This 30-minute, seven-ingredient dinner is a weeknight superhero—high in protein, family-friendly, and built from pantry and fridge staples. Using shredded rotisserie or pre-cooked chicken keeps hands-off time to a minimum, and a quick bake ties everything together into cheesy, saucy enchiladas that stay satisfying without a lot of fuss.
Why you’ll love this dish
Fast, filling and flexible — that’s the short version. These enchiladas convert leftover or store-bought cooked chicken into a complete meal in about half an hour. They’re perfect when you want something comforting but don’t have the time for from-scratch meat cooking.
“Perfect for busy nights—my kids asked for seconds and I was back on the couch in twenty minutes. The sauce keeps them juicy and the cheese gives that classic finish.” — a weeknight-tested endorsement
Reasons to make this tonight:
- High protein without extra work: ready-cooked chicken does the heavy lifting.
- Few ingredients and easy swaps make it budget-friendly.
- Customizable for picky eaters (mild sauce, more veggies, or beans for fiber).
- Great for meal prep: makes a family-sized tray that reheats well.
How this recipe comes together
A quick overview so you know what to expect before you start:
- Shred and season the pre-cooked chicken, fold in optional beans or veggies.
- Fill tortillas, roll, and nest them seam-side down in a greased 9×13 pan with a thin sauce base.
- Cover with the rest of the enchilada sauce and sprinkle with shredded low-fat or high-protein cheese.
- Bake 20–25 minutes at 375°F (190°C), then rest 5 minutes before serving.
If you’re building a high-protein meal plan, this enchilada pan pairs well with other protein-forward dishes for a rotating menu; for a morning option to keep you fueled, try this high-protein breakfast bowl.
What you’ll need
- 2 cups shredded cooked chicken (rotisserie or pre-cooked)
- 8 small tortillas (flour, corn, or whole wheat)
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded low-fat or high-protein cheese (cheddar, Mexican blend, or mozzarella)
- ½ cup black beans or corn (optional — adds fiber and texture)
- ½ cup diced bell peppers or other veggies (optional)
- ½ tsp chili powder (optional)
- Salt and pepper, to taste
- Fresh cilantro, avocado, or Greek yogurt for garnish (optional)
Ingredient notes and substitutions:
- Tortillas: corn for gluten-free (check labels), flour for pliability, whole wheat for extra fiber.
- Cheese: using a high-protein blend or part-skim mozzarella keeps fat lower while boosting protein.
- If you want a saucier result, add ¼–½ cup more enchilada sauce.
- For extra veggies, saute the peppers briefly to soften before mixing with the chicken.
Step-by-step instructions
- Preheat oven and prep pan: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Pour a thin layer (about 2–3 tablespoons) of enchilada sauce across the bottom so tortillas won’t stick.
- Prepare the chicken filling: In a bowl, combine shredded chicken with chili powder (if using), salt, and pepper. Fold in black beans or corn and diced bell peppers if using. Taste and adjust seasoning.
- Assemble enchiladas: Lay a tortilla flat. Spoon roughly 1/4 cup of the chicken mixture along the center (adjust for tortilla size). Roll tightly and place seam-side down in the prepared dish. Repeat with remaining tortillas, arranging them snugly in the pan.
- Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, fully coating tops. Sprinkle the shredded cheese evenly across the pan.
- Bake: Place uncovered in the preheated oven and bake 20–25 minutes, until cheese is melted and bubbly. If you want browned cheese, broil 1–2 minutes at the end—watch carefully to avoid burning.
- Rest and serve: Remove from oven and let rest 5 minutes. Slice into portions and garnish with cilantro, avocado slices, or a dollop of Greek yogurt.
Timing tips: prep (10 minutes), assembly (7–10 minutes), bake (20–25 minutes) — total roughly 30–40 minutes depending on how fast you fill the tortillas.
Best ways to enjoy it
- Plate each portion with a wedge of lime and a spoonful of Greek yogurt in place of sour cream for extra protein.
- Serve with a crisp salad (romaine, radish, lime vinaigrette) or roasted vegetables for color and nutrients.
- For a heartier spread, add Spanish rice or a quick black-bean-and-corn salad on the side.
- If you’re serving a crowd, keep the pan warm at 200°F (95°C) for up to 30 minutes before serving so everything stays gooey.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. Reheat single portions covered in the microwave (1–2 minutes, stirring or rotating halfway) or in a 350°F (175°C) oven for 10–15 minutes until heated through.
- Freezer: Freeze assembled (but unbaked) enchiladas or baked leftovers in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before baking or reheating. If baking from frozen, cover with foil and bake at 375°F (190°C) for about 35–45 minutes, removing foil for the last 10 minutes to brown the cheese.
- Safety: Reheat to an internal temperature of 165°F (74°C). Do not refreeze thawed cooked leftovers.
Pro chef tips
- Keep tortillas pliable: Warm tortillas gently in a skillet or microwave for 10–15 seconds wrapped in a damp towel so they roll without tearing.
- Prevent soggy enchiladas: A thin sauce layer under the tortillas helps prevent sticking; avoid drenching the tortillas before baking if you like a firmer texture.
- Cheese distribution: Mix a portion of cheese into the filling for an inside-out cheesy bite, and reserve some for the top to get that browned crust.
- Time-saver: Use pre-shredded rotisserie chicken and bagged shredded cheese to cut prep time dramatically.
- Boost protein without changing texture: Stir in a scoop of unflavored protein powder (savory-friendly) into Greek yogurt for the garnish, or choose a high-protein cheese.
Creative twists
- Green-chile chicken enchiladas: Swap enchilada sauce for salsa verde and use Monterey Jack for a tangy twist.
- Low-carb option: Use low-carb or lettuce wraps for tortillas and cut bake time by covering to avoid drying out.
- Vegetarian swap: Replace chicken with a spiced mix of roasted sweet potato, cauliflower, and black beans; add extra chili powder and cumin.
- Tex-Mex comfort: Fold in corn and jalapeños to the filling and top with a corn-chip crumble before broiling.
- Pair it with a warming, protein-rich soup for a balanced meal — for example, try this high-protein broccoli cheddar soup for the ultimate cozy combo.
Common questions
Q: Can I use raw chicken?
A: Yes — but timing changes. If starting with raw chicken, cook and shred it first (bake, poach, or pressure-cook until internal temp reaches 165°F/74°C). Using pre-cooked cuts total time remains about 30 minutes.
Q: Are corn tortillas ok for this recipe?
A: Absolutely. Corn tortillas give a more authentic flavor and are typically gluten-free. Warm them before rolling to reduce cracking. Flour tortillas are easier to roll and stay softer.
Q: Can I make this ahead and freeze?
A: Yes. Assemble the enchiladas in the baking dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking, then bake 25–35 minutes covered, removing the cover at the end to brown.
Q: How can I increase the protein even more?
A: Use a high-protein cheese, add Greek yogurt as garnish, mix in extra black beans, or fold a can of drained, flaked tuna or cooked lentils into the chicken mixture for a different protein profile.
Q: What’s a good low-fat strategy?
A: Use low-fat cheese or reduce the cheese amount, lean shredded chicken, and Greek yogurt instead of sour cream for topping.
Q: Is this kid-friendly/spicy?
A: It’s easy to keep mild—use a mild enchilada sauce and omit the chili powder. Serve hot sauce at the table for adults who want heat.
If you want more quick, protein-packed dinner ideas or meal-plan inspiration, browse the recipe collection linked within the sections above.
Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken (rotisserie or pre-cooked) Use pre-cooked chicken to save time.
- 8 small tortillas (flour, corn, or whole wheat) Corn tortillas are gluten-free.
- 1 cup enchilada sauce Store-bought or homemade.
- 1 cup shredded low-fat or high-protein cheese Cheddar, Mexican blend, or mozzarella work well.
- ½ cup black beans or corn Optional for added fiber and texture.
Optional Vegetables and Seasonings
- ½ cup diced bell peppers or other veggies Saute briefly if using.
- ½ tsp chili powder Optional.
- to taste Salt and pepper
Garnishes
- to taste Fresh cilantro, avocado, or Greek yogurt Optional for serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Pour a thin layer (about 2-3 tablespoons) of enchilada sauce across the bottom.
- In a bowl, combine shredded chicken with chili powder, salt, and pepper. Fold in optional black beans or corn, and diced bell peppers. Taste and adjust seasoning.
Assembly
- Lay a tortilla flat. Spoon roughly 1/4 cup of the chicken mixture along the center of the tortilla. Roll tightly and place seam-side down in the prepared dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, fully coating the tops. Sprinkle the shredded cheese evenly across the pan.
Baking
- Bake uncovered in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly. Broil for 1-2 minutes at the end if you want a browned cheese finish.
- Remove from the oven and let rest for 5 minutes. Slice into portions and garnish with cilantro, avocado slices, or Greek yogurt.