Get ready for a tasty dinner with these Easy Cheesy Chicken Enchiladas. These enchiladas combine delicious ingredients to make a great quick meal, easy to make gluten-free and in less than 30 minutes.
Cheesy Chicken Enchiladas are a great choice for dinner with shredded chicken, melted cheese, and a delicious spicy sauce. This is a great recipe for a weeknight meal or family gathering. This recipe is SUPER SIMPLE so it’s not going to be a complicated enchilada recipe; however, it’s a great recipe that you can mix up too and add your touch with customized ingredients.
For instance, if you like to add more to your homemade enchilada, feel free to do so but this is a great base. We prefer this particular method and recipe because it’s easy for chicken and cheese enchiladas. It takes just about 30 minutes total to make including prep time and is a great one for a busy weeknight, but a crowd-pleaser for the family too. I will walk you through how to make these cheesy chicken enchiladas.
What do you need for Cheesy Chicken Enchiladas?
- Shredded and Cooked Chicken – This is a great recipe to use Rotisserie Chicken!
- Corn Tortillas or Flour Tortillas
- Taco Seasoning
- Black Beans
- Diced Tomatoes with Green Chilies
- Enchilada Sauce
- Shredded Cheddar Cheese, Monterey Jack, or Fiesta Style Cheese
Step-by-Step Cheesy Chicken Enchiladas:
The full printable recipe card can be found at the bottom of this post.
- If you use corn tortillas, you will want to heat them for one minute on each side in a greased and warm skillet before filling them.
- Preheat oven to 375 degrees F.
- Once the chicken is cooked, I put this into a food processor and pulse it until it’s nice and shredded. Then, return to the small skillet and add the taco seasoning with 1/4 cup water and let it simmer for 10 minutes on medium heat.
- Spray a 9×13 baking dish with nonstick spray. Then, fill the tortillas again, be sure to warm the corn tortillas first if you are using corn, to avoid tearing. Fill the tortillas with chicken, beans, and tomatoes. Then, place them seam side down in the baking dish.
- Continue until the dish is full.
- Next, pour the enchilada sauce or taco sauce over all the tortillas and top with cheese.
- Bake for 20 minutes at 375 degrees F or until cheese is nice and bubbly.
- Enjoy the cheesy enchiladas!
What Tortillas should you use for Cheesy Chicken Enchiladas?
These are super easy to make gluten-free by using white corn tortillas. The key though to remember is that the white corn tortillas are much smaller than the traditional flour tortillas. That means you will need more to fill the baking dish, plus the serving size may be a bit different.
How to Prevent Corn Tortillas from Cracking:
Corn Tortillas MUST be warmed up the corn tortillas before filling them with the chicken mixture. Why? They aren’t very pliable until they are warmed up.
The pictures you see in this post are all white corn tortillas, so these tend to be the ones we use often.
There is now another option that wasn’t around when I first wrote this post, and that is the Gluten-Free Soft Taco Flour Tortilla from Mission Foods. These are hands down the BEST for enchiladas. We use these quite a bit now for enchiladas.
One of our favorites outside of this recipe is this Air Fryer Cheesy Beef Enchiladas, these Gluten-Free Mission Tortillas were used for the beef enchilada recipe.
As for the enchilada sauce, you can use your favorite gluten-free variety from the store or try this Homemade Gluten-Free Enchilada Sauce. I prefer green enchilada sauce, but it’s totally up to you.
Tips for Making this Chicken Enchilada Recipe:
First, be sure to spray the pan well with non-stick baking spray and then place the tortillas seam side down with the chicken filling. Once the enchiladas are all in the pan, evenly pour the enchilada sauce right over the entire dish and top with shredded cheese.
After they bake and cool for 5 minutes, the enchiladas can be topped with cilantro, sour cream, jalapenos, green onions, or any of your favorite toppings. We like to serve these with rice, beans, or a side salad.
More Enchilada Recipes:
If you love these beef enchiladas, then try these Chicken Enchiladas, Barbecue Chicken Enchiladas, Smoked Enchiladas, or Air Fryer Enchiladas.
How do you store leftover enchiladas?
Once the enchiladas are fully cooled, store them in an airtight container for up to 3 days. When ready to reheat warm in the microwave for 1-2 minutes or in the oven at 350 degrees F for 10 minutes.
If you are looking for beef enchiladas be sure to check out my 30-Minute Cheesy Beef Enchiladas, which also come with a gluten-free option.
These cheesy chicken enchiladas are full of great flavor and easy to make in less than 30 minutes. Serve them up with your favorite Mexican Rice and Sides!
Cheesy Chicken Enchiladas
Ingredients
- 2 Boneless Skinless Chicken Breast, Cooked and Cubed
- 1 Package Taco Seasoning or Gluten Free Taco Seasoning
- 1 Cup Black Beans Drained
- 1 Can Diced Tomatoes with Green Chilies Drained (you can also use homemade salsa)
- 10 oz Can of Green Enchilada Sauce or Gluten Free Green Taco Sauce
- 2 Cups Shredded Cheddar Cheese or Monterey Jack Cheese
- 8 Burrito Size Flour Tortillas or 12 6 Inch Corn Tortillas
Instructions
- Note: If you use corn tortillas, you will want to heat them for one minute on each side in a greased and warm skillet before filling them.
- Preheat oven to 375°F.
- Once the chicken is cooked, I put this into a food processor and pulse it until it’s nice and shredded. Then, return to small skillet and add the taco seasoning with 1/4 cup water and let it simmer for 10 minutes on medium heat.
- Spray a 9×13 baking dish with non stick spray. Then, fill the tortillas again be sure to warm the corn tortillas first if you are using corn to avoid tearing. Fill the tortillas with chicken, beans, and tomatoes. Then, place seam side down in the baking dish.
- Continue until the dish is full.
- Next pour the enchilada sauce or taco sauce over all the tortillas and top with cheese.
- Bake for 20 minutes at 375°F or until cheese is nice and bubbly.
Notes
Nutrition
did you make this recipe?
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Comments & Reviews
Meghan Woeppel says
This sounds yummers…definitely on my to make list.
Teri says
But if you “eat” the corn tortillas first, what will you make the enchiladas with 😉
Mommy Hates Cooking says
Oh no, that could be a problem!! LOL
Sharonar22 says
I think you’re only supposed to eat them for a minute on each side.
gayla trouse says
awesome recipe thanks
Briana says
Do you have instructions for how long to heat for after you freeze this? Also, is there anything you’d do differently prior to freezing? Thank you!
Mommy Hates Cooking says
I prepared the entire thing, but instead of baking, cover it with plastic wrap, then foil over it to make sure it’s fully secure to go into the freezer. I also use an aluminum pan to put it in for the freezer.
When ready to bake, bake at 350°F COVERED (be sure to remove plastic wrap), for 45 minutes, then remove foil and bake an additional 15-20 minutes until warm inside at least 165°F internal temperature.