Go Back
An overhead view of Easy Chicken Enchiladas on a white plate on a marble surface.
Brianna Hughes

Easy Chicken Enchiladas – Quick, No-Fuss, and Freezer-Friendly

Busy nights? These easy chicken enchiladas are quick to make, freezer-friendly, and full of flavor. A no-fuss recipe the whole family will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: dinner, Main Course, mexican
Cuisine: Mexican
Ingredients Equipment Method Notes

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)

Equipment

  • 1 9x9in baking dish Double the recipe for 13x9

Method
 

  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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!)
  4. Bake for 20-25 minutes or until the cheese is melted and bubbly.Serve hot and enjoy!

Notes

You can also double this recipe and assemble in disposable pans. Cover with plastic wrap and then foil. Write the baking instructions of top. On busy evenings, simply preheat the oven, remove the plastic wrap and foil, and bake until no longer frozen and the cheese is melted and bubbly!