Best Chicken Enchiladas - Quick and Easy - Make-Ahead instructions - Family Favorite. (2024)

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With a seasoned shredded chicken and cheese filling and red enchilada sauce, this Easy Chicken Enchiladas recipe packs in the Tex-Mex flavor with just a handful of ingredients. Make-ahead instructions included!

Why This Is The Best Chicken Enchiladas Recipe

These red chicken enchiladas are one of our favorite family dinners. Here’s why!

• Quick and easy. We’re using pre-cooked chicken so the prep time on this is minimal. You can use canned enchilada sauce to keep it even easier too.
• Incredible flavor. The red enchilada sauce combined with aromatics and a few seasonings ensure each bite of these enchiladas is filled with warm flavor. You could make them spicy if you want but I kept them mild!
• Cheesy! Monterrey Jack cheese can be found in each tortilla with the chicken filling and there’s a hearty amount on top too.
• Perfect for freezing. These enchiladas can be frozen before or after you bake them, which makes them a wonderful make-ahead freezer meal. Full directions for freezing below!

If you love enchiladas like we do, be sure to check out our white chicken enchiladas, air fryer enchiladas, white queso enchiladas, and beef enchiladas too.

Recipe Ingredients

These easy chicken enchiladas are made with just a handful of ingredients. Scroll down to the recipe card below for measurements.

• Chicken – Cooked and shredded. Leftover rotisserie chicken is great for this!
• Enchilada sauce – You can grab a 10oz jar at the store or use my homemade enchilada sauce recipe.
• Cheese – While Monterey Jack cheese is recommended for its melting properties and mild flavor, feel free to experiment with other cheeses such as cheddar or a Mexican blend according to your preference.
• Tortillas – Flour tortillas are used in this enchilada recipe. Be sure to get the regular-size ones, not the small taco tortillas or the huge burrito ones.
• Vegetable oil
• Onion & garlic – Aromatics for added flavor.
• Spices – Cumin, chili powder, salt, and pepper.

How To Make Chicken Enchiladas

Here’s an overview of how to make this chicken enchiladas recipe. You can find printable instructions in the recipe card below.

• Cook the onion and garlic. Saute the onion and garlic in the oil until soft.
• Make the filling. Add the shredded chicken to the cooked aromatics, along with the seasonings. Cook until heated through and seasoned.
• Assemble the enchiladas. Coat the bottom of the baking dish with enchilada sauce. Spoon the mixture onto each tortilla, top with shredded cheese, and roll. Place them seam-side down in the baking dish. Top with the remaining enchilada sauce and cheese.
• Bake. Cover with foil and bake for 20-25 minutes, until the cheese is melted and bubbly. Remove the foil and bake for an additional 5-10 minutes.
• Enjoy. Garnish with cilantro and serve with a dollop of sour cream.

Serving Suggestions

Serve your chicken enchiladas topped with cilantro and sour cream, if desired. I usually serve these with a side of Mexican rice and beans (either black beans or refried beans) for a complete dinner.

And for the adults, don’t forget the margarita! If you want to keep the Mexican theme through dessert, tres leches cake is always a good option.

Can You Freeze Chicken Enchiladas?

Yes! These enchiladas can also be frozen before or after baking.

If freezing before baking, assemble the enchiladas in a freezer-safe dish but do not bake. Cover tightly with foil and freeze. Thaw overnight in the refrigerator before baking as directed.

If freezing after baking, cool completely before freezing and reheat in the oven until heated through

Proper Storage

• Fridge. Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat. Reheat in the microwave or covered in the oven at 350°F (175°C) until thoroughly warmed.

More Mexican Inspired Recipes

• Birria Tacos
• Carne Asada Tacos
• Air Fryer Chicken Taquitos
• Mexican Rice