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5 Ingredient Chicken Enchiladas Recipe

A simple recipe with minimum ingredients that can be thrown together in a matter of minutes! Dinner doesn't get any easier than this!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: 5 ingredients in recipe, Chicken Enchiladas, easy enchiladas
Servings: 8 people
Calories: 316kcal


  • 20 ounces enchilada sauce
  • 8 flour tortillas
  • 4 cups cooked chicken shredded (I just bought a rotisserie chicken and shredded it)
  • 1 red bell pepper diced
  • 6 ounces shredded Mexican cheese blend


  • Preheat the oven to 400 degrees F.
  • Pour 1/4 of the enchilada sauce in the bottom of of a 9x13" pan.
  • Divide the chicken and the red bell peppers evenly between the 8 tortillas (about 1/2 cup of chicken per tortilla).
  • Add 1-2 tablespoons of cheese to each tortilla, pour about 1 tablespoon of enchilada sauce in each tortilla, then roll up and place in the pan (making sure that the seam of each tortilla is face-down in the pan so that they don't come unrolled).
  • Pour the remaining enchilada sauce on top of the rolled tortillas and top with the remaining cheese.
  • Bake for 15-20 minutes or until the cheese starts to bubble. Let sit for a couple of minutes before serving.


To make these enchiladas a freezer meal:
Follow instructions through step 5, then tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn. Or to freeze smaller portions separately, scoop the enchiladas into individual lidded freezer-safe containers before storing.
These enchiladas will last for 3 months in the freezer.
When ready to eat, remove enchiladas from freezer 24 hours before consuming and place in the fridge to thaw. Follow cooking instructions as directed.


Calories: 316kcal | Carbohydrates: 23g | Protein: 26g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1021mg | Potassium: 256mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1107IU | Vitamin C: 20mg | Calcium: 181mg | Iron: 2mg