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Baking dish of chicken Enchiladas topped with melted cheese, lime slices and chucks of avocado, tomatoes and green onions.

Chicken Enchiladas

Course: Dinner
Cuisine: Mexican
Keyword: enchiladas, chicken enchiladas
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 6
Calories: 507kcal
Author: Laureen King
Easy to make enchiladas with homemade enchilada sauce.
Print Recipe


  • 6 large flour tortillas
  • 1 pound cooked chicken shredded
  • ½ cup onion finely chopped
  • ¼ cup jalapeño peppers finely chopped
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • 2 ½ cups Homemade Enchilada Sauce
  • hot sauce optional
  • garnish with fresh avocado,fresh tomatoes, green onions, peppers


  • Preheat oven to 350º
  • In large skillet saute onions until soft and browned.
  • Add chopped jalapeño pepper and cook an additional 2 minutes.
  • Blend together all the shredded cheese.
  • Shred cooked chicken and place in large bowl.
  • Stir in onions and jalapeño pepper.
  • Toss ½ of cheese mixture with chicken.
  • Stir in ½ cup Enchilada sauce.
  • Spread ½ cup enchilada sauce bottom of 9x13 baking pan.
  • Lay out tortillas and fill with chicken mixture, dividing mixture equally.
  • Roll tortillas and place tortillas seam side down in baking pan.
  • Spread remaining Enchilada sauce over tortillas.
  • Sprinkle with remaining cheese.
  • Bake 20 to 30 minutes until bubbly.
  • Garnish as desired with fresh avocado, green onion, chopped tomatoes, peppers


Calories: 507kcal | Carbohydrates: 25g | Protein: 35g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 108mg | Sodium: 1463mg | Potassium: 282mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1230IU | Vitamin C: 7.4mg | Calcium: 414mg | Iron: 2.9mg