Ultimate Quick and Easy Chicken Enchiladas

Where Convenience Meets Flavor

Imagine savoring steaming hot enchiladas right out of the oven, oozing with cheesy goodness and packed with hearty chicken. Sounds dreamy, right? Well, get ready for these Ultimate Quick and Easy Chicken Enchiladas! This recipe whips up in no time, requires just a few simple ingredients, and thanks to one pan, the cleanup is a breeze. Seriously, these enchiladas are about to become your new weeknight dinner hero!

Why Make This Recipe

Why should you throw this recipe into your dinner rotation? First, it’s incredibly simple and family-friendly. Let’s face it, who doesn’t love a cheesy, warm tortilla filled with savory chicken? Secondly, it’s budget-friendly—this recipe won’t break the bank. Plus, it provides that delightful homemade touch without the hours of kitchen work. It’s like a hug you can eat. 🥰

Ingredients

You don’t need fancy stuff — just these basics!

• 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
• 1/2 cup diced bell peppers (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add onions and bell peppers and sauté until softened.
3. In a large bowl, combine shredded chicken, sautéed onions, half the cheese, and half the enchilada sauce. Season with salt and pepper.
4. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
5. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
6. Bake for 25-30 minutes or until bubbly and cheese is melted.
7. Serve warm and enjoy your delicious enchiladas!

How to Make Ultimate Quick and Easy Chicken Enchiladas (Overview)

Let’s break it down. First, you preheat that oven to get it all toasty. While that’s happening, sauté your onions and bell peppers to bring out those flavors. Mix up the shredded chicken, cheese, and enchilada sauce and get ready to fill those tortillas. Roll, seam-side down, and pop everything into a baking dish. Drizzle on that extra sauce and top with cheese, then just wait 25 minutes for the magic to happen. Don’t rush it! And pro tip: sprinkle a bit of extra cheese on top right before baking for an extra gooey experience. 😉

How to Serve Ultimate Quick and Easy Chicken Enchiladas

These enchiladas shine on their own, but why not elevate the experience? Serve them with a fresh salad topped with avocado and a squeeze of lime for a crunchy contrast. Or go classic—add a scoop of sour cream and a sprinkle of fresh cilantro to enhance that aroma. Just picture the colorful plate with hues of melted cheese, bright salsa, and the vibrant greens. Who wouldn’t want to dive in?

How to Store Ultimate Quick and Easy Chicken Enchiladas

Got leftovers? No worries! These enchiladas keep well in the fridge for up to 3-4 days. To freeze, wrap them tightly in foil and place in an airtight bag, where they can last for up to 3 months. When you’re ready to enjoy again, just reheat in the oven until warmed through. Easy peasy!

Tips to Make Ultimate Quick and Easy Chicken Enchiladas

1. Use rotisserie chicken for speed—because who has the time to cook chicken from scratch?
2. Mix in some black beans or corn for added texture and nutrition.
3. Want some heat? Add diced jalapeños or a sprinkle of cayenne pepper to the chicken mixture.
4. For an even creamier filling, mix in a dollop of cream cheese. Trust me; you won’t regret it!

Variation

Feeling adventurous? Swap out the chicken for black beans or grilled zucchini for a delicious vegetarian twist. You can also try different sauces—green enchilada sauce or even a homemade salsa verde bring a unique flavor profile. Options are endless!

FAQs

1. Can I make these enchiladas ahead of time?
Absolutely! Assemble them and cover them well, then refrigerate for up to 24 hours before baking.

2. Can I freeze these enchiladas?
Yes! Just make sure to cool them completely, wrap them tightly, and store them in an airtight container for later.

3. What can I substitute for chicken?
Try shredded beef, pork, or even a mix of beans and vegetables for a tasty vegetarian option!

📌 Pin this recipe for your next cozy dinner night!

Ultimate Quick and Easy Chicken Enchiladas

Savor steaming hot enchiladas oozing with cheesy goodness and packed with hearty chicken, a quick and easy weeknight dinner hero!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cups shredded cooked chicken Use rotisserie chicken for speed.
• 1 cup shredded cheese (cheddar or Mexican blend) Add extra cheese before baking for gooeyness.
• 1 can enchilada sauce (10 oz) Reserve half for topping.
• 8 small flour or corn tortillas
• 1/2 cup diced onions Sauté until softened.
• 1/2 cup diced bell peppers (optional) Adds flavor and color.
• 1 tablespoon olive oil For sautéing.
• Salt and pepper to taste

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add onions and bell peppers and sauté until softened.
3. In a large bowl, combine shredded chicken, sautéed onions, half the cheese, and half the enchilada sauce. Season with salt and pepper.
4. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
5. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.

Cooking

1. Bake for 25-30 minutes or until bubbly and cheese is melted.
2. Serve warm and enjoy your delicious enchiladas!

Notes

Serve with a fresh salad topped with avocado and a squeeze of lime or add a scoop of sour cream and cilantro. Leftovers keep in the fridge for 3-4 days; freeze wrapped tightly for up to 3 months.