Ultimate Quick and Easy Chicken Enchiladas Recipe
There’s nothing quite like biting into a warm, cheesy enchilada after a long day. These Ultimate Quick and Easy Chicken Enchiladas take away the hassle of traditional recipes while delivering that delicious, comforting flavor we all crave. This dish is perfect for weeknight dinners, family brunches, or even to impress guests. Trust me—once you try these, they’ll become a weekly staple in your household!
Why you’ll love this dish
What makes this recipe special is its simplicity and the burst of flavor that comes with every bite. Each ingredient plays a vital role, offering a delightful mix of textures and tastes. Plus, it’s budget-friendly, and you can whip it up in under 30 minutes! With just a handful of ingredients, you can create an authentic Mexican dish that’s sure to impress both kids and adults alike.
“This is my new go-to recipe for a quick dinner! It’s easy to make, and my kids can’t get enough of it!” — Jamie L.
Step-by-step overview
Making these Ultimate Quick and Easy Chicken Enchiladas is straightforward! You’ll start by mixing up the chicken and cheese, then fill and roll your tortillas. After layering everything in the baking dish, a quick trip to the oven transforms these ingredients into a mouthwatering meal. Let’s break it down!
Gather these items
To make these enchiladas, you’ll need:
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 small tortillas
- 1/2 cup diced onions (optional)
- 1/2 cup chopped cilantro (optional)
- Salt and pepper to taste
Feel free to substitute rotisserie chicken for convenience or use a dairy-free alternative for cheese to suit your dietary needs!
Directions to follow
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, half of the cheese, and a pinch of salt and pepper in a bowl.
- Spread some enchilada sauce on the bottom of a baking dish to prevent sticking.
- Fill each tortilla with the chicken mixture, roll it up, and place it seam-side down in the dish.
- Pour the remaining enchilada sauce over the top, then sprinkle the remaining cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with onions and cilantro if desired, and serve hot.
Best ways to enjoy it
To elevate your dining experience, serve these enchiladas hot out of the oven with fresh sides. Think homemade guacamole, a crisp green salad, or some tortilla chips with salsa. You could also provide a selection of toppings—like sour cream, jalapeños, or avocado slices—for everyone to customize their plate.
Storage and reheating tips
Leftovers? No problem! These enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10-15 minutes until heated through. For longer storage, you can freeze the assembled but unbaked enchiladas for up to 3 months. Just extend your baking time by a few minutes if cooking from frozen.
Helpful cooking tips
- For a spicier kick, add chopped jalapeños to the chicken mixture.
- If you want extra flavor, sauté the onions before adding them to the chicken filling.
- Consider using corn tortillas for a gluten-free option—they hold up beautifully and add a lovely flavor.
Creative twists
Feeling adventurous? Here are some fun variations:
- Black Bean and Chicken: Substitute half the chicken for black beans to amp up the protein and fiber.
- Buffalo Chicken Enchiladas: Mix buffalo sauce with your chicken for a spicy twist.
- Vegetarian Style: Swap in your favorite veggies like spinach, mushrooms, and bell peppers for a delicious meat-free option.
Common questions
What is the prep time for this recipe?
Prep time is about 15 minutes, with an additional 20-25 minutes for baking, making it a quick and efficient meal option.
Can I use leftovers for this recipe?
Absolutely! Shredded rotisserie chicken or even leftover grilled chicken works perfectly in this dish.
How can I make this dairy-free?
You can use dairy-free cheese options available in stores or simply skip the cheese altogether and add more flavor with spices and toppings.
These Ultimate Quick and Easy Chicken Enchiladas are not just a meal; they’re an experience—quick, satisfying, and absolutely delicious. Enjoy!
Ultimate Quick and Easy Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken Feel free to substitute rotisserie chicken for convenience.
- 1 cup shredded cheese (cheddar or Mexican blend) A dairy-free alternative can be used to suit dietary needs.
- 1 can enchilada sauce (10 oz)
- 8 small tortillas
- 1/2 cup diced onions Optional.
- 1/2 cup chopped cilantro Optional.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, half of the cheese, and a pinch of salt and pepper in a bowl.
- Spread some enchilada sauce on the bottom of a baking dish to prevent sticking.
- Fill each tortilla with the chicken mixture, roll it up, and place it seam-side down in the dish.
- Pour the remaining enchilada sauce over the top, then sprinkle the remaining cheese.
Baking
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with onions and cilantro if desired, and serve hot.
