Seven ingredients, minimal prep, and maximum cheesy Tex-Mex flavor. Make these easy chicken enchiladas for a simple but crowd-pleasing dinner. You’ll also love my easy taco cups, crispy beef tacos, and bell pepper nachos.

Easy chicken enchiladas in a white baking dish with sour cream and toppings.

Char’s ⭐️ 5-star review — “Very easy to assemble and absolutely delicious!!! Another winner recipe for the line up.

A healthy low-effort dinner for big appetites

Looking for an easy and nourishing dinner that will leave your family satisfied? Here are a few reasons you’ll love this recipe for easy chicken enchiladas:

  1. Actually easy. You’ll only need seven ingredients and a few minutes of assembly to prep this low-effort dinner.
  2. Super filling. These enchiladas are super filling and satisfying thanks to their high protein content and crave-worthy flavors. Check out more high-protein recipes.
  3. Dietitian-designed. This recipe is created by a Registered Dietitian to maximize nutrition without sacrificing taste.

Need more minimal ingredient dinners? Try my easy pizza beans, spicy mayo tuna bowls, or lemon-feta Greek salmon bowls.

Key ingredient notes

Ingredients for easy chicken enchiladas displayed in small bowls on a kitchen counter.
  • Rotisserie chicken: We’re using pre-made rotisserie chicken to keep things super simple, and because rotisserie chicken already comes so well-seasoned. You can shred it or dice it small — just make sure to remove the skin and bones.
  • Enchilada sauce: Use pre-made enchilada sauce for quick prep. You can find it in the Mexican section of most grocery stores, usually in a can or jar.
  • Sour cream: The recipe uses sour cream in the enchilada filling for a bit of creaminess. If you don’t have it on-hand, or want something lighter, swap for whole milk Greek yogurt.

Scroll down to the recipe card for the full ingredients list and detailed instructions.

How to make easy chicken enchiladas

Ingredients for chicken enchilada filling in a large, white mixing bowl.

Step 1: Combine ingredients for the chicken filling in a large mixing bowl.

Enchilada sauce being spooned over a small tortilla on a wood cutting board.

Step 2: Spoon sauce over a tortilla.

Chicken enchilada being rolled on a wooden cutting board by a woman's hand.

Step 3: Add chicken filling, roll, and place in your baking dish. Repeat for all tortillas.

Easy chicken enchiladas topped with cheese in a white baking dish, raw.

Step 4: Pour sauce over enchiladas, and sprinkle wth cheese. Bake, add toppings, and enjoy!

Tips from my test kitchen

  1. Use a good enchilada sauce. If there’s one thing I’ve learned creating this recipe, it’s that not all enchilada sauces are created equal. Here in Canada, I’ve found the canned red enchilada sauce from Casa Fiesta to have the best flavor. Choose one you trust and genuinely enjoy eating, because the flavor will really come through!
  2. Shred your own cheese. This is optional, but I’ve found freshly shredded cheese to melt better and taste better. But of course, feel free to use pre-grated if you’re short on time.
  3. Pile on the toppings. These chicken enchiladas are genuinely delicious on their own, but they’re made even more filling and satisfying with toppings. Pick from my selections below to level-up your meal.

Make it lighter

  • Use only white meat rotisserie chicken.
  • Use low-fat cheese, but not fat-free.
  • Swap sour cream for plain Greek yogurt.

Common questions

How can I store and re-heat these chicken enchiladas?

Store in the fridge for up to three days, or in the freezer for up to three months. To re-heat in the oven, bake in an oven-safe dish for 15-20 minutes at 375 F. In the microwave, heat for 60-90 seconds or until heated through. If re-heating from frozen, de-frost in the fridge overnight beforehand. Make sure to store toppings separately and add right before eating.

What toppings should I add?

The topping options are truly endless! Lately, I’ve been adding sour cream, salsa, fresh jalapenos, and red onion on top of my chicken enchiladas. You could also add a fresh squeeze of lime juice, cilantro, cotija cheese, sliced avocado, guacamole, hot sauce, green onion, or diced white onion.

Two easy chicken enchiladas plated with sour cream and cilantro.

More protein-packed dinners

Looking for more healthy, protein-packed recipes? Here are my favorites:

PS. I’ve got lots of high-fiber recipes you can explore too!

If you tried these easy chicken enchiladas, leave a ⭐️ 5-star rating below. And don’t forget to follow me on Instagram!

Easy chicken enchiladas in a white baking dish with sour cream and toppings.
5 from 2 votes

Easy Chicken Enchilada Recipe

Yield: 5 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
7-ingredients, minimal prep, and maximum cheesy Tex-Mex flavor. Make these easy chicken enchiladas for a simple but always crowd-pleasing dinner.
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Ingredients
 

  • 2 cups red enchilada sauce, divided
  • 2 cups shredded Mexican blend cheese, divided
  • 3 cups small diced or shredded rotisserie chicken, skin and bones removed
  • 1 cup canned black beans, drained and rinsed
  • ½ cup sour cream, or whole milk Greek yogurt
  • 1 can (113-ml) diced green chilies
  • 10 medium flour tortillas, about 7-inches diameter

Optional Toppings

  • diced onion, sour cream, salsa, lime wedge, cilantro, diced tomato, guacamole, sliced jalapenos

Equipment

Instructions
 

  • Position your oven rack to the middle and preheat to 400 F.
  • To your mixing bowl, add 1/2 cup enchilada sauce, 1 cup shredded cheese, chicken, black beans, sour cream, and chilies. Mix to combine.
  • Spread 1-2 spoonfuls of enchilada sauce on the bottom of your baking dish.
  • Assemble enchiladas. Place a tortilla on a plate or cutting board. Add 1 Tbsp enchilada sauce and spread to the edges. Add about 1/2 cup filling in a line in the center. Tightly roll your tortilla and place seam-side down in the baking dish. Repeat until all tortillas are placed in the dish side-by-side.
  • Pour remaining enchilada sauce in an even layer over enchiladas.
  • Sprinkle with remaining cheese.
  • Bake for 25-35 minutes, or until sauce is bubbling and cheese is lightly browned. Finish under the broiler for 2-3 minutes to brown the cheese, if desired. Rest for 5-minutes before serving with toppings of choice. Enjoy!

Notes

  • 1 serving = 2 enchiladas
  • If you don’t have Mexican-blend cheese, use cheddar instead.
  • I use canned enchilada sauce from the Mexican section of our local grocery store. The flavor will be prominent, so make sure you use a sauce you really enjoy!
  • Leftovers: Store leftovers separately from toppings. They’ll stay good in the fridge for up to three days. Re-heat enchiladas in the oven for 15 minutes at 375 F, or in the microwave for up to 90-seconds (or until heated through). 
Serving: 2enchiladas, Calories: 579kcal, Carbohydrates: 44g, Protein: 44g, Fat: 25g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Cholesterol: 131mg, Sodium: 1868mg, Potassium: 497mg, Fiber: 6g, Sugar: 9g, Vitamin A: 1016IU, Vitamin C: 3mg, Calcium: 430mg, Iron: 4mg
Cuisine: Tex-Mex
Course: Dinner
Author: Miranda Galati, MHSc, RD