Canned Chicken Enchiladas (Budget-Friendly 20-Minute Dinner)

Okay, let’s address the elephant in the room: canned chicken gets a bad rap. I get it. The texture’s a little… different. And yeah, opening that can and seeing the chunks swimming in liquid isn’t exactly inspiring.

But here’s the thing—when you’re staring into an empty fridge at 6:30 PM on a Wednesday, with hungry people waiting for dinner, canned chicken becomes your superhero. And with the right seasonings and ingredients (hello, cream cheese and green chiles), these enchiladas actually taste really good. Like, you-won’t-believe-they-came-from-a-can good.

I created this recipe during one of those desperate pantry-raid moments, and now it’s honestly one of my go-to weeknight dinners. Twenty minutes from start to finish, costs less than ordering pizza, and my family devours them every single time.

Why You’ll Love This Recipe

Ready in 20 Minutes – This is genuinely one of the fastest dinner recipes I make. By the time your oven preheats, you’re basically done assembling. Perfect for those nights when you’re running on fumes.

Ridiculously Budget-Friendly – A can of chicken costs about $2-3, and most of the other ingredients are pantry staples. You’re feeding your whole family for under $12. Try getting takeout for that price.

No Fresh Chicken Required – No thawing, no cooking, no shredding. Just drain, season, and you’re good to go. It’s the ultimate shortcut without tasting like one.

Pantry-Staple Magic – Keep these ingredients stocked and you’ll always have a backup dinner plan. Canned chicken, enchilada sauce, tortillas, cream cheese, and shredded cheese—that’s it. The rest is just flavor boosters.

Perfect for Meal Prep – Make a double batch and freeze half for later. These go straight from freezer to oven, which means future-you will be incredibly grateful to present-you.

Kid-Approved Comfort Food – The cream cheese makes the filling super creamy and mild, which kids love. No weird textures, no spicy surprises, just cheesy, comforting goodness.

Ingredients

For the Filling:

• 2 cans (12.5 oz each) chicken breast in water – The star of our budget show. Make sure to drain it well.
• 8 oz cream cheese, softened – This is what transforms canned chicken from meh to delicious. It adds creaminess and richness.
• 1 can (4 oz) diced green chiles – Adds flavor without heat. Don’t skip these!
• 1 cup sour cream – Makes everything creamy and tangy.
• 2 cups shredded cheese (Mexican blend or cheddar) – Divided. Half goes in the filling, half on top.
• 1 teaspoon cumin – Essential for that Mexican flavor.
• 1 teaspoon garlic powder – Because everything’s better with garlic.
• 1 teaspoon onion powder – Adds depth without chopping onions.
• ½ teaspoon chili powder – Just enough for flavor, not heat.
• ½ teaspoon salt – Taste and adjust.
• ¼ teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional) – If you’re not a cilantro hater.

For Assembly:

• 10-12 flour tortillas (medium size) – Flour tortillas work best here. They’re easier to roll and don’t require any special prep.
• 2 cups red enchilada sauce – Store-bought is perfect. I keep several cans in my pantry.
• 1 cup shredded cheese – For that golden, bubbly top.

For Garnish:

• Fresh cilantro, chopped
• Sour cream or Mexican crema
• Sliced jalapeños (if you want heat)
• Diced tomatoes
• Sliced green onions
• Lime wedges

Key Notes:

• Drain that chicken well: Nobody wants watery enchiladas. Press it with paper towels if needed.
• Soften the cream cheese: Room temperature cream cheese mixes way better. If you forgot to take it out, microwave it for 15-20 seconds.
• Seasoning is everything: Canned chicken is bland on its own. Don’t be shy with the spices.

Step-by-Step Instructions

Step 1: Prep the Chicken

Open your cans of chicken and drain them thoroughly. Like, really drain them—squeeze out as much liquid as you can. Transfer the drained chicken to a large mixing bowl and use a fork to break it up and fluff it a bit. It’ll be in chunks, which is fine.

Step 2: Make the Filling

Add the softened cream cheese to the bowl with the chicken. Use a fork or spatula to mix it together until the cream cheese is well incorporated. Then add the sour cream, green chiles, 1 cup of shredded cheese, cumin, garlic powder, onion powder, chili powder, salt, pepper, and cilantro if using. Mix everything together until it’s creamy and well combined. Taste it—it should be flavorful on its own. Adjust seasonings if needed.

Step 3: Preheat and Prep

Preheat your oven to 375°F (190°C). Spread about ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish. This prevents sticking and adds flavor.

Step 4: Assemble the Enchiladas

Take a tortilla and spoon about ⅓ cup of the chicken mixture down the center. Don’t overfill or they’ll be hard to roll. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, packing them snugly next to each other. You should fit 10-12 depending on how tightly you roll them.

Step 5: Sauce and Cheese

Pour the remaining enchilada sauce evenly over all the rolled enchiladas. Make sure every tortilla gets covered—this keeps them moist and prevents dry spots. Sprinkle the remaining 1 cup of cheese over the top in an even layer.

Step 6: Bake

Pop the dish in the oven and bake for 15-20 minutes until the cheese is melted, bubbly, and starting to turn golden in spots. If you want extra crispy cheese on top, turn on the broiler for the last 2-3 minutes (but watch it carefully so it doesn’t burn).

Step 7: Garnish and Serve

Let the enchiladas rest for about 5 minutes after pulling them from the oven. This helps everything set up so they don’t fall apart when you serve them. Top with fresh cilantro, a dollop of sour cream, and any other garnishes you like. Serve with lime wedges on the side.

Serving Suggestions

These canned chicken enchiladas are pretty filling on their own, but here’s how I round out the meal:

Mexican Rice – The classic pairing. A scoop of cilantro-lime rice soaks up the extra sauce and makes it feel like a complete meal.

Simple Black Beans – Heat up a can of black beans with some cumin and garlic powder. Takes three minutes and adds protein and fiber.

Quick Guacamole – Mash some avocados with lime juice, salt, and diced tomatoes. Serve with tortilla chips for a fresh contrast to the rich enchiladas.

Corn Salad – Mix canned corn (drained), diced bell peppers, lime juice, and cilantro. It’s bright, crunchy, and takes two minutes.

Simple Side Salad – Keep it super easy with bagged lettuce, tomatoes, and a squeeze of lime. Sometimes simple is best.

Chips and Salsa – Because you can’t have Mexican food without chips. I won’t make the rules, but I’ll follow them 🙂

Storage Tips

Refrigerator: Store leftover enchiladas in an airtight container in the fridge for up to 4 days. They reheat beautifully and honestly taste even better the next day once all those flavors have melded together.

Freezing (After Baking): Let the enchiladas cool completely, then wrap individual portions tightly in plastic wrap and place in freezer bags. They’ll keep for up to 3 months. Reheat in the microwave for 3-4 minutes or in a 350°F oven for 20-25 minutes.

Freezing (Before Baking): This is my favorite method for meal prep. Assemble the entire dish, cover it tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. When you’re ready to eat, you can bake it straight from frozen—just add 20-25 extra minutes to the cooking time and keep it covered with foil for the first half so the cheese doesn’t burn.

Reheating: For individual portions, microwave for 2-3 minutes until heated through. For the whole dish, cover with foil and reheat in a 350°F oven for 20 minutes, then uncover for the last 5 minutes to crisp up the cheese.

Pro tip: If you’re making these specifically for freezer meals, use disposable aluminum pans. Label them with the date and baking instructions, and you’ve got grab-and-go dinners ready whenever you need them.

Final Thoughts

Look, I’m not going to pretend these are fancy or gourmet. They’re not winning any authenticity awards. But you know what they are? A lifesaver on busy weeknights. A budget-friendly option when money’s tight. A pantry-staple dinner that actually tastes good.

I used to be a total canned chicken skeptic. Like, why would anyone use that when fresh chicken exists? Then I had kids, got busier, and realized that sometimes good enough is actually perfect. Sometimes the best dinner is the one that gets on the table quickly without requiring a trip to the store or an hour of prep work.

These enchiladas proved to me that convenience doesn’t have to mean sacrificing flavor. Stock your pantry with these ingredients, and you’ll always have a backup plan when life gets chaotic.

Trust me on this one. Give canned chicken a chance.

– Kip