Name: Easy Chicken Enchiladas
Prep time: 10 min
Cook time: 20 min
Ingredients: 10-12 flour tortillas; 3 cups cooked shredded chicken breast; 4 cups shredded cheese of choice; 16 oz Red or green enchilada sauce

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Chicken enchiladas with shredded chicken is a 30 minute meal the whole family will love! Super easy weeknight dinner that you can top with all your favorite Mexican food toppings. This cheesy chicken enchilada recipe serves about 8-10 people.

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Enchiladas ingredients:

Tortillas - whatever is on sale, I use burrito size for this. Other sizes work too. If you want to make your own tortillas from scratch, click here for a recipe.
Chicken - I use the kind in a bag so that it is easier to thaw. I just cook the breasts at 400 degrees on both sides, then chop and shred it.
Cheese - Crystal Farms, any flavor works-I usually use cheddar though
Sauce - El Paso brand, or homemade. Click here for my Easy Red Enchilada Sauce Recipe.

How to make shredded chicken enchiladas:

Gather warmed stacked tortillas on a plate-ensure your tortillas are not frozen if you freeze yours. I swear we are like the only family that freezes tortillas, but if you happen to be like us, make sure the tortillas are no longer frozen. You can do this by wrapping them in a towel and putting them in the microwave for 20 seconds or until soft.
Begin adding chicken to a tortilla. Then, add cheese. You can add as much cheese and chicken as you want, just make sure your enchilada closes.
Roll your tortilla like you would roll a rug-I have been rolling my tortillas burrito style, but I recently learned that they are just as effective at keeping the chicken in by rolling them like a rug. This means less work on my part!
Place rolled tortillas in a sprayed 9 x 13 pan.
Pour sauce on top

Recipe variations

Sauce - you could put any sauce you want on these chicken enchiladas. Chicken makes it easy to diversify the sauces with. You can use red sauce, green sauce, creamy cheese sauce, etc.
Cream cheese - cream cheese can be melted in a skillet with the chicken. This would create an extra creamy taste.

Chicken enchilada casserole toppings

The toppings for chicken enchiladas are endless. Some of my favorites are guacamole, sour cream, salsa, scallions, extra cheese, black beans, avocado, refried beans, rice, cilantro, red onion, etc.

What to serve with chicken enchilada bake?

This chicken cheese enchilada recipe pairs well with rice and beans.

If you want a dessert to go with this easy chicken enchilada casserole that is also easy, check out my Baked Churro recipe.

Best Tips

Rolling - place the filling on one side of the tortilla instead of putting it in the center
Make ahead - prep the enchiladas according to the recipe but refrigerate instead of baking right away. Store in the fridge for up to 3 days ahead of baking.
Corn vs Flour tortillas - which ever kind of tortillas you want to use, you can use. Corn is more traditional but flour holds shape better with the sauce.

How to store this chicken breast recipe:

Fridge - store these chicken enchiladas in an air tight container in the refrigerator for up to one week
Freezer - this recipe can be a freezer meal! Follow directions as normal and remove chicken from pan and place into a freezer tray with a lid. Once cool, place in the freezer for up to one month. To serve, place it in the oven at 400 degrees Fahrenheit for about an hour or until heated throughout.