The moment the oven timer dings, and rich, cheesy aromas envelop the kitchen, I know dinner is about to hit a home run. Cheesy Chicken Enchiladas are the remedy to those mundane weeknight meals, effortlessly transforming simple ingredients into a fiesta of flavor. Picture tender chicken enveloped in corn tortillas, drenched in zesty enchilada sauce, and topped with a gooey layer of melted cheese—what’s not to love?
After a long day, the thought of whipping up these satisfying rolls feels like a warm hug. With just 15 minutes of prep time and a brief stay in the oven, you can serve a dish that’s not only delightful but also a guaranteed crowd-pleaser. Whether you’re cooking for family or hosting a few friends, these enchiladas will have everyone singing praises for your culinary skills. Dive into this recipe, and let’s make some magic happen in your kitchen!
Why You'll Love This Cheesy Chicken Enchiladas
- This recipe is incredibly easy to make, requiring only 15 minutes of prep time, making it perfect for busy weeknights.
- The flavor is amazing, with tender chicken, zesty enchilada sauce, and gooey cheese that create a mouthwatering combination.
- You’ll love the versatility, as you can customize the fillings and toppings to suit your taste, whether you want to add extra veggies or switch up the cheeses.
- Visually, these enchiladas are a feast for the eyes, with their vibrant colors and cheesy goodness making them a showstopper on any table.
Cheesy Chicken Enchiladas Ingredients
For the Filling
• Boneless skinless chicken breasts – the star of the show, providing tender and protein-packed goodness.
• Fresh garlic – adds aromatic flavor that elevates every bite.
For the Tortillas
• Corn tortillas – their texture perfectly wraps around the delicious filling, offering authenticity.
For the Cheese Layer
• Shredded cheese (Monterey Jack and Cheddar blend) – a melty topping that creates that ooey-gooey texture we all crave.
For the Sauce
• Enchilada sauce – choose from store-bought or homemade; it’s essential for that zesty kick in your cheesy chicken enchiladas.
For Serving
• Sour cream – a cool, creamy finish that balances the spices beautifully.
How to Make Cheesy Chicken Enchiladas
Preheat your oven to 375°F (190°C). Spray a baking dish with nonstick cooking spray to ensure those cheesy chicken enchiladas come out effortlessly after baking.
Prepare the chicken by seasoning it with salt and pepper. Bake for 25-30 minutes until cooked through or boil for a quicker option. Let it rest, then shred the chicken into bite-sized pieces.
Combine shredded chicken with half of the shredded cheese and a generous splash of enchilada sauce in a mixing bowl. This mixture should be deliciously cheesy and fragrant!
Fill each corn tortilla with the chicken mixture. Roll them up tightly and place each one seam-side down in the prepared baking dish, lined up like little snug burritos.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring each one is coated. Sprinkle the last of the cheese on top for that perfect melty finish.
Bake the enchiladas for 20-25 minutes until they’re bubbly and golden. Serve them warm, drizzled with sour cream for that extra touch of creaminess.
Optional: Garnish with chopped fresh cilantro for a pop of color and freshness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Cheesy Chicken Enchiladas are perfect for meal prep enthusiasts! You can prepare the filling (shredded chicken combined with cheese and enchilada sauce) up to 24 hours in advance and refrigerate it in an airtight container. Additionally, you can fill the tortillas and roll them up, placing them in the baking dish, up to 3 days ahead of time, just make sure to cover them tightly with plastic wrap or foil. When you’re ready to serve, pour the sauce and remaining cheese over the top, bake at 375°F (190°C) for 20-25 minutes until bubbly, and enjoy restaurant-quality enchiladas that taste just as delicious as freshly made!
Cheesy Chicken Enchiladas Variations
Feel free to make these enchiladas uniquely yours with some delightful twists that enhance flavors and cater to your preferences.
Spicy Kick: Add diced jalapeños or a dash of cayenne pepper to the chicken mixture for an extra kick.
Vegetarian Delight: Swap chicken for black beans or sautéed veggies like bell peppers and zucchini for a hearty vegetarian option.
Creamier Filling: Incorporate cream cheese into the chicken mixture for a velvety, rich filling that’s oh-so-satisfying.
Different Cheeses: Experiment with different cheese combinations, such as pepper jack for a spicy flavor or feta for a tangy twist.
Green Sauce: Switch out red enchilada sauce for green salsa verde, providing a fresh and zesty flavor profile that will brighten your dish.
Corny Goodness: Mix in some sweet corn kernels to the filling for a hint of sweetness and delightful texture.
Herb Boost: Enhance the flavor with fresh cilantro or parsley mixed into the chicken mixture, adding a pop of color and freshness.
Crunchy Topping: Sprinkle crushed tortilla chips on top of the enchiladas before baking for a crunchy contrast to the gooey cheese.
What to Serve with Cheesy Chicken Enchiladas?
Imagine bringing together a beautifully balanced meal that perfectly complements the rich flavors of your enchiladas, creating a dining experience to savor.
Mexican Street Corn: This savory and sweet corn dish brings a burst of freshness and is a perfect contrast to the cheesy, hearty enchiladas.
Refried Beans: Creamy refried beans add a layer of richness and protein, making your meal more filling and satisfying.
Guacamole: The creamy avocado dip provides a smooth texture and a hint of tanginess, enhancing each bite of enchilada.
Pico de Gallo: This vibrant salsa contributes a refreshing crunch and zesty flavor that will awaken your palate alongside the enchiladas.
Cilantro Lime Rice: Light, fluffy rice with a fresh kick of lime is an ideal side to soak up any remaining enchilada sauce on your plate.
Crisp Salad: A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette gives a refreshing balance that cuts through the richness of the dish.
Chips and Salsa: Crunchy tortilla chips paired with your favorite salsa make for the perfect appetizer, setting the stage for a fiesta at the dinner table.
Horchata: This delightful, cinnamon-infused rice beverage offers a sweet, creamy contrast to the savory flavors of the enchiladas and is truly refreshing.
Churros: End your meal on a sweet note with these crispy dough pastries rolled in cinnamon sugar—a fantastic dessert to bring everything full circle!
How to Store and Freeze Cheesy Chicken Enchiladas
Room Temperature: You can keep leftover Cheesy Chicken Enchiladas at room temperature for up to 2 hours after cooking.
Fridge: Store your enchiladas in an airtight container in the fridge for up to 3 days. Ensure they are completely cooled before sealing to maintain freshness.
Freezer: For longer storage, freeze the enchiladas in a freezer-safe container or tightly wrapped in foil for up to 3 months.
Reheating: To reheat, bake from frozen at 350°F (175°C) for about 30-35 minutes or until heated through. For refrigerated enchiladas, just 20 minutes should suffice.
Chef's Helpful Tips
- For the best flavor in your Cheesy Chicken Enchiladas, make sure to season your chicken breasts generously with salt and pepper before cooking.
- When shredding the chicken, allow it to cool slightly first to make handling easier and to prevent burns.
- To prevent your corn tortillas from breaking, warm them in a dry skillet for a few seconds on each side before filling and rolling.
- Keep an eye on the baking time to ensure they are perfectly bubbly and golden without overcooking.
Cheesy Chicken Enchiladas Recipe FAQs
What type of chicken should I use for Cheesy Chicken Enchiladas?
Absolutely! Boneless skinless chicken breasts are ideal for this recipe. They remain tender, shred easily, and soak up the flavors beautifully. If you prefer dark meat, boneless skinless thighs can add a richer flavor.
How should I store leftovers of Cheesy Chicken Enchiladas?
Very! After allowing your delicious enchiladas to cool, transfer them to an airtight container. They can be stored in the fridge for up to 3 days. Just make sure they’re cool enough before sealing to preserve that mouthwatering taste!
Can I freeze Cheesy Chicken Enchiladas?
Yes, indeed! For longer storage, wrap your enchiladas tightly in foil or place them in a freezer-safe container. They’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply bake them from frozen at 350°F (175°C) for about 30-35 minutes or until heated through.
What if my tortillas break when rolling?
If your corn tortillas are breaking, don’t worry! I recommend warming them up either in a dry skillet for a few seconds on each side or wrapping them in a damp paper towel and microwaving them for about 30 seconds. This softens them, making them easier to roll without tearing.
Are Cheesy Chicken Enchiladas suitable for gluten-free diets?
Absolutely! To make your enchiladas gluten-free, simply substitute corn tortillas with gluten-free alternatives. Always check the label of your enchilada sauce as well, to ensure it’s gluten-free.
Can I adjust the spiciness of the enchiladas?
Yes, for sure! If you prefer a milder flavor, use a mild enchilada sauce, or you can add some sour cream to the filling for an added creamy touch. Conversely, if you like it spicy, consider adding diced jalapeños or using a hot enchilada sauce to ramp up the heat!
Cheesy Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Spray a baking dish with nonstick cooking spray.
- Prepare the chicken by seasoning it with salt and pepper. Bake for 25-30 minutes until cooked through or boil for a quicker option. Let it rest, then shred the chicken.
- Combine shredded chicken with half of the shredded cheese and a splash of enchilada sauce in a mixing bowl.
- Fill each corn tortilla with the chicken mixture, roll them up tightly, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the last of the cheese on top.
- Bake the enchiladas for 20-25 minutes until bubbly and golden. Serve warm, drizzled with sour cream.