A simple make-ahead dinner using pantry staples, cooked chicken, and ingredients you may already have on hand.

If you love having a few dependable dinners in your back pocket, this chicken enchilada recipe is one of those meals you’ll come back to again and again. It’s creamy, comforting, easy to customize, and perfect for making extra for the freezer.

One of my favorite things about this recipe is that it works beautifully with leftovers and freezer staples. When I roast a chicken, I always reserve some cooked chicken specifically for recipes like this. I often freeze extra rice and even shredded cheese so I can pull this meal together quickly on a busy night. 

This is the kind of recipe that feels like a treasured family favorite – and once you make it, I think you’ll understand why.

What You’ll Need

* 2 cups cooked chicken, chopped

* 4 servings cooked rice

* 4 oz can chopped green chilies

* 1 cup salsa or 1 can Rotel tomatoes

* 1½ cups sour cream or plain Greek yogurt

* ½ cup shredded cheddar cheese

* ½ cup sliced green onions

* ½ cup sliced black olives

* ½ cup sliced green olives

* 6–8 flour tortillas

* Hatch green chile enchilada sauce

* Extra cheese, olives, tomatoes, and green onions for garnish

The ingredients are flexible, too. Prefer more spice? Use hot salsa or spicy green chiles. Need dairy-free? Swap in dairy-free yogurt and cheese alternatives.

Step-by-Step Instructions

1. Warm the filling ingredients.

In a large skillet, combine:

* Cooked rice

* Chicken

* Green onions

Then add the green chiles, salsa or Rotel, olives, Greek yogurt or sour cream, and cheddar cheese. Stir everything together over medium heat until warmed through and creamy. 

The Greek yogurt combined with the salsa creates a rich, creamy filling that’s full of flavor without being overly heavy.

2. Prep the tortillas.

If your tortillas are cold or frozen, warm them briefly so they roll more easily without cracking.

I love keeping extra tortillas in the freezer because it makes recipes like this so convenient to throw together. 

3. Fill and roll the enchiladas.

Pour a little enchilada sauce into the bottom of your baker to lightly coat it.

Add about ½ cup of filling to the center of each tortilla, roll tightly, and place seam-side down into your baker. 

For a smaller meal, you can make just a few enchiladas in an 8″ square baker. Feeding a crowd? The full batch fits perfectly in a 9″ x 13″ Brilliance Pan or Stoneware Rectangle Baker

4. Add sauce and toppings.

Pour enchilada sauce over the top, then sprinkle with additional cheddar cheese and sliced olives.

Cover with foil and bake at **375°F for 30–35 minutes**. Remove the foil during the last 5–7 minutes to help the cheese melt and bubble beautifully. 

Freezer Meal Shortcut

Here’s my favorite part of this recipe: it freezes beautifully.

I often prepare extra enchiladas and wrap them in foil in portions of two. Then I place them in a freezer bag for an easy future dinner. 

When you’re ready to use them:

* Thaw overnight in the refrigerator

* Add enchilada sauce to your baker

* Top with sauce and cheese

* Bake as directed

Dinner is practically done for you!

Why I Love This Recipe

* Great use for leftover chicken and rice

* Freezer-friendly

* Easy to customize

* Mild or spicy — your choice

* Perfect for meal prep

* Comfort food without a lot of work

This is one of those recipes that makes busy nights feel manageable while still giving you a homemade dinner everyone looks forward to.

Want to browse the Pampered Chef tools I used in this recipe? Check them out here!

Do you have a favorite enchilada filling or topping? I’d love to hear how you make yours!