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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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.