Name: Easy Chicken Enchiladas (Just 35 Minutes!)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 2/3 cup diced sweet onion; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 teaspoons cumin; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 4 ounces full-fat cream cheese, room temperature; 1 can (4 ounces) diced green chilis; 2 cups shredded cheese (Monterey Jack, cheddar, or Mexican blend), divided; 2 1/4 cups cooked chicken breast, shredded or diced; 10–12 large tortillas; 1 can or jar red enchilada sauce; Optional garnishes: jalapeños, sour cream, cilantro, avocado, chopped tomatoes

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These easy chicken enchiladas are one of my go-to dinners when I need something quick, satisfying, and full of flavor. I roll tender chicken, cream cheese, and green chilis into tortillas, smother them with enchilada sauce, and bake them until the cheese is bubbling and golden. In just about 35 minutes, I have a family-favorite meal that always feels like comfort food.

Easy Chicken Enchiladas (Just 35 Minutes!)

Why You’ll Love This Recipe

I love this recipe because it checks all the boxes for a weeknight dinner. It comes together quickly, yet still tastes like it took all day. The filling is creamy and flavorful, the sauce ties everything together, and the gooey melted cheese on top makes it irresistible. It’s easy enough for a regular dinner but also feels special enough to serve to guests. I can even make it ahead of time or freeze it for later, which makes my weeknights so much easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
⅔ cup diced sweet onion
1 teaspoon salt
½ teaspoon black pepper
1 ½ teaspoons cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
4 ounces full-fat block cream cheese, room temperature
1 can (4 ounces) diced green chilis
2 cups shredded cheese (Monterey Jack, cheddar, Mexican blend – divided)
2 ¼ cups chicken breast, shredded or diced
10–12 large tortillas
1 can or jar red enchilada sauce
Optional garnishes: jalapeños, sour cream, cilantro, avocado, chopped tomatoes

Directions

I preheat the oven to 350°F and spray a 9×13-inch baking dish.
In a skillet, I sauté the onion with olive oil, salt, pepper, cumin, garlic powder, and oregano for about 5–6 minutes until softened.
In a bowl, I mix the cooked onion, cream cheese, green chilis, 1 cup of shredded cheese, and chicken until everything is well combined.
To assemble, I spread ½ cup of enchilada sauce in the baking dish. Then I place some chicken filling into each tortilla, roll it tightly, and place it seam-side down in the dish.
I pour the remaining enchilada sauce on top and sprinkle with the rest of the cheese.
I bake for about 15 minutes, until the sauce is bubbly and the cheese is fully melted. If I want a golden top, I broil for 2–3 minutes.
I serve hot with my favorite toppings.

Servings and timing

This recipe makes about 6 servings. It takes me 15 minutes to prep, 20 minutes to cook, and is ready in around 35 minutes total.

Variations

I swap in corn tortillas when I want a more authentic taste.
For extra spice, I use hot enchilada sauce or add jalapeños to the filling.
Sometimes I change up the cheese blend depending on what I have in the fridge.
Rotisserie chicken makes this even quicker when I don’t want to cook chicken from scratch.
I occasionally add black beans or corn to the filling to make it heartier.

Storage/Reheating

Leftovers stay fresh in the refrigerator for up to 4 days. I reheat them in the oven at 350°F until warmed through, or in the microwave for a quick option. If I want to freeze, I assemble them (before baking), cover tightly, and freeze for up to 3 months. When ready, I bake from frozen, covered, for 30 minutes, then uncover and bake for 10 minutes until hot and bubbly.

FAQs

Can I make these enchiladas ahead of time?

Yes, I often prepare them up to 2 days in advance. I cover the dish tightly and refrigerate, then bake when ready to serve.

What’s the best cheese to use?

I like a mix of Monterey Jack and cheddar, but pepper jack adds a nice kick. Any good melting cheese will work.

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken makes this recipe even faster since the chicken is already cooked and seasoned.

Do I need to cover enchiladas while baking?

If I’m baking them right away, I leave them uncovered so the cheese gets melty and slightly golden. If I refrigerate or freeze before baking, I cover them first so they heat evenly.

What sides go well with chicken enchiladas?

I usually serve mine with Mexican rice, refried beans, or a simple salad. Chips with salsa or guacamole are also great.

Conclusion

These easy chicken enchiladas are the kind of dinner I turn to when I want something hearty, comforting, and fast. With simple ingredients and just 35 minutes, I get a meal that feels like a treat every time I make it. Whether fresh out of the oven, reheated the next day, or pulled from the freezer, they’re always a family favorite.