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Turn taco night into enchilada night with these simple chicken enchiladas with shredded chicken and smothered in melty cheese.

Total Time: 40 minutes
Chicken Enchiladas

Chicken Enchiladas

My daughter finally comes back from Florida today! I am so excited!

I feel like I haven’t seen her in forever. I only think it’s been about 3 weeks but still forever in my eyes.

Chicken Enchiladas

Her and my mom are flying into Chicago in just a couple hours, so I gotta make this post short and sweet because I still have to do my workout, shower, change, and then drive 1.5 hours to Chicago to grab them. So I am busy, busy today.

Then I think they are going to want to go out to lunch because they hopped on the plane at about 6 this morning. Then we might just do a little Chicago sightseeing. We don’t get to Chicago that often and I like to just grab a bite and hang out in downtown for a little while when I do head over.

Chicken Enchiladas

Tonight I might make these for dinner though… now that I am looking at them. They are so delicious and yesterday was Taco Tuesday. Heck.. why not?

Chicken Enchiladas

Turn taco night into enchilada night with these simple chicken enchiladas with shredded chicken and smothered in melty cheese.

Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Yield: 8 enchiladas


  • 4 boneless, skinless chicken breast
  • 1 small yellow onion diced
  • 2 Tbsp tomato paste
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 3/4 cup shredded Mexican cheese
  • 8 small corn or flour tortillas


  • 1 cup tomato sauce
  • 2 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 1/2 cups shredded Mexican cheese


  1. Pre-heat oven to 350° F. Prepare 13x9 baking dish by spraying with non-stick cooking spray; set aside.

  2. Over medium-high heat in a saute pan, cook chicken until cooked through, about 3-4 minutes per side. Remove chicken and place in bowl.
  3. Add onions to saute pan, and cook until just translucent. Add onions to bowl with chicken.
  4. Shred chicken with two forks or electric mixer (best option). Season with salt and pepper to taste. Add 1/2 cup water, tomato paste, chili powder, and cumin and mix until combined. Add 3/4 cup shredded Mexican cheese and combine all ingredients.
  5. Divide chicken mixture between 8 tortillas; roll and place seam-side down in prepared baking dish.
  6. Prepare sauce by combining tomato sauce, cayenne pepper, chili powder, and cheese in bowl. Pour sauce evenly over enchiladas in baking dish.
  7. Bake enchiladas at 350° F for about 20 minutes or until cheese is melted and enchiladas are heated through. Remove from oven and let cool for about 10 minutes before serving.

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!

This Post Has 16 Comments
  1. So happy that your daughter is coming home. I can’t imagine my daughter being gone for three weeks… but she’s also only six months old, so maybe a little different. 😉 Also, these chicken enchiladas make me so happy, too! Who doesn’t love some delicious enchiladas?

    Just wanted to stop by from the Pretty Pintastic Party and say hello! Happy Saturday!

    1. Thanks, Erin! Yes, that is a little different! But still the same feeling. It’s nice for a couple days when they are gone but then the longer it gets the more I miss them.

      Glad you like the enchiladas!

  2. The enchiladas are swoon worthy–and just perfect on crisp autumn nights. So happy you shared this marvelous recipe at Foodie Friday!

  3. These enchiladas look like the perfect meal for this rainy day over here! Thanks so much for linking up at our last weeks link party! We chose your tempting enchiladas to be one of our features this Thursday! And of coarse we will be pinning to our group party page on Pinterest! Hope to see you again this week! Thanks again!

  4. They sound really great and so simple, I really don’t know much about Mexican food it really has only just started to gain traction in Europe… Shame really as the flavours are all definitely right up my street!

      1. I have a few new things planned for planting this spring that may help with the difficulty on sourcing some Mexican ingredients so hopefully something to play with in the summer 🙂 South American food never really gained traction in Europe as European migration patterns are very different to those in the US

  5. Enchiladas are one of my VERY favorite Latin dishes! I love how easy these are to make 🙂 Perfect weeknight meal

  6. I’ve never been to Chicago, but its on my bucket list! I hope you had a great time, and I can imagine 3 weeks feeling like FOREVER.
    I LOVE Mexican food and order enchiladas ALL the time at a local spot. I hardly ever make them at home, but these look amazing!

  7. Hope you had fun in Chicago! My husband’s uncle and his wife, and a college girlfriend of mine all live out there, so we keep saying we’re going to visit. There seems to be so much to see and do!

    The enchiladas look delicious, and have me wondering why I don’t make them more often. We went through a phase where I made them a few times and then stopped for some reason. This recipe is the perfect reminder why I need to make them again! I love that you don’t use the premade sauce and mix up your own.

    1. I hear ya! I always say I want to go somewhere to visit friends and then, most of the time, it doesn’t end up happening. Probably wouldn’t have ever visited Chicago unless I lived here… so I guess in that regard I’m glad I got the chance. Just like Phoenix… don’t think I would’ve ever gone until I lived there.

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