Ultimate Quick and Easy Chicken Enchiladas

There’s something about the simple pleasure of chicken enchiladas that transports me straight to my favorite Mexican restaurant, bright with colorful talavera tiles and the sizzling sounds of the kitchen. This ultimate quick and easy chicken enchiladas recipe? It’s like wrapping warmth and happiness in a tortilla. Whenever I whip these up, the aroma wafting through the house draws everyone in like a moth to a flame.

Why cooking this recipe tonight

Imagine a bustling weeknight; you’ve just finished a long day, and the last thing you want to do is spend hours in the kitchen. That’s where this recipe comes to the rescue! These enchiladas are not just a crowd-pleaser; they’re a harmonious blend of flavors that will have your taste buds dancing.

The beauty lies in their convenience—seriously, you can whip these up in no time! Shredded chicken mingling with melty cheese and spicy enchilada sauce, all hugged by soft tortillas, makes for the perfect comfort food. Plus, each bite holds tangy surprises from the spices and sautéed onions, and those little pops of flavor make you want to dive into the next one right away. So let’s kick that cooking anxiety to the curb because we’re turning your kitchen into the heart of the fiesta tonight!

Gather these ingredients

Let’s talk about what you’ll need.

• Cooked Shredded Chicken (2 cups): This could be rotisserie chicken or leftovers that you’ve been saving. A real time-saver!

• Shredded Cheese (1 cup): Feel free to play favorites here! Cheddar, Monterey Jack, or a blend—each brings a unique richness.

• Enchilada Sauce (1 can, 10 oz): You can opt for red or green sauce depending on your preference—both work beautifully. If you’re feeling adventurous, homemade sauce elevates it even further!

• Flour Tortillas (8 small): They’re soft, pliable, and the perfect vessel for all that goodness. Corn tortillas work too if you want to go gluten-free!

• Diced Onions (1/2 cup): Sweet or yellow onions add that essential crunch and flavor.

• Garlic Powder (1/2 teaspoon): For that delicious aroma and taste.

• Cumin (1/2 teaspoon): This spice packs a punch! It adds warmth and earthy notes.

• Salt and Pepper: To taste—don’t skip this! It’s about balancing flavors.

• Chopped Cilantro (garnish): Optional, but it adds freshness and color!

The cooking process explained

Now let’s get cooking!

1. Preheat Your Oven: Set your oven to 375°F (190°C) so it’s nice and hot by the time you’re ready to bake.

2. Mix Your Filling: In a large bowl, combine the shredded chicken, half of the cheese, diced onions, garlic powder, cumin, and a sprinkle of salt and pepper. Mix it all together—this is where the magic starts!

3. Prepare Your Baking Dish: Spread a thin layer of enchilada sauce on the bottom of your baking dish to prevent sticking and add flavor.

4. Fill the Tortillas: Take each tortilla, scoop in a generous amount of the chicken mixture, and roll it up snugly. Place each rolled tortilla seam-side down in the baking dish like little soldiers waiting for their turn.

5. Top It Off: Pour the remaining enchilada sauce over the tortillas, making sure they’re well-coated. Then sprinkle on the rest of the cheese like a comforting blanket.

6. Bake: Slide your masterpiece into the oven and let it bake for 20-25 minutes. You’re looking for bubbly, golden cheese on top—trust me, that’s when you know it’s done.

7. Garnish and Serve: Sprinkle with fresh cilantro if you like, and serve hot!

Best way to enjoy it

Now, let’s talk about how to make it truly special at the dinner table. Serve these enchiladas with a side of Mexican rice or a vibrant salad for freshness.

Want to kick things up a notch? A dollop of sour cream, guacamole, or even a sprinkle of pickled jalapeños can elevate these enchiladas to a whole new level.

Storage and reheating tips

Got leftovers? You’re in luck! These enchiladas store like a dream.

Keep them in an airtight container in the fridge for up to 3-4 days. Just reheat in the oven at 350°F (175°C) until warm or microwave individual portions for a speedy lunch.

Thinking of freezing? Absolutely! Just make sure they’re cool before wrapping them tightly and storing them in a freezer-safe dish—perfect for those busy nights ahead!

Helpful cooking tips

• Spice it Up: If you like more flavor, toast the cumin in a dry skillet before adding it to the mixture. It brings out the earthiness beautifully!

• Cheese Choices: Use a combination of cheeses for added depth—think mozzarella for stretch and gouda for smoke!

• Sneaky Veggies: Want to pack in some extra nutrition? Add some black beans, corn, or even diced bell peppers to the filling. They mesh wonderfully!

Creative Twists

Feeling adventurous? Here’s where you can truly make this dish your own.

• Make it Vegetarian: Swap out the chicken for roasted vegetables or make a black bean filling with spices!

• Different Sauces: Experiment with salsa verde or even chipotle sauce for a smoky kick.

• Chili!: Try it with a spicy chili con carne filling to turn it into a hearty meal!

Ingredients

• 2 cups cooked shredded chicken
• 1 cup shredded cheese
• 1 can (10 oz) enchilada sauce
• 8 small flour tortillas
• 1/2 cup diced onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Chopped cilantro for garnish (optional)

Directions to follow

1. Preheat your oven to 375°F (190°C).
2. Mix shredded chicken, half the cheese, onions, garlic powder, cumin, salt, and pepper in a bowl.
3. Spread a little enchilada sauce in the bottom of a baking dish.
4. Fill tortillas with chicken mixture, roll them up, and place seam-side down in the dish.
5. Pour remaining enchilada sauce on top and sprinkle with the remaining cheese.
6. Bake for 20-25 minutes until bubbly and golden.
7. Garnish with chopped cilantro if desired and serve hot.

Your questions answered

1. Can I use raw chicken? Yes, but you’ll need to cook it first. Shred it after it’s cool!
2. How can I make this gluten-free? Substitute flour tortillas with corn tortillas and check your enchilada sauce for gluten-free options.
3. Can I prepare this ahead of time? Absolutely! Assemble and refrigerate, then bake when you’re ready.
4. What sides pair well with enchiladas? Fragrant cilantro lime rice and refried beans are spot on!
5. How can I customize the heat? Add chopped jalapeños to the filling or select a spicier enchilada sauce to ramp up the heat!

Cooking enchiladas is more than just following a recipe; it’s about the joy of bringing friends and family together. These ultimate quick and easy chicken enchiladas are bound to become a beloved staple in your kitchen, offering warmth, flavor, and a dash of adventure. So, gather your ingredients, roll up those tortillas, and let’s get cooking! You’ve got this, and I can’t wait to hear about your enchilada adventures!

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Ultimate Quick and Easy Chicken Enchiladas

Cooking Method: Baking Cuisine: Mexican

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Cooking Temp: 375  F Servings: 4 Estimated Cost: $ 10 Calories: 350

Best Season: Year-round

Description

These ultimate quick and easy chicken enchiladas are a wonderful comfort food, full of flavor and easy to prepare. Perfect for busy weeknights!

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 cups cooked shredded chicken (Can use rotisserie chicken or leftovers.)
• 1 cup shredded cheese (Cheddar, Monterey Jack, or a blend.)
• 1 can enchilada sauce (10 oz, red or green.)
• 8 small flour tortillas (Corn tortillas for gluten-free.)
• ¹⁄₂ cup diced onions (Sweet or yellow onions.)
• ¹⁄₂ teaspoon garlic powder (For flavor.)
• ¹⁄₂ teaspoon cumin (Adds warmth and earthy notes.)
• to taste salt and pepper (For balancing flavors.)
• to taste chopped cilantro (Optional garnish.)

Cooking Instructions

Preparation

1. Preheat Oven

   Set your oven to 375°F (190°C).
   Mark as complete

2. Mix Filling

   In a large bowl, combine shredded chicken, half of the cheese, diced onions, garlic powder, cumin, and a sprinkle of salt and pepper.
   Mark as complete

3. Prepare Baking Dish

   Spread a thin layer of enchilada sauce on the bottom of a baking dish.
   Mark as complete

4. Fill Tortillas

   Scoop the chicken mixture into each tortilla, roll them up, and place seam-side down in the dish.
   Mark as complete

5. Top with Sauce and Cheese

   Pour remaining enchilada sauce over tortillas and sprinkle with remaining cheese.
   Mark as complete

6. Bake

   Bake for 20-25 minutes until bubbly and golden.
   Mark as complete

7. Garnish and Serve

   Sprinkle with chopped cilantro if desired and serve hot.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 9g45%

Trans Fat 0g

Cholesterol 60mg20%

Sodium 800mg34%

Potassium 300mg9%

Total Carbohydrate 30g10%

Dietary Fiber 3g12%

Sugars 2g

Protein 25g50%

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Vitamin A 20 IU

Vitamin C 2 mg

Calcium 250 mg

Iron 2 mg

Thiamin 0.1 mg

Riboflavin 0.3 mg

Niacin 4 mg

Vitamin B6 0.2 mg

Folate 35 mcg

Vitamin B12 0.5 mcg

Phosphorus 250 mg

Magnesium 25 mg

Zinc 2 mg

Selenium 18 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: enchiladas, chicken, mexican, comfort food, easy recipe