Quick and easy weeknight chicken enchiladas uses up leftover chicken sauteed in a skillet and a pre-made base enchilada sauce with a few simple ingredients. It’s one of those recipes that’s so simple but gets rave reviews. Sometimes, that’s all you really need.

enchiladas with pico de gallo, sour cream and sliced avocado in a white dish pin

Craving easy creamy Enchiladas?

If you’re a fan of Mexican food and looking for a great recipe to satisfy those cravings, you’re in for a treat. This easy recipe is a family favorite, making it the perfect dinner for any night of the week! With leftover chicken, fresh veggies, cheese, enchilada sauce, and tortillas, these homemade enchiladas are better than takeout!

If you want more quick and easy Mexican dishes, you’ll love this Mexican Chicken Soup and Weeknight Chipotle Chicken Burritos

What Are Homemade Enchiladas?

Enchiladas are a Mexican dish made by rolling tortillas with fillings like meat or beans, baking them in sauce until flavorful, and topping with cheese or sour cream. It’s the perfect recipe for everybody because it’s fully customizable. Every single time. This version uses leftover chicken to get the most out of those rotisserie chickens you buy at the market. It takes the guesswork out of what’s for dinner, and if we’re feeling wild and crazy, we can jazz it up!

Turn up the heat on your enchilada recipes and wow them with your own red homemade enchilada sauce or a seafood combo that they were not expecting. There are red ones, green ones, beef enchiladas, and more. Really, you can have your enchilada any way you like it. Even if it’s fast and easy. 

It happens to the best of us from time to time.

enchiladas with pico de gallo, sour cream and sliced avocado in a white dish on a wooden table with green linen

Easy Chicken Enchiladas Ingredients

This is our go-to chicken enchiladas recipe when we want comfort food without having to make a homemade sauce or getting too complicated. It works with leftover chicken for a quick weeknight meal the whole family loves. If you have leftover turkey, you can use that instead for quick turkey enchiladas.

  • Leftover store-bought Rotisserie chicken – We chopped up leftover cooked chicken breast for the enchiladas, but you can make shredded chicken, chopped smoked chicken, or roast chicken if you prefer. Alternatively, for added flavor, use shredded chipotle chicken as the filling.
  • Extra virgin olive oil
  • Onion
  • Garlic clove
  • Red pepper
  • Mushrooms
  • Cheddar cheese – We used cheddar, but feel free to use any kind of shredded cheese you like. Monterey Jack cheese, pepper Jack, or a Mexican cheese blend are other great options. 
  • Flour tortillas
  • Can or packet enchilada sauce – You can make your own red enchilada sauce if you’re not a fan of the canned stuff. We love the Fontina brand for its great flavors. You can find it in the Latin area at most grocery stores.
  • Pico de gallo, sour cream, and chipotle crema for topping

How to Make The Best Chicken Enchiladas

This recipe works with red or green enchilada sauce. Use whatever you have on hand or make two batches, one of each, so people can enjoy both!

  • First, preheat your oven to 400 degrees F and spray a baking dish with non-stick spray.
  • Then, it’s time to saute your garlic, onion, mushrooms, and pepper in a large skillet with some olive oil. Cook for 5 to 7 minutes until softened. Add your chopped leftover rotisserie chicken and stir to combine.
  • Add one can or packet of enchilada sauce. (keep half for later) and stir once more to combine. If the chicken mixture seems too dry, add a splash of chicken broth just to moisten it a bit. 
  • Arrange four flour tortillas in the baking dish and divide the chicken mixture between them. Top each one of them with cheese (we used cheddar) and wrap them tightly, seam side down.
  • Pour the remaining enchilada sauce over them and sprinkle generously with the remaining cheese.
  • Now, bake your enchiladas in the preheated oven for around 18-20 minutes or until the cheese has melted and the sauce is nice and bubbly.
  • Last but not least, top your warm enchiladas with fresh pico de gallo, sour cream, and avocado slices. Optional: you can serve them with Mexican rice and a sprinkle of chopped fresh cilantro. Enjoy!
enchiladas with pico de gallo, sour cream and sliced avocado in a white dish

Girl Carnivore Expert Recipe Tips

  • Fry your tortillas in hot oil for a few seconds before using them in the recipe. This helps them to stay crispy and not absorb that much sauce, resulting in a crispy, not-soggy enchilada.
  • Use corn tortillas instead of flour. They tend to hold up much better in the casserole dish.
  • Don’t drown the enchiladas in the sauce. Use just enough to barely cover them.
  • For added flavor, add a can of diced green chiles to the chicken enchilada filling. 

What to Serve With These Chicken Enchiladas

You can totally eat these enchiladas on their own or beef them up with some refried beans, black beans, rajas con crema, or tortilla chips! If you want to get fancy, drizzle some Easy Fire Roasted Poblano Crema on top or serve alongside this Easy Grilled Corn Salad!

Leftovers & Reheating

Store leftover chicken enchiladas in an airtight container in the fridge for 3-4 days. Wrap in aluminum foil and freeze for up to 3 months. 

To reheat:

Oven Method:

  1. Preheat your oven to 350 degrees F.
  2. Cover the leftover enchiladas with aluminum foil to prevent them from drying out.
  3. Place the foil-wrapped enchiladas in the preheated oven for about 15-20 minutes or until heated through.

Microwave Method:

  1. Place a damp paper towel over the enchiladas to retain moisture.
  2. Heat the enchiladas in the microwave on medium power for 2-3 minutes.
  3. Pause halfway through to check the temperature and give them a quick rotation for even heating.

More Mexican Recipes

With a few simple steps, you can whip up the best chicken enchilada recipe you’ve ever had. It’s a no-fuss recipe that’s perfect for the whole family.

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

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Easy Chicken Enchiladas

5 from 3 votes
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 2
Fast and Easy Weeknight Chicken Enchiladas | Kita Roberts GirlCarnivore.com
Easy cheesy chicken enchiladas with storebought sauce to save time but still make a flavor-packed dinner that the whole family will love. Juicy chicken, veggies and melty cheese neatly packaged into cozy enchilada perfection.


  • 6 oz rotisserie chicken chopped
  • 1 tbs extra virgin olive oil
  • 1/2 onion minced
  • 1 garlic clove minced
  • 1/2 red pepper diced
  • 1/2 cup mushrooms sliced then chopped
  • 6 oz cheddar cheese
  • 4 flour tortillas
  • 1 can or packet enchilada sauce
  • pico de gallo and sour cream for topping


  • Preheat the oven to 400 degrees F.
  • Spray a baking dish with non-stick spray. 
  • In a large skillet heat the olive oil over medium heat. Add the onion, garlic, pepper and mushroom and cook until soft, about 5 to 7 minutes. 
  • Add the chicken and toss to combine. 
  • Add 4 tablespoons enchilada sauce and mix. Remove from heat.
  • Arrange the tortillas in the pan and divide the filling up between them. Top each with a little cheese and wrap snugly.
  • Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with remaining cheese.
  • Bake for 18-20 minutes, until cheese has melted and enchilada sauce is bubbling.
  • Top with fresh pico de gallo, a dollop of sour cream and avocado slices. Serve with rice, if desired.


Calories: 769kcal | Carbohydrates: 37g | Protein: 50g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 170mg | Sodium: 1243mg | Potassium: 600mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1820IU | Vitamin C: 41mg | Calcium: 696mg | Iron: 3.3mg
Course: Main Course
Cuisine: American, Mexican
Author: Kita Roberts

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Recipe FAQs


Yes! Prepare the enchiladas, cover them with aluminum foil, and refrigerate. When ready to serve, bake as directed. It’s a time-saver for busy days.


Yes! If you prefer the taste and texture of corn tortillas, feel free to make the swap. It’s all about personal preference.

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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5 from 3 votes (2 ratings without comment)

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Recipe Rating


  1. Can I move in? This looks like the PERFECT easy weeknight dinner! Pinning this and making it FOR SURE!!

  2. You just help me decide what I’m making for dinner…enchiladas! How I wish I could include mushrooms like you did, but I think there would be a coup in my family.

  3. Sadly it has been too long since I have made enchiladas. But just like pizza they are one of my favorites because I can throw in whatever I have on hand!