I have been making these Chicken Enchiladas for over 30 years. They are easy to get on the table in a hurry and rival any Mexican restaurant! cookingwithcurls.com
Print Recipe
0 from 0 votes

Chicken Enchiladas

Melted cheese surrounding corn tortillas filled with chicken and red sauce with even more cheese make these Chicken Enchiladas irresistible!!
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: enchiladas, chicken, recipe, sauce, red, chile, Mexican
Servings: 4 Servings
Calories: 494kcal
Author: Lisa Johnson


  • 12 small corn tortillas
  • oil for frying
  • 2 cups red enchilada sauce
  • 2 cup cooked chicken (shredded)
  • 2 cups Colby Jack cheese (or your favorite blend)
  • 1/4 cup Queso Fresco (optional)
  • 2 Tablespoons chopped green onions
  • 2 Tablespoons chopped cilantro


  • Preheat oven to 350 degrees. Heat about an inch of oil in a small skillet over medium heat.
  • Pour in enough sauce to cover the bottom of a 9 x 13 baking dish, set aside.
  • Pour some of the enchilada sauce onto a plate next to the stove. Set a second clean plate next to the sauce covered plate.
  • Place tortilla into the hot oil 1 at a time. You just need to “soften” the tortilla not make it crispy.
  • Remove the tortilla with tongs, and place into the sauce on the small plate, flip it over to coat both sides. Move sauce covered tortilla to the second plate.
  • Wipe the tip of the tongs on a paper towel and continue the process with the remaining tortillas.
  • Mix the chicken with about 1/4 of sauce in a small bowl. Place a small amount of chicken and shredded cheese in the center of a tortilla.
  • Roll up, and place in the prepared pan. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining shredded cheese.
  • Bake for 20 minutes, until the cheese is melted and bubbling.
  • Sprinkle with crumbled Queso Fresco {if using}, chopped cilantro and green onions.


  • You do not have to wipe off the tongs each time, but the sauce will splatter each time you place the tongs back into the hot oil!
  • I used my Easy Enchilada Sauce, but you could also use store-bought.
  • Using leftover or rotisserie chicken is the perfect way to make this a quick meal.
  • I used Colby-Jack cheese, but cheddar, Monterrey Jack, or even Pepper Jack would work as well.
  • I added the Queso Fresco crumbles on top because I love the texture and it looks good in pictures!


Calories: 494kcal | Carbohydrates: 13g | Protein: 36g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 121mg | Sodium: 1549mg | Potassium: 241mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1620IU | Vitamin C: 3mg | Calcium: 504mg | Iron: 2.1mg