This recipe for chicken enchiladas has been on heavy rotation at my house for years and it started as a way to use leftover roasted chicken and a couple of pantry staples. I first made these on a busy week night after picking up a rotisserie bird at the market. The combination of warm red sauce, shredded chicken and melted Monterey Jack felt like an instant family pleaser. Texture is important here, and the contrast between the soft tortillas and the slightly crisped edges once baked makes every bite satisfying.

I discovered a few technique details that transformed the outcome. Warming the tortillas briefly keeps them pliable and prevents splitting during rolling. Sautéing the onion and garlic first adds a base of flavor that lifts a simple filling into something memorable. These enchiladas are forgiving, which makes them perfect for cooks who want big flavor without fuss. They work for casual dinners, feeding a crowd, and they are easy to scale up when hungry guests arrive.

Ingredients

• Cooked shredded chicken 2 cups: Use rotisserie chicken for convenience or roast chicken the night before. Look for white meat if you prefer milder flavor and shred coarsely so it mixes well with the filling.
• Red enchilada sauce 1 can 10 oz: Choose mild or spicy to match your heat tolerance. I like a medium heat that complements the cheese without overpowering the chicken.
• Monterey Jack cheese 2 cups shredded: Buy a block and shred it yourself for the best melt. Pre shredded cheese contains anti caking agents that can change melting behavior.
• Flour tortillas 8 pieces: Soft flexible tortillas work best to avoid tearing while rolling. Warm them briefly before filling for easy rolling.
• Vegetable oil 1 tablespoon: Neutral oil is perfect for sautéing vegetables and blooming spices.
• Onion 1 small chopped: Yellow or white onion both work, and sautéing until soft adds sweetness to the filling.
• Garlic 2 cloves minced: Fresh garlic brings aroma and depth. Add near the end of sautéing so it does not bitterly brown.
• Cumin 1 teaspoon: Adds warm earthy notes that pair well with chili powder.
• Chili powder 1 teaspoon: Use your favorite brand to add color and a gentle kick.
• Salt and pepper to taste: Season gradually and adjust after combining with sauce and cheese.
• Chopped cilantro for garnish: Adds brightness and a fresh finish when sprinkled on top just before serving.
• Sour cream for serving: Provides creaminess and tang, serve on the side so each person can add their preferred amount.

Instructions

Prep the chicken and ingredients: Shred two cups of cooked chicken into bite sized pieces and set aside. Chop the onion finely and mince garlic. Pre measure spices and shred the cheese so everything is ready to go and the assembly moves quickly. Sauté aromatics and spices: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and cook until translucent about 4 to 5 minutes, stirring occasionally. Add the minced garlic, 1 teaspoon of cumin and 1 teaspoon of chili powder, and cook for 30 to 45 seconds until fragrant. Watch closely because garlic burns fast. Combine filling components: Move the skillet off the heat briefly then stir in the shredded chicken. Add about half a cup of the enchilada sauce to moisten the mixture and fold in one cup of shredded cheese. Season with salt and pepper to taste. The filling should be moist and flavorful but not runny. Warm tortillas: Warm each tortilla for 10 to 15 seconds in the microwave covered with a damp paper towel or heat briefly in a dry skillet so they are pliable. This step prevents splitting while rolling and helps them absorb the sauce slightly. Assemble the enchiladas: Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9 by 13 inch baking dish. Place about 1/4 to 1/3 cup of the chicken filling in the center of each tortilla, roll tightly and place seam side down in the baking dish. Continue until all eight are in the dish. Top and bake: Spoon the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the remaining shredded cheese over the top. Bake in a preheated oven at 375 degrees Fahrenheit for 15 to 20 minutes or until the cheese is melted and bubbling and the edges show light browning. Rest and garnish: Let the enchiladas rest for 5 minutes out of the oven so the sauce settles. Sprinkle chopped cilantro and serve family style with sour cream on the side.

Storage Tips

Cool the tray to room temperature before refrigerating to avoid condensation. Store in a shallow airtight container or cover the baking dish tightly with foil. In the fridge they stay great for three days. For freezing wrap each enchilada individually in plastic wrap and then place them in a freezer safe bag for up to three months. Reheat from frozen by baking at 375 degrees Fahrenheit for 25 to 30 minutes covered with foil then remove foil for 5 minutes to crisp the top.

Ingredient Substitutions

If you prefer corn tortillas use eight 6 inch corn tortillas warmed and dipped briefly in sauce to prevent cracking. Swap Monterey Jack for a blend of cheddar and mozzarella for a sharper flavor and stretchy melt. For a lighter version use shredded rotisserie turkey or poached chicken breast and reduce the cheese by half. To make it gluten free choose certified gluten free tortillas and verify the enchilada sauce ingredients on the label.

Serving Suggestions

Serve with a dollop of sour cream, lime wedges and a scatter of freshly chopped cilantro. A simple side of Mexican rice and black beans rounds out the meal. For a bright contrast try a crisp cabbage slaw dressed with lime and a touch of honey. For gatherings place the baking dish in the center and offer chopped jalapeños, sliced avocado and extra sauce so guests can customize their plates.

Cultural Background

Enchiladas originated in Mexico as a practical way to use tortillas and leftover ingredients. The dish evolved regionally and today has many variations from simple corn tortilla rolls filled with beans to more elaborate versions with complex moles. The version here reflects American home kitchen influences using flour tortillas and store bought enchilada sauce for speed while keeping the essential idea of rolled filled tortillas bathed in a chili based sauce.

Seasonal Adaptations

In summer add grilled corn and diced tomatoes to the filling for freshness. In winter swap cilantro for chopped flat leaf parsley if cilantro is not available and add a pinch of smoked paprika for warmth. For holiday gatherings scale the dish up and bake in multiple pans. Try topping with roasted poblanos in the fall for a deeper smoky character.

Success Stories

Readers often tell me they make this for potlucks and that it disappears fast. One friend said the leftovers were even better because the flavors meld overnight. My neighbor served it once at a casual dinner party and later requested the recipe because it felt familiar yet elevated. The key feedback I hear is that it tastes like a special home meal but takes less time than expected.

Meal Prep Tips

Assemble enchiladas into the baking dish and cover with plastic wrap for up to 24 hours in the refrigerator. If freezing, assemble and flash freeze on a sheet pan then transfer to a freezer bag. Label with date and cook from frozen by increasing bake time. Use glass or metal pans for even heating and divide into portions in meal prep containers for easy reheating.

There is joy in sharing simple food made with care. These enchiladas are comfort food that lends itself to shortcut friendly prep and family style serving. Try the small technique changes suggested here and make them your own.