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When you're in the mood for Mexican these Easy Chicken Enchiladas will hit the spot. All you need is a rotisserie chicken and a few grocery store staples to make a fantastic weeknight dinner. Spicy taco-seasoned chicken is combined with enchilada sauce, green chiles and cilantro, then rolled into a tortilla and sprinkled with lots of ooey gooey cheese. Serve with salsa, guacamole, refried beans and your favorite cerveza or margarita.
I've been so busy this last week trying to get every room in our house repainted that I'm dead tired by the end of the day. And dinner, needless to say, was the last thing on my mind.
To make it more difficult, my kitchen counter is so piled up with all my dishes and pots and pans from my baker's & pot rack that there is no room to even work. Enter these super easy chicken enchiladas to save the day! Which are also awesomely delicious too!
What makes it so easy? Well, it starts with a prepared rotisserie chicken, don't you just love how convenient they are? Add to that a can of enchilada sauce, a can of green chiles, some tortillas, grated cheese, and fresh cilantro and you're good to go.
Of course, if you have the time, homemade easy enchilada sauce is always delicious, but, for me, easy was the only thing on my mind. It whips up in about 15 minutes then you pop it in the oven.
Now it was time to take a load off my feet and relax with an ice-cold margarita on the rocks. Hubby joined me with his favorite Cerveza and I could see he was salivating over the aromas coming out of the kitchen.
Frequently asked questions
How long will enchiladas keep?
They will keep about 5 days in the refrigerator or 6 months tightly wrapped in the freezer.
Can you reheat these chicken enchiladas?
Yes. I like to put mine on a microwave-safe plate, cover with cling wrap, and warm for 3-5 minutes. They can also be reheated in the oven Preheat the oven to 350 degrees, cover the baking dish with foil then reheat for 20-30 minutes.
Can I freeze this casserole?
Yes, this green chile chicken enchilada casserole can be frozen before or after cooking since all ingredients are fully cooked. Cover the baking dish tightly with foil prior to freezing. When ready to use, let thaw in the refrigerator then follow the reheat instructions above.
What do you serve with enchiladas?
I serve my homemade chicken enchiladas with salsa, guacamole, and sour cream with sides of refried beans and rice.
Easy steps to make chicken enchiladas
Gather all the ingredients - rotisserie chicken, green chiles, enchilada sauce, taco seasoning, cilantro, tortillas, and grated cheese.
- Mix taco seasoning with water. (photo 1)
- Pour over chopped or shredded chicken. Toss well. (photo 2)
- Add a small can of chopped green chiles. (photo 3)
- Add chopped cilantro. Stir all together. (photo 4)
- Divide chicken mixture evenly between 6-8 tortillas. You can opt for either flour or corn tortillas.
- Close tortilla by folding in both sides then rolling over the unfolded edge into a small log. You want to make sure to secure all that tasty filling inside the tortilla.
- Pour a small amount of enchilada sauce in the bottom of an 8x11-inch baking dish. Place each enchilada, seam side down, on top of sauce.
- Pour remaining enchilada sauce over filled tortillas.
- Sprinkle with as much cheese as you like. I love enchiladas just oozing with cheese so I actually add a little extra.
- Cover with foil and let the chicken enchilada casserole bake for 25 minutes. If you like your cheese a little browner on top, place it under the broiler for 3-5 minutes. Make sure to watch it carefully so it doesn't burn.
Serve these easy chicken enchiladas while they're hot and the cheese is all melty. Now, you're probably wondering what sides to add. How about all of them! (haha) Since Mexican sides are some of my favorites, I go a little crazy with them.
Try these chicken enchiladas with a slice of lime, my classic guacamole, refried beans, sour cream, salsa and maybe some Spanish rice. Now that's one delicious dinner! And the best part, cleanup is a snap! Oh, and there are leftovers for tomorrow's lunch. Woohoo! Enjoy!
More sides for your Chicken Enchilada Casserole
Sparkling Margarita with bright citrus flavors and a hint of heat.
Homemade Refried Beans from Dinners Dishes and Desserts
Spanish Quinoa is a take on Spanish rice but with a more protein-rich base. Easy to make and has all the flavor of the original.
Love Mexican? Here Are More Recipes to Enjoy
Ground Beef Sour Cream Enchiladasare creamy, cheesy, and flavored with green chiles.
Slow Cooker Chicken Taco Recipe with black beans and green chiles.
Chicken Fiesta Casserole with chicken breasts coated with crushed Cheez-Its and a cheesy cream sauce.
Chicken Tinga Tacos for tortillas filled with shredded chicken and tomato chipotle adobo sauce.
Baked Salsa Chicken topped with gooey cheese.
Pork Enchiladas with creamy green sauce.
Find even more Mexican chicken recipes here on 2CM!
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Easy Chicken Enchiladas
When you're in the mood for Mexican these easy Chicken Enchiladas will hit the spot. Rotisserie chicken makes these a breeze to make and perfect for busy weeknight dinners.
4.65 from 14 votes
Print Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 servings
Calories: 456kcal
Author: Linda Warren
Ingredients
- 2 cups cooked leftover chicken rotisserie chicken works great
- ½ cup water
- ¼ cup taco seasoning
- 4 oz can chopped green chiles, drained
- ⅓ cup fresh cilantro chopped
- 28 oz can enchilada sauce or easy homemade enchilada sauce
- 6-8 flour tortillas
- 1 cup cheddar or Monterey Jack cheese shredded (or more to your liking)
Instructions
Preheat oven to 400 degrees.
Shred or chop leftover chicken in a large bowl.
In smaller bowl, mix taco seasoning and water together then add to chicken.
Stir in green chilies and fresh cilantro.
Pour a small amount of enchilada sauce in the bottom of an 8x11-inch baking dish.
Lay out tortillas and divide mixture evenly between them. Roll the tortillas up and place seam side down in prepared dish.
Cover with remaining enchilada sauce and top with shredded cheese.
Cover with foil and bake for 25 minutes.
If you like your cheese browner, uncover casserole and place under broiler for 5 minutes or until cheese is brown and bubbly.
Garnish with green onions. Serve with guacamole, sour cream and salsa on the side.
Video
Notes
Frequently Asked Questions About Chicken Enchiladas
How long will enchiladas keep?
They will keep about 5 days in the refrigerator or 6 months tightly wrapped in the freezer.
Can you reheat these chicken enchiladas?
Yes. I like to put mine on a microwave-safe plate, cover with cling wrap, and warm for 3-5 minutes. They can also be reheated in the oven Preheat the oven to 350 degrees, cover the baking dish with foil then reheat for 20-30 minutes.
Can I freeze this casserole?
Yes, this casserole can be frozen before or after cooking since all ingredients are fully cooked. Cover the baking dish tightly with foil prior to freezing. When ready to use, let thaw in the refrigerator then follow the reheat instructions above.
What do you serve with enchiladas?
I serve mine with salsa, guacamole and sour cream with sides of refried beans and rice.
Nutrition
Calories: 456kcal | Carbohydrates: 43g | Protein: 32g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 2548mg | Potassium: 289mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1965IU | Vitamin C: 15mg | Calcium: 270mg | Iron: 4.2mg
This post has been updated with new photos and improved easy to follow instructions. Original post was published on May 7, 2017.
