Chicken enchilada on a square brown plate with logo overlay

Chicken Enchiladas

Embrace your inner Texan and indulge in these easy and delicious Tex-Mex Chicken Enchiladas for a great weeknight dinner.

Chicken enchiladas are a great way for us to embrace living in Texas and enjoying the Tex-Mex style food we have here. Every now and then I get in the mood for some enchiladas, and this is the perfect recipe. It’s quick and easy, and can be adjusted to your preferences, such as adding in some diced onions and peppers, dipping in sour cream, whatever you want!

I have learned, since living here, that I am not a huge fan of authentic Mexican food. I like having cheese and sour cream on my attempts at Mexican recipes. That is what’s considered Tex-Mex food.

So, even though these enchiladas aren’t authentic, and would probably make most Mexicans cringe, that’s how I like them! The first time I made these, I covered the enchiladas in way too much sauce. It ended up making the tortillas too soggy, which was no bueno.

Now I put just a little bit of the enchilada sauce in when I build them, and a bit more on the top. Then, after the enchiladas are done cooking, I will put the rest of the sauce in a bowl to use for dipping.

As written, my recipes suggests a packet of fajita seasoning mix. I used to make it with that, but have since learned to make my own seasoning. My recipe for fajita seasoning makes more than needed for the meal, but I keep it with the rest of my spices for future use.

Fajita Seasoning

Step by Step

Preheat the oven to 350F. Cut the chicken into bite-sized pieces or strips and season with the fajita seasoning, onion powder, garlic powder, and pepper. Brown the chicken in a frying pan with one tbsp of oil.

Chicken Enchiladas Recipe

Once the chicken is cooked through, spread it out evenly in the tortilla shells. Then top the chicken with a bit of enchilada sauce and shredded cheese.

Chicken Enchiladas Recipe

Roll the shells up and place in a glass baking dish with the seams facing down so they stay together as they cook.

Chicken Enchiladas Recipe

Drizzle a bit of the enchilada sauce over each of the tortillas and top with a bit more cheese.

Chicken Enchiladas Recipe

Bake for about 15-20 minutes. Serve warm with extra enchilada sauce for dipping.

Chicken Enchiladas Recipe

Recipe

Chicken Enchiladas Recipe

Chicken Enchiladas

Embrace your inner Texan and indulge in these easy and delicious Tex-Mex Chicken Enchiladas for a great weeknight dinner.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course: Main Dish
Cuisine: American, Mexican
Keyword: cheese, chicken, enchilada sauce, tortilla shells
Servings: 8 enchiladas
5 from 1 vote

Ingredients

  • 2 chicken breasts (boneless, skinless)
  • 2 tsp fajita seasoning
  • 2 tbsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp pepper
  • 1 can red chile enchilada sauce
  • 2 cups mexican blend cheese (shredded)
  • 8 tortilla shells

Instructions

  • Preheat oven to 350F
  • Cut up meat and season with fajita seasoning, onion powder, garlic powder, and pepper
  • Brown in frying pan until cooked through
  • Place meat in shells
  • Top with a bit of the enchilada sauce and shredded cheese
  • Roll up shell and place in glass baking dish, seam side down
  • Repeat for all shells
  • Drizzle with a little bit of the enchilada sauce
  • Top with cheese
  • Bake for 15-20 minutes
  • Pour more enchilada sauce on top when serving
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Nutrition Facts
Chicken Enchiladas
Amount Per Serving
Calories 230 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Cholesterol 62mg21%
Sodium 294mg12%
Potassium 292mg8%
Carbohydrates 10g3%
Fiber 1g4%
Protein 19g38%
Vitamin A 200IU4%
Vitamin C 1.1mg1%
Calcium 209mg21%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Enchiladas

23 thoughts on “Chicken Enchiladas”

  1. This recipe is amazing – it’s the perfect food ( I’m a vegetarian but I could easily use seitan or protein / chic peas) I’ll definitely use this in the near future!

  2. Yummy it looks so delicious. I’m embarrassed to admit I’ve never cooked Chicken Enchiladas before. However, my family and I love ordering it at restaurants. But now that I have this awesome recipe I will add it to my menu of things to try out for my family. Thank you, Stephanie.

    1. I was afraid to make them at first. It seemed like a daunting recipe to try. But this recipe is pretty easy and they are so delicious. If you want it easier, you can buy a package of seasoning, but we prefer the freshness of making our own.

  3. I have to admit, these are very different from any enchiladas I have ever seen/made/eaten, with the minimal sauce – BUT i bet that makes them a good bit healthier!!! Love the idea of using the sauce for dipping instead! My girls would eat enchiladas every day if I made them that often, so will have to try your recipe the next time I make some and see what everyone thinks! (They certainly fit better with my new year healthy eating plans than the rich sauces/bases in most of my enchilada recipes!)

    1. I tried with all the sauce the first time and the shells were just a gooey mess. That’s when I started cutting way back on the amount of sauce when they cook and drizzle it on or dip in at later.

  4. Enchiladas are one of my favorites when I go out to a mexican restaurant. These look like they would be super simple to make myself at home!

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