Ultimate Quick and Easy Chicken Enchiladas Recipe

Introduction

These Ultimate Quick and Easy Chicken Enchiladas are a perfect weeknight dinner option. Packed with flavorful chicken, melted cheese, and a rich enchilada sauce, they come together fast and taste like a fiesta on your plate.

Ingredients

• 1 ½ cups shredded cooked chicken
• 1 ½ cups shredded cheddar cheese (divided)
• 6 medium flour tortillas
• 1 ½ cups red enchilada sauce
• ½ cup sour cream
• ½ cup diced tomatoes
• 2 tablespoons chopped fresh cilantro

Instructions

1. Step 1: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Step 2: In a bowl, mix shredded chicken with ¾ cup of cheese and 2–3 tablespoons of enchilada sauce.
3. Step 3: Spoon the chicken mixture into the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
4. Step 4: Pour the remaining enchilada sauce evenly over the rolled tortillas.
5. Step 5: Sprinkle the rest of the cheese on top.
6. Step 6: Bake uncovered for 20–25 minutes until bubbly and golden.
7. Step 7: Garnish with sour cream, diced tomatoes, and chopped cilantro before serving.

Tips & Variations

• For extra flavor, sauté some onions and peppers to mix in with the chicken filling.
• Use corn tortillas for a gluten-free option and a slightly different texture.
• Add a pinch of cumin or chili powder to the chicken mixture to give the enchiladas a smoky depth.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through, or microwave individual servings for about 1-2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works perfectly and saves time on cooking and shredding your own chicken.

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours in advance and refrigerate them before baking. Just bring them to room temperature for about 15 minutes before placing in the oven.

Ultimate Quick and Easy Chicken Enchiladas Recipe

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★★★★★

4.9 from 60 reviews

• Author: Sarah
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This Ultimate Quick and Easy Chicken Enchiladas recipe is a flavorful and comforting dish perfect for a weeknight dinner. It features tender shredded chicken combined with cheddar cheese and enchilada sauce, all wrapped in soft flour tortillas and baked until bubbly and golden. Topped with fresh sour cream, diced tomatoes, and cilantro, this dish brings a delicious Mexican-inspired flair to your table with minimal effort.

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Ingredients

Scale 1x2x3x

Filling

• 1 ½ cups shredded cooked chicken
• ¾ cup shredded cheddar cheese
• 2–3 tablespoons red enchilada sauce

Assembly

• 6 medium flour tortillas
• Remaining ¾ cup shredded cheddar cheese (for topping)
• Remaining 1 ¼ cups red enchilada sauce

Toppings

• ½ cup sour cream
• ½ cup diced tomatoes
• 2 tablespoons chopped fresh cilantro

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Instructions

1. Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ease cleanup.
2. Mix chicken filling: In a medium bowl, combine the shredded cooked chicken with ¾ cup of shredded cheddar cheese and 2 to 3 tablespoons of red enchilada sauce, mixing until well incorporated.
3. Assemble enchiladas: Spoon the chicken mixture evenly into the center of each flour tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish to hold their shape while baking.
4. Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring full coverage. Then sprinkle the rest of the shredded cheddar cheese on top to create a delicious melted crust.
5. Bake: Place the baking dish in the oven and bake uncovered for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
6. Garnish and serve: Remove the enchiladas from the oven and let them cool slightly. Garnish with dollops of sour cream, diced tomatoes, and chopped fresh cilantro before serving to add freshness and creaminess.

Notes

• You can use rotisserie chicken or leftover cooked chicken to save time.
• For a spicier dish, consider adding chopped jalapeños or a pinch of chili powder to the chicken mixture.
• Flour tortillas work best for rolling, but corn tortillas can be used if softened properly.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.
• To make this recipe gluten free, substitute flour tortillas with corn or gluten-free tortillas.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Keywords: Chicken Enchiladas, Easy Enchiladas, Quick Mexican Dinner, Baked Enchiladas, Cheesy Chicken Enchiladas