Traditional Chicken Enchiladas

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Mexican dish with tender chicken, smoky enchilada sauce, and melted cheese, wrapped in corn tortillas and baked to perfection. This Mexican chicken recipe, ready in about 50 minutes, pairs corn tortillas, chicken breast, and enchilada sauce for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 6 Mexican cuisine 380 cal/serving

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Ingredients

6 corn tortillas
1.5 lbs chicken breast, diced
2 cups enchilada sauce
1 cup cheddar cheese, shredded
1 avocado, diced
1/4 cup cilantro, chopped

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Instructions

Step 1: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tbsp oil.
Step 2: In a skillet, cook 1.5 lbs diced chicken breast with 1 tbsp oil over medium heat until browned and cooked through, 8-10 minutes. Season with salt, pepper, and 1 tsp cumin.
Step 3: Spread 2 cups enchilada sauce in the prepared dish. Layer 6 tortillas over the sauce, then top with 1 cup shredded cheddar cheese and the cooked chicken.
Step 4: Bake for 20 minutes until bubbly. Garnish with 1/4 cup diced avocado and 1/4 cup chopped cilantro before serving.