Chicken Enchiladas: A Cozy, Cheesy Classic

Close your eyes and picture it: a warm baking dish releasing a soft steam of cumin-scented chicken, melted cheddar bubbling to a golden crust, and the faint, toasty whisper of corn tortillas heated just until pliable. The first forkful gives you creamy tang from the sour cream sauce, savory richness from shredded chicken, and a satisfying chew from corner-to-corner tortillas — an instant hug on a plate. This is the kind of food that makes kitchens feel like home.

This chicken enchiladas recipe is ideal for weeknight dinners, weekend gatherings, or potlucks when you want comfort without fuss. It scales easily and reheats beautifully for lunches the next day. If you prefer a creamier twist, compare it to this creamy white chicken enchiladas for inspiration.

At a glance

Prep Time: 15 minutes
Cook Time: 30 minutes (includes baking)
Total Time: 45 minutes
Servings: 4 (two enchiladas per person if using 8 tortillas)
Difficulty Level: Easy — great for beginner to intermediate cooks

Nutrition Highlights
Estimated nutrition per serving (approximate). Values are calculated from standard ingredient profiles (USDA FoodData Central) and canned soup nutrition information; use these as a guideline and adjust for ingredient brands and portion sizes.

Per serving (1/4 recipe):

Calories: ~550 kcal
Protein: ~34 g
Carbohydrates: ~31 g
Fat: ~34 g
Fiber: ~3 g
Sodium: ~650–850 mg (varies widely by canned soup/cheese brand)

Note: These are estimates. For exact numbers, check product labels and the USDA FoodData Central database. For personalized dietary guidance, resources such as the CDC or Mayo Clinic can help you interpret these numbers in the context of daily needs.

Perfect For…
This dish shines for several reasons:

Comfort food that satisfies — the creamy, cheesy texture paired with savory chicken is universally appealing.
Family dinners and small gatherings — you can assemble ahead and bake when guests arrive.
Meal prep — reheats well for lunches or quick dinners.
Seasonal warmth — ideal for cooler nights, holidays, or any time you crave something cozy.

Preparation Guide

Ingredients

2 cups cooked shredded chicken (about 280 g)
8 corn tortillas (6-inch)
1 cup shredded cheese (cheddar or Monterey Jack — ~113 g)
1 cup sour cream (~240 g)
1 can (10.5 oz) cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup chopped green onions
1 tablespoon olive oil
Salt and pepper to taste

Optional ingredients / substitutions

Optional: 1/2 cup corn or black beans for texture and fiber
Swap sour cream for plain Greek yogurt to boost protein and reduce fat
Use low-fat cheese or reduced-sodium soup to lower calories/sodium
For gluten-free assurance, verify the cream soup is gluten-free or make a quick roux-based white sauce (see variations)

Step-by-step method

Preheat the oven to 350°F (175°C).
In a bowl, mix the cooked chicken, half of the cheese, garlic powder, onion powder, and salt and pepper to taste.
In a skillet, heat the olive oil over medium heat and lightly fry each tortilla for 10–15 seconds per side until soft and pliable (this prevents splitting when rolling). Drain on paper towels.
Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a greased baking dish (two rows of four works well).
In another bowl, mix the sour cream and cream of chicken soup until well combined. Pour this sauce evenly over the enchiladas.
Top with the remaining cheese and the chopped green onions.
Bake for 25–30 minutes until the sauce is bubbling and the cheese is golden. If you like extra browning, broil for 1–2 minutes—watch closely.
Serve hot and enjoy!

Practical tips

Avoid overmixing the chicken filling to keep texture.
Lightly frying the tortillas makes them less likely to tear and reduces sogginess.
If your sauce seems thin, let it sit 5 minutes before pouring; it will thicken slightly.
Check doneness by ensuring the internal temp reaches 165°F (74°C) for reheated/cold chicken pieces (follow local food-safety guidance).
For a higher-protein take or different macros, explore this high-protein chicken enchiladas adaptation.

Best Pairings

Fresh toppings: chopped cilantro, diced tomatoes, sliced avocado, or pickled jalapeños.
Sides: cilantro-lime rice, a simple green salad, or charred corn.
Condiments: extra sour cream, salsa verde, or a squeeze of lime.
Drinks: a crisp lager, a fruity red wine like Grenache, or a refreshing agua fresca.
Presentation tips: serve directly from the baking dish with a garnish of chopped green onions and a lime wedge for color and brightness.

Shelf Life & Storage

Room temperature: Do not leave enchiladas at room temperature for more than 2 hours (per food-safety guidance).
Refrigeration: Store in an airtight container for 3–4 days. Reheat in a 350°F oven until warmed through, or microwave individual portions.
Freezer: Freeze tightly wrapped or in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheat tips: cover with foil when reheating to keep moisture, then remove foil for the last few minutes to re-crisp the top.

Chef’s Advice

Use freshly shredded cheese for better melt and flavor than pre-shredded blends (the latter often contain anti-caking agents that affect melting).
For less sogginess, brush tortillas lightly with oil and warm them briefly rather than deep-frying.
Let the assembled enchiladas rest 5–10 minutes after baking so the sauce sets and slices hold together cleanly.
If using leftover cooked chicken that was refrigerated, reheat it gently before mixing to avoid cooling the tortillas excessively.

Creative Twists

Vegan version: Swap shredded chicken for sautéed jackfruit or seasoned mushrooms, use a dairy-free sour cream and vegan cheese, and substitute condensed soup with a cashew-based white sauce.
Green enchiladas: Replace the cream-of-chicken sauce with salsa verde mixed into the sour cream (or Greek yogurt) for a tangy, fresher profile.
Spicy chipotle: Add 1–2 minced chipotle peppers in adobo to the chicken mixture and a drizzle of adobo in the sauce for smoky heat.
Lighter option: Use shredded rotisserie chicken, plain Greek yogurt instead of sour cream, reduced-fat cheese, and a low-sodium condensed soup or homemade roux-and-broth sauce.

All Your Questions Answered

Q: Can I use flour tortillas instead of corn?
A: Yes. Flour tortillas are softer and less likely to tear; they will change texture slightly but work fine.

Q: How do I prevent soggy enchiladas?
A: Lightly warm or fry tortillas first, use slightly less sauce, and let the baked dish rest before cutting to firm up.

Q: Can I assemble ahead of time?
A: Yes — assemble, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to baking time if cold from the fridge.

Q: How can I make this healthier?
A: Use Greek yogurt instead of sour cream, reduced-fat cheese, lean chicken breast, and a low-sodium or homemade sauce.

Q: How should leftovers be used?
A: Reheat and serve with a fresh salad, or break apart and use as a filling for tacos or burritos.

Conclusion

There’s something deeply comforting about a tray of chicken enchiladas — they’re easy to make, crowd-pleasing, and endlessly adaptable. Try this recipe for your next cozy night in, and tweak the fillings and toppings to make it your own. For a different, highly-rated approach to classic chicken enchiladas, see this popular Chicken Enchiladas Recipe from Gimme Some Oven, or explore Ree Drummond’s take on the dish with this Best Chicken Enchiladas Recipe at The Pioneer Woman. If you make a batch, share your photos and tips — I’d love to hear how you topped or tweaked them. Enjoy!