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Weeknight Chicken Enchiladas

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My Weeknight Chicken Enchiladas are the perfect family meal even during busy weeknights. Simple to prepare and packed with family friendly ingredients.
Weeknight Chicken Enchiladas

Weeknight Chicken Enchiladas are one of those dinners that make the house smell amazing and have everyone excited about dinner.  Chicken enchiladas don’t have to be a hassle.  With my weeknight version, it’s no-fuss and takes less than 30 minutes to get into the oven.  You’ll love this one!

Weeknight Chicken Enchilada Recipe

Weeknight Chicken Enchiladas

Simple ingredients will have you on your way to a family favorite dinner in no time.  Make sure you take advantage of Rotisserie chicken to save cooking time.  I shred it ahead of time which helps a ton.

What Kind of Enchilada Sauce Should I use?

Weeknight Chicken Enchiladas

There are a dozen enchilada sauces to choose from while deciding at the grocery store.  There are a few brands that I prefer over others.  I like Macayos mild red enchilada sauce.  It’s not too spicy and has great flavor.  If you own the Picky Palate Cookbook, I have an awesome homemade enchilada sauce recipe!

Weeknight Chicken Enchiladas

Stir in sour cream to your enchilada sauce for a creamy, even more mild sauce.  It’s delicious when baked.

Weeknight Chicken Enchiladas

You’ll want to pour about 1 Cup of enchilada sauce into the bottom of your baking pan to start.

Weeknight Chicken Enchiladas

Spread it around so it’s evenly covering the entire bottom of your 9 x 13- inch baking dish.

How Do I Keep My Tortillas From Tearing?

Weeknight Chicken Enchiladas

One of the biggest annoyances of making enchiladas is having your tortillas break when trying to roll and place into your pan.  To PREVENT this, take small batches of about 8 tortillas and microwave for 1 minute, until nice and hot.  Having hot tortillas is KEY to prevent breaking while rolling.

How Full Should I Fill My Enchiladas?

Weeknight Chicken Enchiladas

One mistake many will make is overstuffing each enchilada.  This will cause the tortillas to break and it’s just not necessary.  Place a small amount of shredded chicken and cheese into center of tortilla and carefully roll into a nice tight roll.

How Do I Arrange My Enchiladas?

Weeknight Chicken Enchiladas

You need to make sure you place tortillas seam side down into your baking dish.  That way they stay rolled nicely.  I fit 14 enchiladas in my 9 x 13- inch baking dish.

Weeknight Chicken Enchiladas

Pour enchilada sauce over top of enchiladas.

Weeknight Chicken Enchiladas

Use a spoon to make sure sauce is covering all tops and sides.

Weeknight Chicken Enchiladas

Top with cheddar and mozzarella shredded cheese.

Weeknight Chicken Enchiladas

Top with sliced green onion, sliced mild red peppers and chopped cilantro leaves.

Bake Weeknight Chicken Enchiladas for 30 Minutes, until Hot

Weeknight Chicken Enchiladas

Tips For Making Chicken Enchiladas

*Use shredded Rotisserie chicken for speedy prep time.

*Chop your vegetables ahead of time for less prep time as well.

*Feel free to switch out protein if desired.  Beef works great as well.

*Make sure tortillas are hot before rolling with filling.  This helps prevent breaking.

What Should I Serve With Easy Chicken Enchiladas?

*A simple green salad is a perfect side dish.

*Mexican rice pairs nicely too.

*Homemade guacamole, chips and salsa are always welcome with Mexican dishes.

Weeknight Chicken Enchiladas
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, enchiladas, mexican, quick fix dinner
Servings: 8 servings
Calories: 448 kcal
  • 1 pound can Macayo Mild Red Enchilada Sauce
  • 3/4 cup sour cream
  • 14 taco size white corn tortillas
  • 3 cups shredded cooked rotisserie chicken
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup sliced green onion
  • 3/4 cup sliced mild red peppers
  • 1 cup chopped fresh cilantro leaves
  1. Preheat oven to 350 degrees F. and have 9x13-inch baking dish ready to use.
  2. Place enchilada sauce and sour cream into a medium mixing bowl. Whisk until well combined.
  3. Place 1 cup enchilada sauce mixture into bottom of baking dish, spreading evenly.
  4. Warm half of the tortillas in microwave for 1 minute, until hot. Start layering each tortilla
  5. with a couple tablespoons of shredded chicken and shredded cheese. Carefully roll tortilla
  6. over filling tightly and transfer to baking dish placing seam side down.
  7. Continue to fill tortillas until pan is filled. Remember to warm second half of tortillas
  8. before filling.
  9. Pour 2 cups of enchilada sauce mixture over enchiladas, spreading evenly. Top with green onion,
  10. red peppers and cilantro leaves. Bake for 30 minutes, or until hot. Remove and serve warm.
Nutrition Facts
Weeknight Chicken Enchiladas
Amount Per Serving
Calories 448 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 15g 75%
Cholesterol 83mg 28%
Sodium 1058mg 44%
Potassium 260mg 7%
Total Carbohydrates 29g 10%
Dietary Fiber 4g 16%
Sugars 6g
Protein 24g 48%
Vitamin A 36.9%
Vitamin C 26.7%
Calcium 59.7%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

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    Rebecca Ball says:

    I won my Ward’s Trunk or Treat Chili cook off with your recipe, Jenny. Thank you! I think it was all in the Chorizo.

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    […] Easy dinner ideas are some of my favorite kind of recipes to make!  We’ve been making baked spaghetti for years.  Kids and adults love this simple to prepare recipe.  Serve with a nice loaf of crusty bread and a side salad.  Some roasted veggies go great with this dish too. […]

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!