Ultimate Quick and Easy Chicken Enchiladas — Chicken Enchiladas Recipe
I still remember the night I first threw these enchiladas together after a long week of late meetings and a nearly empty fridge. With a couple of leftover rotisserie chicken pieces and a can of enchilada sauce, I rolled up comfort, convenience, and a little kick of home into a tray of bubbling cheese. Ever since, these Ultimate Quick and Easy Chicken Enchiladas have been my go-to for busy weeknights, potlucks, and when friends unexpectedly drop by. Enchiladas trace their roots to Mesoamerican cuisines where tortillas wrapped fillings and were later smothered in chiles and sauces introduced by the many regions of Mexico — a delicious tradition that’s easy to adapt for any kitchen.
Who is this recipe for?
- This recipe is perfect for busy parents, weeknight cooks, beginners, and anyone craving a fast, comforting Mexican-inspired meal.
Core ingredient overview:
- This dish combines 2 cups shredded chicken, 1 cup shredded cheese, 1 can (10 oz) enchilada sauce, 8 flour tortillas, 1/2 cup diced onions, and optional sour cream and cilantro to create cheesy, saucy enchiladas that come together quickly. Season with salt and pepper to taste.
Tools & Ingredients
Tools (you’ll need)
- Baking dish (9×13-inch or similar) — holds the enchiladas and allows even baking.
- Mixing bowl — for combining the filling ingredients.
- Spoon or spatula — to mix and to fill the tortillas.
- Measuring cups — for accurate ingredient amounts.
- Cheese grater (if shredding cheese) — gives melty, even cheese coverage.
- Knife and cutting board — for dicing onions and chopping cilantro.
- Oven (set to 375°F / 190°C) — for baking the enchiladas.
- Skillet or microwave (optional) — to warm tortillas briefly, making them pliable.
Ingredients (with brief benefits)
- 2 cups shredded chicken – lean protein that makes the dish filling and versatile.
- 1 cup shredded cheese (cheddar or Mexican blend) – melts to create creamy, savory flavor and texture.
- 1 can (10 oz) enchilada sauce – provides bold, saucy seasoning and authentic enchilada flavor.
- 8 flour tortillas – soft carriers for the filling that stay tender after baking.
- 1/2 cup diced onions – adds sweetness and savory depth; boosts aroma.
- 1/2 cup sour cream (optional) – cools and balances spice while adding creaminess.
- Salt and pepper to taste – essential seasonings to enhance all flavors.
- Chopped cilantro for garnish (optional) – gives a fresh, bright herbal finish.
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the 2 cups shredded chicken, half of the 1 cup shredded cheese, 1/2 cup diced onions, and a bit of the 1 can (10 oz) enchilada sauce. Season with salt and pepper to taste, and gently mix until evenly combined.
- Warm the 8 flour tortillas briefly in a dry skillet or microwave (about 15–20 seconds) to make them pliable and easy to roll.
- Spoon an even amount of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in your baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, spreading it so each roll gets saucy coverage, and then top with the rest of the shredded cheese.
- Bake for 20 minutes or until the cheese is bubbly and golden and the edges of the tortillas are slightly crisp.
- Serve hot, garnished with chopped cilantro and a dollop of sour cream if desired. Enjoy!
FAQ
Q: Can I freeze this recipe?
A: Yes. You can assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze before baking. Thaw in the refrigerator overnight before baking, then bake as directed (you may need a few extra minutes). Alternatively, bake first, cool, and freeze portions for reheating.
Q: What can I use instead of flour tortillas?
A: You can use corn tortillas if you prefer—or even low-carb wraps. If using corn tortillas, warm them well to prevent cracking and consider lightly frying or dipping them in sauce to make them more pliable.
Q: Can I make these enchiladas ahead of time?
A: Absolutely. Assemble them and refrigerate (covered) for up to 24 hours before baking. This makes them perfect for meal prep or entertaining.
Q: How can I make this vegetarian?
A: Substitute shredded chicken with seasoned black beans, roasted vegetables, or shredded jackfruit, and use vegetable-based enchilada sauce.
Tips & Tricks
- Warm the tortillas: Briefly warming tortillas prevents tearing and helps you roll tight enchiladas.
- Don’t overfill: Keep an even, moderate amount of filling in each tortilla to ensure they roll smoothly and bake evenly.
- Sauce coverage matters: Make sure you pour enough sauce over the rolls so they stay moist while baking—this also helps flavor every bite.
- Make it your own: Add extras like corn, black beans, or diced bell peppers to the filling for extra texture and nutrition.
Enjoy these Ultimate Quick and Easy Chicken Enchiladas with a simple side salad or refried beans, and share the recipe with friends who appreciate a fast, comforting dinner.
Conclusion
For more inspiration and variations on classic chicken enchiladas, check out these helpful recipes and tips: Easy Chicken Enchilada Recipe – Isabel Eats, Easy Chicken Enchilada Recipe | Wanderzest, Chicken Enchiladas Recipe | Gimme Some Oven, Best Chicken Enchiladas Recipe – Easy Chicken Enchiladas, and Creamy White Chicken Enchiladas – The Country Cook.
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