Chicken Enchilada Wraps

The smell hits first – warm and earthy and kind of smoky, with that unmistakable rich tang of chili and cumin swirling up from the pan. I always pause for a second at this point. The sauce just starting to bubble, the cheese barely melting into the folds of the tortilla… it reminds me of Sunday nights growing up, when dinner wasn’t fancy, but it was loud and shared and made with hands that didn’t measure anything exactly. These Chicken Enchilada Wraps came from those memories – a little improvised, a little nostalgic – and slowly became one of those weeknight meals I keep turning back to.

Why You’ll Crave It

• It’s got all the flavor of enchiladas, but easier – no stacking, no sauce everywhere, no fuss.
• Wrapped and baked, these hold everything together with just the right amount of contrast – gooey cheese inside, crisp browned edges outside.
• Perfect for using leftover rotisserie chicken – which honestly makes it all come together in under 40 minutes.
• Freezer-friendly and reheat-friendly and somehow still feel comforting after a long day.
• You can dress them up (with avocado, cilantro, a drizzle of crema) or just take one straight from the dish with a fork if no one’s looking.

The first time I made this, I didn’t even mean to – it just happened from a tiny craving and two tortillas left in the fridge.

What You’ll Need

• 2 cups cooked and shredded chicken: Rotisserie or poached, just make sure it’s tender and flavorful. Not bone-dry.
• 1 cup enchilada sauce: I like a red one with smoky ancho chili in it – homemade or store-bought, totally up to you.
• 1 cup shredded cheese: A good melting kind – Monterey Jack is my go-to, sometimes with a handful of cheddar too.
• 4 large flour tortillas: Soft and pliable – warm slightly if they feel stiff when rolling.
• 1/2 cup sour cream: For serving – cool and creamy, balances the spice beautifully.
• 1/4 cup chopped green onions: A fresh, crisp bite right at the end.

Easy How-To

Mix Your Filling

In a decent-sized bowl, toss together the shredded chicken with a few spoonfuls of enchilada sauce and half the cheese. You want it just saucy enough but not dripping. Taste it – you can always add more sauce now rather than messing with it once it’s rolled.

Wrap it Up

Lay out your tortillas and spoon the filling down the center. Not too full – about ½ cup in each. Fold the sides in gently, then roll it up from the bottom like a burrito. It doesn’t have to be perfect, just secure.

Cozy in the Dish

Preheat your oven to 350°F (175°C). Pour a thin layer of enchilada sauce into a baking dish – like a soft bed for the wraps. Nestle them in, seam side down. They should be snug but not crammed.

Sauce + Cheese

Drizzle the remaining sauce over the top, letting it pool into the edges. Then scatter the rest of the cheese across – a generous snowdrift, really.

Bake Until Bubbly

Cover the dish loosely with foil and bake for 20 minutes. Then take off the foil and bake another 10, until the cheese on top is melted and starting to blush golden at the edges.

Serve and Savor

Let them cool just a little before serving – hot cheese is no joke. Top with sour cream, green onions, or even a few avocado slices if you like.

Good to Know

• If you’ve got picky eaters, you can leave the sauce off the top and just let them dunk it – makes things feel more personal somehow.
• I once added black beans just because they were in the fridge, and now my sister won’t eat them any other way.
• If your tortillas crack while rolling, warm them for 10 seconds in the microwave inside a soft towel – works like a charm.

Serving Ideas

• Pair with simple lime-cilantro rice or roasted corn. Or honestly, a pile of tortilla chips and guac and call it dinner.

Top Tricks

• Don’t overfill the wraps – tempting as it is. They’ll fall apart or burst in the oven, which tastes fine but looks… not ideal.

Frequently Asked Questions

Can I make these chicken enchilada wraps ahead of time?

Yes – you can assemble them in the morning, refrigerate (covered), and bake them right before dinner. Add 5–10 minutes to the bake time if they’re cold from the fridge.

Is there a way to make them spicier?

Absolutely. Use a hotter enchilada sauce, or mix in some chopped chipotle peppers in adobo with the chicken. Pepper jack cheese also adds a nice kick.

Can I freeze these wraps?

Yes, and they freeze beautifully. Wrap each one tightly and freeze before baking. When ready, bake from frozen – just give them roughly 45 minutes in the oven covered, then 10 uncovered.

Could I use corn tortillas instead?

You can, though they’re smaller and more fragile. If you do, soften them in a pan or microwave with damp paper towels first. You might want to make more, since they’ll hold less filling.

What other toppings go well with chicken enchilada wraps?

Try chopped cilantro, diced tomatoes, a squeeze of lime, or hot sauce drizzle. Or cool it down with avocado or Greek yogurt instead of sour cream.