Baked Chicken Enchiladas
These easy baked chicken enchiladas are gooey, cheesy, and restaurant-style, made with simple shortcuts that keep prep minimal and flavor high. Perfect for weeknight dinners, leftovers, and comfort-food cravings, especially when you want something warm, salty, and satisfying without overthinking it.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Total Time: 30-32 minutes
- Yield: 6-8 enchiladas (4-6 servings)
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Filling:
- 2½-3 cups shredded chicken
- ½ cup red enchilada sauce
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt to taste
Optional add-ins:
- 1 small onion, finely diced
- 1 (4 oz) can diced green chiles
Fresh toppings:
- Diced avocado or guacamole
- Fresh cilantro
- Sour cream
- Lime wedges
Instructions
- Preheat and prep. Preheat oven to 375°F and lightly grease a 9×13 baking dish.
- Make the filling. In a bowl, mix shredded chicken, ½ cup enchilada sauce, cumin, garlic powder, onion powder, and salt. Add optional onion or green chiles if using. Stir in 1 cup cheese.
- Warm the tortillas. Wrap tortillas in a damp paper towel and microwave 30-45 seconds, or warm briefly in a dry skillet. This prevents cracking.
- Assemble. Spread ½ cup enchilada sauce on the bottom of the dish. Fill each tortilla with about ⅓ cup chicken mixture, roll tightly, and place seam-side down. Pour remaining 1½ cups sauce evenly over enchiladas. Sprinkle with remaining 1 cup cheese.
- Bake. Cover loosely with foil and bake 15 minutes. Uncover and bake 5-7 more minutes until bubbling and the cheese is melted with golden spots. Rest 5 minutes before serving.
Notes
Chicken options:Rotisserie chicken, leftover cooked chicken, crockpot shredded chicken, or drained canned chicken in a pinch.
Cheese: Use Monterey Jack or a mix of Monterey Jack + low-moisture mozzarella. No cheddar—it gets greasy.
Sauce: Use mild for less spice, medium for a kick. Don’t skip the sauce on the bottom of the pan—it prevents dry, stuck tortillas.
Baking times: At 375°F: 20-22 minutes total. At 350°F: 25-27 minutes. At 400°F: 17-20 minutes.
Storage: Refrigerate in airtight container for 3-4 days. Reheat in oven at 350°F covered, or microwave with a damp paper towel on top.
Freezing: Freeze after baking and cooling. Reheat covered until hot, then uncover to re-melt cheese.
Make it saucier: Use 3 cups total sauce (about 1¾ cups on top) if you prefer extra saucy enchiladas.
Find it online: https://reachwellth.com/easy-baked-chicken-enchiladas/