Easy Chicken Enchiladas

Similar to my Chicken and Black Bean Enchiladas and Chicken Enchilada Casserole, this recipe uses shredded chicken, enchilada sauce, tortillas, and seasonings to create a flavorful restaurant-worthy dish!

What I love about making enchiladas at home is that you can control how many calories are in it, which is perfect for those who are trying to eat healthier without sacrificing their favorite foods!

Take this chicken enchilada recipe, for instance. It uses shredded chicken, homemade enchilada sauce, seasonings, sour cream, corn tortillas, and shredded cheese to make a more wholesome meal. Plus, we don't dip the enchiladas in hot oil before rolling them. We just use a microwave to make them pliable, which brings down the calories by a ton!

Pair this dish with classic Mexican sides, a salad, or eat them on their own for a comforting dish that will make you break up with your local Mexican restaurant for good!

Before You Get Started

Here are a few tips to make sure your chicken enchiladas turn out perfectly:

• Warm your tortillas first: Cold tortillas are more likely to crack when you roll them. Heat them in the microwave with a damp paper towel or lightly fry them for a few seconds on each side. This makes them soft and pliable, especially since we aren't dipping them in hot oil!
• Customize to your heart's desire: There are so many creative ways to make these enchiladas your own! If you don't like something in the recipe, feel free to swap it out to get your desired result.
• Make-ahead: If you want an easy dish that you can simply reheat and eat right away, you can make this recipe ahead of time up until the point of baking and bake right before serving for a low-stress dinner!

Chicken Enchilada Ingredients

Here's everything you need to make these lightened-up chicken enchiladas!

• Shredded chicken: You can use rotisserie chicken or make this Easy Mexican Shredded Chicken.
• Taco seasoning: I use my Homemade Taco Seasoning, but store-bought works fine, too!
• Red enchilada sauce: I love making my own red enchilada sauce or Shortcut Enchilada Sauce, but you can use store-bought to cut down on prep time.
• Reduced-fat sour cream (or Greek yogurt): This gives the enchilada filling a creamy texture.
• Corn tortillas (or flour tortillas): You'll wrap the chicken filling with these. Corn tortillas are more authentic, but you can use flour if you like!
• Shredded Mexican cheese: This is sprinkled on top for an ooey-gooey finish.

Toppings

• Fresh cilantro
• Sliced avocado or guacamole
• Pico de Gallo
• Pickled onions
• Sour cream
• Sliced jalapeños

Can I use flour tortillas instead of corn tortillas?

Yes, you can! While corn tortillas are more traditional for enchiladas, flour tortillas work just as well and tend to be easier to roll. Keep in mind that flour tortillas may give the dish a softer texture.

How to Make Chicken Enchiladas

This simple recipe is easy to make and ready in 30 minutes! Here's a quick breakdown:

1. Get Everything Ready

Preheat your oven and grab a baking dish. Spread a little enchilada sauce on the bottom to give the tortillas a flavorful base.

2. Mix the Filling

In a bowl, combine your shredded chicken with some taco seasoning, a touch of enchilada sauce, and a little sour cream or Greek yogurt. Give it a quick taste and adjust if needed.

3. Warm the Tortillas

Heat the tortillas until they're soft and pliable. You can use the microwave with a damp paper towel or lightly fry them. This makes rolling much easier and prevents them from tearing.

4. Fill and Roll

Spoon the chicken mixture into each tortilla, roll them up snugly, and place seam-side down in the baking dish. For extra flavor, you can dip the tortillas in enchilada sauce before filling.

5. Add the Sauce and Cheese

Pour the rest of the enchilada sauce over the top, making sure everything is coated. Sprinkle with shredded cheese for that gooey, melty finish.

6. Bake and Serve

Bake until the cheese is bubbly and the edges are perfectly golden. Add your favorite toppings like fresh cilantro, avocado, or a dollop of sour cream, and you're ready to dig in!

What can I use instead of sour cream?

You can substitute Greek yogurt for sour cream. It provides the same creamy texture with fewer calories and a bit more tang

Chicken Enchilada Recipe Variations

Change up this recipe with the following variations!

• Vegetarian option: Skip the chicken and use a mix of black beans, pinto beans, or sautéed veggies like bell peppers, zucchini, and mushrooms. You can also use crumbled tofu if you like.
• Add veggies: Add some sautéed cauliflower rice, spinach, butternut squash, and zucchini to the enchiladas to make them even heartier! Make sure you sauté them beforehand so they don't add extra moisture when cooking.
• Protein swap: You can swap the shredded chicken for shredded beef, pork, or chicken thighs or use ground turkey or chicken.
• Cheese: Swap the Mexican shredded cheese for Monterey Jack cheese, pepper Jack cheese, or cotija cheese!
• Enchilada sauce: If you don't like red enchilada sauce, you can use green enchilada sauce for a zestier flavor!
• Spicy kick: Add diced jalapeños, chili powder, or a splash of hot sauce to the chicken mixture for extra heat.
• Make it creamier: Mix cream cheese into the chicken filling instead of sour cream or Greek yogurt.

What to Serve with Chicken Enchiladas

You can totally eat this dish on its own, but it's even better served with the following sides!

• Mexican classics: Serve your chicken enchiladas with classics like Mexican rice, refried beans, or tortilla chips and salsa!
• Salad: Keep it on the lighter side by pairing this dish with a Black Bean and Corn Salad, Southwest Quinoa Salad with Black Beans, Corn, and Avocado, or Mexican Quinoa Salad.
• Veggies: Want to keep things on the low-carb side? Pair this dish with Mexican Cauliflower Rice, Spicy Cabbage and Corn Slaw, or Cilantro Lime Cauliflower Rice!