This article featuring my recipe for cheesy chicken enchiladas was originally a sponsored post. Some links in this post are affiliate links that earn me a commission if you purchase through them.
We have an agreement in my house. This actually made it into discussions before we got married. Some people talk about jobs or where they’re going to live or how many kids they’ll have (don’t worry, we did that, too), but we talked about dishes.
Here’s the issue. I love to cook. It’s part of the reason I have a food blog with all sorts of fun recipes, but I hate doing dishes.
Thankfully, my husband is cool with it. I just have to cook his requests sometimes, like these cheesy chicken enchiladas – a total cheater recipe.
My family loves them because they’re full of flavor from the homemade enchilada sauce plus the tasty chicken and melted cheesy goodness. This is my “cheater” chicken enchilada recipe, and I love that it comes together so quickly.
Even when I choose to make homemade enchilada sauce instead of using a can, I make this dinner in just over half an hour start to finish.
Tips to Make This Recipe Faster
How? I use flour tortillas, which makes things much simpler. I started using them because I simply don’t like corn tortillas as much, but then I realized how much effort I saved.
With corn tortillas, you have to fry them lightly in oil and dip them into the enchilada sauce to ensure they roll without breaking. Flour tortillas? The roll straight from the package.
I use leftover chicken for the filling. Whenever I make another chicken dish, I always prep extra chicken, knowing I’ll use it later in the week.
This time, I picked up a rotisserie chicken and chopped the leftovers from our fresh chicken dinner the night before. Bonus? I used the chicken carcass to make homemade chicken stock that I used in my enchilada sauce.
You can even prep the individual parts before assembling to make it go faster. Shred your chicken and cheese and put them in tightly sealed containers. Prep your enchilada sauce – or buy a can – and have it waiting to go when you are.
How to Make Cheesy Chicken Enchiladas
Preheat your oven to 425 degrees.
Chop or shred (your choice!) your chicken. Add it to a bowl with 1/2 cup shredded cheese (reserve the rest to top your dish) and 1/4 cup enchilada sauce to hold it together. Stir to combine.
Lay a tortilla on a flat surface and spoon approximately 1/3 to 1/2 cup of mixture in a line near the center of the tortilla. Fold one side over the center line of filling, then roll. Place seam side down in a 9×13 glass baking dish.
Repeat with the remaining seven tortillas.
Pour your enchilada sauce over the tops of the chicken enchiladas. Use a spatula to gently press any exposed tortilla ends into the sauce to cover them to ensure they don’t get hard and crusty.
Spread the cheddar cheese over the top of the chicken enchiladas.
Bake in your 425 degree oven for 10 minutes, until you see the cheese melted and sauce bubbling. Let sit for one to two minutes, then serve immediately.
Have you ever made your own cheesy chicken enchiladas?
Looking for more great weeknight dinner ideas? Enjoy some of my favorites:
- Cheesy beef and rice casserole
- 3 cheese lasagna roll ups
- Parmesan risotto
- Weeknight cashew chicken
- BBQ shredded chicken
- Lemon garlic chicken
- Honey habanero ground beef tacos
- Mediterranean chicken with orzo
- Easy cheesy stuffed shells
- Chicken paprikash
- Tamale pot pies
- Cacio e pepe
- Kung pao chicken salad
- Kefta kebabs
- Pizza pot pies
Easy Cheesy Chicken Enchiladas
This simple cheesy chicken enchilada recipe is perfect for weeknight meals. It's so fast to prepare and full of flavor!
- 4 cups cooked chicken, shredded or chopped
- 1 1/2 c shredded cheddar cheese, divided
- 2 c enchilada sauce
- 8 tortillas
- Preheat oven to 425 degrees.
- Chop or shred cooked chicken. Add it to a bowl with 1/2 cup shredded cheese (reserve the rest to top your dish) and 1/4 cup enchilada sauce to hold it together. Stir to combine.
- Lay a tortilla on a flat surface and spoon approximately 1/3 cup of mixture in a line near the center of the tortilla. Fold one side over the center line of filling, then roll. Place seam side down in a 9x13 glass baking dish. Repeat with the remaining seven tortillas.
- Pour enchilada sauce over the tops of the chicken enchiladas. Use a spatula to gently press any exposed tortilla ends into the sauce. Spread the cheddar cheese over the top of the chicken enchiladas.
- Bake in 425 degree oven for 10 minutes, until you see the cheese melted and sauce bubbling. Let sit for one to two minutes, then serve immediately.
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1 enchilada
Amount Per Serving: Calories: 417Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 84mgSodium: 941mgCarbohydrates: 33gFiber: 3gSugar: 4gProtein: 26g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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