These cheesy chicken enchiladas may not be traditional, but they’re packed with flavor, done in under an hour, and the perfect way to turn leftover chicken into a cozy, crowd-pleasing dinner.
Jump to:
- Why You’ll Love This Creamy Cheese Chicken Enchiladas
- Ingredient Information And Substitutions
- How To Make Creamy Chicken Enchiladas
- Frequently Asked Questions
- Tips For Making Chicken Enchiladas With Red Sauce
- What To Serve With Chicken Enchiladas In Red Sauce
- Other Chicken Recipes To Try
- Cheesy Chicken Enchiladas
Why You’ll Love This Creamy Cheese Chicken Enchiladas
I married a man who’s obsessed with Mexican food, so enchiladas quickly became a staple in our house. Before I get any side eyes... I know this isn't an authentic chicken enchiladas recipe. It’s all about keeping things simple without sacrificing flavor, and it’s become one of our absolute favorites!
Whether you're using up leftover chicken or just want a cozy, low-prep dinner, this one checks all the boxes. It’s easy to make, packed with flavor, and comes together with simple ingredients you probably already have on hand. Here’s why this recipe’s a keeper:
- Comforting, flavorful, and satisfying
- Ready in under an hour
- Customizable spice level
- A total crowd-pleaser
- Makes delicious leftovers
Ingredient Information And Substitutions
- Shredded cooked chicken- Leftover or rotisserie chicken works perfectly. You can also use cooked turkey or even pulled pork.
- Red enchilada sauce- Use your favorite store-bought kind or homemade, and choose from mild to hot depending on how spicy you like it.
- Corn tortillas- Flour tortillas will also work if that’s what you have, but they’ll change the texture a bit.
Pantry spices- Onion powder, garlic powder, cumin, chili powder, ground coriander, salt, and cayenne pepper, for adding depth and a subtle smoky warmth. You can omit cayenne to keep it mild. - Shredded cheddar cheese- Sharp classic cheesy bite, but Monterey Jack or a Mexican blend are good swaps, if you want a milder flavor.
How To Make Creamy Chicken Enchiladas
Step 1- Prepare the sauce.
Preheat your oven to 375 degrees F. Meanwhile, heat a medium non-stick frying pan over medium-high heat.
While the pan heats, whisk the enchilada sauce with the spices until smooth. Spread about ¼ cup evenly over the bottom of an 11" x 7" baking dish to prevent sticking and add extra moisture.
Step 2- Make the filling.
Take ⅓ cup of the sauce mixture and combine it with the shredded chicken and 1 cup of shredded cheese in a large bowl. Stir until everything is well coated. Set aside the remaining sauce for later.
Step 3- Warm the tortillas.
Once the frying pan is hot, start warming each tortilla, one at a time, for 15-20 seconds per side to make them pliable and easy to roll.
Step 4- Assemble the enchiladas.
Place about 2 tablespoons of the chicken mixture onto each warmed tortilla. Roll each tortilla tightly and lay seam-side down in the prepared baking dish. Continue until all the filling is used.
Step 5- Bake.
Lightly spray the tops of the enchiladas with cooking spray, which helps them get nice and crispy. Bake uncovered for 30 minutes.
Step 6- Add sauce and cheese.
Remove the pan from the oven. Pour the remaining sauce evenly over the enchiladas, then top with the rest of the cheese.
Return the dish to the oven and bake for another 10 minutes, until the cheese is melted and bubbly. Serve creamy chicken and cheese enchiladas immediately with your favorite toppings.
Frequently Asked Questions
It has a mild to medium heat, but you can adjust the cayenne pepper to make it milder or spicier depending on your taste.
Yes! You can assemble this creamy chicken enchiladas recipe up to the baking step, then pop the pan in the fridge overnight. Just pull it out about 30 minutes before baking to come to room temp.
You can leave it out and use more cheese instead. Try adding sautéed veggies or beans for extra bulk. Or, use a different kind of meat!
It is not authentic, but it is delicious.
Tips For Making Chicken Enchiladas With Red Sauce
- Make sure to warm the tortillas before rolling. It really helps keep them from cracking and makes them more pliable.
- Try not to overstuff each tortilla. About two tablespoons of filling is just right to keep things neat and easy to roll.
- For extra flavor and texture, try mixing in sautéed peppers, onions, or corn. It is a delicious way to enhance the flavor and add some extra texture.
- After baking, let your enchiladas rest for a few minutes before serving. It helps everything settle and makes them easier to cut.
- Ingredients to prep ahead- Cook and shred the chicken, shred the cheese, and whisk together the enchilada sauce.
- Leftovers and storage- Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave or oven. Freeze unbaked enchiladas for up to 3 months.
What To Serve With Chicken Enchiladas In Red Sauce
While this dish is flavorful and satisfying on its own, serving it alongside a few classic sides can elevate the meal and add more variety. I like my enchiladas topped with sour cream, avocado, and plenty of fresh cilantro, but my family prefers them plain. Here are some of our favorite sides to round out the dinner:
Other Chicken Recipes To Try
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Cheesy Chicken Enchiladas
Equipment
- 11" x 7" baking pan
- Fry pan
Ingredients
- 12 ounces red enchilada sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon ground coriander
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper (optional- taste the sauce first and if you feel it's not spicy enough add this)
- 2 cups shredded cooked chicken
- 2 ½ cups cheddar cheese shredded
- 12 corn tortillas
- Cooking spray
Instructions
- Preheat the oven to 375 degrees. Heat a medium non-stick frying pan over medium high heat.
- While the pan heats, whisk together enchilada sauce, onion powder, garlic powder, cumin, chili powder, ground coriander, kosher sauce and cayenne pepper (if using) until well combined. Place a thin la.yer of the enchilada sauce over the bottom of an 11" x 7" baking pan (around ¼ cup).
- Take ⅓ cup of the enchilada sauce and combine in a large bowl with chicken and 1 cup shredded cheese. Mix until evenly distributed. Set remaining sauce aside for later.
- When the pan is hot, heat each corn tortilla for 15-30 seconds per side to keep them from cracking.
- Once heated, remove to a plate and place around 2 Tablespoons of the chicken mixture onto the tortilla.
- Roll tightly and place into the prepared baking pan. Repeat this process until the pan is full and you've used all of the chicken mixture.
- Spray the tops of the enchilada with cooking spray and bake uncovered for 30 minutes.
- Remove from oven and top evenly with remaining enchilada sauce and remaining cheese.
- Return to the oven and bake for 10 more minutes. Serve immediately with the toppings of your choice.
Video
Notes
- Make sure to warm the tortillas before rolling. It really helps keep them from cracking and makes them more pliable.
- Try not to overstuff each tortilla. About two tablespoons of filling is just right to keep things neat and easy to roll.
- For extra flavor and texture, try mixing in sautéed peppers, onions, or corn. It is a delicious way to enhance the flavor and add some extra texture.
- After baking, let your enchiladas rest for a few minutes before serving. It helps everything settle and makes them easier to cut.
- Ingredients to prep ahead- Cook and shred the chicken, shred the cheese, and whisk together the enchilada sauce.
- Leftovers and storage- Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave or oven. Freeze unbaked enchiladas for up to 3 months.
Lola Osinkolu | Chef Lola's Kitchen says
Jessy Freimann says