Quick and easy chicken enchiladas topped with cheese and cilantro.

Ultimate Quick and Easy Chicken Enchiladas

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Why Make This Recipe

Ultimate Quick and Easy Chicken Enchiladas are perfect for busy weeknights or even casual gatherings. They are simple to make and packed with flavor. Plus, they use basic ingredients that you might already have in your kitchen. This dish brings a taste of Mexico to your table without the fuss.

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 flour or corn tortillas
  • 1/2 cup diced onions (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Directions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine shredded chicken, 1/2 cup cheese, enchilada sauce, diced onions, garlic powder, cumin, salt, and pepper.
  3. Warm tortillas briefly in the microwave to make them pliable.
  4. Fill each tortilla with the chicken mixture and roll tightly.
  5. Place rolled tortillas seam-side down in a baking dish.
  6. Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
  7. Bake for 20-25 minutes until the cheese is melted and bubbly.
  8. Garnish with fresh cilantro if desired and serve immediately.

How to Serve Ultimate Quick and Easy Chicken Enchiladas

These enchiladas are best served hot from the oven. You can add toppings like sour cream, avocado slices, or additional salsa for extra flavor. Pair them with a simple salad or some rice to complete the meal.

How to Store Ultimate Quick and Easy Chicken Enchiladas

If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. To reheat, simply pop them in the oven or microwave until warm.

Tips to Make Ultimate Quick and Easy Chicken Enchiladas

  • To save time, use rotisserie chicken for the shredded chicken.
  • Customize the filling by adding vegetables like bell peppers or black beans.
  • If you want a little heat, add diced jalapeños to the chicken mixture.

Variation

You can also make these enchiladas using ground beef or beans for a vegetarian option. Swap out the cheese for a dairy-free version if desired.

FAQs

Can I freeze these enchiladas?
Yes, you can freeze them before baking. Wrap them tightly, and they will last for up to 3 months. Bake from frozen, increasing the baking time by 10-15 minutes.

What can I use instead of enchilada sauce?
You can use salsa, taco sauce, or even homemade tomato sauce seasoned with chili powder.

Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work great and add an authentic touch to the dish. Just remember to warm them to avoid breaking when rolling.

Ultimate Quick and Easy Chicken Enchiladas

These flavorful chicken enchiladas are easy to make and perfect for busy weeknights or casual gatherings, bringing a taste of Mexico to your table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken Rotisserie chicken can be used for convenience.
  • 1 cup shredded cheese (cheddar or Mexican blend) Reserve some for topping.
  • 10 oz can enchilada sauce
  • 8 small flour or corn tortillas Corn tortillas work great!
  • 1/2 cup diced onions (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • to taste Salt and pepper
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine shredded chicken, 1/2 cup cheese, enchilada sauce, diced onions, garlic powder, cumin, salt, and pepper.
  3. Warm tortillas briefly in the microwave to make them pliable.
  4. Fill each tortilla with the chicken mixture and roll tightly.
  5. Place rolled tortillas seam-side down in a baking dish.
  6. Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
Baking
  1. Bake for 20-25 minutes until the cheese is melted and bubbly.
  2. Garnish with fresh cilantro if desired and serve immediately.

Notes

These enchiladas can be served with toppings like sour cream, avocado slices, or additional salsa. Great with a salad or rice. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.