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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 13×9 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!

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