This version of chicken enchiladas is my go-to when I want something comforting, crowd-pleasing, and fast. I first put this combination together on a busy weeknight using a rotisserie bird and a jar of enchilada sauce, and the result was so good that it quickly became a repeat on our dinner rotation. The contrast between the tender shredded chicken, the creamy melted Monterey Jack, and the tangy red sauce creates a satisfying mix of textures and flavors that everyone asks for again.

I love how adaptable this dish is: it moves effortlessly from an easy family meal to a simple entertaining dish with minimal extra effort. The tortillas stay soft and pliable when briefly warmed and wrapped, the cheese melts into pockets of gooey goodness, and the aromatics — sautéed onion and garlic with cumin and chili powder — pull everything together. It’s the sort of recipe that brings people to the table and encourages seconds, and it stores and reheats beautifully for lunches or make-ahead dinners.

Ingredients

• Cooked shredded chicken, 2 cups: Rotisserie chicken is an excellent shortcut; look for a plain roasted bird without strong seasonings. Shred while still warm so it soaks up sauce.
• Red enchilada sauce, 1 can (10 ounces): Choose mild or spicy depending on your household. A good quality brand keeps you from having to add extra salt or spices.
• Monterey Jack cheese, 2 cups shredded: This cheese melts smoothly and gives a mild, creamy finish. Pre-shredded is convenient, but freshly shredded melts better.
• Flour tortillas, 8 pieces: Use 8-inch soft tortillas for easy rolling. Warm them briefly to prevent cracking during assembly.
• Vegetable oil, 1 tablespoon: Used for sautéing aromatics. Neutral oils like canola or sunflower work similarly if you prefer.
• Onion, 1 small chopped: Yellow or white onion adds sweetness and depth; cook until translucent to mellow sharpness.
• Garlic, 2 cloves minced: Fresh garlic brings a fragrant base; add toward the end of sautéing to avoid burning.
• Cumin, 1 teaspoon: Adds warm, earthy notes that pair beautifully with the red sauce.
• Chili powder, 1 teaspoon: Enhances color and taste; adjust up or down for heat preferences.
• Salt and pepper, to taste: Essential for balancing flavors. If your enchilada sauce is already salted, taste the filling before adding more.
• Chopped cilantro, for garnish: Brightens the finished dish; add right before serving for fresh color.
• Sour cream, for serving: A dollop adds cooling creaminess and balances the sauce’s acidity.

Instructions

Prepare and season the chicken: Shred two cups of cooked chicken using forks or your hands. If the chicken is cold, warm it briefly in the microwave so it absorbs the sauce more readily. Season lightly with salt, pepper, and half of the cumin and chili powder, mixing to coat evenly. Sauté the aromatics: Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped onion and cook 4 to 6 minutes until softened and translucent. Add the minced garlic and remaining spices, cooking another 30 to 45 seconds until fragrant but not browned. Combine filling: Stir the shredded chicken into the skillet with the aromatics, then remove from heat. Pour about one third of the enchilada sauce into the chicken mixture and stir to combine so the filling is moist but not soupy. Taste and adjust salt or spices. Assemble the rolls: Preheat the oven to 375°F. Lightly coat a 9x13-inch baking dish with nonstick spray. Warm each flour tortilla a few seconds in the microwave covered with a damp paper towel so they are pliable. Spoon roughly 1/3 cup filling onto each tortilla, sprinkle with a little cheese, roll tightly, and place seam-side down in the dish. Top and bake: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining Monterey Jack cheese on top. Bake uncovered at 375°F for 20 to 25 minutes until cheese is melted and edges bubble. If you prefer browned cheese, turn the oven to broil for the final 1 to 2 minutes while watching closely. Rest and garnish: Allow the dish to rest 5 minutes after removing from the oven to let the sauce set slightly. Garnish with chopped cilantro and serve with sour cream on the side. Cut into 8 portions or serve individual pieces as desired.

Storage Tips

Cool leftovers to room temperature no longer than two hours after cooking, then store in an airtight container in the refrigerator for up to four days. For freezing, wrap individual portions tightly in plastic wrap and place in a freezer-safe container or bag for up to three months. Reheat refrigerated portions in a 350°F oven for 10 to 15 minutes or microwave until heated through. Frozen portions thaw overnight in the fridge before reheating; adding a splash of water or extra enchilada sauce before reheating helps maintain moisture.

Ingredient Substitutions

If you prefer corn tortillas, swap them 1:1 but heat them in a skillet first and wrap in a damp cloth to reduce breakage. Replace Monterey Jack with cheddar or a Mexican blend for a sharper taste. Use cooked turkey or shredded pork instead of chicken for variation. For a lighter option, use Greek yogurt in place of sour cream, or reduce cheese by 25 percent and add a dollop of yogurt to finish.

Serving Suggestions

Serve with simple sides like Mexican rice, a crisp green salad with lime vinaigrette, or charred street corn. Offer toppings on the side — diced avocado, sliced radishes, chopped green onions, extra cilantro, and a squeeze of lime — so each person can customize. For a party, set up a topping station so guests can personalize each portion with heat, crunch, and creaminess.

Cultural Background

Enchiladas trace back to pre-Hispanic Mesoamerica where tortillas were rolled around small fish and other fillings. The modern red sauce and cheese-topped version is a result of regional adaptations and Tex-Mex influence, evolving into many family and regional styles across Mexico and the American Southwest. This version leans toward the simple, comforting baked enchiladas commonly found in home kitchens, combining pantry convenience with traditional flavors.

Seasonal Adaptations

In summer, add grilled corn and diced tomatoes to the filling for freshness. During fall, fold in roasted poblano or sweet potatoes and swap Monterey Jack for a sharper melting cheese. For winter gatherings, add warm chiles and a squeeze of orange juice to the sauce to deepen the flavor, turning the dish into a richer, more complex centerpiece.

Meal Prep Tips

Assemble the enchiladas in the baking dish, cover tightly, and refrigerate up to 24 hours before baking. This saves active time on busy nights and lets flavors meld. If freezing, assemble in a disposable foil pan, cover tightly with plastic and foil, and freeze. To bake from frozen, remove plastic, cover with foil, and bake at 375°F for 45 to 55 minutes, uncovering for the final 10 minutes to brown the cheese.

Whether you make this for a busy weeknight or a relaxed weekend dinner, these enchiladas are a testament to how a few simple ingredients and small techniques turn into memorable meals. I hope this version becomes a regular on your table as it has on mine — feel free to make it your own and share the story it creates in your kitchen.