The Best Chicken Enchiladas (Easy Weeknight Favorite)
If you’re anything like me, you love a dinner recipe that’s easy to throw together, packed with flavor, and gets rave reviews from everyone at the table. These chicken enchiladas with red sauce are just that. They’ve quickly become one of our favorite go-to meals—whether I’m meal prepping for the week or looking for a cozy dinner that feels like comfort food without the hassle.
What makes this recipe stand out is how simple and customizable it is. You can use leftover rotisserie chicken, make it spicy or mild, and even prep it ahead of time. It’s also one of those dishes that tastes even better the next day, making it perfect for leftovers or freezer-friendly meal planning.
Enchiladas are a classic in so many households, but this version balances the bold flavors of a smoky red enchilada sauce with creamy cheese and juicy shredded chicken—all wrapped in soft tortillas and baked to bubbly perfection. Whether you’re cooking for your family, feeding a crowd, or stocking your freezer for busy nights, this dish delivers every time.
In this post, I’ll walk you through exactly how to make easy chicken enchiladas from scratch, how to store and freeze them, and how to customize them for your family’s preferences. Trust me—once you try these, they’ll be on repeat in your kitchen too.
Let’s dive into the recipe!
Equipment required for Chicken Enchiladas:
- 9×13 Pan or two 9×9 pans
Ingredients
Method
- Soften cream cheese. Stir together with eggs, green chiles, chicken, taco seasoning, and 1/2 the cheese.
- Fill each tortilla with 3 tbsp filling and roll up.
- Pour a little enchilada sauce in bottom of greased 9×13 dish and place enchiladas seam side down.
- Pour the rest of the sauce over the op and sprinkle with remaining cheese.
- Bake at 350, 45-60 minutes. (May wait and add cheese after 1st 30 minutes then bake last 15)
Notes
- These Freeze really well before cooking. It will take longer to cook from frozen or you can take out of the freezer and place in the fridge the night before to thaw out.
- goes great with my restaurant style Mexican rice
Dr. Abby Siler, PT, DPT is a Physical Therapist with 10 years of experience in a variety of settings. She has spent the majority of her time treating athletes in orthopedic clinics and worker’s compensation cases. She is a runner herself for the past 15 years and a lifelong athlete. Dr. Abby loves to teach runners how to stay injury free and out of her clinic.