These Easy Roasted Chicken Enchiladas are great for meal prep and are always a family favorite!
Hello friends! Have you ever wanted enchiladas but felt intimidated by the recipe process? I feel you. Enchiladas seem like they would require a lot of work, but trust me, they can be pretty easy to make with a few shortcuts. It’s one of my crowd-pleasing family meals; girls go crazy for them.
These grilled chicken enchiladas are my go-to for weekend meal prep. I make one or two large trays that can be stored in the refrigerator or freezer and cooked throughout the week. They are also the perfect meal to bring to friends or family who need extra help (new baby, feel-better food, etc.).
A couple of tricks I recommend for making enchiladas easy are 1) don’t make your sauce (but if you want, here’s my recipe) and 2) buy pre-cooked rotisserie chicken.
We usually serve enchiladas with rice, beans, and a big salad on the side. I hope you love this recipe as much as we do!
Easy Enchiladas with Roasted Chicken
Roasted chicken enchiladas are practically the perfect meal. They’re easy to make, taste amazing, and are packed with healthy ingredients. If you are looking for a healthy and delicious recipe to cook at home, chicken enchiladas should be at the top of your list.
The best thing about chicken enchiladas is that you can customize them to your liking. Use flour or corn tortillas, add black beans or diced green chiles, and don’t forget the secret ingredient that makes them extra special. The sauce and cheese on top make everything better, and with a dash of Monterey Jack, you’ll have a melt-in-your-mouth experience.
One of the best things about chicken enchiladas is that you can make them ahead of time. Simply assemble the enchiladas in a baking dish, pour the rest of the sauce on top, and store in an airtight container in the refrigerator until you’re ready to bake them. There is nothing easier than that.
In terms of health benefits, chicken enchiladas are a fantastic option. Using rotisserie chicken instead of cooking it yourself saves time and often has less fat. Plus, you can include all kinds of nutritious vegetables and spices to get your daily dose of healthy nutrients. Drizzle a little olive oil on top for an extra touch of flavor and healthy fats.
This enchilada recipe makes two pans full of enchiladas; about 12 servings. If you’re making one pan, you might as well make two! Freeze the leftover or give it to a friend or neighbor!
Ingredients:
2 roasted chickens, shredded and placed in a large mixing bowl
2 cans of red sauce for enchiladas. I like the Las Palmas or La Victora brand.
1 sweet onion, chopped
3-4 cloves of garlic, minced
1 teaspoon oregano
1/2 teaspoon cumin
32 oz grated cheese (I like to use Mexican cheese)
12 flour tortillas – you can also use corn or Siete tortillas
Instructions:
Preheat the oven to 350 degrees and make sure you have two 9×13 pans ready to use.
Start the sauce. In a large pot over medium heat, sauté onion and garlic in a little butter for 1-2 minutes, until fragrant. Add the oregano and cumin and stir well. Add canned enchilada sauce.
Add 4 to 6 ounces of sauce to the shredded chicken and two large handfuls of cheese. Stir to combine. This is your filling!
Heat the tortillas. You want them to be soft and flexible, so they don’t break when you fill them.
Place a ladle of sauce in the bottom of each saucepan and spread it out so that the bottom is lightly coated with sauce.
Take a tortilla and place the chicken mixture on the middle seam, lengthwise. You want it to hold a decent amount of chicken and cheese mixture, but make sure it’s not *too full* to roll perfectly. Roll it up and place it in the pan. Continue filling and rolling until you have made 12 to 14 enchiladas.
Cover each mold with the sauce, until no edges of tortilla are exposed. You can soak it a little, it’s okay.
Line each ramekin with cheese and cover with aluminum foil. Bake for 30-40 minutes until bubbling.
You can grill the enchiladas for 2 to 4 minutes until the cheese is nicely browned as well.
Finish with your favorite toppings, such as sour cream, chopped green onion, or cilantro, and serve!
Easy Enchiladas with Roasted Chicken
A soul-embracing Mexican comfort dish made easier with store-bought salsa and grilled chicken.
- Preparation time: 25 minutes
- Cooking time: 40 minutes
- Total time: 1 hour 5 minutes
- Produce: 12–14 1unknown
2 roasted chickens, shredded and placed in a large mixing bowl
2 28 oz cans of red enchilada sauce. I like the Las Palmas or La Victora brand.
1 sweet onion, chopped
3–4 garlic cloves, minced
1 teaspoon oregano
1/2 teaspoon cumin
32 ounces grated mexican cheese
12 flour tortillas – you can also use corn or Siete tortillas
Preheat the oven to 350 degrees and make sure you have two 9×13 pans ready to use.
Start the sauce. In a large pot over medium heat, sauté onion and garlic in a little butter, 1-2 minutes, until fragrant. Add the oregano and cumin and stir well. Add canned enchilada sauce.
Add 4 to 6 ounces of sauce to the shredded chicken and two large handfuls of cheese. Stir to combine. This is your filling!
Heat the tortillas. You want them to be soft and flexible, so they don’t break when you fill them.
Place a ladle of sauce in the bottom of each saucepan and spread it out so that the bottom is lightly coated with sauce.
Take a tortilla and place the chicken mixture on the middle seam, lengthwise. You want it to hold a decent amount of chicken and cheese mixture, but make sure it’s not *too full* to roll perfectly. Roll it up and place it in the pan. Continue filling and rolling until you have made 12 to 14 enchiladas.
Cover each mold with the sauce, until no edges of tortilla are exposed. You can soak it a little, it’s okay.
Line each ramekin with cheese and cover with aluminum foil. Bake for 30-40 minutes until bubbling.
You can grill the enchiladas for 2 to 4 minutes until the cheese is nicely browned as well.
Top with chopped green onion or cilantro and serve!
Grades
This recipe makes two large pots of enchiladas. Freeze the leftover pan for later or give it to a neighbor or friend!
So what are you waiting for? Whip up a batch of easy chicken enchiladas tonight and watch your friends and family devour them with joy. You’ll love the taste and they’ll love the health benefits. It’s a win-win situation!
You can also enjoy:
Do you have a favorite enchilada recipe?
