If you find yourself staring at a fridge full of cooked chicken and wondering what to do next, this Leftover Chicken Enchiladas Recipe is your ticket to a delicious, comforting meal that transforms those leftovers into a fiesta of flavors. Combining tender shredded chicken with vibrant red bell peppers, melted cheese, and a rich enchilada sauce, this dish is as satisfying as it is simple. It’s perfect for busy weeknights or whenever you crave a hearty Mexican-inspired meal, and it brings new life to your leftover chicken in the most scrumptious way possible.
Ingredients You’ll Need
The magic of this Leftover Chicken Enchiladas Recipe lies in its straightforward but flavorful ingredients. Each component plays a crucial role, from the tender shredded chicken that adds protein and heartiness, to the red bell pepper and onion providing crispness and a pop of color, and the cheese that melts beautifully for that irresistible gooey finish.
- 1 1/2 cups cooked chicken, shredded: Using cooked chicken helps speed up preparation and ensures tender filling every time.
- 1 red bell pepper, diced: Adds sweetness and a vibrant red hue for visual appeal and subtle crunch.
- 1 small onion, diced: Offers savory depth and aroma that elevate the overall flavor.
- 1 1/4 cups shredded cheese (Colby Jack or Mexican blend): Melts into a creamy, cheesy topping and filling that ties everything together.
- 8 flour tortillas: Soft and pliable, perfect for rolling up the filling and baking to perfection.
- 1 1/2 cups enchilada sauce: Infuses the dish with rich, tangy, and mildly spicy notes—the heart of any good enchilada.
How to Make Leftover Chicken Enchiladas Recipe
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 400º F to ensure it’s nice and hot when you’re ready to bake. Lightly grease an 8×12 inch casserole dish to prevent sticking and make cleanup easier later.
Step 2: Mix the Filling
In a large mixing bowl, combine the shredded chicken with the diced red bell pepper, onion, 1/4 cup of the cheese, and 3/4 cup of the enchilada sauce. Stir everything together until well incorporated—this will give you a flavorful and evenly coated filling that’s bursting with color and texture.
Step 3: Roll Up with Love
Using a heaping 1/4 cup measuring spoon, scoop the chicken mixture onto each tortilla. Roll each tortilla tightly around the filling, then place seam side down in your prepared casserole dish. This step creates neat little bundles that hold all that deliciousness perfectly while baking.
Step 4: Dress and Cover
Pour the remaining enchilada sauce evenly over your rolled tortillas—it’s what keeps everything moist and infuses them with flavor as they bake. Follow with the remaining shredded cheese sprinkled on top. Cover the dish with aluminum foil to lock in moisture and heat, and bake for 15 minutes to meld the flavors.
Step 5: Finish Baking for That Perfect Texture
Remove the aluminum foil and bake for an additional 15 to 20 minutes. This step melts the cheese fully and crisps the edges of the tortillas, adding a delightful contrast between gooey melted cheese and slightly crispy tortilla edges.
Step 6: Serve Right Away
Once out of the oven, serve your enchiladas immediately to enjoy the full range of melty, fresh textures and flavors. These enchiladas shine brightest when piping hot and freshly baked.
How to Serve Leftover Chicken Enchiladas Recipe
Garnishes
Garnishing isn’t just about looks—it adds new layers of flavor and texture. Think dollops of sour cream for creaminess, fresh cilantro leaves for herbal brightness, sliced jalapeños if you like a little kick, and a wedge of lime to squeeze over the top for added zest. These simple touches elevate your enchiladas from great to unforgettable.
Side Dishes
Balance the rich flavors of the enchiladas with refreshing and simple side dishes like a light Mexican-style rice, a crisp green salad with avocado, or black beans lightly seasoned with cumin and garlic. These sides complement the meal perfectly without overpowering the star of the show.
Creative Ways to Present
Want to impress guests or just treat yourself? Serve the enchiladas on a colorful platter with a scattered sprinkle of diced tomatoes, sliced green onions, or a drizzle of crema. For a casual twist, turn the filling into enchilada bowls by layering the ingredients and toppings in individual ramekins or bowls for a fun and easy-to-eat alternative.
Make Ahead and Storage
Storing Leftovers
If you have any enchiladas left over, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, retaining their delicious flavors and textures when properly covered.
Freezing
Leftover chicken enchiladas freeze beautifully. Simply wrap the entire casserole tightly with plastic wrap and aluminum foil or place in a freezer-safe container. They can be frozen for up to 3 months, making this a fantastic make-ahead option for busy weeks.
Reheating
To reheat, thaw overnight in the fridge if frozen. Then bake uncovered at 350º F for about 20 minutes, or until warmed through and the cheese is bubbling. For a quicker option, use the microwave but expect a softer tortilla texture.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas offer a more authentic taste and a slightly firmer texture. Just be sure to warm them before rolling to prevent cracking.
What type of cheese works best for enchiladas?
Mexican cheese blends or Colby Jack are ideal because they melt smoothly while adding a nice balance of flavor. You can also mix cheeses to customize the taste.
Can I make this recipe vegetarian?
Yes! Swap the chicken for sautéed vegetables, beans, or even a plant-based protein to create a delicious vegetarian enchilada that everyone will love.
How spicy is this enchilada recipe?
The enchilada sauce provides mild warmth, but you can adjust the heat by choosing a spicier sauce or adding fresh jalapeños or chili powder to suit your palate.
Is this dish freezer-friendly before or after baking?
You can freeze the assembled enchiladas either before baking or after they’ve been cooked. Just adjust baking time accordingly when reheating from frozen or thawed.
Final Thoughts
This Leftover Chicken Enchiladas Recipe is a brilliant way to turn simple ingredients and leftover chicken into a celebration of flavors that feel fresh and satisfying every time. Whether you’re cooking for your family or feeding friends, it’s a dish that feels like a warm hug on a plate. Give it a try—you might just find a new favorite that makes leftover nights something to look forward to.
Print
Leftover Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This recipe transforms leftover cooked chicken into delicious, cheesy chicken enchiladas baked to perfection. With the combination of diced red bell pepper, onion, shredded cheese, and a flavorful enchilada sauce, these enchiladas make for a quick, comforting meal perfect for using up leftovers.
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 Mexican blend)
- 8 flour tortillas
- 1 1/2 cups enchilada sauce
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400º F (204º C). Lightly grease an 8×12 inch casserole dish to prevent sticking and make cleanup easier.
- 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. Stir well until all ingredients are evenly mixed.
- Assemble Enchiladas: Take a heaping 1/4 cup of the chicken mixture and place it in the center of a flour tortilla. Roll the tortilla tightly around the filling and place it seam side down in the prepared casserole dish. Repeat this process for all 8 tortillas, arranging them snugly side by side.
- Add Sauce and Cheese: Pour the remaining 3/4 cup of enchilada sauce evenly over the filled tortillas. Sprinkle the remaining shredded cheese on top to add a melty, cheesy finish.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 15 minutes. This allows the filling to heat through and meld flavors.
- Bake Uncovered: Remove the foil from the dish and continue baking for an additional 15 to 20 minutes. This step melts the cheese completely and crisps the tortillas slightly for texture.
- Serve: Remove from oven and serve immediately. Optionally, garnish with your favorite toppings like sour cream, cilantro, or avocado slices for extra flavor.
Notes
- Using leftover cooked chicken speeds up the preparation process and reduces food waste.
- You can substitute flour tortillas with corn tortillas if preferred, but the texture will differ slightly.
- Feel free to add jalapeños or other spices for extra heat.
- Make sure to tightly roll the tortillas to prevent the filling from spilling out during baking.
- This recipe can be doubled for a larger crowd by using a bigger casserole dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
