Easy Chicken Enchiladas Recipe

There's nothing quite like the comforting aroma of Easy Chicken Enchiladas baking in the oven, their cheesy, bubbly goodness promising a satisfying meal. These enchiladas are the perfect combination of tender shredded chicken, flavorful spices, and a creamy sauce all wrapped in soft tortillas.

I first discovered this recipe when I needed a quick dinner idea that would please the whole family. It’s now a regular in our weekly rotation, thanks to its simplicity and irresistible taste. Let me walk you through how to make this crowd-pleasing dish!

Why You’ll Love This Easy Chicken Enchiladas Recipe

Get ready to add a new favorite to your dinner lineup. These Easy Chicken Enchiladas are a lifesaver for busy weeknights, combining flavor, ease, and versatility in one dish.

First, they’re incredibly easy to make. With just a handful of pantry staples and some pre-cooked chicken, you can have this dish in the oven in under 20 minutes.

Second, they’re bursting with flavor. From the smoky notes of the enchilada sauce to the gooey melted cheese, every bite is a fiesta of deliciousness.

Plus, they’re perfect for meal prep. Make a big batch and store leftovers for a quick reheat meal that tastes just as good the next day.

Lastly, these enchiladas are endlessly customizable. Whether you’re adding extra veggies or swapping in your favorite protein, this recipe adapts to whatever you have on hand.

Ready to get started? Let’s dive into the ingredients!

Ingredients Notes

The beauty of these Easy Chicken Enchiladas lies in their simple, yet flavor-packed ingredients. Here’s what you’ll need:

• Cooked shredded chicken: This is the heart of the dish. Rotisserie chicken works perfectly here, but you can also use leftover baked or grilled chicken.
• Enchilada sauce: The smoky, tangy flavor of a good enchilada sauce ties the dish together. Store-bought is a great shortcut, but feel free to make your own if you prefer.
• Flour or corn tortillas: Both work well, depending on your preference. Corn tortillas offer a more traditional taste, while flour tortillas are softer and easier to roll.
• Shredded cheese: A blend of cheddar and Monterey Jack melts beautifully, creating that irresistible cheesy topping.
• Onions and garlic: These aromatics add depth to the filling, complementing the chicken and sauce.
• Spices: Cumin and chili powder are optional but enhance the authentic flavor of the dish.

Optional equipment: A 9x13-inch baking dish is ideal for assembling the enchiladas, and a sharp knife or rotary cutter makes portioning a breeze.

How To Make This Easy Chicken Enchiladas Recipe

Making these enchiladas is a breeze. Here’s the step-by-step breakdown to get them on your table in no time:

1. Prepare the filling: In a large bowl, mix together the shredded chicken, half of the enchilada sauce, diced onions, minced garlic, and a cup of shredded cheese. Add a pinch of cumin and chili powder for extra flavor.
2. Assemble the enchiladas: Lay a tortilla flat and spoon about 2-3 tablespoons of the chicken mixture into the center. Roll it up tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
3. Add the sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure each one is covered. Sprinkle the rest of the shredded cheese generously over the top.
4. Bake to perfection: Preheat your oven to 375°F (190°C) and bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly. For a golden crust, switch to the broiler for the last 2-3 minutes.

Once out of the oven, let them cool for a few minutes before serving. The total time, from prep to table, is less than 45 minutes!

Storage Options

These enchiladas are just as delicious the next day, making them perfect for leftovers. Here’s how to store them:

• Refrigerator: Place the enchiladas in an airtight container and store for up to 3 days.
• Freezer: For longer storage, wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag. They’ll keep for up to 3 months.

When reheating, cover them with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes. For frozen enchiladas, thaw overnight in the fridge before reheating.

Variations and Substitutions

One of the best things about this recipe is its flexibility. Here are a few ideas to make it your own:

• Vegetarian option: Swap the chicken for black beans, sautéed mushrooms, or a mix of your favorite veggies.
• Protein swap: Ground beef, turkey, or even shredded pork work beautifully in place of chicken.
• Extra spice: Add diced jalapeños to the filling or sprinkle crushed red pepper flakes over the top for a spicy kick.
• Cheese choices: Experiment with pepper jack, queso fresco, or even a vegan cheese alternative.
• Gluten-free option: Use corn tortillas instead of flour tortillas, ensuring all other ingredients are gluten-free.

Don’t be afraid to experiment! This recipe is a fantastic canvas for your culinary creativity.

Now that you’ve mastered these Easy Chicken Enchiladas, get ready to enjoy a meal that’s simple, satisfying, and sure to become a new family favorite. Serve with a side of Spanish rice and guacamole, and you’ve got yourself a fiesta on a plate. Dig in!

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