Why Make This Recipe
Chicken enchiladas are a family favorite for many reasons. They are not only delicious but also quick and easy to prepare. This recipe allows you to use cooked chicken, making it a time-saver for busy weeknights. The flavors combine beautifully, and everyone will love the cheesy goodness. Plus, you can customize the toppings to suit your family’s preferences.
How to Make Ultimate Quick and Easy Chicken Enchiladas
Making chicken enchiladas at home is simple and straightforward. You will be surprised at how quickly you can put this dish together. Here’s how to do it:
Ingredients
- 2 cups shredded cooked chicken
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 1/2 cup diced onions
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: sour cream, avocado, cilantro
Directions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, half of the cheese, diced onions, cumin, salt, and pepper.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in a baking dish.
- Pour the enchilada sauce evenly over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
- Serve hot, topped with optional sour cream, avocado, and cilantro.
How to Serve Ultimate Quick and Easy Chicken Enchiladas
Serve these enchiladas hot out of the oven for the best taste. You can add optional toppings like sour cream, fresh avocado slices, or chopped cilantro for extra flavor. Pair them with rice or a side salad for a complete meal.
How to Store Ultimate Quick and Easy Chicken Enchiladas
If you have leftovers, store them in an airtight container in the fridge. They can last for 3 to 4 days. You can also freeze enchiladas for up to 2 months. Just make sure to wrap them tightly before placing them in the freezer.
Tips to Make Ultimate Quick and Easy Chicken Enchiladas
- Use rotisserie chicken to save even more time.
- Make sure to warm the tortillas to prevent them from cracking when rolling.
- Experiment with different toppings and sauces to find your favorite combination.
Variation
You can make vegetarian enchiladas by replacing the chicken with black beans or sautéed vegetables. You can also use flour tortillas instead of corn for a different texture.
FAQs
Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce works perfectly in this recipe, saving you time.
Can I make these enchiladas ahead of time?
Absolutely! You can prepare the enchiladas in advance, cover them, and store them in the fridge until you are ready to bake.
What if I don’t have cumin?
If you don’t have cumin, you can skip it, or use another spice like chili powder or taco seasoning for added flavor.
Chicken Enchiladas
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, half of the cheese, diced onions, cumin, salt, and pepper.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in a baking dish.
- Pour the enchilada sauce evenly over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
- Serve hot, topped with optional sour cream, avocado, and cilantro.