There’s nothing quite like the comfort of a warm plate of chicken enchiladas. This Ultimate Quick and Easy Chicken Enchiladas recipe takes that cozy feeling and puts it on the table in a flash. Perfect for a weeknight dinner or a gathering with friends, these enchiladas are made with simple ingredients and pack a flavorful punch. With tender shredded chicken enveloped in tortillas and smothered in savory enchilada sauce, this dish will quickly become a family favorite. Let’s get cooking!
Why You’ll Love This Recipe
When it comes to easy weeknight meals, this dish stands out for its delightful taste and impressive speed of preparation. It’s comforting, customizable, and kid-approved — what more could you want? Plus, it’s budget-friendly, using leftover chicken and ingredients you might already have in your pantry.
"These enchiladas were a hit with the whole family! So easy to make and so delicious!"
How to Make Ultimate Quick and Easy Chicken Enchiladas
Creating these delicious enchiladas is a breeze! You’ll be mixing, rolling, and baking in no time. First, gather your ingredients, and let’s bring this wholesome dish to life.
Ingredients
Here’s what you’ll need to whip up these scrumptious enchiladas:
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup chopped onion (optional)
- 1/2 cup sour cream (for serving, optional)
- Chopped cilantro (for garnish, optional)
Substitution Tips: You can use rotisserie chicken for a quicker option, or swap in black beans for a vegetarian twist. If you’re out of sour cream, Greek yogurt makes a great topping alternative!
Directions
Follow these simple steps for delicious, homemade enchiladas:
- Start by preheating your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken with half the enchilada sauce and the optional chopped onion.
- Take each tortilla and spoon a portion of the chicken mixture onto it. Roll it up and place the seam-side down in a baking dish.
- Once all tortillas are filled and rolled, pour the remaining enchilada sauce over the top and sprinkle with the shredded cheese.
- Bake in the oven for 25 to 30 minutes, or until the cheese is bubbly and golden.
- Serve warm with a dollop of sour cream and a sprinkle of chopped cilantro for that extra touch.
Serving Suggestions
To elevate your meal, consider serving these enchiladas with a fresh green salad or some tangy Mexican rice. For extra texture, don’t forget about toppings like sliced jalapeños, avocado, or even a zesty corn salsa. These delightful flavors complement each other beautifully!
Storage & Reheating
If you have leftovers (though they may not last long), store them in an airtight container in the fridge for up to 3 days. For longer storage, they can be frozen for up to 3 months. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) until warmed through.
Pro Tips
Here are a few tricks to take your enchiladas to the next level:
- Consider adding some sautéed bell peppers or zucchini to the chicken mixture for extra flavor and nutrition.
- For a spicier kick, mix in some diced green chiles with the chicken!
- If you want a crispy topping, broil the enchiladas for the last 2-3 minutes of baking after they’ve finished cooking.
Variations
Feel free to get creative with these enchiladas! You can swap out chicken for shredded beef or even a plant-based protein for a vegetarian version. Experiment with different cheese blends, like pepper jack for a spicy twist, or add black olives for a salty punch.
FAQs
1. Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas are a great gluten-free option, and they work well with the enchilada filling.
2. Is there a way to make these enchiladas in advance?
Yes! You can assemble the enchiladas ahead of time, cover them, and refrigerate them for up to 24 hours before baking.
3. What can I add to the enchilada sauce for more flavor?
A dash of cumin, chili powder, or even a bit of lime juice can add an extra flavor boost to your enchilada sauce!
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Ultimate Quick and Easy Chicken Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and easy recipe for chicken enchiladas that offers comforting flavor and can be on the table in a flash.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup chopped onion (optional)
- 1/2 cup sour cream (for serving, optional)
- Chopped cilantro (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken with half the enchilada sauce and the optional chopped onion.
- Take each tortilla and spoon a portion of the chicken mixture onto it. Roll it up and place the seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the shredded cheese.
- Bake in the oven for 25 to 30 minutes, or until the cheese is bubbly and golden.
- Serve warm with a dollop of sour cream and a sprinkle of chopped cilantro.
Notes
Great for using up leftover chicken. Feel free to customize with different ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg