How To Make Easy Chicken Enchiladas

Chicken chipotle enchiladas are a perfect easy weeknight meal, and work great as leftovers! They check all of the boxes: hearty, zesty, creamy,  smoky, and spicy - it's everything you want in a fast and flavorful  Tex-Mex meal.

– Shredded chicken – Enchilada sauce – Chipotle chiles in adobo – Ground cumin – Garlic powder – Salt – Cheddar cheese – Pepper jack cheese – Corn tortillas – Cilantro – Scallions

Ingredients Needed

Step 1. Preheat oven to 350 degrees F. Grease a 9"x13" baking dish.

Recipe Instructions

Step 2. In large bowl, add the shredded chicken, 1 cup of enchilada sauce, chipotle chiles, cumin, garlic, and salt. Stir until well combined. Add ½ cup of each cheese to bowl (1 cup total) and stir to combine.

Recipe Instructions

Step 3. Place stack of tortillas on a large plate or baking sheet. Add ¼ cup of chicken-cheese mixture to one tortilla and roll up tightly. Place rolled tortilla into baking dish. Repeat with remaining chicken filling and tortillas.

Recipe Instructions

Step 4. Use a pastry brush or the back of a large spoon to add remaining enchilada sauce to tops of rolled tortillas. Sprinkle with remaining 1 cup of cheese.

Recipe Instructions

Step 5. Bake enchiladas for 20 to 25 minutes, until the cheese becomes bubbly and golden. Step 6. Garnish enchiladas with cilantro, scallions, and/or pickled onions. Serve warm.

Recipe Instructions

* How to reheat: Cover with foil and place in a preheated 350 degree F. oven for 15-20 minutes, until heated through. * How to freeze: Place single servings in freezer-safe containers and store for up to 3 months. To thaw, place in refrigerator overnight.

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I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox!