Chicken Enchiladas

Plate of chicken enchilada, chips, and lime wedges held

5 from 3 votes

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: enchiladas

Calories: 386kcal

Author: Jennifer Debth

Equipment

Ingredients

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

US Customary - Metric

Instructions

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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Video

Notes

*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!

Nutrition