Cheesy Chicken Enchiladas

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I remember the first time I made these cheesy chicken enchiladas—simple pantry ingredients turned into a bubbling, comforting dinner that vanished in minutes. This recipe uses shredded cooked chicken, green chile enchilada sauce, and melty cheddar or Monterey Jack for a fast, family-friendly meal that’s perfect for busy weeknights or casual gatherings. If you love easy, cheesy Mexican-inspired dinners, this one delivers reliably every time. For another riff on stuffed, cheesy chicken dishes, check out this jalapeño popper cheesy chicken enchiladas for a spicier twist.

Why you’ll love this dish

This Cheesy Chicken Enchiladas recipe hits a lot of sweet spots: it’s quick to assemble, flexible with ingredients, and comforting to eat. Because it uses cooked shredded chicken and store-bought enchilada sauce, you can have dinner on the table in under 45 minutes. It’s budget-friendly (stretch chicken with sauce and tortillas), kid-approved (who doesn’t love gooey cheese?), and easy to scale up for a crowd.

“Family-friendly, fast, and always a hit—these enchiladas are my go-to when I need dinner to feel special without the fuss.”

This is the kind of dish you make when you want something satisfying but low-stress, whether for a weeknight, potluck, or casual Sunday supper.

Step-by-step overview

Before you dig into the ingredients, here’s how this recipe comes together so you know what to expect: preheat the oven, mix chicken with half the sauce, fill and roll tortillas, arrange them seam-side down in a baking dish, cover with the remaining sauce and cheese, then bake until bubbly. Total hands-on time is minimal—mostly assembly—then the oven does the rest.

What you’ll need

2 cups cooked chicken, shredded (rotisserie chicken works great)
8 tortillas (flour or corn; flour is softer and easier to roll)
2 cups green chile enchilada sauce (mild or medium depending on heat preference)
2 cups shredded cheese (cheddar or Monterey Jack; a mix is lovely)
1/2 cup sour cream (optional, for serving)
Chopped cilantro (optional, for garnish)

Notes and substitutions:

Chicken: leftover roasted or poached chicken, or shredded rotisserie chicken, saves time. You can also use shredded turkey.
Tortillas: warm them briefly in the microwave or skillet to prevent cracking when rolling.
Sauce: swap for red enchilada sauce if you prefer a classic red enchilada flavor.
Cheese: pepper jack adds a kick; Oaxaca or queso quesadilla yield extra melty stretch.

Step-by-step instructions

Cheesy chicken enchiladas topped with melted cheese in a baking dish

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly.
In a medium bowl, combine the shredded chicken with half of the green chile enchilada sauce so the chicken is moistened and seasoned.
Lay a tortilla flat, spoon about 1/4 cup of the chicken mixture down the center, and roll it up tightly. Place each rolled tortilla seam-side down in the prepared dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure the tops are well covered to keep them moist.
Sprinkle the shredded cheese evenly over the sauced enchiladas. Don’t be shy—cheese is the crowning touch.
Bake in the preheated oven for 20–25 minutes, until the cheese is fully melted and bubbling and the edges of the tortillas are lightly golden.
Remove from the oven and let sit for 3–5 minutes. Serve hot with a dollop of sour cream and a sprinkle of chopped cilantro if desired.

Short, purposeful steps and clear action verbs keep assembly fast and stress-free.

Best ways to enjoy it

Serve enchiladas straight from the dish, plated with bright, crunchy or acidic sides to cut through the richness. Try:

A simple cabbage slaw with lime and cilantro for crunch.
Mexican rice and refried or black beans for a fuller meal.
Pickled onions or a squeeze of fresh lime to brighten each bite.
Avocado slices or guacamole on the side for creaminess.

For a heartier presentation, sprinkle extra cilantro and a drizzle of crema or sour cream across the top right before serving.

Storage and reheating tips

Leftovers store well and reheat beautifully.

Refrigerator: Cover tightly and refrigerate within two hours of cooking. Eat within 3–4 days.
Freezing: Assemble enchiladas in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 375°F (190°C)—remove plastic wrap, cover with foil, and bake for about 45–55 minutes, then uncover and bake until cheese browns.
Reheating: For single servings, microwave covered for 1–2 minutes until hot. For a whole dish, reheat in a 350°F (175°C) oven, covered, for 15–20 minutes, then uncover for 5 minutes to refresh the cheese.
Food safety: always reheat to an internal temperature of 165°F (74°C) and discard leftovers older than 4 days.

Pro chef tips

Warm the tortillas for 15–20 seconds in the microwave wrapped in a damp paper towel or heat briefly in a skillet; they’ll roll without cracking.
Don’t overfill the tortillas—about 2–3 tablespoons of filling per tortilla keeps them neat and allows even baking.
If you like a saucy interior, mix a little extra sauce into the chicken filling. For less sogginess, spoon a thin layer of sauce in the bottom of the baking dish so tortillas don’t sit in excess liquid.
Use a mix of cheeses: Monterey Jack for melt, cheddar for flavor. A touch of crumbled queso fresco at the end brightens texture.
To save time, shred chicken with two forks or in a stand mixer on low for 30 seconds.

For another creamy, comforting chicken-and-cheese bake that uses similar ideas, you might enjoy this cheesy Alfredo garlic butter chicken with penne.

Creative twists

Spicy verde: add chopped canned green chiles and a pinch of cayenne to the filling.
BBQ chicken enchiladas: swap enchilada sauce for a smoky BBQ sauce and use cheddar with red onion slices.
Vegetarian: replace chicken with roasted sweet potato and black beans; use enchilada sauce or a chipotle-tomato sauce.
Low-carb: use low-carb or large leaf lettuce wraps and reduce sauce to keep tortillas optional.
Make it breakfast: stuff with scrambled eggs, chorizo, and cheese, then top with salsa verde.

Helpful answers

Q: How long does this take from start to finish?
A: About 35–45 minutes total: 10–15 minutes prep (if chicken is ready) and 20–25 minutes baking.

Q: Can I use corn tortillas?
A: Yes. Warm them well so they’re pliable. Corn will give a more authentic texture but can be a bit firmer than flour.

Q: Can I make these ahead for a party?
A: Absolutely. Assemble in the dish, cover tightly, and refrigerate for up to 24 hours. Add an extra 5–10 minutes to baking time if chilling cold; remove any plastic wrap before baking.

Q: Is it OK to freeze after baking?
A: Yes—freeze baked enchiladas in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating for best texture.

Q: What’s the best cheese to use?
A: Monterey Jack or cheddar are classic. Use a blend for both excellent melt and flavor.

Conclusion

If you want a straightforward, comforting meal that scales easily and pleases picky eaters and grown-ups alike, these cheesy chicken enchiladas are a winner. For variations that lean creamier or more indulgent, see this take on Creamy White Chicken Enchiladas – The Country Cook. If you’re looking for a step-by-step, photo-filled guide with video, this Easy Cheesy Chicken Enchiladas Recipe [+Video] is a helpful walkthrough. And for another classic white enchilada inspiration, check out the Best White Chicken Enchiladas Recipe.