Last Updated on July 20, 2025 by Michelle Mundy
Transform shredded leftover chicken, pork or beef into these delicious Easy Baked Enchiladas the whole family will love!
One of our all time favorite family recipes, these Easy Baked Enchiladas are hearty and satisfying.
Mexican flavors, tender meat, and tortillas baked with enchilada sauce and melty cheese are a wonderful combination, even if this recipe is not exactly traditional!
The best meat for Easy Baked Enchiladas
This recipe is equally great when it’s made with shredded chicken, pulled pork, or even with the meat from a cooked rotisserie chicken.
To save time and money, we often freeze leftover cooked meat in 2-3 cup portions and use them for this recipe. We do this with pulled pork, shredded beef and rotisserie chicken.
Having packs of frozen cooked meat available in your freezer is a a huge timesaver for busy weeknight meals!
What you’ll need to make Easy Baked Enchiladas
- Cream of Chicken Soup – We use Campbell’s Condensed Cream of Chicken soup, but any brand is fine. Just be sure it’s the kind that you need to add water or milk to. This creates the creamy base of this delicious comfort food.
- Sour Cream – We use regular sour cream but you can use light sour cream if you prefer.
- Pantry Spices – Chili powder, onion powder, garlic powder.
- Butter – We use regular salted butter, but unsalted butter may also be used.
- Onion – We use one small yellow onion, peeled and chopped, about 1/2 cup.
- Meat – 2-3 cups of cooked and shredded chicken, pulled pork or shredded beef. Thawed if frozen.
- Canned Goods – Small can of diced green chilies and sliced olives, drained.
- Taco Seasoning – We use Homemade Taco Seasoning but one premade packet (1 ounce/3 tablespoons) may be used instead.
- Lime Juice – Lime juice adds a tangy brightness and acidity. You can use the juice a small lime or 2 teaspoons of bottled.
- Green Onions – One bunch, thinly sliced, this is typically about 3/4 of a cup.
- Flour Tortillas – Flour tortillas hold up better in this recipe than corn tortillas do!
- Shredded Cheese – We prefer Sharp Cheddar or Cheddar Jack but any variety will work.
- Enchilada Sauce – We prefer to use 2 cups of our own Homemade Red Enchilada Sauce when we can, but a 16 ounce can of premade may be substituted.
How to Make Easy Baked Enchiladas
These are not authentic Mexican enchiladas but the finished product is delicious!
This is a hearty recipe, meaning it’s enough to feed everyone for dinner and there’s usually some leftovers. The leftovers taste even better the next day!
This recipe can be made ahead of time and baked the same day or frozen to be baked another day.
In a medium saucepan, combine cream of chicken soup, sour cream and chili powder to create the sour cream base. Warm on low heat, stirring occasionally.
Heat the butter in a deep skillet over medium heat. Stir in the chopped onion and cook until onion is softened and slightly translucent, about 5 minutes.
Add the shredded chicken, diced green chilies, taco seasoning, half of the chopped green onions and water. Bring to a bubble and cook until the liquid has been absorbed almost completely.
Stir in lime juice, onion powder and garlic powder and remove from heat.
Add 1 cup of the sour cream base into the skillet and stir until well combined.
If cooking right away, preheat oven to 350 degrees F. See notes on recipe card for how to freeze for later.
Spread remaining sour cream mixture onto the bottom of a 9×13 baking dish.
Spoon 2-3 large spoonfuls of the filling into each tortilla. Sprinkle shredded cheddar cheese generously over the top and then roll the tortillas, placing them seam side down in the baking pan. Continue filling tortillas until all of the filling has been used up.
If necessary, slide the rolled enchiladas over to one side of the baking pan so that they all fit.
Pour or spoon the enchilada sauce evenly over the rolled tortillas and then spread the remaining shredded cheddar cheese evenly over the sauce.
Sprinkle with the remaining chopped green onions and the sliced olives.
- If freezing for later, at this point you can cover in plastic wrap or foil and freeze for up to 3 months. To use, thaw in the refrigerator for 24 hours and then bake as directed below.
Bake in 350 degree oven for 25-30 minutes until filling is heated through and cheese is melted and bubbling. Serve immediately. Refrigerate any leftovers. Enjoy!
OTHER SOUTHWEST/MEXICAN Inspired RECIPES YOU MIGHT LIKE
Mexican Elote Corn Pasta Salad – Bursting with vibrant flavors of lime, cilantro and Cotija cheese! A perfect lighter fare potluck dish.
Simple Homemade Guacamole – Quick, easy and delicious. Bring the authentic flavors of Mexico right into your home kitchen!
Pulled Pork Mexican Mac & Cheese – a super easy and delicious comfort food meal that everyone loves!
Oven Baked Taco Casserole – Baked to perfection and then topped with fresh veggies and all the toppings you want, it’s a tidy taco on a plate!
Mexican Grilled Chicken Street Tacos – Marinate in the morning, add some tortillas, lime wedges, cabbage and shredded cheese and you have dinner in no time at all!
Easy Baked Enchiladas
Ingredients
Method
- In a medium saucepan, combine cream of chicken soup, sour cream and chili powder to create the sour cream base. Warm on low heat, stirring occasionally.
- Heat the butter in a deep skillet over medium heat. Stir in the chopped onion and cook until onion is softened and slightly translucent, about 5 minutes.
- Add the shredded meat, diced green chilies, taco seasoning, half of the chopped green onions and water. Bring to a bubble and cook until the liquid has been absorbed almost completely.
- Stir in lime juice, onion powder and garlic powder and remove from heat.
- Add 1 cup of the sour cream base into the skillet and stir until well combined.
- If cooking right away (not freezing for later*), preheat oven to 350 degrees F.
- Spread remaining sour cream base onto the bottom of a 9×13 baking dish.
- Spoon 2-3 large spoonfuls of the filling into each tortilla. Sprinkle shredded cheddar cheese generously over the top and then roll the tortillas, placing them seam side down in the baking pan. Continue filling tortillas until all of the filling has been used up.
- Pour the enchilada sauce evenly over the rolled tortillas and then spread the remaining shredded cheddar cheese evenly over the top.
- Sprinkle with the remaining chopped green onions and the sliced olives.
- Bake in 350 degree oven for 25-30 minutes until filling is heated through and cheese is melted and bubbling. Serve immediately. Refrigerate any leftovers. Enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Leave a Reply