The Easiest Chicken Enchilada Recipe Ever
A creamy, cheesy chicken enchilada filling plus store-bought red enchilada sauce make this delicious enchilada recipe a huge hit for both the cook and the lucky enchilada eaters! Sour cream and two kinds of cheese mixed together with shredded chicken and our beloved homemade taco seasoning (though yes, you could use store-bought if need be) make for an extra irresistible filling that’s packed inside warm corn tortillas that have been dipped in just a bit of enchilada sauce. Rolled up and tucked together into a big pan, then covered in more sauce and cheese and baked to perfection, this is one dinner that no one will turn down. It’s great for meal trains and making ahead, too because it freezes like a dream!
Are Enchiladas Mexican or Tex-Mex?
Loaded with sour cream and shredded mozzarella and Jack cheese, it’s probably not a huge shock that our shredded chicken enchilada recipe is firmly in the Tex-Mex enchilada category, but enchiladas themselves originated in Mexico. Mexican enchiladas wouldn’t be as cheesy as these—they might have a bit of cojita, but that’d be it. Though enchilada recipes vary region to region and even family to family, Mexican enchiladas would likely also be spicier than our chicken enchiladas, which rely on a mild enchilada sauce. If you’d like to try your hand at authentic Mexican enchiladas rojo (red enchiladas), check out this recipe by Mely Martinez who writes about Mexican cuisine over at Mexico in my Kitchen.
Easy Chicken Enchiladas in Just Six Ingredients
Store-bought sauce and cooked chicken—you can use poached chicken that you’ve made ahead of time, or the meat from a store-bought rotisserie chicken—make this chicken enchilada bake so, so quick and easy to put together. It’s a filling, cheesy, meaty weeknight superstar that the whole family will adore. Here’s everything you’ll need to make it:
Shredded chicken
Taco seasoning
Cheese! We use a combo of mozzarella and Monterey Jack
Sour cream
Corn tortillas
Red enchilada sauce
How to Make Red Chicken Enchiladas
Drenched in mild enchilada sauce, and perked up with homemade taco seasoning, these enchiladas are full of flavor. Here’s how easy it is to make the best chicken enchiladas ever:
Make the enchilada filling! Stir together the shredded chicken, cheese, sour cream and taco seasoning. Mix until well incorporated.
Warm the corn tortillas! Just a quick minute in the microwave will do the trip.
Dip the tortillas in enchilada sauce!
Roll the enchiladas! Scoop enchilada filling into each tortilla. Roll tightly and tuck them into the baking dish. Repeat until the dish is full!
Smother the enchiladas! With more red enchilada sauce and cheese.
Bake the chicken enchiladas! Until the cheese is gooey and melted.
Tools You’ll Need
What to Serve With Chicken Enchiladas
Our red chicken enchiladas can really stand basically on their own, but they’re even better when served up on a plate with all the fixings! Here are some sides to pair with them:
Move Over, Taco Night! Make Way for Enchilada Night!
Good fresh, good leftover, quick, easy, one-pan—the list of reasons to love this enchilada recipe just goes on and on. Try the recipe, and let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!
