Ultimate Quick and Easy Chicken Enchiladas
When it comes to quick weeknight dinners that please everyone at the table, Ultimate Quick and Easy Chicken Enchiladas hold a special place in my heart. Not only is it a dish I often turn to when I’m short on time, but it’s also a meal loaded with comforting flavors and familiar ingredients. Whether you’re busy chasing kids around or simply looking for a fast and satisfying dinner fix, these enchiladas have you covered with minimal fuss and maximum flavor.
Reasons to Try It
One of the standout features of this recipe is its simplicity without sacrificing taste. With just a handful of ingredients, you can whip up a dish that feels both hearty and authentic. These chicken enchiladas are perfect for a cozy family dinner, gatherings with friends, or even meal prep for the week ahead. Plus, it appeals to a broad audience—kids love the gooey cheese, while adults appreciate the depth of flavor from the spices. This dish is a versatile, budget-friendly option that can fit effortlessly into your weekly rotation.
“These enchiladas are my go-to for busy nights! So easy to make and even better to eat. Plus, they’ve become a family favorite!” – Sarah M.
The Cooking Process Explained
Preparation is a breeze with these enchiladas. You’ll start by making the filling, which combines shredded chicken with half of the cheese, aromatics, and spices. Next, you’ll roll this delicious mixture into tortillas and nestle them in a baking dish. A generous pour of enchilada sauce and a sprinkle of cheese on top before baking rounds off the process. In about 20 minutes, you’ll transform a few humble ingredients into a cheesy, bubbling masterpiece that’s comforting and delicious.
What You’ll Need
To create these delightful enchiladas, gather the following ingredients:
- 2 cups shredded cooked chicken
- 2 cups shredded cheese (like cheddar or Monterey Jack)
- 1 can (15 oz) enchilada sauce
- 8 small tortillas (use corn or flour, based on your preference)
- 1 small onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Feel free to switch up the cheese or even the meat! This recipe is forgiving and can be easily adapted to suit your taste.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the shredded chicken, half of the cheese, chopped onion, garlic powder, cumin, salt, and pepper. Mix well.
- Take a baking dish and spread a layer of enchilada sauce in the bottom.
- Spoon a generous portion of the chicken mixture onto each tortilla, roll them up tightly, and arrange them seam-side down in the baking dish.
- Drizzle the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.
- Bake for about 20 minutes or until the cheese is bubbly and golden.
- If desired, garnish with chopped cilantro before serving warm.
Best Ways to Enjoy It
Serve your enchiladas hot out of the oven, letting the cheese pull away in gooey strands with every slice you serve. Pair them with a fresh salad, guacamole, or chips and salsa for a complete meal. For an extra kick, try drizzling with some crema or hot sauce! The versatility of enchiladas means you can play around with side dishes—rice, beans, or even a light corn salad are excellent options.
How to Store & Freeze
If you happen to have leftovers (though that’s rare!), they can be stored in an airtight container in the fridge for up to three days. To reheat, simply pop them in the oven at 350°F until warmed through or use the microwave for quicker results. You can also freeze uncooked enchiladas! Just assemble everything up to the baking step, cover tightly, and store in the freezer for up to three months. When ready to bake, you can cook them from frozen—just add a little extra time.
Helpful Cooking Tips
For the quickest version of this recipe, use a rotisserie chicken from the store; it saves on cooking time and enhances the flavor. If you want a little more spice, consider adding chopped jalapeños to the chicken mixture or mixing some chipotle powder into the sauce. Don’t skimp on the cheese, as that’s what makes the dish creamy!
Creative Twists
Feeling adventurous? Switch up the protein—shredded beef or even black beans can offer a delightful variation. Top the baked enchiladas with fresh avocado slices, diced tomatoes, or a squeeze of lime for an extra burst of freshness. Vegetarian options can be made using mushrooms or roasted vegetables, giving endless possibilities to suit your dietary needs or cravings.
Your Questions Answered
How long does it take to make chicken enchiladas?
This recipe takes about 40 minutes from start to finish, making it a quick option for busy weeknights.
Can I make this with uncooked chicken?
Absolutely! You’ll want to cook the chicken first. You could poach it, roast it, or even sauté it for a quicker option.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze them before baking for a quick meal later on!
With these Ultimate Quick and Easy Chicken Enchiladas, you’ll have a delicious, satisfying dish that comes together effortlessly and leaves everyone asking for seconds. Enjoy cooking and savor this comforting meal!
Chicken Enchiladas
Ingredients
Filling
- 2 cups shredded cooked chicken
- 1 small onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
Assembly
- 2 cups shredded cheese (like cheddar or Monterey Jack) Use more for topping if desired
- 1 can 15 oz enchilada sauce
- 8 small tortillas (corn or flour) Based on your preference
- Chopped cilantro for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the shredded chicken, half of the cheese, chopped onion, garlic powder, cumin, salt, and pepper. Mix well.
- Take a baking dish and spread a layer of enchilada sauce in the bottom.
- Spoon a generous portion of the chicken mixture onto each tortilla, roll them up tightly, and arrange them seam-side down in the baking dish.
- Drizzle the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.
Baking
- Bake for about 20 minutes or until the cheese is bubbly and golden.
- If desired, garnish with chopped cilantro before serving warm.
