The easy baked enchiladas that taste like your favorite Tex-Mex restaurant but come together on a weeknight. Soft tortillas rolled around seasoned shredded chicken and cheese, smothered in red enchilada sauce and a blanket of melty cheese, then baked until bubbly and golden. They’re a perfect way to use rotisserie chicken, totally customizable, and the whole family devours them.
Fun fact: enchiladas date back to Mayan times, when people wrapped fish in corn tortillas. The name comes from the Spanish “enchilar” — to season with chili. The cheese-smothered, red-sauce Tex-Mex version is an American evolution of the original Mexican dish.
Why this recipe works
WARM the tortillas. A quick warm-up makes them pliable so they roll without cracking.
SAUCE on the bottom too. A layer under the enchiladas stops them sticking and keeps everything saucy.
CHEESE inside and on top. Cheese in the filling and over the sauce gives gooey, melty enchiladas.
Ingredients
Serves 5.
Filling:
3 cups cooked shredded chicken (rotisserie is great)
Heat oven to 375°F (190°C). Spread a thin layer of enchilada sauce in the bottom of a 9×13 baking dish.
Step 2: Make the filling
Mix the shredded chicken with cumin, chili powder, garlic powder, onion, 1.5 cups cheese, salt and pepper. Stir in a few spoonfuls of sauce to moisten.
Step 3: Warm tortillas
Warm the tortillas (microwave 30 seconds under a damp towel) so they roll without cracking.
Step 4: Roll
Spoon filling down the center of each tortilla, roll up, and place seam-side down in the dish.
Step 5: Sauce and cheese
Pour the remaining enchilada sauce over the top and sprinkle with the topping cheese.
Step 6: Bake
Bake 20-25 minutes until bubbly and the cheese is melted (cover with foil first 15 min if the edges brown too fast).
Step 7: Serve
Top with cilantro, jalapeño and sour cream. Serve hot.
Nutrition information
Calories: 540 kcal per serving
Protein: 34 g
Carbohydrates: 38 g
Fat: 28 g
Saturated Fat: 13 g
Fiber: 3 g
Pro tips for the best cheesy chicken enchiladas
Use rotisserie chicken. The fastest, most flavorful shortcut for the filling.
Corn vs flour. Corn tortillas are traditional and gluten-free; flour are softer and easier to roll. Both work.
Make ahead. Assemble, cover and refrigerate up to a day; bake when ready (add a few minutes).
Don’t skimp on sauce. Enough sauce keeps the enchiladas from drying out in the oven.
Frequently asked questions
How do I keep enchiladas from getting soggy or cracking?
Warm the tortillas before rolling so they don’t crack, and use enough (but not too much) sauce. Corn tortillas hold up firmer than flour.
Can I make them ahead?
Yes — assemble up to a day ahead and refrigerate, then bake. They also freeze well before baking.
Can I freeze chicken enchiladas?
Yes — assemble (don’t bake), wrap well, and freeze up to 3 months. Bake from frozen, adding 15-20 minutes.
What’s the best cheese?
Monterey jack and cheddar melt beautifully; a Mexican blend or pepper jack (for heat) also work.
What should I serve with enchiladas?
Mexican rice, refried or black beans, a simple salad, or chips and guacamole.
