There’s something truly comforting about a warm, cheesy plate of chicken enchiladas. They bring back memories of family gatherings and cozy dinners. Plus, they’re super easy to whip up! If you’re looking for a recipe that will impress your friends and satisfy your cravings, these Ultimate Quick and Easy Chicken Enchiladas are the way to go. Trust me, you’ll want to keep this one in your back pocket for busy weeknights or lazy weekends.
why make this recipe
These enchiladas are not just quick, they’re also incredibly versatile. You can use leftover chicken, mix in your favorite veggies, or adjust the spices to fit what you love. They’re the perfect way to feed a crowd without spending all day in the kitchen. And did I mention that they’re downright delicious? You’ll enjoy every bite, and your family or friends will rave about them!
how to make Ultimate Quick and Easy Chicken Enchiladas
Ingredients:
2 cups shredded chicken
1 cup shredded cheese (cheddar or Mexican blend)
1 can (10 oz) enchilada sauce
8 tortillas (corn or flour)
1/2 cup diced onion
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped cilantro (for garnish)
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, cheese, onion, cumin, garlic powder, salt, and pepper until everything is well combined.
- Spread some enchilada sauce on the bottom of a baking dish to keep those enchiladas from sticking.
- Take a tortilla, fill it generously with the chicken mixture, and roll it up tightly. Place it seam-side down in the baking dish.
- Repeat this process until all your tortillas are filled and snugly in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle more cheese on top if you want that extra cheesy goodness.
- Bake for 20-25 minutes, until everything is heated through and that cheese is bubbly and golden.
- Garnish with chopped cilantro right before serving for that fresh, zesty touch.
how to serve Ultimate Quick and Easy Chicken Enchiladas
Serve these enchiladas hot out of the oven! They look amazing on a plate, especially topped with some chopped cilantro. You can pair them with a simple salad, some rice, or even a side of beans for a complete meal. A squeeze of lime on top never hurts either!
how to store Ultimate Quick and Easy Chicken Enchiladas
Got leftovers? No problem! Allow the enchiladas to cool completely before transferring them to an airtight container. They’ll keep well in the fridge for about 3 to 4 days. If you want to freeze them, wrap them tightly in foil or plastic. They can last for up to 3 months in the freezer just heat them in the oven again when you’re ready to dig in.
tips to make Ultimate Quick and Easy Chicken Enchiladas
- Use rotisserie chicken for even more convenience. It’s flavorful and saves time!
- Add black beans or corn to the filling for extra texture and taste.
- Adjust the spices to your liking; feel free to add more or less cumin and garlic.
variation
For a spicy kick, try adding chopped jalapeños or green chilies to the chicken mixture. If you enjoy a more veggie-packed dish, throw in some sautéed bell peppers or zucchini!
FAQs
Can I make these enchiladas ahead of time?
Absolutely! You can prepare the enchiladas up to the point of baking. Cover and refrigerate them for a day or two before baking. Just add a few extra minutes to the cooking time if they’re coming straight from the fridge.
What if I don’t have enchilada sauce?
You can substitute with taco sauce or even homemade tomato sauce. Add your favorite spices to give it that enchilada flair!
Can I use other meats besides chicken?
Yes! Shredded beef, pork, or even tofu can make delicious fillings. Just adjust cooking times accordingly as needed.
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Ultimate Quick and Easy Chicken Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting and cheesy chicken enchilada recipe that’s quick and easy to prepare, perfect for family gatherings or cozy dinners.
Ingredients
- 2 cups shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 tortillas (corn or flour)
- 1/2 cup diced onion
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Chopped cilantro (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, cheese, onion, cumin, garlic powder, salt, and pepper until well combined.
- Spread some enchilada sauce on the bottom of a baking dish to prevent sticking.
- Take a tortilla, fill it with the chicken mixture, and roll it up tightly. Place seam-side down in the baking dish.
- Repeat with remaining tortillas until all are filled and in the dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle more cheese on top.
- Bake for 20-25 minutes until heated through and cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
Use rotisserie chicken for convenience and consider adding black beans or corn for extra texture. Adjust spices to your liking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: enchiladas, chicken, quick meals, Mexican recipes, comfort food
