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Enchiladas in baking dish.
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5 from 7 votes

Easy Chicken Enchiladas Recipe

Learn how to make the easiest and BEST chicken enchiladas! Thanks to my enchilada sauce made with just a few ingredients in the blender and my Mexican chicken cooked in slow cooker, this recipe is super easy! Also, learn my trick to preventing the corn tortillas from breaking.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dinner
Cuisine: Mexican
Keyword: chicken enchiladas
Servings: 4 people
Calories: 185kcal
Author: Anna


  • 2 cups Mexican Chicken
  • 1.5 cup cheddar and Monterey Jack cheese blend
  • 8 corn tortillas
  • 1.25 cup enchilada sauce
  • pico de gallo
  • cilantro or parsley


  • Preheat oven to 375 degrees F.
  • Spread 3 tablespoons of this enchilada sauce on the bottom of 9" by 13" baking dish.
  • Place tortillas on a large plate and cover with damp paper towel. Microwave for 12 seconds. If not warm, microwave for 10 more seconds.
  • Using 1/4 cup of chicken (from this recipe) and a tablespoon of cheese, fill each tortilla, fold and place seam down in the dish. Repeat with all tortillas.
  • Pour remaining enchilada sauce over the tortillas, spread gently with a spoon.
  • Top tortillas with remaining cheese.
  • Bake for 15 to 20 minutes.
  • Serve 2 tortillas per person, topped with pico de gallo or chopped tomatoes and red onion.



Calories: 185kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Sodium: 27mg | Potassium: 96mg | Fiber: 3g | Calcium: 42mg | Iron: 0.6mg