Easy Chicken Enchiladas Recipe– No-Fuss, and Freezer-Friendly
Some nights just move too fast for complicated dinners. Between work, errands, and everything else life throws at you, it is such a relief to have a meal that comes together quickly, tastes amazing, and can even be prepped ahead of time. That is exactly why this recipe for easy chicken enchiladas have become a go-to in our house. They are simple, no-fuss, and versatile enough to work with whatever you have on hand.
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I love making these enchiladas with homemade sourdough tortillas. They are soft, hearty, and have a slight tang that pairs perfectly with the cheesy chicken filling. Lately, I have been experimenting with adding freshly milled flour with my Nutrimill to the tortillas, which makes them even more filling and nutritious than store-bought tortillas. Of course, if you prefer, you can also use corn tortillas, and the recipe will still be delicious.
The flavor of the chicken filling really comes from my homemade taco seasoning. It is easy to make ahead, full of flavor, and keeps this dish tasting fresh and homemade every time.
Another thing I love about this recipe for easy chicken enchiladas is how flexible it is. You can use cooked chicken breasts, a store-bought rotisserie chicken, or leftover roasted chicken like my Gut Healing Turmeric and Herbs Roasted Chicken. You can also swap in other proteins like ground beef, venison, or turkey, or make it vegetarian by using beans and veggies.
One of my favorite tips is to double or triple the batch and freeze some for later. I like to assemble the enchiladas in disposable baking pans, cover them with plastic wrap, then foil, and pop them in the freezer. When you are ready to bake, cook from frozen. It will take a little longer, but it is a lifesaver on hectic nights.
Ingredients
- 2 cooked chicken breasts, shredded (Instant Pot, crockpot, or store-bought)
- 1 19-ounce can enchilada sauce (This one is our go-to)
- 2 tablespoons taco seasoning (homemade)
- Shredded cheddar cheese
- Tortillas (homemade, flour, or corn)
- Optional: jalapenos, corn, black beans, diced tomatoes, or other veggies
Instructions
- Preheat the oven to 375 degrees.
- In a saucepan, combine the shredded chicken, taco seasoning, 1/4 cup of enchilada sauce, and about 1/4 cup water. Simmer for 5 minutes or until the chicken has absorbed most of the water.
- Pour a small amount of enchilada sauce into the bottom of a greased baking dish.
- Layer tortillas on the bottom (like a lasagna), followed by chicken, a little enchilada sauce, and shredded cheese. Repeat the layers, finishing with a tortilla on top, enchilada sauce, and cheese. ( I add chopped jalapenos on top for a little touch of heat!)
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Easy Chicken Enchiladas – Quick, No-Fuss, and Freezer-Friendly
Equipment
- 1 9x9in baking dish Double the recipe for 13×9
Ingredients
- 2 cooked chicken breasts shredded
- 1 19-ounce can enchilada sauce (This one is our go-to)
- 2 tbsp taco seasoning I use homemade
- Shredded cheddar cheese Measure with your heart
- Tortillas (homemade, flour, or corn) I don't use a specific amount but you will need at least 8-10)
Instructions
- Preheat the oven to 375 degrees.
- In a saucepan, combine the shredded chicken, taco seasoning, 1/4 cup of enchilada sauce, and about 1/4 cup water. Simmer for 5 minutes or until the chicken has absorbed most of the water.
- Pour a small amount of enchilada sauce into the bottom of a greased baking dish. (I use a 9 x 9) Layer tortillas on the bottom (like a lasagna), followed by chicken, a little enchilada sauce, and shredded cheese. Repeat the layers, finishing with a tortilla on top, enchilada sauce, and cheese. ( I add chopped jalapenos on top for a little touch of heat!)
- Bake for 20-25 minutes or until the cheese is melted and bubbly.Serve hot and enjoy!
Notes
Tips and Variations
- Make ahead: Instead of “lasagna” style like we do, simply roll your enchiladas and freeze before baking. Bake from frozen when ready for a quick dinner.
- Add veggies: Corn, black beans, diced tomatoes, or peppers all work beautifully.
- Protein swaps: Ground beef, turkey, venison, or a vegetarian mix of beans and veggies are all great options.
- Cheese variations: Use a blend of cheddar and Monterey Jack for extra melty goodness.
- Spice it up: Add sliced jalapenos for a little heat, or keep it mild for the kids. You can also chop up chipotle peppers in adobo sauce and add them to the meat mixture and top with this delicious chipotle sauce on top.
This easy chicken enchiladas recipe makes about six servings and is a lifesaver for busy weeknights. It is quick to assemble, freezer-friendly, and full of flavor. Once you have the basics down, it is easy to mix and match fillings, sauces, or toppings to make it your own. Whether you are looking for a comforting dinner after a long day or a simple make-ahead meal to have on hand, these enchiladas are always a winner.
I love recipes like this because they make life a little easier without sacrificing flavor or comfort. Whether you are cooking for a busy weeknight, meal prepping for the freezer, or just want something cozy and satisfying on the table, these enchiladas are a reliable favorite. I hope this becomes one of your go-to meals too, and that it brings the same ease and joy to your kitchen that it does to mine.
Happy cooking, and don’t forget to savor every cheesy, flavorful bite.
XO, Bri
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