why make this recipe
Ultimate Quick and Easy Chicken Enchiladas are a fantastic dish to prepare when you’re short on time but still want a satisfying meal. These enchiladas are not only quick to make, but they are also packed with flavor and can please both kids and adults alike. With common ingredients and simple steps, they make for a perfect weeknight dinner or a fun meal for guest gatherings.
how to make Ultimate Quick and Easy Chicken Enchiladas
Ingredients:
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 small tortillas
- 1 cup black beans (optional)
- 1/2 cup diced onions (optional)
- 1/2 cup chopped cilantro (for garnish)
- Salt and pepper to taste
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, black beans, half of the cheese, and 1/2 cup of enchilada sauce. Season with salt and pepper.
- Lay a tortilla flat and spoon in the chicken mixture, rolling it up tightly. Place the rolled enchiladas seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving. Enjoy your meal!
how to serve Ultimate Quick and Easy Chicken Enchiladas
Serve these enchiladas warm from the oven. You can add extra toppings like sour cream, salsa, or guacamole to enhance the flavors. They can be enjoyed on their own or with a side of rice or salad for a complete meal.
how to store Ultimate Quick and Easy Chicken Enchiladas
To store leftovers, let the enchiladas cool completely. Place them in an airtight container in the refrigerator. They will last for about 3-4 days. You can also freeze them in a freezer-safe container for up to 3 months. To reheat, warm them in the oven at 350°F (175°C) until heated through.
tips to make Ultimate Quick and Easy Chicken Enchiladas
- Use rotisserie chicken to save time.
- Add more vegetables like bell peppers or spinach for extra nutrition.
- For a spicier kick, use a spicy enchilada sauce or add chopped jalapeños to the filling.
- If you prefer crispy tortillas, briefly fry them in oil before filling.
variation
You can make these enchiladas vegetarian by omitting the chicken and adding a mix of your favorite vegetables like mushrooms, zucchini, or sweet corn. You can also use different types of beans or even lentils for a protein boost.
FAQs
1. Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work great for this recipe. Just be careful when rolling them, as they can break more easily.
2. How can I make the enchiladas gluten-free?
Use gluten-free tortillas and check the enchilada sauce to ensure it does not contain gluten.
3. What can I do if I don’t have shredded chicken?
You can quickly boil chicken breasts, cook them in a crockpot, or even use canned chicken for convenience.
Chicken Enchiladas
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, black beans, half of the cheese, and 1/2 cup of enchilada sauce. Season with salt and pepper.
- Lay a tortilla flat and spoon in the chicken mixture, rolling it up tightly.
- Place the rolled enchiladas seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving. Enjoy your meal!