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A close-up featured image of delicious, cheesy Chicken Enchiladas ready to be served.

Easy Chicken Enchiladas

These Easy Chicken Enchiladas are a crowd-pleasing and satisfying meal perfect for weeknight dinners. This recipe features seasoned chicken and melty cheese wrapped in tortillas and smothered in a flavorful enchilada sauce. Serve with your favorite toppings for a complete and delicious meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 packet taco seasoning
  • 1/2 cup chicken broth
  • 10-12 corn or flour tortillas
  • 2 cups shredded cheddar cheese, Monterey Jack, or a Mexican blend
  • Optional toppings: sour cream, guacamole, chopped cilantro, sliced black olives

Equipment

  • large skillet
  • Pot (optional, for simmering chicken)
  • 9x13-inch baking dish
  • fork
  • Spoon
  • measuring cups and spoons
  • knife
  • cutting board
  • aluminum foil

Method
 

  1. If sautéing chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until cooked through. Let the chicken cool slightly, then shred it with two forks.
  2. If simmering chicken: Place the chicken breasts in a pot, cover with water or chicken broth, and bring to a simmer. Cook for 15-20 minutes, or until cooked through and easily shreds with a fork. Once cool enough to handle, shred.
  3. Heat the remaining olive oil (if you sautéed the chicken, use the same skillet) over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
  4. Add the shredded chicken, diced tomatoes and green chiles, taco seasoning, and chicken broth to the skillet with the veggies. Stir together and simmer for a few minutes, allowing flavors to meld.
  5. Warm the tortillas. You can warm them in the microwave (wrapped in a damp paper towel), in a dry skillet, or even in the oven. A few seconds on each side in a dry skillet works well.
  6. Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
  7. Take a warm tortilla, spoon a generous amount of the chicken filling down the center, sprinkle with cheese, and roll it up tightly. Place the enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  8. Pour the remaining enchilada sauce evenly over the enchiladas.
  9. Sprinkle generously with the remaining shredded cheese.
  10. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
  11. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  12. Let the enchiladas cool slightly before serving. Top with your favorite toppings, like sour cream, guacamole, chopped cilantro, and sliced black olives.

Notes

For a creamier filling, add a can of cream of chicken soup or a dollop of sour cream to the chicken filling. You can also add extra veggies like corn, black beans, or zucchini. Use a green enchilada sauce for a different flavor profile. Enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking.