in the baking dish.
  • Bake for 10 minutes.
  • Top with the rest of the enchilada sauce, remaining diced tomatoes, and shredded cheese.
  • Return to oven and bake for 10 minutes or until warm and the cheese is melted.
  • Serve warm.


  • Switch up the meat. Try using shredded beef, pork, or turkey as an alternative to chicken.
  • Tortillas. Feel free to go for tortillas that are a bit bigger or smaller, depending on your preference. I use 8-inch flour tortillas.
  • Opt for ready-made. Replace the canned tomatoes with a jar of your go-to salsa from the grocery store.
  • Go meat-free. For a vegetarian twist, swap out the chicken with beans or crumbled tofu.
  • Warm tortillas in the microwave. To prevent the tortillas from breaking when rolling, warm them in the microwave for about 30 seconds or until they're flexible.


Serving: 12 ounces | Calories: 400 kcal | Carbohydrates: 29 g | Protein: 27 g | Fat: 19 g | Saturated Fat: 8 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Cholesterol: 79 mg | Sodium: 1096 mg | Potassium: 400 mg | Fiber: 4 g | Sugar: 10 g | Vitamin A: 966 IU | Vitamin C: 10 mg | Calcium: 242 mg | Iron: 3 mg

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.

Course: Dinner, Lunch, Lunch/Dinner
Cuisine: Tex-Mex
Keyword: chicken enchiladas, chicken enchiladas recipe, easy chicken enchiladas