Homemade Easy Chicken Enchiladas are the kind of meal that fixes everything from a long day at work to picky eaters around the table. They’re stuffed with tender shredded chicken, rolled into warm tortillas, and smothered in a rich, homemade cheesy sauce that melts into every corner of the pan. One bite, and you’ll understand why this recipe lives on repeat in my kitchen.
The first time I made these enchiladas, my daughter actually clapped at the dinner table. No joke. Since then, Homemade Easy Chicken Enchiladas have become our family’s go-to comfort food. They’re warm, creamy, just a little bit spicy, and packed with the kind of flavor that makes you close your eyes after the first forkful.
This is the kind of dish that brings people back to the table. Again and again.
Homemade Easy Chicken Enchiladas
Equipment
- Large Mixing Bowl
- Medium Saucepan
- 9×13 Baking Dish
- Whisk
- Spatula or Spoon
Ingredients
Chicken Filling
- 2 cups Shredded Cooked Chicken breast or thigh meat
- 0.5 cup Shredded Sharp Cheddar Cheese
- 0.5 cup Shredded Monterey Jack Cheese
- 0.25 cup Enchilada Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
Assembly
- 8 pieces Soft Flour Tortillas warmed
Cheesy Sauce
- 1 cup Sour Cream full-fat or light
- 0.25 cup Enchilada Sauce remaining from divided amount
- 0.5 cup Shredded Sharp Cheddar Cheese remaining
- 0.5 cup Shredded Monterey Jack Cheese remaining
Optional Garnishes
- Fresh Cilantro chopped
- Sliced Avocado
- Dollop of Sour Cream
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish and set aside.
- In a large mixing bowl, combine shredded chicken, half of the cheddar and Monterey Jack cheeses, 1/4 cup enchilada sauce, garlic powder, onion powder, cumin, and chili powder. Stir well to combine.
- Spoon the chicken mixture into the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- In a saucepan over medium heat, whisk together sour cream, the remaining enchilada sauce, and remaining cheeses until smooth and creamy.
- Pour the cheesy sauce over the rolled tortillas. Sprinkle extra cheese on top if desired.
- Bake for 20–25 minutes or until the top is golden and the sauce is bubbly.
- Let rest for 5 minutes before serving. Garnish with fresh cilantro, avocado slices, and a dollop of sour cream.
Why Homemade Easy Chicken Enchiladas Deserve a Spot in Your Weekly Rotation
What makes this recipe a standout isn’t just the flavor it’s the simplicity. You don’t need fancy ingredients. You don’t need hours. And you certainly don’t need a culinary degree. Just good shredded chicken, gooey cheese, a few spices, and a little love.
The cheesy sauce brings everything together like a soft blanket, making each bite creamy, melty, and totally craveable. Plus, this meal feeds a crowd or makes the best leftovers ever. Trust me, the flavors deepen overnight in the fridge, and it somehow tastes even better the next day.
Anna’s Tip: Keep a batch of pre-shredded chicken in your freezer just defrost, season, and roll. Dinner’s halfway done!
Ingredients You’ll Need for Homemade Easy Chicken Enchiladas
For the Chicken Filling
- 2 cups cooked shredded chicken (breast or thighs)
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- ½ cup enchilada sauce, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp chili powder
For the Assembly
- 8 soft flour tortillas (warmed slightly to prevent cracking)
For the Cheesy Sauce
- 1 cup sour cream
- ½ cup enchilada sauce (remaining from divided amount)
- ½ cup shredded cheddar (from above)
- ½ cup Monterey Jack cheese (from above)
Optional Toppings
- Fresh chopped cilantro
- Sliced avocado
- Dollop of sour cream
- Pickled red onions
- Lime wedges
Anna’s Tips: Don’t skip warming the tortillas! It makes them soft, easy to roll, and keeps them from breaking apart.
How to Make Homemade Easy Chicken Enchiladas Step-by-Step
Step 1: Mix the Chicken Filling
Shred your chicken (two forks work great if it’s warm) and toss it in a large bowl. Add half the cheddar and Monterey Jack, a few spoonfuls of enchilada sauce, and all the spices garlic, onion, cumin, and chili powder. Stir until everything is evenly coated and cheesy.
Step 2: Fill and Roll the Tortillas
Scoop about ¼ cup of the chicken mixture into each tortilla. Roll them snugly, but not too tight, and place seam-side down in a greased 9×13 baking dish. Repeat until the pan is full and smelling delicious already.
Step 3: Make the Cheesy Sauce
In a small saucepan, heat the sour cream, remaining enchilada sauce, and leftover cheese over medium heat. Stir constantly until it melts into a smooth, creamy sauce that smells like heaven.
Step 4: Bake to Bubbly Perfection
Pour the cheesy sauce over your rolled enchiladas. If you’re feeling bold (and I always am), sprinkle even more cheese on top. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
Step 5: Garnish and Serve
Let the dish cool for 5 minutes this helps the sauce thicken and settle. Top with chopped cilantro, avocado, and a squeeze of lime if you’ve got it. Serve hot and enjoy every gooey, creamy bite.
Anna’s Tip: For an extra twist, mix a pinch of cinnamon into the filling an old trick from my grandma that adds warmth and depth.
Creative Twists on Homemade Easy Chicken Enchiladas
- Spicy variation: Add diced jalapeños or a splash of hot sauce to the filling.
- Vegetarian: Sub the chicken with black beans, corn, and sautéed bell peppers.
- Low-carb: Use almond flour tortillas or roll the filling in large lettuce leaves.
- Kid-friendly: Reduce the chili powder and serve with a side of fruit or mild rice.
These Homemade Easy Chicken Enchiladas are a blank canvas for your family’s tastes don’t be afraid to make them your own.
What to Serve with Cheesy Enchiladas
Balance the richness of the cheesy sauce with something light and fresh:
- Cilantro-lime rice or quinoa
- Mexican street corn (on or off the cob)
- Chopped salad with avocado and lime vinaigrette
- Black beans with a dash of cumin and lime
You don’t need a lot these enchiladas are the star.
Make-Ahead, Store, and Reheat Like a Pro
- To store: Cover leftovers and refrigerate up to 3 days.
- To freeze: Assemble but don’t bake. Cover tightly and freeze for up to 2 months.
- To reheat: Bake covered at 350°F until warm, or microwave individual portions with a damp paper towel to keep them moist.
Perfect for prepping on Sunday and enjoying all week!
FAQ: All Your Enchilada Questions, Answered
Can I use rotisserie chicken for Homemade Easy Chicken Enchiladas?
Yes! It’s my favorite shortcut. Just shred, season, and you’re good to go.
What’s the best cheese for enchiladas?
Sharp cheddar and Monterey Jack melt beautifully. Pepper jack adds heat, and queso fresco gives a traditional touch.
Can I make Homemade Easy Chicken Enchiladas gluten-free?
Absolutely just use certified gluten-free tortillas and double-check your enchilada sauce label.
How spicy is this dish?
It’s mild, but you can turn up the heat with chili flakes or hot sauce.
Do these freeze well?
Yes! Freeze them unbaked, then bake straight from frozen for an easy, cheesy dinner.
A Comfort Food Classic Worth Sharing
There’s a reason I keep coming back to these Homemade Easy Chicken Enchiladas they’re easy, reliable, and every single bite brings the kind of joy only comfort food can deliver. They’re family-tested, freezer-friendly, and dinner party-approved.
So grab your tortillas, your shredded chicken, and make a pan tonight. Your kitchen will smell amazing, your people will be happy, and you’ll feel like a dinnertime hero.
If you try them, tag me I’d love to see your enchilada magic on the table.
Happy cooking,
Anna 💛
More recipes I love: Mini Sweet Potato Pies
