This post has been sponsored by Kroger. All thoughts and opinions are my own.
Cheesy Chicken Enchiladas are one of my all-time favorite Mexican casserole recipes. Each tortilla is filled with a generous amount of shredded chicken and cheese, smothered with garlic-infused enchilada sauce, and then more cheese — making these EASY Chicken and Cheese Enchiladas really something special.
The chicken for the filling simmers in enchilada sauce until cooked through and tender enough to shred with a fork, infusing it with flavor. Plus, once baked the enchiladas come out of the oven with a slight crunch, which I love.
So easy to make, this chicken enchilada recipe is pretty-much fool-proof!
Cheesy Chicken Enchiladas
Want in on a little secret? I thought so! The secret to these enchilada’s slight crunch is the baking method. The assembled enchiladas bake uncovered for the first 10 minutes at a high temperature.
Next, lower the oven temperature and top the enchiladas with enchilada sauce and cheese. Cover the casserole with aluminum foil, and return to the oven to bake 20 minutes. The final step is to remove the foil and bake uncovered for another five minutes or so to crisp them up!
Making Chicken Enchiladas FAQs
How do you fill and wrap enchiladas?
Place the tortilla on a plate and place the filling down the center — do not spread it to cover the entire tortilla. Fold one side over the filling, then fold the other side to overlap. Place the filled tortilla seam side down in the baking sheet so that it stays closed.
Do you put foil over enchiladas before baking?
For this recipe, the enchiladas bake for the first ten minutes uncovered. This gives the tortillas a nice crunch. Cover the enchiladas with foil and continue baking for the specified time, removing the foil during the last five minutes to allow the cheese to get golden.
How do you keep enchiladas from getting soggy?
A lot of recipes suggest frying the tortillas for a few seconds in hot oil before filling them to keep the enchilada sauce from soaking into the tortillas too much. I don’t find that step necessary if you bake the enchiladas uncovered at a higher temperature for the first ten minutes.
What are the best side dishes to serve with chicken enchiladas?
Traditionally, enchiladas are served with a side of Mexican seasoned rice and beans, either refried beans or black beans. Often, I’ll make this yummy Mexican Street Corn Salad for a change of pace. We like to top our enchiladas with a little extra cilantro, fresh Avocado Salsa, and sour cream.
Meal Planning Made EASY!
Having a full-time career sometimes creates challenges for my weekend passion for cooking and blogging. The cooking and blogging are not the problem, but the preparation, planning, and shopping can often take more of my precious weekend hours than I like.
I really, really enjoy browsing through cookbooks and food blogs for inspiration and I can completely loose track of time doing it! That’s what makes the idea of Kroger’s ClickList so appealing to someone like me.
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I already do a fair amount of online shopping, but I had never really considered shopping for food online until I learned about Kroger’s ClickList. Using ClickList to do my grocery shopping online is really convenient and easy to use.
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With the convenience of ClickList, I can dream up recipes, a dinner menu, or even a weeknight meal plan, and then add the ingredients that I’ll need to my shopping list as I think of them throughout my work week.
That means I gain extra time for my weekend that I would have spent shopping for ingredients and gives me a jumpstart on doing what I really enjoy…cooking, entertaining, and sharing recipes with my friends and readers.
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More Mexican casserole recipes!
- Chicken Black Bean Enchiladas
- Easy Enchilada Skillet
- Southwestern Frittata Breakfast Casserole
- Breakfast Enchiladas
EASY chicken enchilada recipe
Hands down, this Cheesy Chicken Enchiladas recipe is requested at our house more often than any other Mexican recipe. I like it because it truly is simple — just chicken and cheese rolled up in tortillas and baked in enchilada sauce — and truly tasty!
If you like this recipe, please do me a favor and give it a 5-star rating!
- 2 cloves garlic, minced
- 3 cans (3 cups) enchilada sauce
- ground black pepper
- 2 boneless, skinless chicken breasts
- 2 cups shredded cheddar jack cheese
- 8 flour tortillas
- cooking spray
- 1/2 cup fresh cilantro, roughly chopped (optional)
- Preheat oven to 425 degrees.
- Pour enchilada sauce into a deep skillet and add the minced garlic; heat to boiling. Season the chicken breasts with salt and pepper on both sides and add to the skillet, nestling into the sauce. Reduce to low heat and cover. Cook for 15-20 minutes or until the chicken is cooked through.
- Remove the chicken from the sauce and let the chicken and the sauce cool slightly. Use two forks to shred the chicken (pierce the chicken with one fork and hold it steady while slowly scraping the other fork, prongs faced backwards, away from the other fork).
- Lightly coat the bottom of a 9-inch x 13-inch baking dish with cooking spray and set aside.
- Add chicken, 3/4 cup reserved enchilada sauce, and 1 cup cheese to a large bowl. Add cilantro (if desired) and stir gently to combine.
- Warm the tortillas wrapped in a damp cloth or paper towel in the microwave on high for 20-30 seconds. Assemble the enchiladas by spooning a heaping 1/3 cup of the chicken mixture along the center of the tortilla. Roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
- Brush the tops of the enchiladas with a small amount of olive oil. Place the dish into the oven and bake uncovered for 8-10 minutes or until the tortillas begin to turn golden.
- Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven and pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese over the sauce. Lightly cover with aluminum foil and return to the oven for 20 minutes.
- Carefully remove foil and bake uncovered for an additional 5-10 minutes or until the cheese is golden.
- Let stand 5-10 minutes prior to serving. Garnish with cilantro and serve with sour cream or salsa, if desired.
Recipe adapted from A Sweet Pea Chef.
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Amount Per Serving: Calories: 728Total Fat: 32gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 116mgSodium: 1507mgCarbohydrates: 65gFiber: 5gSugar: 5gProtein: 43g
This recipe was originally posted on September 5, 2016, and was updated on August 30, 2019.
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!