If you have some cooked chicken tucked away in your fridge, this Leftover Chicken Enchiladas Recipe is the perfect way to transform it into a comforting, flavorful meal everyone will love. Filled with tender chicken, vibrant bell peppers, melted cheese, and smothered in rich enchilada sauce, these enchiladas are not just about using leftovers—they become a star dish that feels fresh and exciting every time. Whether you’re craving a quick weeknight dinner or a satisfying dish to share, this recipe offers simplicity, heartiness, and a burst of authentic Mexican-inspired flavors.
Ingredients You’ll Need
The magic of this Leftover Chicken Enchiladas Recipe lies in its straightforward ingredients. Each one contributes essential flavors and textures that blend perfectly to create a satisfying meal. From the tender chicken and crisp vegetables to the creamy cheese and tangy sauce, every element plays its role beautifully.
- 1 1/2 cups cooked chicken, shredded: This is your protein-packed base that brings heartiness and soaks up all the flavors.
- 1 red bell pepper, diced: Adds a sweet crunch and vibrant color to brighten the dish.
- 1 small onion, diced: Provides aromatic depth and sweetness when baked inside the enchiladas.
- 1 1/4 cups shredded cheese (Colby Jack or Mexican blend): Melts perfectly to create gooey, irresistible layers.
- 8 flour tortillas: Soft and pliable, they wrap the filling snugly for easy rolling and baking.
- 1 1/2 cups enchilada sauce: Rich, tangy, and slightly spicy, it ties the whole dish together with bold flavor.
How to Make Leftover Chicken Enchiladas Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400ºF. Lightly grease an 8×12 inch casserole dish so the enchiladas don’t stick and bake to golden perfection. Getting this ready at the start saves time once you assemble everything.
Step 2: Mix the Filling
In a large bowl, combine the shredded chicken, diced red bell pepper, diced onion, 1/4 cup of the shredded cheese, and 3/4 cup of the enchilada sauce. Stir it all together until evenly mixed. This filling is where the magic begins—each bite will deliver a mouthful of savory, tangy, and cheesy goodness.
Step 3: Roll the Enchiladas
Using a heaping 1/4 cup measuring spoon, scoop out the chicken mixture into each flour tortilla. Roll each tortilla up tightly, ensuring the filling stays intact, and place it seam side down in your casserole dish. This keeps them from unraveling while baking and helps hold all those delicious flavors inside.
Step 4: Sauce and Cheese Topping
Pour the remaining 3/4 cup of enchilada sauce evenly over the rolled tortillas. This layers on moisture and heat with every slice. Then sprinkle the remaining cheese on top to create a beautifully melted, golden crust once baked.
Step 5: Bake Covered
Cover your casserole dish with aluminum foil and bake the enchiladas for 15 minutes. This initial covered baking step allows everything inside to steam and meld flavors, making those tortillas wonderfully tender.
Step 6: Bake Uncovered and Crisp
Remove the foil and continue baking for another 15 to 20 minutes. This final step crisps the edges of the tortillas and melts the cheese into a bubbly, irresistible topping that’s hard to resist.
How to Serve Leftover Chicken Enchiladas Recipe
Garnishes
To elevate your Leftover Chicken Enchiladas Recipe, serve them with fresh garnishes. Try chopped cilantro for a burst of herbal brightness, a dollop of sour cream or Greek yogurt for creamy contrast, and some sliced avocado for smooth richness. Adding a squeeze of lime juice just before eating amps up the freshness and brings layers of flavor alive.
Side Dishes
Keep sides simple to balance the richness of the enchiladas. A crisp green salad with a light vinaigrette is a refreshing complement, or go traditional with Mexican rice and seasoned black beans. Corn on the cob or a colorful slaw also adds texture and makes the meal more vibrant and complete.
Creative Ways to Present
If you want to impress friends or family, try rolling your Leftover Chicken Enchiladas Recipe in smaller tortillas for cuter individual portions, perfect for parties. You can also serve the filling as a taco bar and let everyone assemble their own, or garnish with colorful edible flowers or extra jalapeños for a spicy kick and visual pop.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchiladas Recipe keeps wonderfully in the refrigerator. Store any uneaten portions in an airtight container for up to 3 days. This helps maintain freshness and moisture so the enchiladas stay as delicious as when freshly baked.
Freezing
You can freeze cooked enchiladas to enjoy later by wrapping the casserole tightly with foil and plastic wrap to prevent freezer burn. They freeze best for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
To reheat, bake the enchiladas covered with foil at 350ºF until heated through, typically 20-25 minutes. For quicker reheating, microwaving works well too—just cover loosely and microwave in 1 to 2 minute intervals, stirring or flipping as needed for even warmth.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add an authentic touch and a slightly different texture, but they can be more fragile when rolling. To prevent cracking, warm them gently before filling to make them more pliable.
What can I add to make this recipe spicier?
If you love heat, add diced jalapeños or a pinch of cayenne pepper to the filling. You can also choose a spicier enchilada sauce or top with hot sauce when serving for an extra kick.
Is it possible to make this vegetarian?
Yes! Simply substitute the leftover chicken with cooked beans, sautéed mushrooms, or seasoned roasted vegetables. The enchilada sauce and cheese bring plenty of flavor to keep it satisfying.
Can I prepare the enchiladas ahead of time?
You can assemble the enchiladas a few hours before baking and keep them covered in the fridge. Just add the sauce and cheese right before baking to keep it fresh and melty.
How do I know when the enchiladas are fully cooked?
They’re done when the cheese is melted and bubbly, and the tortillas have started to crisp around the edges. The internal temperature should be hot and the filling warmed through, usually after about 30 to 35 minutes total baking time.
Final Thoughts
If you’re looking to turn leftover chicken into something extraordinary, this Leftover Chicken Enchiladas Recipe is a winner every time. It combines simple ingredients into a comforting, cheesy, and saucy dish that feels both homemade and special. Give it a try—you might just find a new favorite way to enjoy your leftovers with big bold flavors and little fuss.
Print
Leftover Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Description
This recipe transforms leftover cooked chicken into a delicious and comforting meal of chicken enchiladas. Combining shredded chicken with diced red bell pepper, onion, cheese, and enchilada sauce, wrapped in flour tortillas and baked to perfection, this dish offers a quick and flavorful way to enjoy a classic Mexican-inspired favorite.
Ingredients
Main Ingredients
- 1 1/2 cups cooked chicken, shredded
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 1/4 cups shredded cheese, colby jack or a Mexican blend
- 8 flour tortillas
- 1 1/2 cups enchilada sauce
Instructions
- Preheat and Prepare Dish: Preheat oven to 400º F and lightly grease an 8×12 inch casserole dish to prevent sticking during baking.
- Mix Filling: In a large bowl, combine the shredded chicken, diced red bell pepper, diced onion, 1/4 cup of the shredded cheese, and 3/4 cup of the enchilada sauce. Mix thoroughly to evenly distribute ingredients.
- Fill and Roll Tortillas: Use a heaping 1/4 cup measuring spoon to scoop the chicken mixture into each flour tortilla. Tightly roll each tortilla and place seam side down in the prepared casserole dish. Repeat with all 8 tortillas.
- Add Sauce and Cheese: Pour the remaining 3/4 cup enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese evenly on top. Cover the dish with aluminum foil.
- Bake Covered: Bake the covered casserole in the preheated oven for 15 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the cheese is melted and bubbly and the tortillas start to crisp around the edges.
- Serve: Remove from oven and serve immediately. Optionally, garnish with your favorite toppings such as sour cream, avocado slices, or fresh cilantro for added flavor and presentation.
Notes
- You can customize the filling by adding beans, corn, or jalapeños for extra flavor and texture.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
- Use corn tortillas instead of flour tortillas for a gluten-free version.
- To reduce sodium, opt for low-sodium enchilada sauce or make your own.
- For a spicier dish, add chopped green chilies or hot sauce to the filling.
