Easy baked chicken enchiladas brings the taste of authentic Mexican food into your kitchen — saucy, spicy, and savoury. Baked to perfection, this restaurant-quality meal can be made easily at home. With a delicious red enchilada sauce, Mexican cheese blend, and a pop of jalapeño peppers, these easy chicken enchiladas are a flavourful dish the whole family with enjoy. They are complete and filling on their own, or you can create an entire Mexican fiesta and serve with lime cilantro rice and beans. Enjoy Mexican enchiladas any time of the day!
Why You'll Love These Baked Chicken Enchiladas
- Baked. These easy chicken enchiladas are baked in the oven at 350F for 15 minutes. The results are crispy, cheesy tops and perfectly blended flavours in a hot meal that tastes amazing fresh out of the oven or reheated the next day. Seriously, leftovers might even taste better.
- Chicken. Chicken is a mood-boosting protein that helps provide a balanced flavour to these baked enchiladas. Boneless, skinless breasts are easy to cook and a healthy, lean source of protein.
- Enchiladas. Easy baked chicken enchiladas are a take on a Mexican favourite that dates back to the Aztecs. It's no wonder why the tradition of rolling food in tortillas is still around. It's delicious! These enchiladas are slightly spicy, too, with a little kick from some jalapeño.
They're baked chicken enchiladas. What more is there to say?
Ingredients
To make these easy baked chicken enchiladas, you will need the following ingredients:
- vegetable oil - I used avocado oil.
- yellow onion
- chicken breasts - you need two chicken breasts (or 1 pound total). You can also substitute with 1. cup shredded chicken, leftover roast chicken, or store-bought rotisserie chicken.
- jalapeño peppers
- salt and pepper
- red enchilada sauce - you can use homemade enchilada sauce or store-bought — whatever makes your life easier!
- flour tortillas - make your own homemade flour tortillas — they are easier than you think!
- cheese - I would recommend a Mexican blend (Tex-Mex) of cheese. You can also use any cheese that shreds and melts easily such as cheddar, mozzarella, or Monterey Jack cheese.
- fresh cilantro - for serving
- sour cream - for serving.
You will also need measuring cups and spoons, a large skillet or shallow saucepan, and a 9x13 baking pan.
How to Make the Best Chicken Enchiladas
- Make the chicken. Heat oil in a large skillet for 2 minutes over medium high heat until sizzling hot. Add onion and sauté until tender, about 2 minutes. Then, add diced chicken and stir well to cook evenly until fully cooked through, about 6-8 minutes. Add jalapeño, salt, pepper and 2 tablespoons enchilada sauce. Stir well until evenly combined. Set it aside.
- Roll up the enchiladas.
- Evenly spread 1-2 tablespoons enchilada sauce on each tortilla wrap.
- Sprinkle ¼ cup shredded cheese across the centre and top with 2 tablespoons of the chicken mixture on top.
- Carefully roll up each tortilla wrap with chicken filling.
- Assemble.
- Add and evenly spread 2 tablespoons enchilada sauce on the bottom of a 9x13 baking pan.
- Arrange the rolled enchiladas in the baking pan with the seam side down.
- Pour and spread the remaining sauce evenly over top, and sprinkle the remaining cheese on top.
- Bake the enchiladas. Bake in a 350°F preheated oven for 15-20 minutes until the melted cheese turns golden brown. Let rest for 5 minutes.
- Serve. Serve warm with cilantro and sour cream, if desired.
Recipe Tips and Tricks
- How to serve: Enchiladas taste great in their own but are even better when served with rice and beans. Whether you prefer Cilantro Lime Rice, Spanish Rice, Steamed White Rice, or brown rice, you can't go wrong. For beans, consider black beans, pinto beans, or Refried Beans.
- How to store: Store baked chicken enchiladas in a shallow airtight container in the refrigerator. Allow the enchiladas to cool to room temperature before placing in the fridge, and eat within 3-4 days.
- How to reheat: Easily reheat enchiladas in the microwave. Cover the top, but allow the air to escape in they are in a container. Reheat in 20-second increments until hot. You can also reheat these easy chicken enchiladas in the oven at 350F for 15 minutes, or in the air fryer for 5-10 minutes or until hot.
More Mexican Recipes
- 30 Best Mexican Recipes
- Fish Tacos with Lime Crema
- Sheet Pan Beef Nachos
- Easy Guacamole
- Sheet Pan Chicken Fajitas
- Shrimp Tacos with Lime Crema Slaw
- Creamy Mexican Corn Soup
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Recipe
Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 8 servings
Description
Easy baked chicken enchiladas brings the taste of authentic Mexican food into your kitchen — saucy, spicy, and savoury. Perfect for a Mexican fiesta.
Ingredients
- 2 tablespoons vegetable oil
- 1 small yellow onion, peeled and diced
- 2 chicken breasts (1 lb.), boneless and skinless, diced into ½-inch cubes
- 2 medium jalapeño peppers, finely chopped
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1 cup red enchilada sauce (homemade or store-bought), divided
- 8 medium flour tortillas
- 2 + ½ cups cheese (Mexican blend, cheddar, mozzarella or Monterey Jack cheese), shredded
- fresh cilantro, finely chopped (for serving)
- sour cream (for serving)
Instructions
- Preheat oven to 350°F.
Prepare the Chicken:
- Heat oil in a large skillet for 2 minutes over medium high heat until sizzling hot. Add onion and sauté until tender, about 2 minutes.
- Add diced chicken and stir well to cook evenly until fully cooked through, about 6-8 minutes.
- Add jalapeño, salt, pepper and 2 tablespoons enchilada sauce. Stir well until evenly combined. Set it aside.
Assemble the Enchiladas:
- Add and evenly spread 2 tablespoons enchilada sauce on the bottom of a 9x13 baking pan.
- Evenly spread 1-2 tablespoons enchilada sauce on each tortilla wrap.
- Sprinkle ¼ cup shredded cheese across the centre, and add 2 tablespoons of the chicken mixture on top.
- Carefully roll up each tortilla wrap with chicken filling and arrange them in the baking pan with the seam side down.
- Pour and spread the remaining sauce evenly over top, and sprinkle the remaining cheese on top.
Bake the Enchiladas:
- Bake at 350°F for 15-20 minutes until the melted cheese turns golden brown. Let rest for 5 minutes.
- Serve warm with cilantro and sour cream, if desired.
Notes
How to use rotisserie chicken: You can substitute the chicken with 1 cup shredded chicken or cooked rotisserie chicken. When you add the chicken, just stir it until it is warmed through, about 1-2 minutes (no need to cook for 6-8 minutes). Then follow the recipe as directed.
How to serve: Enchiladas taste great in their own but are even better when served with rice and beans. Whether you prefer Cilantro Lime Rice, Spanish Rice, Steamed White Rice, or brown rice, you can't go wrong. For beans, consider black beans, pinto beans, or Refried Beans.
How to store: Store baked chicken enchiladas in a shallow airtight container in the refrigerator. Allow the enchiladas to cool to room temperature before placing in the fridge, and eat within 3-4 days.
How to reheat: Easily reheat enchiladas in the microwave. Cover the top, but allow the air to escape in they are in a container. Reheat in 20-second increments until hot. You can also reheat these easy chicken enchiladas in the oven at 350F for 15 minutes, or in the air fryer for 5-10 minutes or until hot.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Bake
- Cuisine: Mexican
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Jeannie says
I just made these with your awesome enchilada sauce and they were spectacular!! We were both wowed!! Thank you!
barbara says
Easy and yummy way to use leftover rotisserie chicken.
Ronda G says
I have made these three times in about 2 months. The only change I made the first time was I used green enchilada sauce with my leftover rotisserie chicken. We liked it a lot but wanted more sauce and filling. My husband, daughter and I like the sauce to cover them. I made those changes and they are perfect!! We are making it again tonight. My adult daughter and I have a enchilada party at the table to construct the dish. Tonight I might have hubby help me.
Ash says
Used thighs instead of breasts, seasoned those with salt, pepper, garlic powder, cumin and chili powder. Cut the recipe down because there's only two of us, and upped the sauce to suit our saucy desires. Store bought sauce and tortillas, but babe never minds. I should have made more filling, but my wrap game is terrible and I hesitated, causing them to be slightly underfilled, but this isn't a recipe issue, it's a me issue. The heat in the enchilada itself was just enough, and this very well may become my go to (after lazy enchiladas, of course, which is a few steps shorter than this). Nice.
Diane says
The recipe is great except it definitely needs more sauce!
Hayley says
Brilliant. Made for the parents who love enchiladas! New fave!
Thank you for the recipe!