Ever looked at a plate of enchiladas and thought, “I want that, but I also want to eat it without looking like I wrestled a tomato”? Well, my friend, baked enchiladas are your answer. All the flavor, half the mess, and zero chance of sauce dripping down your chin during an important Zoom call.

Why This Recipe is Awesome

Let’s be real—these baked chicken enchiladas are basically a warm hug wrapped in a tortilla and smothered in cheese. They’re meal prep friendly, which means you can make them on Sunday and feel like a domestic goddess all week long. Plus, they’re way easier than traditional rolled enchiladas because we’re going for “rustic charm” here, not Instagram perfection.

The best part? You can customize them to your heart’s content. Want more cheese? Go wild. Prefer it spicier? Load up on jalapeños. This recipe is basically the golden retriever of Mexican food—friendly, adaptable, and impossible not to love.

Baked Enchiladas Chicken: The Cheesy, Saucy Masterpiece Your Tuesday Needs

Recipe by FoodarshiaCourse: Lunch, DinnerCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Total time

minutes

Delicious and simple baked chicken enchiladas made with seasoned chicken, melted cheese, and a rich enchilada sauce. A crowd-pleaser for any occasion!

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 packet enchilada seasoning mix (or homemade)
1 cup enchilada sauce (red or green)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream (optional)
Fresh cilantro (for garnish)
Salt and pepper, to taste

Directions

Preheat the oven to 375°F (190°C).
Season the chicken: Rub the chicken breasts with olive oil and season them with salt, pepper, and half of the enchilada seasoning mix.
Bake the chicken: Place the chicken on a baking dish and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C).
Prepare the sauce: While the chicken is baking, heat the enchilada sauce in a saucepan over medium heat and stir in the remaining seasoning mix. Simmer for 5 minutes.
Top the chicken: Once the chicken is done, remove it from the oven. Pour the enchilada sauce over the chicken, and sprinkle the shredded cheddar and Monterey Jack cheeses on top.
Bake again: Return the dish to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Garnish & serve: Remove from the oven and let it rest for a few minutes. Top with sour cream (if desired) and fresh cilantro before serving.

Notes

These baked enchiladas chicken are a comforting, quick, and satisfying meal that combines tender chicken, gooey cheese, and a bold enchilada sauce. Perfect for weeknight dinners or gatherings!

Common Mistakes to Avoid

Skipping the chicken seasoning will leave you with bland, sad protein. Season that bird like your taste buds depend on it (because they do).

Not warming the tortillas is a surefire way to end up with cracked, torn tortillas that look like they’ve been through a blender.

Drowning them in sauce might seem like a good idea, but soggy enchiladas are nobody’s friend. Use just enough to coat—you want saucy, not swimming.

Forgetting to let them rest after baking means molten cheese burns and filling that slides everywhere. Give them a few minutes to get their act together.

Alternatives & Substitutions

Rotisserie chicken is your shortcut to success—just shred it up and skip the cooking step. Sometimes being lazy is actually being smart.

Corn vs. flour tortillas? Corn is traditional and has better texture, but flour tortillas are easier to work with and don’t crack as much. Pick your battle.

No enchilada sauce? Make your own with tomato sauce, chili powder, cumin, and garlic. Or just use salsa verde—it’s basically the same thing with a different attitude.

Dairy-free? Swap the cheese for a plant-based version and use coconut cream instead of sour cream. It won’t be exactly the same, but it’ll still hit those comfort food notes.

Want more protein? Add black beans or pinto beans to the filling. More fiber, more filling, more everything good.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?

Absolutely! Assemble them completely, cover with foil, and refrigerate for up to 24 hours. Just add an extra 10 minutes to the baking time since they’ll be cold.

Can I freeze them?

You bet! Freeze before or after baking. If freezing unbaked, thaw overnight in the fridge first. If freezing after baking, they reheat beautifully in the oven.

What if I can’t find enchilada sauce?

Any red sauce works—marinara, tomato sauce with spices, even a good salsa. The enchilada police aren’t real, I promise.

How spicy are these?

Pretty mild as written, which makes them kid-friendly. Want more heat? Add diced jalapeños, chipotle peppers, or hot sauce to the filling.

Can I use leftover chicken?

That’s literally the best use for leftover chicken! Just shred it up and mix it with the veggies and seasonings.

What sides go with these?

Mexican rice, refried beans, a simple salad, or just eat them with chips and call it a day. No judgment here.

How do I know when they’re done?

The cheese should be melted and bubbly, and the edges might be slightly golden. If the cheese looks happy, you’re good to go.

Final Thoughts

There you have it—your ticket to enchilada greatness without the fuss of perfectly rolling each one like you’re competing on a cooking show. These baked beauties are forgiving, flexible, and absolutely delicious. Plus, they make your house smell like a Mexican restaurant, which is basically aromatherapy.

The best part? Leftovers taste even better the next day when all those flavors have had time to mingle and become best friends. So make a big batch, enjoy the compliments, and bask in the glory of being the person who “totally has their dinner game together.” You’ve earned those bragging rights!

Baked Enchiladas Chicken: The Cheesy, Saucy Masterpiece Your Tuesday Needs

Why This Recipe is Awesome