Look, we need to talk. Sometimes you want enchiladas but the thought of cooking and shredding an entire chicken makes you want to order takeout instead. Enter canned chicken—the unsung hero of weeknight dinners and your ticket to cheesy, saucy enchilada heaven without the drama.

Why This Recipe is Awesome

First off, canned chicken gets way too much hate. Is it as fancy as slow-cooked, hand-shredded chicken thighs? Nope. But does it make delicious enchiladas in half the time with zero fuss? Absolutely. This recipe is perfect for those “I need dinner in 30 minutes or we’re eating cereal” moments.

Plus, it’s virtually impossible to overcook canned chicken (because it’s already cooked), and the texture is actually perfect for enchiladas. The filling holds together beautifully, the flavors meld like they’re meant to be, and nobody will know your secret unless you tell them. Which you probably will, because you’ll be so proud of how easy this was.

Canned Chicken Enchiladas: The Lazy Cook’s Dream Come True

Recipe by FoodarshiaCourse: Dinner, LunchCuisine: Mexican, AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Total time

minutes

Whip up easy canned chicken enchiladas with this simple recipe. Loaded with flavorful chicken, melted cheese, and tangy enchilada sauce—perfect for any night!

Ingredients

2 cans (12.5 oz each) chicken breast, drained
1 packet taco seasoning
8-10 flour tortillas
2 cups shredded Mexican cheese
1 can (10 oz) enchilada sauce, divided
1 small onion, diced
1 can (4 oz) diced green chiles
1/2 cup sour cream
2 tbsp olive oil
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Directions

Preheat oven to 375°F. Grease 9×13 baking dish.
Sauté diced onion in olive oil until soft (3-4 min).
Add drained, flaked chicken and taco seasoning with 2-3 tbsp water. Cook 2-3 min.
Remove from heat. Stir in green chiles, sour cream, and half the cheese.
Spread 1/3 cup enchilada sauce in bottom of baking dish.
Fill tortillas with 1/3 cup chicken mixture. Roll and place seam-down in dish.
Top with remaining sauce and cheese. Bake 20-25 min until bubbly.

Notes

These canned chicken enchiladas are a fast and flavorful option for busy days. The convenience of canned chicken combined with zesty sauce and melted cheese makes this dish a go-to favorite.

Common Mistakes to Avoid

Don’t skip draining the chicken properly—nobody wants watery enchiladas. Give those cans a good drain and even pat the chicken dry if you’re feeling extra.

Rolling the tortillas too loosely will result in filling spillage, and rolling them too tightly will cause tortilla blowouts. Find that Goldilocks zone of “just right.”

Using cold tortillas straight from the package makes them more likely to crack. Warm them slightly in the microwave (30 seconds for the whole stack) or in a dry skillet for easier rolling.

Forgetting to sauce the bottom of the pan is a rookie move that leads to stuck-on enchiladas. Learn from others’ mistakes here.

Alternatives & Substitutions

No taco seasoning packet? Make your own with 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp garlic powder, and a pinch of oregano. Honestly, it tastes better anyway.

Want to use rotisserie chicken instead? Go for it! Just shred about 3 cups and skip the initial cooking step. You’ll feel fancier, but we both know canned chicken would’ve been easier.

Corn tortillas breaking your heart? Try warming them in oil for 10 seconds each side before filling. They’ll be more pliable and less likely to crack under pressure.

No enchilada sauce? Mix 1 can tomato sauce with 2 tbsp chili powder, 1 tsp cumin, and salt to taste. It’s not exactly the same, but it’ll do the job.

For our vegetarian friends, swap the chicken for black beans or sautéed vegetables. The method stays the same, just adjust seasoning to taste.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?

Absolutely! Assemble the whole thing, cover tightly, and refrigerate for up to 24 hours. Add an extra 10 minutes to the baking time since they’ll be cold.

Will these freeze well?

They sure will! Freeze before or after baking (your choice), and they’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.

Can I use corn tortillas instead of flour?

Of course! Just know they’re more delicate, so handle with care. Some people prefer the flavor—it’s really a personal preference thing.

What if I don’t have enchilada sauce?

See the substitution above, or honestly, even salsa works in a pinch. It won’t be traditional, but it’ll still be delicious.

How spicy are these?

With mild green chiles and regular enchilada sauce, they’re pretty family-friendly. Want more heat? Add some diced jalapeños or use hot sauce.

Can I add other ingredients to the filling?

Please do! Black beans, corn, diced bell peppers—this recipe is like a blank canvas for your creativity.

How do I keep the tortillas from getting soggy?

Don’t over-sauce the bottom of the pan, and make sure your filling isn’t too wet. A little moisture is good; swimming is not.

Final Thoughts

There you have it—enchiladas that taste like you spent all day in the kitchen but actually took you less time than waiting for delivery. These beauties are comfort food at its finest: cheesy, saucy, and satisfying in all the right ways.

Don’t let anyone shame you for using canned chicken. Smart cooks use shortcuts that don’t compromise on flavor, and this is definitely one of those times. Your secret (and your sanity) is safe with me.

So preheat that oven, grab those cans, and get ready to create some seriously impressive enchiladas. Your family will think you’re amazing, and honestly, you kind of are. Now go make some magic happen!

Canned Chicken Enchiladas: The Lazy Cook’s Dream Come True

Why This Recipe is Awesome