These chicken enchiladas are flour or corn tortillas filled with shredded cooked chicken, rolled up, covered in enchilada sauce, and baked under a layer of melted cheese. The honest reason to make them: the filling comes together in minutes if you start with rotisserie or leftover chicken, and the whole dish goes from counter to oven in under 20 minutes of active work. It feeds a crowd without much fuss.
About the ingredients
- Enchilada sauce (canned): A quality canned red enchilada sauce works well here. Check the label — some brands are much saltier than others, so taste before you add extra seasoning to the filling.
- Shredded chicken: Rotisserie chicken is the fastest option. Ground chicken also works — cook it through to 165°F (74°C) before mixing into the filling, breaking it into small crumbles as it cooks. Never use it raw inside the tortillas.
- Cheese: A Mexican blend or Monterey Jack melts smoothly. Pre-shredded bags contain anti-caking starch, which slightly slows melting — block cheese grated at home melts faster and more evenly, but pre-shredded is fine.
- Tortillas: Corn tortillas are more traditional and hold up well once sauced. Flour tortillas are softer and easier to roll without cracking, which makes them a better choice if this is your first time making enchiladas.
Before you start
The one technique that actually matters here is coating the bottom of the baking dish with a thin layer of enchilada sauce before you place the rolled tortillas in. Skipping this causes the bottoms to stick and dry out during baking. The second thing worth knowing: warm your tortillas briefly before rolling — 20 to 30 seconds per side in a dry skillet, or a short stack wrapped in a damp paper towel in the microwave. Cold tortillas crack when you roll them, especially corn ones, and a cracked tortilla spills filling and falls apart in the dish.
What can go wrong
- Filling is watery: If you mix enchilada sauce directly into the chicken filling and use too much, the tortillas become soggy and the dish pools liquid. Keep the sauce in the filling minimal — just enough to bind — and save the rest for topping.
- Tortillas split during rolling: This happens when they are cold or dry. Warm them first (see above). If one cracks, press it back together, place it seam-side down in the dish, and the sauce will hold it in place.
- Cheese burns before the center heats through: This usually means the dish went into the oven cold from the fridge. Let it sit at room temperature for 15 minutes before baking, or cover it with foil for the first half of the bake time, then uncover to brown the cheese.
- Enchiladas fall apart when serving: Use a thin spatula and scoop from underneath the full length of the enchilada rather than lifting from one end. Let the dish rest for 5 minutes out of the oven before cutting — the filling firms up slightly.
- Under-seasoned filling: Canned sauce and plain shredded chicken can taste flat together. Taste the filling before rolling and add salt, cumin, or a pinch of garlic powder if needed. Seasoning at this stage costs nothing and makes a real difference.
Leftovers and meal prep
Baked enchiladas keep in the fridge for up to 3 days in a covered container. Reheat individual portions in the microwave with a splash of extra enchilada sauce spooned over the top — this prevents them from drying out. For the oven, cover the dish with foil and reheat at 350°F (175°C) for about 15 to 20 minutes. To freeze, assemble the enchiladas but do not bake them; cover the dish tightly with plastic wrap and then foil and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed — skip the garnish at this stage, not worth the extra dish until you are ready to serve.
Special Easy Chicken Enchiladas
Ingredients
3 cups ground chicken (minced chicken) - preferably already cooked with taco seasoning (I also cook mine with bell peppers and onions)- 2 cups mozzarella shredded
- 1 cup Mexican blend cheese
7 pieces flour tortillas - size depending on how large your pan (i use 9x13)
3 tablespoons all purpose flour (plain flour Australia and UK)
3 tablespoons butter
2 cups chicken stock (chicken broth or chicken bouillon)
1 cup sour cream- 1 can Rotel drained
Instructions
- Preheat the oven to 350°F.
- Mix in the Mexican blend of minced chicken.
- Spoon the minced chicken onto the tortillas.
- Wrap the tortillas and line them in a 9x13 pan.
- Next, on the stove, melt the butter on low, add the flour, and thicken. Stir continuously, and be careful not to burn. It takes only a minute or 2.
- Whisk in the chicken broth until smooth.
- Finally, add the sour cream and roll. Be careful not to let it boil.
- Pour the sour cream mixture over the wrapped tortillas.
- cover with mozzarella and place in the oven at 350°F for 20-30 minutes
- Enjoy!
Nutrition
FAQ
Can I use raw ground chicken instead of cooked shredded chicken?
Yes, but you must fully cook it before it goes into the tortillas — ground chicken needs to reach an internal temperature of 165°F (74°C) with no pink remaining. Cook it in a skillet over medium heat, breaking it into small crumbles, then drain any excess liquid before mixing with your sauce and seasoning.
How do I know when the enchiladas are done baking?
The dish is ready when the cheese is fully melted and the sauce around the edges is bubbling. If you assembled with pre-cooked chicken, you are really just heating everything through and melting the cheese, which typically takes 20 to 25 minutes at 375°F (190°C).
Can I assemble these ahead of time?
Yes — assemble the enchiladas, cover the dish tightly with foil, and refrigerate for up to 24 hours before baking. Pull the dish out of the fridge about 15 minutes before it goes into the oven so it does not go in ice cold, which would leave the center cold while the top over-browns.
More mince recipes to try
- Colombian Chicken Cheese Empanadas
- Spicy Beef Stuffed Peppers
- Chicken Macadamia Sausage Rolls
- Beef Ricotta Lasagna Rolls
