A quick, easy dinner you can make any night.
introduction
This chicken enchiladas recipe is fast and simple. It uses common ingredients and cooks in about 30–40 minutes. For the full recipe on the site, see the Ultimate Quick and Easy Chicken Enchiladas page for a quick reference.
why make this recipe
Make this dish when you want a warm, tasty meal with little work. It feeds a family or makes good leftovers. You can pair it with simple sides like rice or a quick salad, or try an easy stir fried vegetables for a fast side.
how to make Ultimate Quick and Easy Chicken Enchiladas
Follow the steps below. Use cooked shredded chicken to save time. You can mix in onions and cilantro if you like. For other quick chicken ideas, try a quick homemade butter chicken for variety.
Ingredients :
- 2 cups cooked and shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup diced onions (optional)
- 1/2 cup chopped cilantro (optional)
- Salt and pepper to taste
Directions :
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the shredded chicken with half of the enchilada sauce and half of the cheese.
- Place a scoop of the chicken mixture in each tortilla, rolling them up tightly.
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Arrange the rolled tortillas seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish with diced onions and cilantro if desired. Serve warm.
how to serve Ultimate Quick and Easy Chicken Enchiladas
Serve the enchiladas hot from the oven. Add a spoon of sour cream, extra salsa, or sliced avocado on the side. For a hearty plate, serve with mashed potatoes or try a chicken gravy side like this chicken and gravy recipe.
how to store Ultimate Quick and Easy Chicken Enchiladas
Cool the enchiladas to room temperature. Put them in an airtight container and refrigerate for up to 3 days. To freeze, wrap the dish tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
tips to make Ultimate Quick and Easy Chicken Enchiladas
- Use rotisserie chicken to save time.
- Warm the tortillas briefly so they roll without cracking.
- Taste the chicken mix and add salt and pepper as needed.
- If you like more sauce, add extra enchilada sauce on top before baking.
- For more ideas on chicken dishes, see a creamy chicken and mushroom skillet.
variation (if any)
- Make it spicy: add chopped jalapeño or hot sauce.
- Make it creamy: mix a few tablespoons of sour cream into the chicken filling.
- Make it vegetarian: swap chicken for cooked beans and sautéed vegetables.
FAQs
Q: Can I use corn tortillas?
A: Yes. Use soft corn tortillas or warm them so they roll without breaking.
Q: Do I have to bake them covered?
A: Start covered to keep them moist. Remove the foil near the end to brown the cheese.
Q: Can I make this ahead of time?
A: Yes. Assemble and refrigerate, then bake when ready. Add a few extra minutes if cold from the fridge.
Q: How can I make it less spicy?
A: Use a mild enchilada sauce and skip jalapeños.
Q: Can I use frozen shredded chicken?
A: Thaw and drain any liquid before mixing with the sauce.
Conclusion
If you want other versions, try a simple red chicken enchilada recipe at Easy Chicken Enchilada Recipe – Isabel Eats. For another easy guide, see Easy Chicken Enchilada Recipe | Wanderzest. For a popular take, check the classic version at Chicken Enchiladas Recipe | Gimme Some Oven. If you like richer flavors, look at Best Chicken Enchiladas Recipe – Easy Chicken Enchiladas. For a quick and healthy spin, see Quick & Easy Chicken Enchilada Recipe – Healthy Seasonal Recipes.
Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups cooked and shredded chicken Use rotisserie chicken to save time.
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce Add extra for more sauce on top if desired.
- 8 small flour or corn tortillas Warm to roll without cracking.
- ½ cup diced onions (optional) Garnish before serving.
- ½ cup chopped cilantro (optional) Garnish before serving.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the shredded chicken with half of the enchilada sauce and half of the cheese.
- Place a scoop of the chicken mixture in each tortilla, rolling them up tightly.
Baking
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Arrange the rolled tortillas seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serving
- Garnish with diced onions and cilantro if desired. Serve warm.