Chicken Enchiladas in a 9x13 Pan

A 9×13 pan holds 10 to 12 chicken enchiladas in a single layer, made with 3 cups of shredded cooked chicken, 12 flour or corn tortillas, about 3 cups of red enchilada sauce and 3 cups of shredded cheese. Bake them at 375°F for 20 to 25 minutes, until the sauce bubbles at the edges and the cheese is melted.

Because the chicken is already cooked, the oven time is only about heating through and melting the cheese. The 9×13 pan is the right size because the rolled tortillas fit snugly side by side, which keeps them from unrolling and lets the sauce cover every one.

Why a 9×13 Pan Works for Enchiladas

Rolled 6- to 8-inch tortillas are about 1 1/2 to 2 inches wide, so a 9×13 pan fits two rows of five or six, laid crosswise. That snug fit matters: loose enchiladas dry out at the ends and soak up sauce unevenly. An 8×8 pan fits about 6 enchiladas, so use half the recipe below if that is what you have.

Ingredients for a 9×13 Pan

3 cups shredded cooked chicken (about 1 1/2 pounds raw, or one rotisserie chicken)
12 corn or 8-inch flour tortillas
3 cups red enchilada sauce (about two 15-ounce cans or homemade)
3 cups shredded Mexican-blend, Monterey Jack or cheddar cheese, divided

4 ounces cream cheese, softened (optional, for a creamier filling)
1 can (4 ounces) diced green chiles
1/2 cup chopped onion
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt to taste
Toppings: sliced green onions, cilantro, sour cream

How to Make Chicken Enchiladas in a 9×13 Pan

Heat the oven to 375°F and lightly grease a 9×13 baking dish.
Make the filling. Mix the chicken, cream cheese (if using), green chiles, onion, cumin, garlic powder, 1 cup of the cheese and 1/2 cup of the enchilada sauce. Taste and add salt.

Sauce the pan. Spread 1/2 cup of sauce over the bottom of the dish.
Soften the tortillas. Warm corn tortillas in a dry skillet or wrapped in a damp towel in the microwave for 30 to 45 seconds so they roll without cracking.
Fill and roll. Spoon about 1/4 cup of filling down the center of each tortilla, roll it up and place it seam side down in the pan. Pack them closely in two rows.

Top. Pour the remaining 2 cups of sauce over the enchiladas, covering the ends, and sprinkle with the remaining 2 cups of cheese.
Bake uncovered for 20 to 25 minutes, until bubbling and the cheese has melted. Rest 5 minutes, then add toppings and serve.

Cook and Prep Times

Prep: 20 minutes (with cooked chicken)
Bake: 20 to 25 minutes at 375°F
Serves: 6 (2 enchiladas each)

If you cook raw chicken for the filling, poach or bake it until it reaches 165°F, then shred it. Leftover enchiladas should also reach 165°F when reheated.

Swapping Pans or Scaling the Recipe

8×8 pan: Halve everything for 6 enchiladas; bake time stays about the same.
Two 9×13 pans: Double the recipe for a crowd and swap the pans’ oven positions halfway through.
Glass vs. metal: Either works. A glass dish may need 5 extra minutes.

Make Ahead and Storage

Assemble the enchiladas without the top layer of sauce and cheese, cover and refrigerate for up to 24 hours. Add the sauce and cheese just before baking and add 10 minutes to the bake time. Leftovers keep in the refrigerator for 3 to 4 days.

More casseroles sized for the pan you have: King Ranch chicken, chicken spaghetti and tamale pie.

Frequently Asked Questions

How many enchiladas fit in a 9×13 pan?

Usually 10 to 12, depending on tortilla size and how tightly you roll them.

Should enchiladas be covered when baking?

Bake them uncovered so the cheese melts and browns slightly. Cover with foil only if you are baking from cold and the top browns too fast.

How do you keep corn tortillas from cracking?

Warm them first, in a dry skillet or briefly in the microwave under a damp towel, so they are soft and pliable before rolling.

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Chicken Enchiladas in a 9×13 Pan