Delicious chicken enchiladas are stuffed with tender shredded chicken, melty Monterey Jack cheese, and bright red enchilada sauce for a rich, tangy finish. The tortillas roll up soft and saucy, giving you a satisfying mix of creamy cheese, savory spiced chicken, and a little crisp where the cheese browns. This version is simple and pantry-friendly — perfect for weeknights or a low-effort dinner party. You can serve them with a dollop of sour cream and chopped cilantro for freshness, or pair them with rice and beans for a fuller meal. For a different take, try a creamy white enchilada version by checking this related recipe: creamy white chicken enchiladas.

Why You’ll Love This Delicious Chicken Enchiladas

Fast to assemble when you use rotisserie chicken or pre-cooked shredded chicken.
Big, familiar flavors: warm cumin and chili powder with zesty red enchilada sauce.
Melty Monterey Jack creates a creamy, gooey texture that holds everything together.
One-pan bake (with a simple baking dish) means easy cleanup.
Flexible: mild or spicy sauce and easy swaps for tortillas or cheese.
Great for leftovers — flavors meld overnight and reheat well.
Feeds a crowd: makes 8 rolled enchiladas, ideal for family dinners or casual entertaining.
Crowd-pleasing comfort food that’s simple enough for weeknights and sturdy enough for potlucks.

What Is Delicious Chicken Enchiladas?

Delicious Chicken Enchiladas are rolled flour tortillas filled with seasoned, shredded chicken and cheese, topped with red enchilada sauce and more melted cheese. The taste is savory and slightly tangy from the sauce, with warm notes from cumin and chili powder. Texture is a satisfying mix of soft tortillas, tender chicken, and creamy, bubbling cheese with a lightly golden top.

This recipe uses a quick stovetop filling and a short bake to meld flavors and melt the cheese. The vibe is classic comfort food — easy and reliable for weeknight dinners, family meals, or a casual gathering. It’s straightforward, flavorful, and forgiving, which makes it a go-to when you want a filled-bake meal that pleases most palates.

Ingredients for Delicious Chicken Enchiladas

For the Filling

2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
1 tablespoon Vegetable oil (Used for sautéing onions and garlic.)
1 small Onion, chopped (Adds sweetness and depth to the filling.)
2 cloves Garlic, minced (Brings a wonderful aroma and flavor.)
1 teaspoon Cumin (Adds warmth and earthiness.)
1 teaspoon Chili powder (Gives a nice kick and enhances flavor.)
Salt and pepper, to taste (Helps balance the flavors.)

For Assembling and Baking

8 pieces Flour tortillas (Soft and pliable for easy rolling.)
1 can Red enchilada sauce (10 oz) (Adds a zesty kick; choose mild or spicy based on preference.)
2 cups Shredded Monterey Jack cheese (Melts beautifully and adds creaminess.)

To Serve

Chopped cilantro, for garnish (Adds a pop of color and freshness.)
Sour cream, for serving (Adds creaminess and tang.)

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Rotisserie chicken keeps prep fast. For lower sodium, use home-cooked skinless chicken breast or thigh and season lightly.
Tortillas: Flour tortillas are used here. Swap for corn tortillas if you prefer, but warm them first to prevent cracking. If using corn, consider lightly frying or dipping in sauce to soften.
Cheese: Monterey Jack melts beautifully. Use a mild cheddar or a blend of Monterey Jack and mozzarella for a different melt and flavor.
Enchilada sauce: Pick mild or spicy to match your heat preference. You can use homemade red sauce if you have it — use an equal amount.
Oil: Swap vegetable oil for canola or light olive oil. For less oil, sauté the onion and garlic in a nonstick pan with a splash of water.
Lower fat option: Use reduced-fat cheese and light sour cream to cut calories and fat.
Gluten-free: Use gluten-free flour tortillas to keep the recipe gluten-free.

Step-by-Step Instructions

Follow these clear steps to get hot, bubbly enchiladas on the table.

Step 1 – Prepare the chicken

If you’re not using pre-cooked chicken, boil or bake chicken until fully cooked. Let cool and shred with two forks or your hands.
Visual cue: Shredded chicken should pull apart easily and be in medium-sized pieces, not long strands.

Step 2 – Sauté the aromatics

Heat a skillet over medium heat and add the vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3–4 minutes.
Visual cue: Onions should be translucent and slightly soft but not browned.

Step 3 – Combine chicken and spices

Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3–5 minutes to let flavors combine.
Pro cue: Taste a small bit and adjust salt or chili powder to your preference.

Step 4 – Prep the baking dish and assemble

Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.

Step 5 – Sauce and bake

Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20–25 minutes. Remove the foil and bake for an additional 5–10 minutes until cheese is bubbly and slightly golden.
Pro cue: Check at 20 minutes under foil; you want the filling hot through and cheese melted. Removing foil for the last 5–10 minutes gives a nice golden top.

Step 6 – Rest and serve

Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
Visual cue: Enchiladas should hold their shape when plated but be gooey and warm inside.

Pro Tips for Success

Warm tortillas briefly in a dry skillet or wrapped in a towel in the microwave for 20–30 seconds to make rolling easier and prevent tearing.
Drain any excess liquid from the shredded chicken if it seems wet; too much moisture makes enchiladas soggy.
Use a shallow baking dish so enchiladas are in one even layer and heat through evenly.
Don’t overfill the tortillas — a generous spoonful is enough; overstuffing makes rolling and baking messy.
Cover with foil for most of the bake to keep moisture in, then remove foil for browning at the end.
Taste the filling before assembling; adjust salt, cumin, or chili powder to suit your family’s palate.
If using corn tortillas, pass them through hot oil for a few seconds or dip them in sauce first to soften and prevent cracking.
Let the dish rest 5 minutes after baking to let cheese set slightly for cleaner slices.

Flavor Variations

Optional: Add a can of drained black beans to the chicken mixture for more fiber and heartiness.
Optional: Mix a little shredded cheddar with the Monterey Jack for a sharper flavor.
Optional: Stir in a tablespoon of lime juice and 1 teaspoon of chopped jalapeño to the filling for brighter heat and acidity.
Optional: Make it smoky by adding 1/2 teaspoon smoked paprika to the spice mix.
Optional: For a creamy twist, fold a few tablespoons of sour cream or cream cheese into the chicken mixture before rolling.
Optional: Top with sliced green onions and pickled red onions for contrast and crunch.

Serving Suggestions

Serve with a scoop of Mexican rice and a side of refried or black beans.
Offer simple toppings: extra sour cream, chopped cilantro, sliced avocado, or a squeeze of lime.
Pair with a fresh salad (like mixed greens with lime vinaigrette) to balance the rich flavors.
For parties, cut enchiladas into smaller pieces and serve with toothpicks as a buffet-style finger food.
Add a side of warm tortilla chips and salsa or pico de gallo for extra texture and flavor.
Offer pickled jalapeños or hot sauce on the side for guests who want extra heat.

Make-Ahead, Storage & Reheating

Make-ahead: Prepare the filling and assemble the enchiladas in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add a few extra minutes to baking time if chilled.
Storage (fridge): Store cooled enchiladas in an airtight container for up to 3–4 days.
Reheating: Reheat single portions in the microwave for 1–2 minutes until warmed through. For a crispier top, reheat in a 350°F (175°C) oven for 10–15 minutes, uncovered.
Texture changes: Refrigerated enchiladas will firm up and the sauce may thicken. Bake or reheat until bubbling to return to a saucy texture.

Storage and Freezing Instructions

Freezing assembled uncooked enchiladas: You can freeze assembled enchiladas (without baking) in a freezer-safe dish, wrapped tightly, for up to 3 months. Thaw in the refrigerator overnight before baking, and add 10–15 minutes to oven time.
Freezing cooked enchiladas: Cooked enchiladas freeze well. Cool completely, wrap tightly or place in a freezer-safe container, and freeze up to 3 months. Reheat from frozen at 350°F (175°C) covered for 30–40 minutes until heated through.
If you prefer not to freeze: refrigerate the filling and tortillas separately for up to 24 hours and assemble and bake on the day of serving for best texture.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
650 kcal | 42 g | 56 g | 32 g | 3 g | 900 mg

Estimates vary by brands and portions.

FAQ About Delicious Chicken Enchiladas

Q: My filling is too dry. How can I fix it?
A: Stir in a splash of enchilada sauce or a tablespoon of broth to moisten the chicken. A little sour cream mixed in also adds creaminess.
Q: The tortillas tear when I roll them. What should I do?
A: Warm them briefly in a dry skillet or microwave wrapped in a damp towel to make them more flexible. Use slightly smaller spoonfuls of filling.
Q: How do I prevent soggy enchiladas?
A: Don’t overfill, drain any excess liquid from the chicken, and bake covered then uncover for the last few minutes to help set the top.
Q: Can I use corn tortillas instead of flour?
A: Yes. Warm corn tortillas first, or lightly fry them for a few seconds on each side, or dip in sauce before filling to keep them from cracking.
Q: How do I make these less spicy?
A: Choose a mild enchilada sauce and reduce or omit the chili powder. Taste the filling and add spices gradually.
Q: How long do these keep in the fridge?
A: Store in an airtight container for 3–4 days. Reheat until hot throughout before serving.

TastyInspo Notes

Finish with a sprinkle of fresh cilantro and a small drizzle of sour cream to balance heat and add creaminess.
For a pretty plate, serve two enchiladas with a wedge of lime and a few sliced avocado pieces on the side.
Use a shallow, wide baking dish so each enchilada stays separated and plates neatly.
Keep extra shredded cheese on hand to add a final melt before serving if you reheat portions.
If you want crisp edges, broil for 1–2 minutes at the end — watch closely so it doesn’t burn.

Troubleshooting

Bland flavor: Add a pinch more salt, a squeeze of lime, or a dash more chili powder to punch up flavors.
Soggy tortillas: Reduce liquid in the filling, heat tortillas before rolling, and bake covered then uncovered to help set.
Cheese not melting evenly: Spread cheese inside the tortillas and over the top; ensure oven reaches correct temperature before baking.
Filling too wet: Drain or blot excess moisture from chicken and use less sauce in the bottom of the dish.
Overcooked chicken: If chicken is dry, mix in a little sauce or broth to add moisture before assembling.
Burnt edges: Cover with foil during most of baking to protect edges; remove foil only for the final browning stage.

Final Thoughts

These Delicious Chicken Enchiladas are a simple, dependable dish that brings comfort and bold flavor to the table with minimal fuss. With easy swaps and make-ahead options, they fit weeknights and small gatherings alike — cheesy, saucy, and ready to please.

Conclusion

If you want another well-tested red enchilada idea for comparison or inspiration, see Gimme Some Oven’s chicken enchiladas recipe for a slightly different take and extra tips.