Why Make This Recipe
Chicken enchiladas are a popular dish that is warm, comforting, and full of flavor. This Ultimate Quick and Easy Chicken Enchiladas recipe provides a simple way to enjoy a homemade meal without a lot of fuss. Perfect for busy weeknights or when you want to impress guests, these enchiladas come together quickly and taste delicious.
How to Make Ultimate Quick and Easy Chicken Enchiladas
Ingredients
- 2 cups cooked shredded chicken
- 2 cups cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 8 small tortillas
- 1/2 cup chopped onions (optional)
- 1/2 cup sour cream (for serving)
- Chopped cilantro (for garnish, optional)
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken with half of the cheese, half of the enchilada sauce, and chopped onions (if using).
- Place about 1/4 cup of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve warm with sour cream and cilantro on top if desired.
How to Serve Ultimate Quick and Easy Chicken Enchiladas
Serve the chicken enchiladas hot from the oven. They go well with sides like rice or beans. Don’t forget to add sour cream and cilantro for extra flavor. You can also serve them with a fresh salad or some pico de gallo on the side to brighten up the meal.
How to Store Ultimate Quick and Easy Chicken Enchiladas
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, about 10-15 minutes.
Tips to Make Ultimate Quick and Easy Chicken Enchiladas
- You can use rotisserie chicken to save time on cooking.
- Feel free to adjust the seasoning according to your taste, adding spices like cumin or chili powder for extra flavor.
- Experiment with different cheeses or additional toppings like olives or jalapeños.
Variation (if any)
You can easily adapt this recipe to make it vegetarian by replacing the chicken with black beans or sautéed vegetables. You can also try different types of sauces, like green enchilada sauce or salsa verde, for a unique twist!
FAQs
Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas if you prefer. They may be a bit softer but will still taste great!
How can I make this dish spicier?
You can add diced jalapeños to the chicken mixture or use a spicier enchilada sauce for extra heat.
Can I freeze chicken enchiladas?
Yes, you can freeze the unbaked enchiladas for up to 2 months. When ready to eat, bake them directly from the freezer, adding a little extra time to cook through.
Chicken Enchiladas
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken with half of the cheese, half of the enchilada sauce, and chopped onions (if using).
- Place about 1/4 cup of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve warm with sour cream and cilantro on top if desired.