Ready to bring bold, cheesy flavor to the dinner table tonight? These cheesy chicken enchiladas are a crowd-pleasing favorite made with simple pantry ingredients and rotisserie chicken for an easy shortcut. Whether you’re hosting a casual weeknight dinner or craving something cozy and satisfying, this recipe delivers every single time.
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Why You’ll Love These Cheesy Chicken Enchiladas
These enchiladas are packed with melty cheese, tender shredded chicken, and a creamy filling that gets baked to golden, bubbly perfection. Using flour tortillas makes them easy to roll, and the filling is rich, comforting, and full of flavor. The best part? You can use leftover chicken or pick up a rotisserie chicken from the store to save even more time!
This cheesy chicken enchilada recipe has become a staple in my kitchen, and once you try it, you’ll see why it’s requested again and again.
Ingredients for Cheesy Chicken Enchiladas
8 – 8inch flour tortillas
3 cups shredded chicken (leftover or rotisserie for a time-saving hack)
5 cups shredded cheddar cheese or 3 cups shredded cheddar and 2 cups mexican blend
2 cups sour cream
1 can cream of chicken soup
2 cans green chiles
3 tbsp finely chopped onion
Salt and pepper to taste
Don’t forget to reserve 1 cup of shredded cheddar cheese for the final cheesy topping!
How to Make Cheesy Chicken Enchiladas
This is one of those easy chicken enchilada recipes you’ll return to again and again. Here’s how to do it:
Mix the filling: In a large mixing bowl, combine shredded chicken, 4 cups cheddar cheese, (reserve 1 cup for topping) (Can substitute Monterey Jack or Mexican blend), sour cream, cream of chicken soup, 1 can green chiles, chopped onion, and season with salt and pepper.
Assemble the enchiladas: Spoon about 1/2 cup of the mixture onto each tortilla. Roll up tightly and place seam-side down in a greased 9×13-inch baking dish. Sprinkle with 1 cup shredded cheese and 1 can green chiles.
Bake: Cover the dish with aluminum foil and bake at 350°F for 30 minutes. Remove the foil, sprinkle and bake for another 15 minutes until golden and bubbly.
How to Store and Reheat Leftover Enchiladas
Storing Leftovers
Leftover cheesy chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Want to freeze them? Wrap each enchilada tightly in plastic wrap, place them in a freezer-safe container or bag, and freeze for up to 3 months.
Reheating Tips
To reheat, place enchiladas in an oven-safe dish, cover with foil, and bake at 350°F for 15–20 minutes until heated through. You can also microwave individual portions for a quicker option.
Serving Suggestions
These cheesy chicken enchiladas pair perfectly with:
- Spanish rice or cilantro lime rice
- A fresh green salad with creamy dressing
- Refried beans or black beans
- Homemade guacamole and tortilla chips
Add a drizzle of hot sauce or extra sour cream on top for even more flavor!
Final Thoughts
If you’re looking for a quick and satisfying dinner idea, this cheesy chicken enchiladas recipe checks all the boxes. It’s simple, filling, family-friendly, and always a hit. Make it once, and it might just earn a permanent spot in your dinner rotation.
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Cheesy Chicken Enchiladas
Ingredients
- 8 8-inch flour tortillas
- 3 cups chicken shredded, leftover or rotisserie for a time-saving hack
- 5 cups cheddar cheese or 3 cups shredded cheddar and 2 cups mexican blend
- 2 cups sour cream
- 1 can 15 oz cream of chicken soup
- 2 cans green chiles
- 3 tbsp onion finely chopped
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine shredded chicken, 4 cups cheddar cheese, (reserve 1 cup for topping) (Can substitute Monterey Jack or Mexican blend), sour cream, cream of chicken soup, 1 can green chiles, chopped onion, and season with salt and pepper.
- Spoon about 1/2 cup of the mixture onto each tortilla. Roll up tightly and place seam-side down in a greased 9×13-inch baking dish. Sprinkle with 1 cup shredded cheese and 1 can green chiles.
- Cover the dish with aluminum foil and bake at 350°F for 30 minutes. Remove the foil, sprinkle and bake for another 15 minutes until golden and bubbly.