4 baked chicken enchiladas drizzled with enchilada sauce and topped with shredded cheese and cilantro in a white casserole dish on a wooden surface (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. Add 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. Tex-Mex food has these ingredients.

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. I put the rest of the sauce in a bowl to use for dipping.

As written, my recipe 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.

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.

Once the chicken is cooked through, spread it out evenly in the tortilla shells.

Top the chicken with a bit of enchilada sauce and shredded cheese.

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

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

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


Originally Published On: March 2, 2017

Last Updated On: March 21, 2020

4 baked chicken enchiladas drizzled with enchilada sauce and topped with shredded cheese and cilantro in a white casserole dish on a wooden surface

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: 4 enchiladas
5 from 1 vote


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


  • 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 a 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 (1 enchilada)
Calories 405 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g55%
Cholesterol 126mg42%
Sodium 558mg23%
Potassium 557mg16%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 1g1%
Protein 39g78%
Vitamin A 403IU8%
Vitamin C 2mg2%
Calcium 406mg41%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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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