Okay, Let’s Talk About These Enchiladas…

Honestly, chicken enchiladas have been one of my comfort foods since forever. There was this one Wednesday during a truly drizzly November—kids were grumpy, the dog was muddy, you get the picture—I accidentally discovered you can turn a leftover rotisserie chicken into a legendary dinner. And, mad as it sounds, that chaos is now tradition; whenever I’ve got people coming over unexpectedly or it’s just one of those “nothing’s going right” evenings, these are what hit the table. (I have been guilty of sneaking bites of the cheese straight form the bag while assembling. Who hasn’t, though?)

Why You’ll Love This Dish (Trust Me!)

I make this when the fridge is looking sad but I want something that feels like a hug in casserole form. My family goes absolutely bonkers for these—seriously, my teenager’s friends eat half the pan and ask if I deliver. Plus, every time I think I’ll have leftovers, somehow the pan just… mysteriously empties. The only real “trick” here is fighting the urge to peek under the foil too soon, which I always do anyway (and yeah, I’ve dried out the top once or twice, so what).

What You’ll Need: Ingredients (With a Few Real-Life Swaps)

3 cups cooked chicken, shredded or chopped up (rotisserie is my usual, but honestly any cooked chicken works fine!)
2 cups shredded cheese (cheddar or Monterey Jack, sometimes I use a bit of both; my grandmother swears by a smoky cheddar but I just use whatever’s on sale)
1 can (15 oz) enchilada sauce (red or green, totally up to you – sometimes I’ll mix the end of one can with the start of another if I can’t be bothered to go to the shop)
8–10 flour tortillas (around 8-inch size; corn tortillas are more traditional but mine always fall apart, so flour for me)
1/2 onion, finely chopped (or a big handful of pre-chopped if I’m feeling lazy)
1 jalapeño, minced (totally optional—my partner hates heat, so sometimes I just leave it out)
1/2 cup sour cream (full fat if you want decadent, but light is okay too)
1 teaspoon cumin (if you forget it, honestly still tastes good)
1 teaspoon garlic powder
Salt and black pepper, to taste
Olive oil or butter for softening the onions
Chopped fresh cilantro and extra sour cream, for serving (entirely optional, but hey, it feels fancy)

How To Throw This Together (My Not-So-Fancy Method)

Preheat your oven to 375°F (190°C). Or a touch higher if your oven runs cold—mine is all over the shop, honestly.
Heat a splash of olive oil or a knob of butter in a pan over medium-ish heat. Throw in the onions (and jalapeño if using). Soften ‘em up for 3–4 minutes. I usually sprinkle in a bit of salt here to help them sweat.
Add the shredded chicken straight into the pan. Stir in cumin, garlic powder, a little salt and pepper, and half of the enchilada sauce. Let it all mingle for a couple minutes (this is where I sneak a taste—shh).
Mix in half the cheese and the sour cream. It’ll look messy, maybe a bit gloopy; that’s how it should be.
Spoon some of the chicken filling into your first tortilla—about a heaping 1/3 cup each is what I aim for. Roll up (not too tight though, or you’ll have filling explosions) and tuck into a large baking dish, seam side down. Repeat till you run out of filling or patience.
Pour the rest of the enchilada sauce all over the tortillas. I usually try to cover every bit because nobody deserves a dry edge.
Scatter the remaining cheese over the top—don’t be stingy. Cover with foil (I always forget this step!).
Bake for 20 minutes, then take the foil off. Put back in for another 10–15 minutes or until the cheese bubbles like mad and gets golden at the edges. (You might smell it before you see it—best part!)
Let it cool for 5–10 minutes before slicing in. I know, that’s nearly impossible.
Shower with chopped cilantro and a dollop of sour cream if you’re feeling zesty. Dive in.

Things I’ve Learned (a.k.a. Notes Form Experience)

If you’re really pressed for time, just use pre-cooked frozen chicken and microwave it. It’s not quite as good but, when the clock’s ticking, who cares?
Sometimes I use corn tortillas for the more “authentic” version. They taste amazing but—on second thought—they always fall apart on me. Maybe my technique’s off?
I think these taste even better the next day, fridge-cold. Kind of like next-morning pizza.

Twists I’ve Tried (The Good, the Bad, the Cheesy)

Beef instead of chicken—works a charm, but don’t tell the purists!
Swapping half the cheese for a smoky gouda. Unexpectedly delicious and my neighbor’s kid wouldn’t stop talking about it for a week.
One time I used BBQ sauce instead of enchilada sauce. Honestly, not my brightest moment. Wouldn’t recommend.

What You’ll Need: Equipment (And a Few Quick Fixes)

Baking dish (mine’s a bit warped at the corners now, still works fine)
Skillet or frying pan (don’t have one? A pot works in a pinch, just a bit more awkward)
Foil for covering (except that one time I ran out and used a cookie sheet—totally fine, btw)

How to Store Leftovers (If You Even HAVE Leftovers…)

Pop them in an airtight container in the fridge, and they’ll keep for about 2–3 days. Though honestly, in my house it’s a miracle if they make it past midnight. I sometimes eat them cold, straight from the container—no shame.

Here’s How I Serve ‘Em

I pile the enchiladas high, throw a mountain of chopped cilantro and a dollop of sour cream on top, and insist everyone sit at the table—yes, even for leftovers. Sometimes I add sliced avocado if I’m feelin’ posh.

Lessons From a Serial Rusher (Pro “Tips”)

I once tried to skip covering the pan with foil to get dinner on the table faster, but the top dried out and the cheese was like a rubber band. Don’t do what I did—foil is your friend.
If you overstuff the tortillas, they will absolutely rebel and refuse to roll up without making a mess everywhere (been there, cleaned that)

FAQ (Because You Might Actually Text Me About This)

Can I freeze these enchiladas?: Oh absolutely—just assemble, cover, freeze instead of baking! Bake ‘em straight form frozen at 350°F for about an hour (cover for most of it, then finish uncovered). In theory. Mine never make it that far.
What if I don’t have enchilada sauce?: Been there! Mix tomato sauce with a spoonful of chili powder, cumin, splash of broth, and call it a day. Maybe not like abuela’s, but who’s judging?
Can I make these ahead?: Sure, roll everything up, but don’t add sauce and cheese on top till you’re ready to bake. Keeps your tortillas less soggy that way (trust me…I’ve made this mistake).
Is it spicy?: Only if you add the jalapeño or a hot enchilada sauce. Otherwise, anyone can handle it (even my cousin who thinks black pepper is adventurous).
Any shortcuts?: If you’re not in the mood to cook anything, use rotisserie chicken, pre-shredded cheese, and bagged chopped onions. No shame at all.

Oh—almost forgot—the last time I made these, I accidentally locked myself out on the back porch while they were baking. Luckily my neighbor had a spare key… and wanted a taste. Not a bad trade, if you ask me.

Delicious Chicken Enchiladas: My Go-To Comfort Meal Recipe