Easy Chicken Enchiladas
From our kitchen · October 23, 2026
I count the tortillas before I begin. This sounds obvious, but I have reached the last of the filling with three empty spaces in the baking dish and no tortillas left more often than I care to explain.
Eight enchiladas fit comfortably in my usual dish. I use cooked chicken, a little sour cream, cheese, and green chiles for the filling. The sauce goes underneath and over the top, so the tortillas soften while the edges get a little crisp.
Warming flour tortillas first makes them easier to roll. I put the filling in a line, tuck them over, and lay them seam side down. They don't have to match. If one is larger, somebody will volunteer for it.
These are good with rice. I like a simple salad alongside because dinner already has plenty going on. Put a spoonful of sauce over each serving and leave the extra toppings on the table. Sour cream, avocado, a few chopped tomatoes—whatever you have. Once I've counted the tortillas, this is a pretty forgiving meal.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
Ingredients
2 cups shredded fully cooked chicken
1 can (4 ounces) diced mild green chiles, drained
½ cup sour cream
2 cups shredded Monterey Jack or cheddar, divided
½ teaspoon ground cumin
8 flour tortillas, about 8 inches
2 cups red enchilada sauce
Chopped cilantro or sliced scallions, optional
Directions
- 1
Heat oven to 375°F. Grease a 9-by-13-inch dish. Spread ½ cup enchilada sauce across its base.
- 2
Mix chicken, green chiles, sour cream, 1 cup cheese, and cumin in a bowl.
- 3
Warm tortillas briefly according to the package so they bend easily. Divide filling among them, roll up, and arrange seam side down in the dish.
- 4
Pour remaining sauce over the tortillas and sprinkle with remaining cheese. Cover with foil.
- 5
Bake 20 minutes. Uncover and bake 5–10 minutes more, until bubbling and the center filling reaches 165°F. Rest 5 minutes. Add herbs if using.
One family tip
Keep a little space between rolls when possible so sauce can reach down the sides.
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