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Baked cheesy chicken enchiladas in a white, square baking dish with a striped towel and server next to it
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5 from 2 votes

Easy Cheesy Chicken Enchiladas

Easy, Cheesy Chicken Enchiladas are the perfect weeknight dinner when you're craving a flavorful Mexican meal. This recipe is quick, easy, and can be adapted to suit a keto, low carb, or gluten free diet.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: Chicken, Gluten Free, Low Carb, Mexican
Diet: Diabetic, Gluten Free
Servings: 8 enchiladas
Calories: 222kcal

Ingredients

Instructions

  • Heat olive oil in a large, deep skillet over medium. Add the shredded chicken, chili powder, cumin, smoked paprika, oregano and one can of the enchilada sauce. Cook to warm through.
  • Stir in the shredded cheese until completely melted and well combined.
    Cheesy chicken enchilada filling in a skillet
  • Divide the mixture among the tortillas. To close, fold in about 1 inch of the tortilla on both the left and right edges, then fold the bottom up. Roll to the top to close.
    Tortilla with chicken filling in the center with the left and right sides folded in
  • Pour enough enchilada sauce from the second can to coat the bottom of a large baking dish.
    Enchilada sauce covering the bottom of a baking dish
  • Place the enchiladas into the dish and pour the remaining enchilada sauce over the top.
    3 enchiladas in a baking dish with sauce over top of them
  • Sprinkle on extra cheese.
    Enchiladas in a baking dish with cheese on top before baking
  • Bake for 20-30 minutes, or until the cheese is melted and the enchiladas are hot and bubbly.
    Baked cheesy chicken enchiladas in a white, square baking dish with a striped towel and server next to it
  • Garnish with cilantro, if using. Serve with sour cream, queso, sliced jalapeno peppers, and/or salsa, if desired.
    Baked Chicken Enchiladas garnished with cilantro in a white casserole dish with a striped towel, small bowl of cheese, and a wood turner around it

Video

Notes

Tips and Techniques

  • For the best melting and texture it is preferable to shred cheese from a block, rather than use pre-shredded bagged cheese.
  • You can use corn or flour tortillas. Tortillas now come in regular, gluten free, and low carb options.
  • Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.

How To Make Shredded Chicken

You can use a rotisserie chicken or leftover chicken for these enchiladas. Simply shred the already cooked chicken with two forks.
If you need to cook the chicken, you can bake it, but the quickest and easiest way to cook chicken for shredding is to cook it in an Instant Pot. Two pounds will take about 15 minutes at high pressure, with a natural release of 10-15 minutes.
If you don't have an Instant Pot, you can also use a slow cooker. Either start it at night before bed, or early in the morning.
 
** Nutritional information is an estimate and may vary. Tortillas are not included in the nutritional calculation, since you can use regular flour or corn tortillas, low carb, or gluten free tortillas. The nutritional facts of easy vary greatly. 

Nutrition

Serving: 2enchiladas | Calories: 222kcal | Carbohydrates: 10g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 817mg | Potassium: 144mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1421IU | Vitamin C: 4mg | Calcium: 176mg | Iron: 2mg