This post may contain affiliate links. Please read our disclosure policy.
If you’re searching for easy weeknight dinners packed with comfort and flavor, these Cheesy Chicken Enchiladas are a must-try. With juicy, perfectly seasoned chicken wrapped in soft flour tortillas, smothered in a rich homemade enchilada sauce, and topped with plenty of ooey-gooey cheese, this recipe is ready to be your new family staple. It’s easy enough for a weeknight, budget-friendly, and guaranteed to please both kids and adults.
Table of Contents
Ingredient List
| Ingredient | Amount/Description |
|---|---|
| Boneless, skinless chicken breasts | 600 g (1 lb 5 oz) |
| Olive oil | 2 tbsp |
| Red onion | 1 small, finely sliced |
| White sugar | 1 tbsp |
| Red wine vinegar | 1/4 cup (60 ml) |
| Water | 1/4 cup (60 ml), plus additional for sauce and chicken |
| Cumin | 1 tbsp, ground |
| Sweet paprika | 1 tbsp |
| Dried oregano | 1 tbsp |
| Onion powder | 1 tsp |
| Garlic powder | 1 tsp |
| Sea salt flakes | 1 tsp, plus extra to taste |
| Black pepper | 1/2 tsp, freshly cracked |
| Avocado | 1 small |
| Lime | Juice of 1/2 |
| Brown onion | 1, diced |
| Fresh garlic | 1 tbsp, minced |
| Apple cider vinegar | 1 tbsp (or substitute red/white vinegar) |
| Passata | 700 g (1 lb 9 oz) |
| Brown sugar | 1 tbsp |
| Corn kernels | 1 cup (200 g) |
| Cheddar or Mexican cheese blend | 2 cups (250 g), shredded |
| Flour tortillas | 6–8, regular size |
| Cilantro (coriander) | 1/4 bunch, finely chopped |
Required Equipment
- Baking dish (oven)
- Frying pans or deep, heavy-based pan with lid
- Cutting board
- Chef’s knives
- Mixing bowls
- Measuring cups and spoons set
- Kitchen utensils
Step-by-Step Instructions
1. Make the Quick Pickled Onion
- In a medium bowl, combine finely sliced red onion, sugar, red wine vinegar, and water.
- Toss to coat and let sit until ready to serve.
2. Prepare the Seasoning Mix
- In a small bowl, mix cumin, paprika, oregano, onion powder, garlic powder, sea salt, and black pepper. Set aside.
3. Prepare Smashed Avocado
- In a small bowl, mash avocado with a fork.
- Stir in lime juice, salt, and pepper to taste.
4. Prep and Cook Chicken
- Preheat oven to 400°F (200°C) or 350°F (180°C) fan-forced.
- Coat chicken breasts evenly with half the seasoning mix.
- Heat olive oil in a frying pan over medium heat, add chicken, cook for 5–6 minutes per side with lid on.
- Add water halfway through cooking to prevent sticking.
- Remove, cool, and shred chicken.
5. Make Homemade Enchilada Sauce
- In the same pan, add brown onion and garlic, cook for 2–3 minutes until softened.
- Deglaze with vinegar, cook for 30 seconds.
- Add passata, water, sugar, and remaining seasoning. Simmer 2 minutes on low heat, then set aside.
6. Prepare Filling
- In a mixing bowl, combine shredded chicken, corn, ½ cup enchilada sauce, and 1 cup cheese.
7. Assemble Enchiladas
- Spread ½ cup of sauce on bottom of a baking dish.
- Fill each tortilla with ½ cup chicken mixture, roll up, and place seam-side down in dish.
- Repeat with remaining tortillas and filling.
- Spoon leftover sauce over top; sprinkle with remaining cheese.
8. Bake
- Bake at 400°F (200°C) for 18–22 minutes or until bubbly and golden.
9. Garnish and Serve
- Serve with pickled onions, smashed avocado, and a sprinkle of chopped cilantro.
Helpful Tips
- For a shortcut, try using rotisserie chicken.
- Swap passata for plain tomato sauce if needed.
- Spice up the sauce with chipotle in adobo or jalapeños.
- Leftovers keep well—reheat in the oven or air fryer for best results.
FAQ – Cheesy Chicken Enchiladas
What tortillas work best?
Regular flour tortillas roll easily and stay soft, but corn tortillas are authentic and tasty too.
Can I make this ahead?
Yes! Assemble, cover, and refrigerate overnight before baking fresh.
How do you reheat leftovers?
Reheat in the oven at 300°F until hot, or use the air fryer for a crisp edge.
Is it freezer friendly?
Absolutely. Wrap baked enchiladas individually and freeze for up to 2 months.
What cheese is best?
Cheddar, Monterey Jack, or a Mexican blend gives the best melt.
Kitchen Equipment For This Recipe
- Air fryer
- Oven
- Frying pans
- Cutting board
- Chef’s knives
- Measuring cups and spoons set
- Mixing bowls
- Kitchen utensils
Cheesy Chicken Enchiladas : Easy Family Dinner Ready in 45 Minutes
Cheesy Chicken Enchiladas featuring juicy seasoned chicken, homemade enchilada sauce with passata, corn, melty cheese in flour tortillas, served with pickled onions and smashed avocado for the ultimate family dinner.
- Prep Time: PT30M
- Cook Time: PT25M
- Total Time: PT55M
- Yield: 6-8 enchiladas
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
1 small red onion, finely sliced
1 tbsp white sugar
1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) water
1 tbsp ground cumin
1 tbsp sweet paprika
1 tbsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt flakes
1/2 tsp freshly cracked black pepper
1 small avocado
Juice of 1/2 lime
Sea salt flakes, to taste
Freshly cracked black pepper, to taste
600 g (1 lb 5 oz) boneless skinless chicken breast
2 tbsp olive oil
1/4 cup (60 ml) water
1 brown onion, diced
1 tbsp freshly minced garlic
1 tbsp apple cider vinegar
700 g (1 lb 9 oz) passata
1/4 cup (60 ml) water (for sauce)
1 tbsp brown sugar
1 cup (200 g) corn kernels
2 cups (250 g) shredded cheddar or Mexican cheese blend
6–8 regular flour tortillas
1/4 bunch finely chopped coriander (cilantro)
Instructions
1. Make the quick pickled onion Add the ingredients to a medium bowl and toss to combine. Allow to sit until ready to serve.
2. Make the seasoning – In a small bowl, combine the seasoning ingredients and set aside.
3. Make the smashed avocado – In a small bowl, mash the avocado using a fork. Add the lime, salt and pepper and stir to combine.
4. Prep the chicken – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Sprinkle half of the seasoning over the chicken. Use your hands to coat the chicken evenly. Reserve the other half of the seasoning for the enchilada sauce.
5. Cook the chicken – Heat the olive oil in a deep, heavy-based pan with a lid over medium heat. Add the chicken and cook for 5–6 minutes on each side, with the lid on, until just cooked through. Add the water at the halfway mark to stop the chicken sticking and to aid in the cooking process. Remove the chicken from the pan and set aside on a plate. Once the chicken is cool enough to handle, shred it using two forks, your fingers, or chop it using a knife.
6. Make the enchilada sauce – To the same pan over medium–high heat, add the onion and garlic – no need to add more oil. Cook, stirring, for 2–3 minutes until softened. Deglaze the pan with the apple cider vinegar and cook, stirring, for 30 seconds. Add the passata, water, sugar and the remaining seasoning mix and stir to combine. Reduce the heat to low and cook for 2 minutes. Remove from the heat and set aside.
7. Combine the filling ingredients – In a large bowl, place the shredded cooked chicken, ½ cup (125 g) of the enchilada sauce, the corn and 1 cup (125 g) of the cheese. Stir to combine.
8. Assemble and bake – Spread ½ cup (125 g) of the enchilada sauce in the base of a large baking dish. Working with one tortilla at a time, add roughly ½ cup of the chicken filling to the top third of the tortilla. Roll the tortilla up and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling. Spoon the remaining enchilada sauce over the tortillas. Sprinkle with the remaining 1 cup (125 g) of cheese. Bake at 400°F for 18-22 minutes until bubbly and golden.
Notes
Serve with pickled onions, smashed avocado, and chopped cilantro. Make ahead by assembling and refrigerating overnight before baking. Leftovers reheat well in oven or air fryer. Use rotisserie chicken for faster prep. Freezer friendly – assemble and freeze before baking.
If you found this recipe helpful, feel free to check out the kitchen equipment below. Click on any image to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!
