Super Easy Chicken Enchiladas
When I’m short on time during the week but still want to get a delicious, homemade meal on the table, this easy chicken enchiladas recipe is my go-to. It’s quick to assemble, bakes in 30 minutes or less, and is packed with savory, spicy, cheesy goodness. Whether you're feeding a hungry family or meal-prepping for the week, these enchiladas always hit the spot—especially when topped with your favorite fixings!
Jump to:
Restaurant-Worthy Chicken Enchiladas
I love a classic enchilada recipe and even experiment with fun versions like my zucchini enchilada roll-ups, too. However, this easy chicken enchiladas recipe is my go-to when I need a quick option on busy nights.
Using store-bought ingredients and pre-cooked chicken, it comes together in minutes. Then, I can pop the dish into the oven, and let it do all the heavy lifting. Plus, I almost always have leftovers to enjoy for a few days.
My kids love getting to choose their favorite toppings, and I love that I’m only left with two dishes to clean up! Try it for yourself, and I guarantee these chicken enchiladas will become a staple in your dinner routine.
Chicken Enchilada Ingredients and Notes
- Cooked chicken - Use leftover cooked, pulled chicken. Or, use a store-bought rotisserie chicken for an even easier option.
- Red enchilada sauce - I use Siete red enchilada sauce, but you can make your own if you have the time.
- Refried beans - I love the texture of Siete refried beans, but you can use regular black or pinto beans if preferred. I recommend smashing whole beans a bit to prevent them from falling out of the enchiladas.
- Cheese - I use a fresh Mexican blend, but any cheese will work in this recipe. Feel free to use dairy-free, too.
- Corn tortillas - I prefer to use corn tortillas for a subtle crunch, but flour tortillas will also work.
- Toppings - Technically optional but highly recommended, I love to serve my enchiladas topped with Greek yogurt, avocado slices, and cilantro for even more flavor.
How to Make This Easy Chicken Enchiladas Recipe
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
Step 1: Prepare the chicken. Preheat the oven to 350 F. Then, mix the pulled chicken with part of the enchilada sauce, tossing well to combine.
Step 2: Prepare the refried beans. Heat the beans according to the package directions.
Step 3: Assemble the enchiladas. Spread ½ cup of the enchilada sauce on the bottom of a 9x13-inch dish. Heat the tortillas in the microwave on each side until they’re soft and pliable. Spread refried beans over each tortilla followed by part of the chicken mixture, enchilada sauce, and cheese. Gently roll the tortillas tightly, and arrange them in the baking sheet. Pour the remaining sauce evenly on top, and add the rest of the cheese.
Step 4: Bake. Transfer the dish to the preheated oven, and cook for 25-30 minutes or until the cheese is melted on top and the enchilada sauce is bubbly.
Step 5: Serve. Add your toppings of choice, and enjoy warm!
Possible Variations
One of the best things about this recipe is that you can mix and match pretty much anything you have on hand. Some of my favorite variations include:
- Swapping the chicken with leftover shredded turkey, ground beef, or taco meat.
- Adding sautéed veggies like bell peppers, onions, mushrooms, or spinach.
- Using green enchilada sauce in place of red.
- Making vegetarian enchiladas by replacing the chicken with extra beans, cheese, or cauliflower.
Frequently Asked Questions
You can store leftover enchiladas in an airtight container in the fridge for up to 4 days.
Yes! Once cool, you can transfer leftover enchiladas to a freezer-safe container, and freeze them for up to 3 months. Thaw in the fridge overnight when you’re ready to serve.
This recipe is plenty filling enough to serve on its own. However, it’s also great with a side of Mexican rice, refried beans, a grilled vegetable salad, or corn avocado salad. You can also never go wrong with a side of chips, salsa, guacamole, and a spicy margarita.
For more chicken recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
More Popular The Fit Peach Recipes
- Chai Cocktail
- Almond Flour Cinnamon Rolls
- Dipping Sauces for Sweet Potato Fries
- Mandarin Orange Salad
- Southwest Chicken Chili
- Turtle Pie
- Ricotta Cheese Egg Bites
- Ground Turkey Meatballs
- Raspberry Lemon Cookies
Recipe
Chicken Enchiladas Recipe
Equipment
- 1 Mixing Bowl
- 1 (9x13 inch) Baking Dish
Ingredients
- 1 ½ cups cooked chicken - pulled
- 15 oz red enchilada sauce
- 16 oz refried beans - pinto or black beans work
- 1 cup shredded mexican cheese
- 10 corn tortillas
Toppings (optional)
- Greek yogurt
- Avocado slices
- Cilantro
Instructions
- Prepare the chicken. Preheat oven to 350 F. In a bowl, mix together the pulled chicken with ⅓ cup of the enchilada sauce and toss well to combine.1 ½ cups cooked chicken, 15 oz red enchilada sauce
- Prepare the refried beans. Heat the beans according to package directions.16 oz refried beans
- Assemble the enchiladas. Spread ½ cup of the enchilada sauce on the bottom of a 9 X 13 inch dish. Warm up the tortillas in the microwave for 10 seconds on each side to soften them*. For each tortilla, spread 2 tablespoon refried beans over the tortilla followed by 2 tablespoon of the chicken mixture, 1 tablespoon enchilada sauce, and 1 tablespoon cheese on top. Gently roll up the tortilla tightly and place in the prepared dish with the seam side down. Repeat with remaining tortillas. Pour the remaining enchilada sauce over top of the tortillas along with the rest of the cheese.1 cup shredded mexican cheese, 10 corn tortillas
- Bake! Transfer the dish to the preheated oven and cook for 25 - 30 minutes until the cheese is melted on top and the enchilada sauce is bubbly.
- Serve. Toppings are optional but I love to garnish with a few dollops of greek yogurt, sliced avocado, and cilantro on top.Greek yogurt, Avocado slices, Cilantro
Comments
No Comments