4 from 1 vote

Chicken Enchiladas

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Dish
Cuisine: Mexican
Keyword: casserole, chicken, enchiladas, make ahead
Servings: 8
Calories: 418kcal
Author: Christina Hitchcock


  • 8 Corn and flour tortillas
  • 1 large onion - diced
  • 1 tablespoon canola oil
  • 2 cups cooked chicken - shredded
  • 2 10 oz can enchilada sauce
  • 16 oz cheddar cheese - shredded
  • 2 green onions - sliced


  • Grill tortillas until lightly charred on one side; set aside.
  • In a large skillet (I prefer to use cast iron), heat canola oil over medium high heat.
  • Add onion and sauté until translucent and lightly browned, about 5 minutes.
  • Remove onion from skillet; set aside.
  • Add enchilada sauce to skillet and warm over medium low heat.
  • Place a thin layer of sauce in the bottom of a 13x9 casserole dish.
  • Begin assembling enchiladas by dipping a tortilla into the sauce and placing it on a flat surface.
  • Place 1/8 of the chicken down the center of the tortilla; add 1/8 of the onions and a small amount of cheese on top.
  • Roll up the enchilada and place it, seam side down, in the casserole dish.
  • Repeat with remaining tortillas.
  • Pour remaining sauce over the top the enchiladas in the casserole dish and top with the remaining cheese.
  • If planning to freeze or make ahead, stop here and cover enchiladas tightly and store in the refrigerator or freezer.
  • When ready to eat, bake at 350 for 30 minutes.
  • Top with sliced green onions.