Easy Chicken Enchiladas

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 4 1x


Easy, simple, and delicious weeknight chicken enchiladas! Loaded with shredded rotisserie chicken and green chiles and baked to bubbly, golden perfection!



  • 2 T olive oil
  • 2 c cooked, shredded chicken (I used rotisserie chicken)
  • 24 oz cans diced green chiles
  • 2 T chopped cilantro
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 215 oz cans store-bought or homemade red enchilada sauce
  • 3 c shredded mexican cheese
  • Salt and pepper, to taste
  • 8 Siete Foods Almond Flour Tortillas (flour tortillas will work also)

For Garnish (optional):

  • Avocado, sliced or cubed
  • Freshly chopped cilantro
  • Fresh jalepenos, sliced
  • Lime wedges


  1. Preheat oven to 400 degrees and grease 9 x 13 in casserole dish.
  2. In a medium sized mixing bowl, combine chicken, 3/4 c enchilada sauce, green chiles, cilantro, salt, and pepper. Set aside.
  3. Heat oil in a medium sized skillet. When oil is hot, add onion and garlic and saute for 2-3 minutes. 
  4. Add sauteed onion and garlic to the bowl with chicken and chiles, along with 1 1/2 c cheese.  Toss to combine.
  5. Wrap tortillas in a dish towel and microwave for 20-25 seconds until warm. This helps them not break when you roll them up, however, a few cracks are totally fine.
  6. Place about 1/2 c of the filling towards the bottom half of each tortilla, tightly roll up, and place seam side down into your greased casserole dish.  Repeat with remaining tortillas.
  7. Once all tortillas are rolled up and in the casserole dish, pour remaining enchilada sauce all over the tops, followed by remaining cheese.
  8. Cover and bake for 25 minutes, then uncover and bake an additional 10-12 minutes, until cheese is brown and bubbly. 
  9. Remove from oven and garnish with Cilantro and serve with avocado, lime, and fresh jalapenos.

  • Cuisine: Mexican


  • Serving Size: 2 enchiladas
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