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 developed and reviewed.

A comforting Mexican dish with tender chicken, smoky enchilada sauce, and melted cheese, wrapped in corn tortillas and baked to perfection. This Mexican-inspired chicken recipe, ready in about 50 minutes, pairs corn tortillas, chicken breast, enchilada sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, diced chicken breast
2 cups enchilada sauce
1 cup, shredded cheddar cheese
1, diced avocado
1/4 cup, chopped cilantro

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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.