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Why You’ll Love These Chicken Enchiladas ❤️

  • Super easy to make – Thanks to a BBQ chook (aka roast chicken), most of the work is already done for you. Just shred, mix, roll, and bake!
  • Budget-friendly – You can make 8 enchiladas for about $20, which is way cheaper than takeaway.
  • Family-approved – Even the fussiest eaters love these cheesy, saucy parcels of goodness.
  • Perfect for meal prep – Make them ahead of time and simply bake when ready.
Want to take your enchiladas to the next level? Here are some pro tips to make them extra delicious:

1. Use a BBQ Chicken for Maximum Flavour 🍗

A store-bought BBQ chicken is a game-changer in this recipe. It’s already seasoned and roasted to perfection, which saves you time and adds extra flavour. If you prefer, you can cook and shred your own chicken breasts, but the BBQ chook shortcut is hard to beat!

2. Go for the Best Cheese 🧀

Mexican-style shredded cheese works best because it melts beautifully and adds a slightly smoky flavour. If you can’t find it, a mix of cheddar, mozzarella, and Colby will do the trick.

3. Don’t Skip the Salsa

The salsa plays a huge role in the flavour of your enchiladas. Using a good-quality, chunky salsa makes all the difference. Look for one with a nice balance of tomatoes, onions, and a hint of spice.

4. Keep the Tortillas Soft 🌯

To prevent your tortillas from cracking when you roll them, warm them up in the microwave for 10-15 seconds before filling. This makes them easier to handle and keeps everything intact while baking.

5. Get That Golden, Bubbly Cheese Top

For the best crispy, golden cheese topping, bake your enchiladas uncovered for the last 10 minutes. You’ll get that irresistible cheesy crust that makes every bite extra delicious!

These cheesy chicken enchiladas are a meal on their own, but if you want to turn dinner into a full Mexican feast, try serving them with:
  • Mexican rice – Fluffy, tomato-infused rice pairs perfectly with these enchiladas.
  • Guacamole – Creamy, zesty, and packed with fresh avo goodness! 🥑
  • Black beans or refried beans – A great side to make your meal even heartier.
  • Corn chips and salsa – Because who doesn’t love extra crunch?
  • Margaritas or a cold beer – If it’s been a long day, treat yourself! 🍹🍺
These enchiladas are just as good the next day, so don’t worry if you have leftovers! Here’s how to store them properly:

In the Fridge

Let them cool completely before transferring to an airtight container.

  • Store for up to 3 days.
  • Reheat in the oven at 180°C for 15 minutes or microwave for 1-2 minutes.

In the Freezer

  • Wrap individual enchiladas tightly in cling wrap or foil, then place them in a ziplock bag.
  • Freeze for up to 3 months.
  • To reheat, thaw in the fridge overnight and bake at 180°C for 20-25 minutes.

Other Recipes to Try Next 🔥

If you loved these chicken enchiladas, you’ll definitely enjoy these other easy, budget-friendly meals:

Time to Dig In! 🍽️

These cheesy chicken enchiladas are everything you need for a quick, delicious, and budget-friendly dinner. Whether you’re making them for a family meal, meal prepping for the week, or hosting a casual dinner with friends, they’re guaranteed to be a hit!
If you try this recipe, I’d love to see your creations! Snap a pic and tag me on Instagram @steph_cooks_stuff 📸✨

Now, who’s hungry? 😋🌯
Chicken Enchiladas 1
Steph de Sousa

Chicken Enchiladas

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Who’s ready for a quick, cheesy dinner the whole family will devour? These chicken enchiladas are packed with flavour, super easy to make, and perfect for a weeknight dinner.
Print Recipe
prep time Prep Time 20 minutes
setting time Setting Time
 40 minutes
total time Total Time 1 hour
Servings: 8
Course: Recipes
Cuisine: Mexican-inspired
Calories: 130
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 1 roast or BBQ chicken
  • 2 cups grated Mexican cheese
  • 2 jars salsa - 300g
  • 1 diced red capsicum
  • 2 diced tomatoes
  • 1 packet large tortillas
For the salsa
  • 1 diced cucumber
  • 1 diced tomato
  • 2 finely sliced green onions
  • 1 bunch coriander leaves sliced
  • 1 Juice of lime
  • Serve with sour cream and pickled jalapeños optional.

Equipment

Method
 

  1. Tear and dice all the meat from your chicken and pop it in a bowl. Add your diced capsicum, tomatoes, 1 cup of cheese, and 1 jar of salsa, then give it all a good mix.
  2. Take 1 tortilla, add 1 cup of your chicken filling, and wrap it up burrito-style. Place it seam-side down in a greased baking dish. Keep going until your dish is full or you’ve used all your filling—this should make about 8 enchiladas.
  3. Pour over your second jar of salsa, spreading it evenly, then sprinkle the remaining cheese on top. Cover with baking paper, then foil, and bake at 180°C for 30 minutes. Remove the coverings and bake for another 10 minutes to let it brown and bubble.
  4. For the salsa, toss the cucumber, tomato, green onions, coriander, and lime juice together in a bowl.
  5. Serve your enchiladas with the fresh salsa, a dollop of sour cream, and a sprinkle of pickled jalapeños if you’re feeling spicy!

Nutrition

Calories: 130kcalCarbohydrates: 3gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 214mgPotassium: 37mgFiber: 0.4gSugar: 0.4gVitamin A: 301IUVitamin C: 2mgCalcium: 208mgIron: 0.2mg

Video

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Frequently Asked Questions

Can I make these chicken enchiladas ahead of time?
Absolutely! You can assemble the enchiladas, cover them with foil, and store them in the fridge for up to 24 hours before baking. Perfect for meal prep!
If you love heat, try adding:
  • Chopped jalapeños to the filling
  • A drizzle of hot sauce before baking
  • Spicy salsa instead of mild
Yes! Corn tortillas give a more authentic Mexican flavour, but they can be trickier to roll. Warm them up before filling to prevent breaking
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