10 Canned Chicken Enchiladas Perfect for Busy Nights

Most people don’t realize canned shredded chicken can taste as nuanced as rotisserie if you treat it like fresh meat—season, sauté, and fold into a moist filling. I’ll show you ten fast enchilada variations that hit smoky, tangy, spicy, and creamy notes with minimal prep. You’ll learn simple tricks for pliable tortillas, balanced sauces, and quick bakes that turn pantry staples into dinners your family actually asks for—keep going to find the one you’ll make tonight.

Classic Cheesy Canned Chicken Enchiladas

Canned Chicken Enchiladas are a quick, comforting weeknight meal that layers tender canned chicken with melty cheese and savory enchilada sauce for an easy, satisfying bake; this version uses pantry staples to create a classic cheesy casserole that’s great for feeding a crowd or meal prepping for the week.

• 2 (12.5 oz) cans cooked chicken, drained and shredded
• 2 cups shredded cheddar or Mexican blend cheese, divided
• 1 can (10-12 oz) red enchilada sauce, plus extra for topping
• 8-10 corn or flour tortillas
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup sour cream or cream cheese (optional, for creaminess)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro or green onions for garnish

Preheat oven to 375°F (190°C) and lightly sauté onion and garlic in olive oil until softened, stir in shredded canned chicken, cumin, chili powder, salt, pepper and sour cream if using, then mix in about 1/2 cup enchilada sauce and 1 cup cheese; warm tortillas briefly to make them pliable, spoon filling down the center of each tortilla, roll and place seam-side down in a lightly greased baking dish, pour remaining sauce over the rolled enchiladas, sprinkle with remaining cheese and bake uncovered for 15–20 minutes until bubbly and golden.

Garnish with cilantro or green onions, let rest 5 minutes, and serve with rice, beans, or a fresh salad.

For best results, shred the canned chicken finely and warm tortillas briefly to prevent cracking, taste and adjust seasoning before assembling, and you can assemble ahead and refrigerate for up to 24 hours before baking to deepen flavors. This recipe pairs well with Instant Pot sides like healthy sides that can save time on busy weeknights.

Green Chili and Sour Cream Enchiladas

These Green Chili and Sour Cream Enchiladas brighten classic canned-chicken enchiladas with tangy sour cream and mild green chiles for a creamy, slightly smoky filling that’s quick to assemble and bakes to bubbly perfection; they’re ideal for a weeknight dinner or make-ahead casserole and pair well with Spanish rice or a crisp salad.

• 2 (12.5 oz) cans cooked chicken, drained and shredded
• 1 can (4 oz) diced green chiles, drained
• 1 cup sour cream
• 1 cup shredded Monterey Jack or Pepper Jack cheese, divided
• 1/2 cup green enchilada sauce (plus extra for topping)
• 8-10 flour or corn tortillas
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro or sliced green onions for garnish

Sauté onion and garlic in olive oil over medium heat until softened, add shredded canned chicken, cumin, smoked paprika, salt and pepper and warm through; stir in diced green chiles, sour cream, 1/2 cup cheese and 1/4–1/2 cup green enchilada sauce to reach a spreadable consistency, warm tortillas briefly, spoon filling down center of each, roll seam-side down in a greased baking dish, pour remaining enchilada sauce over rolls and sprinkle with remaining cheese then bake at 375°F (190°C) for 15–20 minutes until bubbly and lightly golden.

Let rest 5 minutes, garnish with cilantro or green onions and serve.

Tip: For best texture, shred the canned chicken finely, warm tortillas to prevent cracking, and adjust green chili and sauce amounts to control creaminess and heat. Pueblo is known for its flavorful green chiles, which can add authentic regional taste to these enchiladas when used in place of canned chiles (Pueblo green chiles).

Spicy Chipotle Canned Chicken Enchiladas

These Spicy Chipotle Canned Chicken Enchiladas turn pantry chicken into a smoky, spicy weeknight casserole by combining shredded canned chicken with chipotle in adobo, tangy tomato-forward sauce, and melty cheese, then rolling in tortillas and baking until bubbly — perfect with a squeeze of lime and cooling crema.

• 2 (12.5 oz) cans cooked chicken, drained and shredded
• 2–3 tbsp chipotle in adobo, minced (adjust to heat preference)
• 1 cup shredded Monterey Jack or cheddar cheese, divided
• 1 cup enchilada or tomato-based sauce (plus extra for topping)
• 1/2 cup sour cream or Mexican crema
• 8–10 flour or corn tortillas
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and extra crema for serving

Sauté onion and garlic in olive oil over medium heat until translucent, add shredded canned chicken, cumin, smoked paprika, salt and pepper and warm through, then stir in minced chipotle, 3/4 cup sauce and sour cream to coat evenly and fold in half the cheese; warm tortillas briefly, spoon filling down center of each, roll seam-side down in a greased 9×13-inch baking dish, pour remaining sauce over rolls, sprinkle with remaining cheese and bake at 375°F (190°C) for 15–20 minutes until bubbly and slightly browned; rest 5 minutes, garnish with cilantro, lime and crema before serving.

Tip: Taste and adjust chipotle amount before assembling to control heat and mix a little sauce with the filling if it seems dry to make certain creamy, saucy enchiladas.

Canned chicken is a great pantry shortcut for Savory Chicken Dinners, offering a quick, protein-rich base for casseroles and other packed with flavor dishes.

Creamy Salsa Verde Chicken Enchiladas

Bright, tangy Creamy Salsa Verde Chicken Enchiladas use canned shredded chicken folded with tangy tomatillo salsa, cream cheese and sour cream for a smooth, zesty filling, rolled in tortillas, topped with more salsa verde and cheese, then baked until bubbly and golden — perfect with chopped cilantro, lime wedges and avocado slices.

• 2 (12.5 oz) cans cooked chicken, drained and shredded
• 1 1/2 cups salsa verde (store-bought or homemade)
• 1/2 cup sour cream
• 4 oz cream cheese, softened
• 1 cup shredded Monterey Jack or Pepper Jack cheese, divided
• 8–10 flour or corn tortillas
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and sliced avocado for serving

Sauté the onion and garlic in olive oil over medium heat until softened, add shredded canned chicken, cumin, chili powder, salt and pepper and warm through, then stir in 1 cup salsa verde, sour cream and softened cream cheese until smooth and evenly combined before folding in half the shredded cheese; warm tortillas briefly, spoon filling down center of each, roll seam-side down in a greased 9×13-inch baking dish, pour remaining 1/2 cup salsa verde over the rolls, sprinkle with remaining cheese and bake at 375°F (190°C) for 15–20 minutes until bubbly and lightly browned; rest 5 minutes and garnish with cilantro, lime and avocado before serving.

Tip: Taste the filling for seasoning and salsa heat before assembling and thin with a splash of milk or extra salsa if too thick so the enchiladas stay creamy and moist.

You can serve these alongside Southwestern egg rolls for a Tex‑Mex inspired meal.

BBQ Ranch Canned Chicken Enchiladas

Sweet-and-smoky BBQ Ranch Canned Chicken Enchiladas combine canned shredded chicken with tangy barbecue sauce and creamy ranch for an easy weeknight crowd-pleaser; tortillas are filled, rolled, topped with more BBQ sauce, a sprinkle of cheese and baked until bubbly, then finished with green onions and cilantro for brightness.

• 2 (12.5 oz) cans cooked chicken, drained and shredded
• 1 cup BBQ sauce (your favorite)
• 1/2 cup ranch dressing
• 4 oz cream cheese, softened
• 1 cup shredded cheddar or Mexican blend cheese, divided
• 8–10 flour or corn tortillas
• 1 small red onion, finely chopped
• 1 small bell pepper, finely diced (optional)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Sliced green onions and chopped cilantro for garnish
• Lime wedges for serving (optional)

Sauté onion and bell pepper in olive oil over medium heat until softened, add shredded canned chicken, smoked paprika, garlic powder, salt and pepper and warm through, then stir in cream cheese, 3/4 cup BBQ sauce and ranch dressing until smooth and evenly combined before folding in half the shredded cheese; warm tortillas briefly, spoon filling down center of each, roll seam-side down in a greased 9×13-inch baking dish, pour remaining 1/4–1/3 cup BBQ sauce over the rolls, sprinkle with remaining cheese and bake at 375°F (190°C) for 15–20 minutes until bubbly and lightly browned.

Tip: Taste the filling for seasoning and sauce balance before assembling and thin with a splash of milk or extra ranch if too thick so the enchiladas stay creamy and moist; add pickled jalapeños or a drizzle of extra ranch or BBQ when serving for extra zip.

Ground turkey is a great low-carb alternative to shredded chicken for similar weeknight dinners and can be used in place of canned chicken in many recipes for low-carb meals.

Southwest Black Bean and Chicken Enchiladas

These Southwest Black Bean and Chicken Enchiladas take canned shredded chicken and black beans into a smoky, lightly spiced filling with corn, peppers, and cheese, rolled in tortillas, topped with a tangy enchilada sauce and more cheese, then baked until bubbly for an easy, family-friendly meal with a Southwestern twist.

• 2 (12.5 oz) cans cooked chicken, drained and shredded
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn, thawed (or canned/drained)
• 1 small red bell pepper, finely diced
• 1 small green onion, thinly sliced
• 1/4 cup chopped cilantro, plus extra for garnish
• 1 cup shredded Monterey Jack or Mexican blend cheese, divided
• 8–10 corn or flour tortillas
• 1 cup enchilada sauce (red or green, your choice)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil or butter for warming tortillas
• Lime wedges and sour cream or Greek yogurt for serving (optional)

Heat a large skillet over medium heat with olive oil, add bell pepper and cook until softened, stir in shredded chicken, black beans, corn, cumin, chili powder, smoked paprika, garlic powder, salt and pepper and warm through, fold in half the cheese and cilantro.

Briefly warm tortillas so they’re pliable, spoon filling down center of each, roll and place seam-side down in a greased 9×13-inch baking dish, pour enchilada sauce evenly over rolls, sprinkle remaining cheese on top.

Bake at 375°F (190°C) for 15–20 minutes until sauce is bubbling and cheese is melted, let rest 5 minutes before serving with lime wedges and sour cream.

Tip: Taste and adjust seasoning before assembling—add a splash of lime juice or a pinch of cayenne for brightness and heat, and if filling seems dry stir in a little enchilada sauce or sour cream so the enchiladas stay moist. Try experimenting with a meatloaf seasoning mix to add unexpected savory depth to the filling.

Buffalo-Style Canned Chicken Enchiladas

These Buffalo-Style Canned Chicken Enchiladas transform canned shredded chicken into a tangy, spicy filling inspired by Buffalo chicken wings — tossed with hot sauce, creamy ranch or blue cheese, and shredded cheese, rolled into tortillas, smothered with a light enchilada sauce and more cheese, then baked until bubbly for an easy weeknight meal with a zesty kick that pairs well with celery sticks and a cool dollop of ranch or blue cheese dressing.

• 2 (12.5 oz) cans cooked chicken, drained and shredded
• 1/2 cup hot sauce (Frank’s or similar)
• 1/3 cup ranch dressing or blue cheese dressing
• 4 oz cream cheese, softened
• 1 cup shredded cheddar or Monterey Jack cheese, divided
• 1/4 cup crumbled blue cheese (optional)
• 1 small celery stalk, finely diced (optional)
• 1/4 cup chopped green onion
• 8–10 flour or corn tortillas
• 1 cup enchilada sauce (mild or red, optional to thin topping)
• 1 tbsp butter or oil for warming tortillas
• Salt and pepper to taste
• Fresh parsley or extra green onion for garnish

In a large bowl, combine shredded chicken, hot sauce, ranch or blue cheese dressing, softened cream cheese, half the shredded cheese, diced celery, and green onion, season with salt and pepper and stir until evenly coated.

Then briefly warm tortillas in a skillet with butter to make them pliable, spoon filling down center of each, roll and place seam-side down in a greased 9×13-inch baking dish.

Pour enchilada sauce over the rolls if using (or thin remaining hot sauce with a little water for a lighter glaze), sprinkle remaining cheese and crumbled blue cheese on top, bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.

Let rest 5 minutes before serving with extra ranch or blue cheese dressing and fresh parsley.

Tip: Taste and adjust the heat and creaminess before assembling—if the filling is too thick add a splash of ranch, hot sauce, or a tablespoon of milk to loosen it, and avoid overfilling tortillas so they roll without splitting.

Bertolli also offers creamy sauce options that can inspire variations on the enchilada topping, such as a rich creamy Alfredo twist to add a smooth texture.

Cream Cheese and Spinach Chicken Enchiladas

Cream Cheese and Spinach Chicken Enchiladas turn pantry canned chicken into a creamy, savory filling by combining it with softened cream cheese, tender sautéed spinach, garlic, and a touch of Mexican spices, then rolling the mixture in tortillas, topping with enchilada sauce and more cheese, and baking until hot and bubbly for a comforting, weeknight-friendly dinner that sneaks in greens.

• 2 (12.5 oz) cans cooked chicken, drained and shredded
• 8 oz cream cheese, softened
• 6 cups fresh spinach (or 10 oz frozen spinach, thawed and drained)
• 1 cup shredded Monterey Jack or cheddar cheese, divided
• 1/2 cup sour cream or Mexican crema
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and black pepper to taste
• 8–10 flour or corn tortillas
• 1 1/2 cups red enchilada sauce (mild or medium)
• 1 tbsp olive oil or butter for sautéing
• Fresh cilantro or green onions for garnish (optional)

Sauté the chopped onion in oil until translucent, add garlic and spinach and cook until wilted (or heat and squeeze excess water from thawed frozen spinach).

Then combine spinach mixture with shredded chicken, softened cream cheese, sour cream, cumin, chili powder, half the shredded cheese and salt and pepper to taste.

Warm tortillas briefly to make pliable, spoon filling down center of each, roll and place seam-side down in a greased 9×13-inch dish.

Pour enchilada sauce evenly over the rolls, sprinkle remaining cheese on top and bake at 375°F (190°C) for 15–20 minutes until bubbling and lightly browned.

Let rest 5 minutes before serving garnished with cilantro or green onions.

Tip: If your filling seems dry, add a splash of sour cream or reserved enchilada sauce to reach a spreadable consistency and avoid overfilling tortillas so they roll without splitting.

Pico De Gallo Topped Canned Chicken Enchiladas

Bright, fresh pico de gallo brings bright acidity and crunch to warm, comforting canned chicken enchiladas by topping rolled tortillas filled with seasoned shredded canned chicken and cheese, then baking until bubbly so each bite balances creamy filling with crisp tomato, onion, cilantro, and jalapeño; this version is quick, pantry-friendly, and perfect for weeknights or potlucks.

• 2 (12.5 oz) cans cooked chicken, drained and shredded
• 8–10 corn or flour tortillas
• 1 1/2 cups red enchilada sauce
• 1 1/2 cups shredded Monterey Jack or cheddar cheese, divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 cup chopped fresh cilantro plus extra for pico
• 1/2 cup sour cream or Mexican crema (optional for filling)
• 2 tbsp olive oil
• For the pico de gallo: 2 medium tomatoes, seeded and diced; 1/2 red onion, finely diced; 1–2 jalapeños, seeded and minced (to taste); 1/4 cup chopped cilantro; juice of 1 lime; salt to taste

Preheat oven to 375°F (190°C); in a skillet heat oil over medium, sauté onion until soft, add garlic, cumin, chili powder and cooked chicken, stir in 1 cup of cheese and sour cream if using, season with salt and pepper and warm through.

Briefly warm tortillas to make pliable, spoon filling onto each, roll seam-side down in a greased 9×13-inch dish, pour enchilada sauce evenly over rolls, sprinkle remaining cheese and bake 15–20 minutes until bubbly and lightly browned.

Meanwhile combine diced tomatoes, red onion, jalapeño, cilantro, lime juice and salt to make pico, spoon generous amounts over hot enchiladas before serving.

Let the pico rest for a few minutes to let flavors meld and drain any excess tomato juice to avoid soggy enchiladas; taste and adjust lime and salt, and if making ahead, keep pico separate until serving and reheat enchiladas gently covered to preserve texture.

One-Pan Skillet Canned Chicken Enchiladas

This one-pan skillet version takes the flavors of canned chicken enchiladas and streamlines them: tortillas are torn into strips and layered in a skillet with seasoned shredded canned chicken, enchilada sauce and cheese, then simmered until hot and melty for an easy, spoonable skillet bake topped with fresh pico or crema. It’s faster, uses fewer dishes, and is great for weeknights or feeding a crowd straight from the stovetop or broiled briefly for a browned top.

• 2 (12.5 oz) cans cooked chicken, drained and shredded
• 8–10 corn or flour tortillas, torn into bite-sized strips
• 1 1/2 cups red enchilada sauce
• 1 cup shredded Monterey Jack or cheddar cheese, plus 1/2 cup for topping
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream or Mexican crema (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional pico de gallo or sliced avocado for serving

Heat the oil in a large, oven-safe 12-inch skillet over medium heat and sauté the onion until softened, add garlic, cumin and chili powder and cook 30 seconds until fragrant; stir in the shredded canned chicken, 1 cup of enchilada sauce, 1 cup of cheese, and sour cream (if using), season with salt and pepper and warm through while stirring.

Fold in the torn tortilla strips until evenly coated, press down lightly, pour the remaining enchilada sauce over the top, sprinkle with the remaining 1/2 cup cheese, cover and simmer on low for 8–10 minutes until heated and the tortillas have softened, then uncover and broil 2–3 minutes if you want a bubbly browned top (or place skillet under a preheated 425°F oven for 5–7 minutes).

Let the skillet rest off heat for 3–5 minutes before serving, garnish with cilantro, pico de gallo, avocado slices or extra crema, and note that any leftover enchilada skillet stores well in the fridge for 3–4 days and reheats covered in a 350°F oven for 15–20 minutes or gently on the stovetop.