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–+ servings
Two chicken enchiladas covered in green sauce, melted cheese, diced tomatoes, and cilantro in a baking dish.

Chicken Enchilada Roll-Ups

These chicken enchilada roll-ups are a flavorful and easy meal prep option that comes together quickly. They are perfect for busy weeknights and can be customized with your favorite toppings.
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Prep Time 15 minutes
Cook Time 25 minutes
Sautéing Aromatics 5 minutes
Total Time 45 minutes
Servings: 3 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 603
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 2 tablespoons Extra-virgin olive oil
  • 1 small Yellow onion chopped
  • 2 cloves Garlic chopped
  • Kosher salt
  • 1.5 cups Green enchilada sauce store-bought
  • 6 to 8 Flour tortillas fajita-size
  • 2 to 3 Shredded chicken
  • 1 cup Shredded cheese such as a Mexican blend
For Serving (Optional)
  • Chopped red onion
  • Sliced jalapeño
  • Sour cream
  • Avocado
  • Chopped cilantro

Equipment

  • Oven
  • Medium skillet
  • Medium baking dish

Method
 

  1. Preheat your oven to 350°F.
  2. Heat a few tablespoons of olive oil in a medium skillet over medium heat. Add the onion and garlic and cook until soft and fragrant, about 5 minutes. Season with salt; add the shredded chicken and stir to combine.
  3. In a medium baking dish, add about half of the enchilada sauce. Working with one tortilla at a time, coat both sides of the tortilla with some of the sauce, then add a few tablespoons of the chicken mixture to the center. Top with cheese and roll up. Repeat with the remaining tortillas, adding more sauce to the dish as needed and nestling the enchiladas into the dish. Try to reserve about ½ cup cheese for the top.
  4. Pour any remaining enchilada sauce over the tortillas, then top with the reserved cheese. Bake until the cheese is melted and starting to brown, 20 to 25 minutes.
  5. To serve, garnish with chopped red onion, sliced jalapeño, sour cream, avocado, and chopped cilantro, as desired.

Nutrition

Calories: 603kcalCarbohydrates: 52gProtein: 32gFat: 29gSugar: 9g

Notes

This recipe is great for meal prepping. You can assemble the enchiladas ahead of time and bake them when you're ready to eat. Leftovers can be stored in the refrigerator for up to 3 days.

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