Easy Mexican Chicken Enchiladas: The Lazy Person’s Guide to Delicious

You want flavor. You want comfort. You definitely don’t want to spend hours in the kitchen.

These Easy Mexican Chicken Enchiladas are your golden ticket. Imagine tender chicken, smothered in sauce, wrapped in a warm tortilla, and baked to perfection—all with minimal effort. No fancy techniques, no obscure ingredients, just pure, cheesy, saucy goodness.

Why order takeout when you can make something better in under an hour? Let’s get to it.

Why This Recipe Slaps

First, it’s stupidly easy. You don’t need to be a chef to nail this.

Second, it’s customizable—swap ingredients, adjust spice levels, go wild. Third, it tastes like you put in way more effort than you actually did. The secret?

A killer combo of shredded chicken, tangy enchilada sauce, and melty cheese. It’s the kind of meal that makes people think you’ve got your life together. (Spoiler: You don’t.)

Ingredients You’ll Need

2 cups cooked chicken (shredded, rotisserie chicken works great)
1 can (10 oz) red enchilada sauce (or homemade if you’re fancy)
8 flour tortillas (corn works too, but flour is more forgiving)
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1/2 cup diced onion (white or yellow)
1/2 cup sour cream (optional, but highly recommended)
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Fresh cilantro for garnish (if you’re into that)

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Because cold enchiladas are sad enchiladas.
Mix the chicken, half the enchilada sauce, onion, cumin, chili powder, salt, and pepper in a bowl. Taste it. Adjust seasoning.
Pretend you’re on a cooking show.
Warm the tortillas for 10-15 seconds in the microwave. This prevents them from cracking when you roll them. Science.
Fill each tortilla with the chicken mixture and a sprinkle of cheese. Roll them up and place seam-side down in a baking dish.
Pour the remaining sauce over the top. Drown those enchiladas like they owe you money.
Top with the rest of the cheese. More cheese = better life.
Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden.
Garnish with sour cream and cilantro. Or don’t. We’re not your boss.

Storage Instructions

Got leftovers? (Doubt it.) Store them in an airtight container in the fridge for up to 3 days.

Reheat in the microwave or oven. For longer storage, freeze them before baking. Wrap the dish tightly in foil and freeze for up to 2 months.

Bake from frozen, adding 10-15 extra minutes.

Why You Should Make This ASAP

This recipe is fast, flexible, and foolproof. It’s perfect for weeknight dinners, meal prep, or impressing your in-laws. Plus, it’s cheaper and tastier than takeout.

You get protein, carbs, and cheese—all the major food groups. What’s not to love?

Common Mistakes to Avoid

Using cold tortillas. They’ll crack. Warm them up first.
Overfilling the enchiladas. They’ll burst.
Show some restraint.
Skipping the seasoning. Bland chicken is a crime. Season generously.
Baking too long. Dry enchiladas are sad. Stick to 25 minutes max.

Alternatives for the Adventurous

Not feeling chicken?

Try shredded beef, ground turkey, or black beans for a vegetarian twist. Swap red sauce for green enchilada sauce if you prefer tang over heat. Use corn tortillas for authenticity, but remember—they’re more fragile.

Add diced jalapeños or hot sauce if you like it spicy. The world is your enchilada.

FAQs

Can I use store-bought rotisserie chicken?

Absolutely. Rotisserie chicken is a lazy cook’s best friend.

Just shred it and go.

Can I make these ahead of time?

Yes. Assemble them, cover the dish, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if they’re cold from the fridge.

Why are my enchiladas soggy?

You probably drowned them in sauce.

Use just enough to coat the bottom of the dish and cover the tops lightly. Also, don’t skip baking them uncovered—the cheese needs to crisp up.

Can I freeze these?

Yep. Freeze before baking for best results.

Thaw overnight in the fridge, then bake as usual.

What’s the best cheese to use?

A blend of cheddar and Monterey Jack melts beautifully. But honestly, any cheese that melts will work. Even the pre-shredded stuff (we won’t judge).

Final Thoughts

These Easy Mexican Chicken Enchiladas are the ultimate weeknight win.

They’re quick, delicious, and customizable. Whether you’re cooking for one or feeding a crowd, this recipe delivers. So ditch the takeout menu and make these instead.

Your taste buds (and wallet) will thank you.