Ultimate Quick and Easy Chicken Enchiladas

There’s something about the warm, inviting aroma of Chicken Enchiladas wafting through the kitchen that just feels like home. I’ve always had a love affair with Mexican cuisine, but these Ultimate Quick and Easy Chicken Enchiladas hold a special spot in my heart. They bring back memories of family gatherings where laughter and delicious food filled the air. I remember making these with my mom, snuggled up in the kitchen, chatting about our day while preparing our favorite dish. Today, I’m eager to share this quick and delicious recipe with you that perfectly captures that spirit—bringing comfort and joy to your table without all the fuss.

Why You’ll Love This Recipe

What makes these enchiladas a go-to, you ask? First off, they’re a breeze to whip up—even on the most hectic weeknights! Each bite is bursting with flavors that dance on your palate, from the seasoning of cumin and chili powder mingling with the creamy, melted cheese. Plus, this dish is adaptable! Toss in veggies, swap the chicken for beef, or even go vegetarian—all while keeping the essence of enchiladas intact. Did I mention they’re freezer-friendly? You can batch-cook and have a savory meal ready for those days when you just don’t want to cook. These enchiladas are not just a meal; they’re an experience—a cozy hug in food form!

Key Ingredients Overview

Let’s talk ingredients—these are not your run-of-the-mill components; they’re the building blocks of flavor and comfort!

• Shredded Cooked Chicken: The star of the show! Whether you use leftover rotisserie chicken, slow-cooked chicken, or even canned chicken, the tender, juicy pieces are the heart and soul of your enchiladas.

• Enchilada Sauce: This is where the magic happens. A good enchilada sauce packs a punch of flavor! You can use store-bought for convenience or make your own if you’re feeling adventurous.

• Shredded Cheese: I’m a big fan of Monterey Jack for its creaminess, but cheddar adds a sharp note that’s just divine. Use one or mix ’em up for the perfect cheesy goodness.

• Tortillas: Flour or corn—they both work splendidly! I prefer flour for a softer chew, but corn brings that authentic texture.

• Cumin and Chili Powder: These spices are the secret handshake of flavor! Not too overpowering, they elevate your dish with an aromatic warmth everybody will love.

• Salt and Pepper: Simple, yet essential for that finishing touch.

• Green Onions: A sprinkle of freshness on top ties it all together.

• Sour Cream: The perfect cooling contrast to the spiced enchiladas, and a definite must-have!

The Cooking Process Explained

Let’s roll up our sleeves and get cooking, shall we? Here’s how we turn those lovely ingredients into a stunning dish:

1. Preheat the Oven: Get that oven sizzling at 350°F (175°C); we want it nice and warm for our enchiladas.

2. Mix the Filling: Grab a large bowl and combine your shredded chicken, 1 cup of shredded cheese, cumin, chili powder, salt, and pepper. This is where you can let your personality shine—add more spices if you like it spicy!

3. Prepare the Baking Dish: Slather some of that luscious enchilada sauce at the bottom of your baking dish. This prevents sticking and adds layers of flavor.

4. Stuff the Tortillas: Take a tortilla, scoop a generous amount of the chicken mixture onto it, roll it up tightly, and place seam-side down in the baking dish. Repeat until you’re out of filling.

5. Sauce and Cheese: Pour the remaining enchilada sauce over those lovely rolls, then sprinkle on the leftover cheese. Don’t be shy—this is comfort food, after all!

6. Bake: Pop that dish in the oven and let it work its magic for 20-25 minutes. You’ll know it’s ready when the cheese is oozing, bubbly, and golden brown.

7. Garnish and Serve: Top with chopped green onions and dish it up with a dollop of sour cream.

Best Way to Enjoy It

Now, how to savor these enchiladas? I suggest serving them hot, fresh from the oven, alongside a crisp salad or some refried beans. Feeling festive? Pair them with a chilled margarita or a refreshing sparkling water with lime! You can also set up a little toppings bar—think avocado slices, jalapeños, or homemade guacamole. It’s all about making it your own and having fun while you’re at it!

Storage and Reheating Tips

Leftover enchiladas? Don’t fret! Allow them to cool, then cover tightly with plastic wrap or transfer them to an airtight container. You can store them in the fridge for up to three days. To reheat, pop them back in the oven at 350°F (175°C) for about 15 minutes—this way, you’ll maintain that glorious cheese melt. If you want to freeze them, do so before baking. Just wrap individual portions and freeze for up to three months. When you’re ready to cook, take them straight from the freezer to the oven, adding a few extra minutes to the bake time.

Pro Chef Tips

Okay, let’s dish out some insider wisdom! First, don’t skip toasting your spices in the pan for a few seconds before mixing them into the chicken; it really deepens their flavors. Also, for extra creaminess, mix in a bit of cream cheese or sour cream into your chicken filling—heavenly! Need a healthier twist? Swap the chicken for black beans or lentils. They pick up the flavors beautifully, and you’ll hardly miss the meat!

Creative Twists

Why stick to tradition? You can change it up! Try adding spinach or roasted bell peppers for added nutrition and flavor. Want to spice things up? Toss in a chipotle pepper for a smoky kick. If you’re feeling indulgent, drizzle a cheesy white sauce on top before baking for the ultimate comfort!

Ingredients List

• 2 cups shredded cooked chicken
• 1 cup enchilada sauce
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 8 small flour or corn tortillas
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Chopped green onions (for garnish)
• Sour cream (for serving)

How to Prepare It

1. Preheat the oven to 350°F (175°C).
2. Mix shredded chicken, 1 cup cheese, cumin, chili powder, salt, and pepper in a bowl.
3. Spread enchilada sauce on the bottom of a baking dish.
4. Fill each tortilla with the chicken mixture, roll them, and place seam-side down in the dish.
5. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
6. Bake for 20-25 minutes until cheese is bubbly and golden.
7. Garnish with green onions; serve with sour cream.

Your Questions Answered

1. How long will this take to prepare? It usually takes about 15 minutes to assemble and 25 minutes to bake—perfect for a busy night!
2. Can I make this ahead of time? Absolutely! Assembly can be done earlier in the day or even the night before.
3. Can I freeze these? Yes! Freeze before baking, and they’ll keep for up to 3 months.
4. What to do with leftovers? Store them in the fridge for 3 days or freeze for later enjoyment!
5. Can I substitute the chicken? For sure! Black beans or shredded veggies work great too.

I hope this recipe has inspired you to cook, laugh, and share a delightful meal that will warm both your heart and your home. Give these enchiladas a try, tweak them as you see fit, and make them your own! I’d love to hear how it goes—drop your thoughts in the comments and let’s keep the cooking conversation alive!

Print Recipe

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Ultimate Quick and Easy Chicken Enchiladas

Cooking Method: Baking Courses: Comfort Food, Dinner, Main Course Recipe Keys: C Comfort Food E Easy Freezer Meals Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time Cook Time Rest Time 4 mins Total Time 40 hrs 4 mins

Cooking Temp: 350  F Servings: 4 Estimated Cost: $ 10 Calories: 400

Best Season: Suitable throughout the year

Description

These enchiladas are a breeze to whip up, bursting with flavors from cumin and chili powder mingling with creamy melted cheese. Perfect for weeknights and freezer-friendly!

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 cups shredded cooked chicken (Use leftover rotisserie chicken or slow-cooked chicken if available.)
• 1 cup enchilada sauce (Store-bought or homemade.)
• 2 cups shredded cheese (Monterey Jack or cheddar cheese.)
• 8 small flour or corn tortillas (Flour for a softer chew; corn for authentic texture.)
• 1 teaspoon cumin (Add more if desired.)
• 1 teaspoon chili powder (Adjust to taste.)
• Salt and pepper (To taste.)
• Chopped green onions (For garnish.)
• Sour cream (For serving.)

Instructions

Cooking Instructions

1. Preheat the oven

   Set the oven to 350°F (175°C).
   Mark as complete

2. Mix the filling

   In a large bowl, combine the shredded chicken, 1 cup of cheese, cumin, chili powder, salt, and pepper.
   Feel free to add more spices for extra heat.
   Mark as complete

3. Prepare the baking dish

   Spread some enchilada sauce on the bottom of a baking dish.
   This prevents sticking and adds flavor.
   Mark as complete

4. Stuff the tortillas

   Scoop a generous amount of the chicken mixture onto each tortilla, roll them up tightly, and place seam-side down in the dish.
   Repeat until all filling is used.
   Mark as complete

5. Top with sauce and cheese

   Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
   Don’t be shy with the cheese!
   Mark as complete

6. Bake

   Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.
   Mark as complete

7. Garnish and serve

   Top with chopped green onions and serve with a dollop of sour cream.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 28g44%

Saturated Fat 15g75%

Trans Fat 0g

Cholesterol 70mg24%

Sodium 800mg34%

Potassium 500mg15%

Total Carbohydrate 30g10%

Dietary Fiber 2g8%

Sugars 3g

Protein 25g50%

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Vitamin A 800 IU

Vitamin C 5 mg

Calcium 400 mg

Iron 2 mg

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

Note

These enchiladas are very adaptable. Feel free to substitute chicken with beans or other veggies.

Keywords: chicken, enchiladas, Mexican cuisine, comfort food, easy recipe