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.
Course Main Dish
Cuisine American, Mexican
Keyword cheese, chicken, enchilada sauce, tortilla shells
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 enchiladas
Calories 405kcal
Author Stephanie Lynch



  • 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


Serving: 1enchilada | Calories: 405kcal | Carbohydrates: 13g | Protein: 39g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 126mg | Sodium: 558mg | Potassium: 557mg | Fiber: 2g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 406mg | Iron: 1mg