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Plate of chicken enchilada, chips, and lime wedges held
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5 from 3 votes

Chicken Enchiladas

These Chicken Enchiladas are packed with juicy chicken and gooey cheese! They're incredibly easy to make, so delicious, and bonus: kid approved!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dinner, Meat and Chicken, Vegetarian
Cuisine: Mexican
Keyword: baked, chicken breast, easy
Servings: 10 enchiladas
Calories: 386kcal
Author: Jennifer Debth


  • 1/4 cup extra virgin olive oil
  • 1 1/2 pounds chicken breasts cubed
  • 1 yellow onion diced
  • 1 large bell pepper diced (green or red)
  • 6 tablespoons homemade taco seasoning or 2 (1.5 oz) packets store-bought taco seasoning
  • salt to taste
  • lime juice to taste
  • 1 cup sour cream
  • 10 (8 inch) flour tortillas sometimes labeled as "taco size"
  • 1 (12 oz) jar taco sauce
  • 1-2 (15 oz) can(s) enchilada sauce
  • 1 (8 oz) block cheddar cheese shredded, + more if desired


  • Preheat oven to 350 degrees F, line a rimmed baking sheet with a silicone baking mat, and grease 2 (9x13 inch) baking pans with cooking spray.*
  • Toss together oil, cubed chicken, onion, pepper, and taco seasoning on prepared baking sheet.
  • Bake for 15-20 minutes or until chicken has cooked through.
  • Remove from oven, and cut chicken into smaller pieces, if desired.
  • Pour into a large bowl, then add salt, lime juice, and sour cream. Taste and re-season, then set aside.
  • Pour a thin layer of the enchilada sauce into each of the prepared pans.
Take one tortilla and spread 1/2 - 1 tablespoon of taco sauce in the middle of the tortilla, then place about 1/3 cup of filling into the center, roll, and place seam-side down in the prepared pan.
  • Repeat with remaining tortillas (you should have 5 tortillas in each pan).
  • Top with enchilada sauce then cheese.
  • Bake uncovered in the preheated oven 20 minutes or until the filling is warm and the cheese has melted.
  • Cool 10 minutes before serving.
  • Top with cilantro, sour cream, jalapeños, pic de gallo, etc. and enjoy!
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*You can try to get all 10 tortillas into 1 (9x13 inch) dish, but I could only squeeze in about 7 maximum, so I recommend greasing 2 baking dishes and loading them up with 5 enchiladas each if you can! 


Serving: 1enchilada | Calories: 386kcal | Carbohydrates: 25g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 1453mg | Potassium: 441mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2059IU | Vitamin C: 28mg | Calcium: 233mg | Iron: 2mg