...
Go Back

Easy Chicken Enchiladas: Your New Weeknight Favorite

These Easy Chicken Enchiladas are a perfect weeknight meal featuring tender shredded chicken, melted cheese, and a flavorful green (or red!) enchilada sauce, all wrapped in warm corn tortillas. Quick to prepare and bake, they offer a comforting and satisfying dinner.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 whole corn tortillas
  • 2 whole boneless, skinless chicken breasts
  • Cumin for sprinkling
  • Chili powder for sprinkling
  • 1/4 cup vegetable oil
  • 1 whole large onion diced
  • 3 cans (15 oz. size) green enchilada sauce or use red if preferred!
  • 3 cups grated cheddar/jack cheese more if needed
For Serving
  • Sour cream for serving
  • Diced tomato for serving
  • Chopped cilantro for serving

Equipment

  • Oven
  • Stovetop burner
  • Skillet
  • Fork
  • 9x13 inch casserole dish
  • Sheet pan or plate

Method
 

Preparation
  1. Preheat your oven to 350 F.
  2. Warm each corn tortilla over a medium-heat stovetop burner for about 30 seconds per side, then set them aside.
Cooking Chicken & Onions
  1. Sprinkle chicken breasts with cumin and chili powder, then cook in oil in a skillet over medium heat for 4-5 minutes per side until done; cool and shred finely.
  2. In the same skillet, cook the diced onions for 4-5 minutes until caramelized, then remove; add enchilada sauce to the skillet and warm it through.
Assembly & Baking
  1. Pour 2 cups of enchilada sauce into a 9x13 inch casserole dish. Dip each tortilla in sauce, fill with cheese, shredded chicken, and caramelized onions, then roll tightly and place seam-side down in the dish.
  2. Pour the remaining sauce over the assembled enchiladas, sprinkle with more cheese and a final dusting of chili powder, then bake for 30 minutes until hot and bubbly.
Serving
  1. Remove from the oven and let rest for 15-20 minutes before serving. Serve 2 enchiladas per person, topped with sour cream, diced tomatoes, and chopped cilantro.

Notes

For best results, allow the enchiladas to rest for 15-20 minutes after baking before serving. Serve 2 enchiladas per person, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro to enhance the flavors and presentation.