introduction
This recipe makes simple, fast chicken enchiladas. It uses cooked chicken, cheese, and ready sauce. You can make it in about 30 minutes. The dish is warm, cheesy, and good for a weeknight meal.
why make this recipe
- It is quick and easy.
- It uses few ingredients.
- It feeds a family or gives good leftovers.
- You can change the fillings to your taste.
how to make Ultimate Quick and Easy Chicken Enchiladas
Follow the steps below to put the dish together and bake it.
Ingredients :
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 8 flour tortillas
- 1/2 cup diced onions (optional)
- 1/2 cup sour cream (optional)
- Fresh cilantro for garnish (optional)
Directions :
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shredded chicken, half of the cheese, and diced onions (if using).
- Spread a little enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 25-30 minutes, until the cheese is bubbly and golden.
- Serve with sour cream and fresh cilantro, if desired.
how to serve Ultimate Quick and Easy Chicken Enchiladas
Serve hot from the oven. Add a dollop of sour cream and sprinkle chopped cilantro on top. You can also serve with rice, beans, or a simple salad.
how to store Ultimate Quick and Easy Chicken Enchiladas
- In the fridge: Cool to room temperature, cover, and store up to 3 days.
- In the freezer: Place in a freezer-safe dish, cover tightly, and freeze up to 2 months. Thaw in the fridge before reheating.
- To reheat: Warm in the oven at 350°F (175°C) for 15-20 minutes, or microwave individual servings until hot.
tips to make Ultimate Quick and Easy Chicken Enchiladas
- Use rotisserie chicken to save time.
- Warm the tortillas before filling to prevent cracks.
- Use a little oil in a pan to soften tortillas if they are stiff.
- Taste the chicken mix and add a pinch of salt or pepper if needed.
- Cover with foil for the first 15 minutes of baking to keep them moist, then remove foil to brown the cheese.
variation (if any)
- Use corn tortillas instead of flour for a different texture.
- Add black beans or corn to the chicken mix for more fiber.
- Swap chicken for cooked shredded beef or chopped veggies to make it meat-free.
- Use green enchilada sauce for a milder, fresh taste.
FAQs
Q: Can I use leftover chicken?
A: Yes. Leftover cooked chicken works great. Shred or chop it before mixing.
Q: Can I make this dairy-free?
A: Yes. Use dairy-free cheese and skip the sour cream. Make sure to choose a dairy-free enchilada sauce if needed.
Q: How do I prevent soggy enchiladas?
A: Don’t overfill the tortillas. Spread a thin layer of sauce on the dish and avoid adding too much sauce inside the tortillas.
Q: Can I make this ahead for a party?
A: Yes. Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake when ready.
Conclusion
If you want more ideas or a step-by-step picture guide, check this Easy Chicken Enchilada Recipe – Isabel Eats. For another simple take and tips, see Easy Chicken Enchilada Recipe | Wanderzest. For a popular version with clear notes, try Chicken Enchiladas Recipe | Gimme Some Oven.