These easy chicken enchiladas are the kind of cozy, nourishing dinner you can pull together on a busy weeknight without sacrificing flavor.

They’re made with tender shredded rotisserie chicken, sautéed onions, and a rich red enchilada sauce, then topped with melty cheese and baked until bubbly. It’s simple, satisfying, and exactly the kind of recipe you’ll come back to again and again.

Whether you’re feeding a family or prepping leftovers for the week, this is one of those meals that just works.

What You’ll Love These Easy Chicken Enchiladas

• Quick + approachable: Using rotisserie chicken saves time without sacrificing flavor
• Protein-rich and satisfying: A balanced, hearty meal that actually keeps you full
• Made with simple ingredients: Easy to find, minimal prep
• Great for leftovers: Tastes just as good the next day
• Customizable: Easy to adapt with what you have on hand

What You’ll Need To Make Easy Chicken Enchiladas

• Rotisserie chicken: Shredded off the bones (about 3–4 cups). I like to get this from the deli at the grocery store.
• Olive oil: Extra virgin olive oil or avocado oil for sautéing
• Yellow onion: thinly sliced or diced
• Red enchilada sauce: Gives a rich, flavorful base. I like the Siete brand
• Shredded Mexican cheese blend: Melty and creamy. I like the Organic Valley brand
• Tortillas: corn or flour tortillas for rolling
• Salt and pepper: to taste

For serving:

• Fresh cilantro: chopped
• Green onions: thinly sliced
• Sour cream: Adds a touch of creaminess
• Lime wedges: A citrus twist

(See printable recipe card below for the full list of ingredients)

How to Make Easy Chicken Enchiladas

1. Preheat the oven: Preheat your oven to 375°F.
2. Sauté the onion: Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook for 5–7 minutes, until soft and lightly golden.
3. Make the filling: Add the shredded chicken to the skillet. Season with salt and pepper. Stir in about ½ cup of the enchilada sauce and a small handful of cheese. Mix until warmed through.
4. Prep the baking dish: Spread a thin layer of enchilada sauce on the bottom of a 9×13 baking dish.
5. Assemble the enchiladas: Spoon the chicken mixture into each tortilla, add a little extra cheese, then roll tightly. Place seam-side down in the baking dish.
6. Add sauce and cheese: Pour the remaining enchilada sauce evenly over the top. Sprinkle generously with the remaining cheese.
7. Bake: Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
8. Finish and serve: Let cool slightly, then top with fresh cilantro, green onions, and a squeeze of lime. Serve with sour cream if desired.

Tips & Variations

These easy chicken enchiladas are incredibly flexible, which makes them perfect for real life cooking. Here are a few simple ways to make them your own:

• Warm your tortillas first: If you’re using corn tortillas, don’t skip this step. Warming them makes them soft and pliable so they don’t crack when rolling.
• Use rotisserie chicken for ease: This is one of my favorite shortcuts. It adds so much flavor and saves time, especially on busy weeknights.
• Make them extra saucy: If you love softer, more tender enchiladas, add a little extra enchilada sauce over the top before baking.
• Add veggies for a boost: Sauté bell peppers, spinach, or zucchini with the onions for extra nutrients and texture.
• Adjust the spice level: Add diced jalapeños or a pinch of chili flakes if you like a little heat, or keep it mild for a more family-friendly version.
• Switch up the protein: This recipe works just as well with shredded beef, ground turkey, or even black beans for a plant-based option.
• Make it dairy-free: Use your favorite dairy-free cheese, or skip the cheese and top with avocado and a drizzle of dairy-free crema when serving.
• Prep ahead for busy days: You can assemble the enchiladas up to a day in advance and store them covered in the fridge until you’re ready to bake.
• Freezer-friendly: Assemble the enchiladas, cover tightly, and freeze before baking. When ready, thaw overnight in the fridge and bake as directed.
• Don’t skip the fresh toppings: Cilantro, green onions, and a squeeze of lime add brightness and balance to the rich, savory flavors.

Print