Easy Cheesy Chicken Enchiladas Recipe

Looking for a hearty, flavor-packed dinner the whole family will love? These easy chicken enchiladas are the ultimate comfort food! Made with tender chicken, flour tortillas, a creamy cheesy filling, and a rich tomato-based sauce, this recipe is simple enough for weeknights yet impressive enough for guests. If you’re craving authentic homemade chicken enchiladas without the hassle, this is the recipe you’ll keep coming back to.

With just 50 minutes from start to finish, you’ll have golden, bubbly enchiladas on the table—perfectly seasoned and loaded with gooey melted cheese. Whether you’re hosting taco night, meal prepping, or feeding a crowd, these baked chicken enchiladas will become a family favorite in no time.

Why You’ll Love This Chicken Enchilada Recipe

• Quick & easy – just 15 minutes of prep
• Family-friendly flavors that everyone enjoys
• Can be made ahead for stress-free dinners
• Customizable with your favorite toppings and sides
  

Chicken Enchiladas Recipe

Guiseppe

Servings

8

Prep Time

15 minutes

Cook Time

35 minutes

Calories

498

Cuisine

Mexican

Category

Dinner

These Chicken Enchiladas are a go-to for delicious, no-fuss dinners that the whole family will love. With creamy, cheesy filling and a rich, savory sauce, they’re comfort food at its best. Whether you’re cooking for a crowd or meal-prepping for the week, this recipe is a flavorful, satisfying win every time.

Try them tonight—and don’t forget the extra napkins!

Ingredients

• 1 tbsp Olive Oil
• 4 Chicken Breast halves (boneless, skinless)
• 1 Onion (chopped)
• 1¾ cups shredded Cheddar Cheese, (divided)
• ½ pint Sour Cream
• 1 tbsp dried Parsley
• ½ tsp dried Oregano
• ½ tsp ground Black Pepper
• 1 (15 oz) can Tomato Sauce
• ⅓ cup Green Bell Pepper (chopped)
• 1 clove Garlic (minced)
• 1 tbsp Chili Powder
• ½ tsp Salt
• ½ cup Water (as desired)
• 8 (10-inch) Flour Tortillas
• 12 oz Taco Sauce

Directions

1. Cook the Chicken

   Preheat oven to 350°F (175°C). Heat oil in a large skillet over medium heat. Add chicken breasts and cook for 5–7 minutes per side, or until no longer pink. Remove, chop into cubes, and return to the skillet.

2. Make the Filling

   Add chopped onion, 1 cup of Cheddar cheese, sour cream, parsley, oregano, and pepper to the chicken. Stir over low heat until the cheese melts. Mix in tomato sauce, green bell pepper, garlic, chili powder, and salt. Add water if the sauce is too thick.

3. Assemble the Enchiladas

   Spoon the chicken mixture into each tortilla and roll them up. Place seam-side down in a 9x13-inch baking dish.

4. Top and Bake

   Pour taco sauce evenly over the enchiladas. Sprinkle the remaining ¾ cup of cheese on top. Bake uncovered for 20 minutes or until the cheese is fully melted and bubbly.

5. Serve and Enjoy

   Let cool slightly before serving. Garnish with extra sour cream, avocado slices, or chopped cilantro if desired.