With just a few easy ingredients like leftover rotisserie chicken, red bell peppers, green chiles, and corn, you can make the best chicken enchilada filling. Baked with store-bought enchilada sauce, corn tortillas, and melty cheddar cheese, this complete meal will blow your mind!
Ingredients For Cheesy Chicken Enchiladas
- Enchilada sauce ( 3 cups ) is the main sauce that will keep the enchiladas moist and full of flavor.
- Shredded rotisserie chicken ( 3 cups, shredded ) This ready-to-eat chicken adds tons of protein and flavor without having to cook it yourself.
- Whole kernel corn ( 15 oz can, drained ) adds sweetness and texture to the filling.
- Red bell pepper ( 1, chopped ) adds a touch of color, fresh crunch, and a little sweetness.
- Green chiles ( 4 oz, undrained ) are tangy and mildly spicy, adding extra flavor and moisture to the filling.
- Shredded cheddar cheese ( 2 cups ) will be used in the filling and to top the enchiladas off. It melts in the filling and on top for a cheesy touch.
- Mexican crema or sour cream ( 3/4 cup plus more for serving ) adds creaminess and balances the spicy, tangy flavors.
- Dried oregano ( 1 tsp ) enhances the overall flavor. if possible, use Mexican oregano.
- Cumin ( 1/2 tsp ) adds a smoky, warm flavor that is traditional in Mexican dishes.
- Red pepper flakes ( 1/2 tsp ) or to taste, add a little heat.
- Parsley flakes ( 1 tsp ) adds a touch of freshness and color to the finished dish.
- Corn tortillas ( 12 ) are the bases that hold the enchilada filling together.
- Fresh cilantro ( for serving ) adds a fresh and bright garnish to the dish,
How To Make Quick & Easy Cheesy Chicken Enchiladas
- Preheat the oven to 375 F and spray a 9×13-inch baking dish with cooking spray.
- Make the filling: combine the chicken, corn, bell pepper, green chiles, oregano, cumin, parsley, red pepper flakes, crema or sour cream, and ¾ cup shredded cheddar.
- Spoon about 3 tbsp filling on the center of each tortilla and roll cigar-style.
Spread 1 cup enchilada sauce on the bottom of the baking dish, place the rolled tortillas (seam side down) over the sauce, pour the remaining sauce over the tortillas, and sprinkle the remaining cheese evenly on top. Bake, covered, for 20 mins. Remove the foil and bake for 5 more minutes. Serve with your favorite taco toppings on top.
Make Ahead Instructions
You can prepare these enchiladas up to 2 days in advance. Roll the tortillas, place them in the baking dish, cover them with plastic, and refrigerate for up to two days. Add the sauce and cheese prior to baking.
Freezing and Reheating
Before baking: Assemble the enchiladas, top with sauce and cheese, then wrap tightly in plastic or foil. Freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed.
After baking: Let the enchiladas cool down completely, wrap them, and freeze for up to 3 months. To reheat, thaw in the fridge, cover with foil, and warm in the oven at 350 F or microwave until heated through.
Variations and Substitutions
- Change the Sauce: You can swap the red enchilada sauce for the green one or mix tomato sauce with a little chili powder for a quick alternative.
- Use a Different Meat or Veggies: Use ground beef, turkey, or black beans or sautéed veggies like zucchini for a vegetarian option, instead of chicken.
- Add Extra Veggies like black beans, and pinto beans, or more sautéed veggies like peppers and onions to add extra texture and flavor.
Tips for Perfect Cheesy Chicken Enchiladas
- Warm up the tortillas before stuffing and rolling to prevent them from breaking. Microwave them for about 2 minutes in a damp cloth to make them soft and malleable.
- Sauce substitute: If you don’t have red enchilada sauce, you can use green enchilada sauce, or mix tomato sauce with a little chili powder.
- Easy Chicken Shredding by pulling the meat apart using two forks. You can pulse the chicken in a food processor for quicker shredding.
- Make it Your Own by replacing the shredded chicken with ground beef, beans, or sautéed veggies in filling.
- Make ahead by rolling the tortillas, placing them in the baking dish, covering them with sauce and cheese, wrapping them, and refrigerating them for a couple of days prior to baking.
- Check for Doneness: your enchiladas are ready when the sauce is bubbling around the edges, and the cheese is melted and bubbly.
- Pan Alternatives: If you don’t have a 9×13-inch baking dish, no worries. You can split them between two smaller dishes or use any large baking dish that will hold them.
Serving Suggestions:
Top the baked Cheesy Chicken Enchiladas with fresh cilantro and Mexican crema or sour cream. You can even add a spoonful of salsa, sliced jalapeños, or diced avocado on top.
Serve with a side of Spanish rice and a side of Mexican corn for a fuller meal.
Quick & Easy Cheesy Chicken Enchiladas
Equipment
- Knife and cutting board
- Large mixing bowl
- 9x13-inch baking dish
- Oven
Ingredients
- 3 cups leftover rotisserie chicken, shredded
- 1- 15 oz can whole kernel corn, drained
- 1- 4 oz can green chiles, chopped and undrained
- 1 red bell pepper, chopped
- 1 tsp dried oregano
- ½ tsp cumin
- ½ tsp red pepper flakes
- 1 tsp parsley flakes
- 3 cups enchilada sauce
- 2 cups cheddar cheese, shredded and divided
- ¾ cup Mexican crema or sour cream, plus more for serving
- 12 corn tortillas
- Fresh cilantro for serving
Instructions
- Preheat the oven to 375 F and spray a 9x13-inch baking dish with cooking spray.
- Make the filling: combine the chicken, corn, bell pepper, green chiles, oregano, cumin, parsley, red pepper flakes, crema or sour cream, and ¾ cup shredded cheddar.
- Spoon about 3 tbsp filling on the center of each tortilla and roll cigar-style.
- Spread 1 cup enchilada sauce on the bottom of the baking dish, place the rolled tortillas (seam side down) over the sauce, pour the remaining sauce over the tortillas, and sprinkle the remaining cheese evenly on top. Bake, covered, for 20 mins. Remove the foil and bake for 5 more minutes. Serve with your favorite taco toppings on top.
Frequently Asked Questions about Chicken Enchiladas
1. What’s The Best Way To Shred Chicken?
The easiest method is the two-fork method. You can also place the chicken in the food processor and pulse it a couple of times.
2. How Do I Know When The Enchiladas Are Fully Heated Through?
They should be bubbling around the edges and hot in the center. The cheese should be melted and bubbly. Remember the chicken is already cooked, so all you need to do is heat up the filling.
3. What Can I Substitute For Red Enchilada Sauce?
You can use regular tomato sauce mixed with a little chili powder, or green enchilada sauce.
4. Can I Use Something Other Than Chicken?
Yes, you can use your favorite ground meat, or if you want to make them vegetarian, use cooked beans or sauteed veggies instead of chicken.
5. What If I Don’t Have A 9×13-Inch Pan?
You can use any similarly-sized baking dish, or divide the recipe into two smaller baking dishes.
6. How Do I Keep The Tortillas From Breaking When I Roll Them?
You need to use warm tortillas. Wrap them with a damp cloth and microwave them for a couple of minutes before using them.
7. Can I Use Flour Tortillas Instead of Corn Tortillas?
Absolutely. If you prefer flour tortillas, by all means use them. Flour tortillas are softer than corn, so they probably won’t need warming prior to filling,
8. How Do I Make Sure the Enchiladas Don’t Get Soggy?
To avoid this, don’t overfill them with sauce prior to baking them. Just add a little on the bottom and make sure you don’t over drench them on top.
9. Can I Prepare the Enchiladas Ahead of Time?
You can make the filling and roll the tortillas. Place them in the baking dish, wrap, and refrigerate. Add the sauce and cheese prior to baking,
10. What’s the Best Way to Freeze These Enchiladas?
Assemble the casserole without baking, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge, and add the sauce and cheese prior to baking.