26 Easy Chicken Enchiladas Recipes You Need to Try

Chicken enchiladas are a beloved comfort food that combines the zesty flavors of Mexican cuisine with the satisfying heartiness of chicken and cheese. Whether you’re looking for a creamy, tangy, or spicy variation, these 26 easy chicken enchilada recipes will inspire you to try something new. From classic red sauce enchiladas to unique avocado or Alfredo sauce versions, there’s something for everyone. Below, you’ll find simple recipes, yet packed with flavor, for any night of the week!

1. Easy White Chicken Enchiladas

Servings: 6
Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 cups cooked shredded chicken
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup sour cream
• 2 cups chicken broth
• 3 tbsp butter
• 3 tbsp flour
• 1 can (4 oz) diced green chiles

Steps:

1. Preheat the oven to 350°F (175°C).
2. Melt butter and stir in the flour in a medium saucepan to create a roux.
3. Gradually whisk in chicken broth until the sauce thickens.
4. Stir in sour cream and green chiles.
5. Fill each tortilla with chicken and some cheese, roll, and place seam-side down in a greased baking dish.
6. Pour the sauce over the enchiladas and sprinkle with the remaining cheese.
7. Bake for 25 minutes, until bubbly and golden on top.

2. Chicken Enchiladas With Green Sauce

Servings: 6
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

• 2 cups shredded cooked chicken
• 12 corn tortillas
• 2 cups green enchilada sauce
• 2 cups shredded cheddar cheese
• 1 onion, diced
• 1 cup sour cream

Steps:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Lightly fry each corn tortilla in oil to make them pliable.
3. Mix chicken and diced onions in a bowl.
4. Spoon chicken mixture into each tortilla, roll, and place in the baking dish.
5. Pour green enchilada sauce over the top and sprinkle with cheese.
6. Bake for 30 minutes, then serve with a dollop of sour cream.

3. Cream Cheese Chicken Enchiladas

Servings: 5
Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 cups cooked shredded chicken
• 8 flour tortillas
• 1 package (8 oz) cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup salsa
• 1 tsp garlic powder

Steps:

1. Preheat oven to 350°F (175°C).
2. Mix the shredded chicken, softened cream cheese, and garlic powder in a bowl until well combined.
3. Fill tortillas with the chicken mixture and roll them up, placing them in a baking dish.
4. Pour salsa over the enchiladas and sprinkle with cheddar cheese.
5. Bake for 25 minutes or until the cheese is melted and bubbly.

4. Chicken Enchiladas With Corn Tortillas

Servings: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 12 corn tortillas
• 2 cups shredded cooked chicken
• 1 cup shredded cheese
• 2 cups red enchilada sauce
• 1 small can sliced black olives (optional)
• 1 tbsp vegetable oil

Steps:

1. Preheat oven to 350°F (175°C).
2. Heat vegetable oil in a pan and lightly fry each corn tortilla for 10 seconds on each side.
3. Fill each tortilla with chicken and cheese, roll, and place in a baking dish.
4. Pour enchilada sauce over the rolled tortillas and top with more cheese and olives if desired.
5. Bake for 25 minutes until the cheese is melted and the enchiladas are heated through.

5. Chicken Enchiladas With Red Sauce

Servings: 6
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

• 2 cups shredded cooked chicken
• 10 flour tortillas
• 2 cups red enchilada sauce
• 2 cups shredded Mexican cheese blend
• 1 can (10 oz) diced tomatoes and green chiles, drained
• 1 tbsp olive oil

Steps:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. In a large skillet, heat olive oil and sauté diced tomatoes and green chiles for 2-3 minutes.
3. Mix cooked chicken with the sautéed tomatoes.
4. Spoon the chicken mixture onto tortillas, roll them up, and place them in the baking dish.
5. Pour red enchilada sauce over the top and sprinkle with cheese.
6. Bake for 30 minutes until the cheese is melted and the sauce is bubbling.

6. Chicken Enchiladas With Sour Cream Sauce

Servings: 6
Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 cups shredded cooked chicken
• 10 flour tortillas
• 2 cups sour cream
• 1 cup chicken broth
• 1 tbsp butter
• 1 tbsp flour
• 1 cup shredded cheddar cheese

Steps:

1. Preheat oven to 350°F (175°C).
2. Melt butter and stir in flour in a saucepan to create a roux. Gradually whisk in chicken broth and bring to a simmer.
3. Stir in sour cream and cook until smooth.
4. Fill tortillas with chicken, roll them, and place them seam-side down in a baking dish.
5. Pour sour cream sauce over enchiladas and sprinkle with cheese.
6. Bake for 25 minutes until bubbly and golden.

7. Chicken Enchiladas With Alfredo Sauce

Servings: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 cups shredded cooked chicken
• 10 flour tortillas
• 1 jar (15 oz) Alfredo sauce
• 2 cups shredded mozzarella cheese
• 1 cup spinach, chopped (optional)
• 1 tsp garlic powder

Steps:

1. Preheat oven to 350°F (175°C).
2. Mix shredded chicken, spinach, and garlic powder in a large bowl.
3. Fill each tortilla with the chicken mixture and place in a baking dish.
4. Pour Alfredo sauce over the top and sprinkle with mozzarella cheese.
5. Bake for 25 minutes until golden and bubbly.

8. Chicken Enchiladas With Avocado Sauce

Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 cups shredded cooked chicken
• 8 flour tortillas
• 2 ripe avocados, mashed
• 1 cup sour cream
• 1/2 cup cilantro, chopped
• 1 cup shredded cheese

Steps:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix mashed avocados, sour cream, and cilantro.
3. Fill tortillas with chicken, roll, and place them in a greased baking dish.
4. Spread the avocado mixture over the top of the enchiladas and sprinkle with cheese.
5. Bake for 25 minutes until the cheese is melted and enchiladas are heated through.

9. Chicken Enchiladas With Black Beans

Servings: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 cups shredded cooked chicken
• 1 can (15 oz) black beans, drained and rinsed
• 10 flour tortillas
• 1 cup salsa
• 2 cups shredded cheddar cheese

Steps:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix chicken, black beans, and salsa.
3. Fill each tortilla with the mixture, roll, and place them in a greased baking dish.
4. Sprinkle cheese over the top and bake for 25 minutes until the cheese is melted and the enchiladas are bubbly.

10. Chicken Enchiladas With Biscuits

Servings: 5
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 1 can refrigerated biscuit dough
• 2 cups shredded cooked chicken
• 1 cup enchilada sauce
• 1 cup shredded Mexican cheese blend

Steps:

1. Preheat oven to 350°F (175°C).
2. Flatten each biscuit dough piece and fill with shredded chicken and cheese.
3. Roll up the dough and place it in a greased baking dish.
4. Pour enchilada sauce over the top and bake for 25 minutes, until biscuits are golden and cooked through.

11. Chicken Enchiladas With Broccoli

Servings: 6
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup steamed broccoli, chopped
• 10 flour tortillas
• 1 cup shredded cheddar cheese
• 1 jar Alfredo sauce

Steps:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix the shredded chicken, chopped broccoli, and half of the cheese.
3. Fill tortillas with the mixture and place them in a greased baking dish.
4. Pour Alfredo sauce over the enchiladas and sprinkle with the remaining cheese.
5. Bake for 30 minutes until bubbly and golden.

12. Chicken Enchiladas With Cream of Mushroom

Servings: 6
Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 cups shredded chicken
• 1 can cream of mushroom soup
• 1 cup sour cream
• 10 flour tortillas
• 2 cups shredded cheese

Steps:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix chicken, cream of mushroom soup, and sour cream.
3. Fill tortillas with the mixture and place in a greased baking dish.
4. Top with shredded cheese and bake for 25 minutes until cheese is melted.

13. Chicken Enchiladas With Canned Chicken

Servings: 6
Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and shredded
• 8 flour tortillas
• 1 can (10 oz) enchilada sauce
• 1 cup sour cream
• 2 cups shredded cheddar cheese

Steps:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix the canned chicken with sour cream and half of the shredded cheese.
3. Fill each tortilla with the chicken mixture, roll, and place in a greased baking dish.
4. Pour the enchilada sauce over the rolled tortillas and top with the remaining cheese.
5. Bake for 20 minutes until the cheese is bubbly and the enchiladas are heated through.

14. Chicken Enchiladas With Brown Sauce

Servings: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 cups cooked shredded chicken
• 1 packet (1.25 oz) brown gravy mix
• 1 can (10 oz) diced tomatoes with green chiles
• 10 corn tortillas
• 1 cup shredded Mexican cheese blend

Steps:

1. Preheat oven to 350°F (175°C).
2. Prepare brown gravy according to the packet instructions.
3. In a bowl, mix the cooked chicken and diced tomatoes with green chiles.
4. Fill each tortilla with the chicken mixture, roll, and place in a greased baking dish.
5. Pour the prepared brown gravy over the top and sprinkle with cheese.
6. Bake for 25 minutes until the enchiladas are hot and the cheese is melted.

15. Chicken Enchiladas With Beans And Rice

Servings: 6
Prep Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 12 flour tortillas
• 2 cups enchilada sauce
• 1 cup shredded cheddar cheese

Steps:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix chicken, cooked rice, and black beans.
3. Fill tortillas with the mixture and roll them up.
4. Place them seam-side down in a greased baking dish.
5. Pour enchilada sauce over the rolled tortillas and sprinkle with cheese.
6. Bake for 30 minutes, until heated through and the cheese is melted.

16. Chicken Enchiladas With Bell Peppers

Servings: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 cups cooked shredded chicken
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 10 flour tortillas
• 1 cup salsa
• 2 cups shredded Mexican cheese blend

Steps:

1. Preheat oven to 350°F (175°C).
2. Sauté diced bell peppers in a pan until softened, about 5 minutes.
3. In a bowl, mix chicken and the sautéed bell peppers.
4. Fill tortillas with the mixture, roll, and place them in a greased baking dish.
5. Pour salsa over the top and sprinkle with cheese.
6. Bake for 25 minutes until the cheese is bubbly and the enchiladas are heated through.

17. Chicken Enchiladas With Green Salsa

Servings: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 cups shredded cooked chicken
• 1 jar (12 oz) green salsa
• 10 corn tortillas
• 2 cups shredded cheddar cheese
• 1/4 cup cilantro, chopped

Steps:

1. Preheat oven to 350°F (175°C).
2. Lightly fry each tortilla to soften them.
3. Fill each tortilla with the shredded chicken and roll them up.
4. Place in a baking dish, pour green salsa over the top and sprinkle with cheese.
5. Bake for 25 minutes until the cheese is melted.
6. Garnish with chopped cilantro before serving.

18. Chicken Enchiladas With Greek Yogurt

Servings: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup plain Greek yogurt
• 1 cup salsa
• 10 flour tortillas
• 1 cup shredded cheddar cheese

Steps:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix shredded chicken, Greek yogurt, and salsa.
3. Fill each tortilla with the chicken mixture, roll, and place in a baking dish.
4. Sprinkle shredded cheese on top.
5. Bake for 25 minutes until the cheese is melted and bubbly.

19. Monterey Jack Chicken Enchiladas

Servings: 6
Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 cups cooked shredded chicken
• 10 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup sour cream
• 1 cup chicken broth
• 1 tbsp butter
• 1 tbsp flour

Steps:

1. Preheat oven to 350°F (175°C).
2. In a small saucepan, melt butter and stir in flour to make a roux.
3. Gradually add chicken broth and stir until thickened.
4. Stir in sour cream and half of the shredded cheese.
5. Fill tortillas with the shredded chicken, roll them up, and place them in a baking dish.
6. Pour the creamy sauce over the top and sprinkle with the remaining cheese.
7. Bake for 25 minutes until golden and bubbly.

20. Chicken Enchiladas With Mole Sauce

Servings: 6
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup mole sauce (homemade or store-bought)
• 10 corn tortillas
• 1 cup shredded Mexican cheese blend
• 1/4 cup chopped onions (optional)

Steps:

1. Preheat oven to 350°F (175°C).
2. Lightly fry corn tortillas to make them soft and pliable.
3. Fill tortillas with chicken, roll them up, and place in a greased baking dish.
4. Pour mole sauce over the top and sprinkle with cheese.
5. Bake for 30 minutes until the sauce is bubbly and the cheese is melted.
6. Garnish with chopped onions if desired.

21. Chicken Enchiladas With Noodles

Servings: 6
Prep Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

• 2 cups cooked shredded chicken
• 8 oz egg noodles, cooked and drained
• 2 cups enchilada sauce
• 1 cup shredded cheddar cheese

Steps:

1. Preheat oven to 350°F (175°C).
2. Mix cooked noodles with shredded chicken and enchilada sauce.
3. Spread the mixture into a greased baking dish.
4. Sprinkle the cheese over the top.
5. Bake for 30 minutes until the cheese is bubbly and golden.

22. Chicken Enchiladas With Old El Paso

Servings: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 1 package Old El Paso enchilada kit (including tortillas, sauce, and seasoning)
• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese

Steps:

1. Preheat oven to 350°F (175°C).
2. Follow the instructions on the Old El Paso kit for preparing the tortillas and sauce.
3. Fill tortillas with shredded chicken and roll them up.
4. Place in a greased baking dish and pour sauce over the top.
5. Sprinkle with cheese and bake for 25 minutes until golden.

23. Chicken Enchiladas With Poblano Sauce

Servings: 6
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

• 2 cups shredded cooked chicken
• 3 poblano peppers, roasted and peeled
• 1 cup sour cream
• 10 flour tortillas
• 1 cup shredded mozzarella cheese

Steps:

1. Preheat oven to 350°F (175°C).
2. Blend roasted poblano peppers and sour cream until smooth to create the sauce.
3. Fill tortillas with shredded chicken and roll them up.
4. Place them in a baking dish and pour the poblano sauce over the top.
5. Sprinkle with mozzarella cheese and bake for 30 minutes until bubbly.

24. Chicken Enchiladas With Pinto Beans

Servings: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 cups shredded cooked chicken
• 1 can (15 oz) pinto beans, drained
• 10 flour tortillas
• 1 cup enchilada sauce
• 1 cup shredded Mexican cheese blend

Steps:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix the shredded chicken and pinto beans.
3. Fill tortillas with the mixture, roll them up, and place them in a greased baking dish.
4. Pour enchilada sauce over the top and sprinkle with shredded cheese.
5. Bake for 25 minutes until the cheese is melted and bubbly.

25. Chicken Enchiladas With Queso Sauce

Servings: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 cups cooked shredded chicken
• 1 jar (15 oz) queso dip
• 10 flour tortillas
• 1 cup shredded Mexican cheese blend
• 1 jalapeño, sliced (optional)

Steps:

1. Preheat oven to 350°F (175°C).
2. Fill tortillas with shredded chicken, roll them up, and place them in a greased baking dish.
3. Pour the queso dip over the enchiladas and sprinkle with shredded cheese.
4. Add sliced jalapeños on top for extra heat (optional).
5. Bake for 25 minutes until the cheese is melted and the sauce is bubbly.

26. Chicken Enchiladas With Spinach

Servings: 6
Prep Time: 20 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 cups shredded cooked chicken
• 2 cups fresh spinach, sautéed
• 10 flour tortillas
• 1 jar (15 oz) green enchilada sauce
• 1 cup shredded mozzarella cheese

Steps:

1. Preheat oven to 350°F (175°C).
2. In a pan, sauté fresh spinach until wilted.
3. Combine sautéed spinach with shredded chicken.
4. Fill tortillas with the mixture, roll them up, and place them in a greased baking dish.
5. Pour green enchilada sauce over the top and sprinkle with mozzarella cheese.
6. Bake for 25 minutes until golden and bubbly.

Conclusion

With these 26 easy chicken enchilada recipes, you’ll have no shortage of ways to make a satisfying, flavorful meal. From classic red and green sauces to more adventurous versions like avocado, Alfredo, or even queso sauce, there’s a recipe for every taste and occasion. These enchiladas are perfect for a quick weeknight dinner or a fun weekend family meal. Whether you’re using leftover chicken, canned chicken, or freshly cooked, these enchiladas are versatile and customizable for everyone to enjoy!

MORE RECIPES