Easy Chicken Enchilada Recipe

If you are looking for an easy chicken enchilada recipe here it is. This is a little bit different than my original version and every bit as tasty.

Easy Chicken Enchiladas

  • 10 corn tortillas
  • 1 yellow onion, chopped fine
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 can green chilies (ortega) chopped and drained
  • 1lb cooked chicken shredded
  • 10 oz of enchilada sauce, see recommendation below
  • 1 cup Jalapeno Jack cheese, shredded

Instructions for easy chicken enchilada recipe:

Add the olive oil to a frying pan and heat to medium high. Add the onion and saute for 2 minutes. Then lower the heat to low and saute for about 20 minutes. I am a big fan of sauteing onions to a nice golden brown to bring out a nice flavor.

During the last couple of minutes of sauteing, add the minced garlic being careful not to burn it.

Now add the green chilies, chicken, and enchilada sauce to your onions and garlic. Stir well.

You can use canned chicken (be sure to drain the water), or even any left over chicken you have in the fridge. You can even boil 6 chicken thighs for 30 minutes and use that.

To make this a quick dish, my recommendations for the enchilada sauce would be to visit your favorite Mexican restaurant and ask to to buy a quart.

The best bottled sauce I have found is by Trader Joe's. If you have one near you, pick up a bottle. You won't be disappointed.

Cook the above ingredients on medium for about 5 minutes. Mix well.

Then add 1/2 cup of the cheese and fold it into the chicken/ sauce mixture. Remove from heat.

In a frying pan heat about 1 cup of canola oil over medium heat. Using tongs take two tortillas and dip them into the oil for 3 to 5 seconds until they bubble. Your goal is to make the tortillas nice and soft and easy to roll.

Lay the tortillas on a plate/tray covered with paper towels. Blot up the excess oil and transfer to a plate.

Take a spoon full of chicken mixture and lay it across the enchilada and roll it.

Place enchiladas in an oiled baking dish with the tortilla seam-side-down. Once all your enchiladas are in the dish, sprinkle with the rest of the cheese.

Bake at 400 for about 5 or 6 minutes or until the cheese melts.

Remember, "It's Gotta Be Hot To Be Good"

Top this easy chicken enchilada recipe with guacamole and/or sour cream and your taste buds will love it. 
Don't forget to try our other delicious enchilada recipes. 

Cheese enchiladas 
Beef enchiladas 
Home for easy chicken enchilada recipe 

New! Comments

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California