These chicken enchiladas are packed with creamy, cheesy, shredded chicken and smothered in green chili sauce. Baked until bubbly, they taste like something you’d order at your favorite Tex-Mex restaurant.
If saucy, cheesy, oven-baked comfort food is your thing, these chicken enchiladas belong on your menu. They’re stuffed with creamy shredded chicken, rolled in soft tortillas, covered in rich enchilada sauce, and blanketed in melty cheese. The whole thing bakes up bubbly and golden, with just the right amount of spice. You can prep them in minutes, make a double batch for later, or switch up the filling with whatever you’ve got on hand. Total weeknight win.
What You’ll Need
Here’s a quick look at what you’ll need to make this easy chicken enchilada recipe. Don’t forget to scroll down to the recipe card for a printable list.
- Shredded Chicken. Use homemade shredded chicken or rotisserie chicken. You will need about 3 cups, but don’t worry about being too exact. A small rotisserie chicken will give you between 3 – 4 cups of shredded chicken. This is fine, your enchiladas will just be a little meatier…IT’S FINE!
- Cream of Chicken Soup. You can use really any “cream of” soup here: cream of mushroom, cream of celery…
- Sour Cream. This is a big part of your filling mixture, but if you really don’t like sour cream, you can use Greek Yogurt instead, or use more Cream of Chicken Soup.
- Salsa Verde. I love the combo of salsa verde and chicken, but you can use regular tomato salsa instead here if you prefer. You can also use a can of Rotel, pico de gallo, or simply a can of enchilada sauce!
- Taco Seasoning. You can also use just some chili powder, or a blend of chili powder, cumin, salt, and onion powder. The seasoning just gives it a little more flavor!
- Cheddar Cheese. I like to use fresh grated cheddar instead of the pre-grated cheese, as I find it just blends creamier. But your enchiladas will be fine if you use pre-grated, trust me!
- Flour tortillas. Buy the “taco” sized tortillas, they are 8- inches in diameter. 8 of these fit perfect in your 9×13 casserole dish.
- Optional Garnishes: chopped cilantro, diced or sliced avocado (or guacamole), chopped tomatoes, sour cream, and/or crushed tortilla chips
Should I Use Corn Tortillas or Flour Tortillas?
Corn tortillas are traditional for enchiladas, however, flour tortillas are equally delicious. I find flour tortillas are better for this recipe because they don’t require any extra work. You don’t need to fry them or dip them in enchilada sauce before rolling, both of which are authentic enchilada prep.
How to Make Chicken Enchiladas
- Make sour cream mixture. Mix your sour cream, cream of chicken soup, salsa verde, and taco seasoning together.
- Add half to baking dish. Spread 1/2 cup of that mixture into the bottom of a 9×13 baking dish and mix 1 cup of the mixture into the chicken. Reserve the rest.
- Make the chicken mixture. Add the sour cream mix to your shredded chicken.
- Fill each tortilla. Use about 1/3 cup of the chicken mixture by spreading it down the middle of each tortilla. Roll the tortillas up tightly and place them seam side down in your baking dish.
- Top filled tortillas with the remaining sour cream mixture. Sprinkle on the grated cheese.
- Bake the enchiladas. For about 20 – 25 min until bubbly.
- Serve. You can garnish your enchiladas how you like, but my Avocado Salsa is delish drizzled on top!
Serving Suggestions
- Refried Beans or Black Beans
- Mexican rice, yellow rice, or even white rice
- Chips and guacamole!
- My spicy Frito Corn Salad would be SO good with these enchiladas!
Can I Make This Recipe in Advance?
These enchiladas can be prepped way in advance. Assemble the enchiladas as the recipe states, and cover the pan with aluminum foil and refrigerate until ready to bake. You will need to add a few extra minutes to the bake time if you’re baking these cold, straight from the fridge, but just 5 – 7 minutes more will do it!
Storage and Freezer Instructions
Store any leftovers airtight in the refrigerator for up to 3 days. You can also freeze baked or unbaked enchiladas for up to 2 months. Thaw them in the refrigerator and then bake!
More Tex-Mex Recipes
Chicken Enchilada Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: serves 4
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Description
Chicken enchiladas are a family favorite recipe. Quick and easy, this easy dinner idea can easily be prepped ahead, or thrown together in just minutes. Grab a rotisserie chicken at the store and you’re set!
Ingredients
- 3 cups of cooked and shredded chicken (like rotisserie)
- 1 cup sour cream
- 1 (10.5- ounce) can cream of chicken soup
- 1 cup salsa verde (*see note)
- 1 tablespoon taco seasoning
- 8 (8- inch, taco style) flour tortillas
- 1 1/2 cups mild cheddar cheese
- optional garnishes – chopped cilantro, sour cream, avocado
Instructions
- Preheat the oven to 350°F. Coat a 9×13 pan lightly with nonstick spray and set aside.
- Place chicken in a large bowl, set aside.
- In another large bowl mix together the sour cream, cream of chicken soup, salsa, and taco seasoning until combined.
- Spread 1/2 cup of the sour cream mixture into the bottom of the pan. Mix 1 cup of the sour cream mixture into the shredded chicken and stir to coat evenly. Set aside the remaining sour cream mixture.
- Spread 1/3 cup of the chicken mixture down the center of each tortilla. Roll the tortillas up tightly, and place them seam-side down in the pan. Spread the remaining sour cream mixture on top of the enchiladas. Sprinkle the grated cheese all over the top.
- Bake for 20 – 25 minutes until bubbly and the cheese is melted.
Notes
*You can use any type of sale you prefer, it doesn’t have to be salsa verde, that’s just what I like.
Store airtight in the refrigerator for up to 3 days.
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This is a good tasting recipe. My husband loves it!
These enchiladas were easy and delicious!!
Excellent! I’ve made it a bunch of times.
It was very good! My husband loved it and he is very hard to please. It was very easy as well. I definitely will make it again.
Love hearing that! SO glad he enjoyed!
This recipe tastes great! My very picky ten year old LOVED IT, and ao did I!!! She was very sceptical about the salsa Verde, but when it’s all mixed together, you can’t actually taste it! I did use a tiny bit less than a cup of it, and added a tiny bit extra sour cream, and I also didn’t use any taco seasoning. I used a Cream of mushroom soup with roasted garlic flavor, and I seasoned my chicken with salt, garlic powder, and parsley. I pressure cooked my chicken in my Insta Pot Pressure Cooker for 10 minutes, with a 10 minute nautral pressure release. Then I shredded it with a couple forks, it cooked perfectly, and it’s nice and tender, truly a no fuss way to make chicken to shred!!! I did shred my own cheddar cheese, which really helped kick it up a notch! I definitely recommend trying this recipe!:))