Ultimate Quick and Easy Chicken Enchiladas Recipe for Dinner!

Introduction

Looking for a comforting, crowd-pleasing dinner that comes together fast? These Quick and Easy Chicken Enchiladas are the ultimate weeknight win. With tender shredded chicken, flavorful enchilada sauce, and gooey melted cheese, all wrapped in soft tortillas and baked until bubbly — this dish is rich, savory, and deeply satisfying.

Whether you’re cooking for your family, meal prepping, or hosting friends, these enchiladas are versatile, freezer-friendly, and endlessly customizable. The best part? You can have them in the oven in under 20 minutes with just a few pantry staples.

This is classic comfort food made simple, without compromising on flavor.

Ingredients Overview

Shredded Chicken

• You can use:
  • Leftover rotisserie chicken
  • Poached or baked chicken breasts
  • Instant Pot shredded chicken
• Aim for 2–3 cups of shredded meat. It should be juicy but not watery.
• Toss with spices or a bit of sauce to keep it flavorful and moist.

Enchilada Sauce

• Use store-bought red enchilada sauce for speed.
• For richer flavor, warm it and season it with:
  • Garlic powder
  • Cumin
  • Chili powder
• You’ll need about 1½ to 2 cups of sauce total.

Tortillas

• Flour tortillas are easiest to roll and stay soft.
• Corn tortillas offer authentic texture and are gluten-free, but can crack — warm them first.
• Use 8-inch tortillas — about 8–10 for this recipe.

Cheese

• Use a melty cheese blend like:
  • Mexican blend
  • Monterey Jack
  • Cheddar
• You’ll need 2 cups shredded cheese, divided for filling and topping.

Onion, Garlic, and Extras (Optional)

• Add sautéed onions, garlic, black beans, or corn for texture and flavor.
• Finely chopped jalapeños add heat.
• Use fresh cilantro, green onions, or lime juice for garnish.

Step-by-Step Instructions

1. Prep Your Oven and Pan

• Preheat oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish with oil or nonstick spray.

2. Make the Filling

In a large bowl, combine:

• 2–3 cups shredded cooked chicken
• ½ cup enchilada sauce
• 1 cup shredded cheese
• Optional:
  • ½ cup black beans
  • ½ cup corn kernels
  • ¼ cup chopped onion or green chilies

Mix until well combined. Taste and season with salt, pepper, or taco seasoning if needed.

3. Assemble the Enchiladas

• Warm tortillas (microwave for 20–30 seconds or heat in a skillet).
• Spoon 2–3 tbsp of filling into each tortilla.
• Roll tightly and place seam-side down in the baking dish.

Repeat until pan is full (8–10 enchiladas).

4. Add Sauce and Cheese

• Pour the remaining enchilada sauce evenly over the enchiladas.
• Use the back of a spoon to spread it across the tops.
• Sprinkle with the remaining 1 cup shredded cheese.

5. Bake

• Cover with foil and bake for 15 minutes.
• Uncover and bake an additional 10 minutes, or until the cheese is melted and bubbly.

Optional: Broil for 1–2 minutes at the end for a golden top.

6. Garnish and Serve

Top with:

• Chopped cilantro
• Sliced avocado
• Sour cream or Greek yogurt
• Diced tomatoes or red onion

Serve hot with rice, salad, or guacamole on the side.

Tips, Variations & Substitutions

• Make it creamy: Add ¼ cup sour cream or cream cheese to the filling.
• Spice it up: Add cayenne or chipotle peppers in adobo to the sauce.
• Low-carb version: Use low-carb or almond flour tortillas.
• Gluten-free: Use certified gluten-free corn tortillas and check your enchilada sauce label.
• Vegetarian: Swap chicken for sautéed mushrooms, black beans, or crumbled tofu.

Serving Ideas & Occasions

These chicken enchiladas are ideal for:

• Weeknight dinners
• Family gatherings
• Potlucks or freezer meals
• Leftover chicken transformations

Pair them with:

• Mexican rice or cauliflower rice
• Refried or black beans
• Simple green salad with lime vinaigrette
• Horchata or sparkling lime water

They’re comforting, colorful, and crave-worthy.

Nutritional & Health Notes

This dish offers a balance of:

• High protein from chicken and cheese
• Moderate carbs from tortillas (adjustable with low-carb options)
• Calcium and B vitamins from cheese and chicken

Per 1 enchilada (based on 8 servings):

• Calories: ~300
• Protein: ~20g
• Carbs: ~15–18g
• Fat: ~14g

To lighten it:

• Use low-fat cheese and tortillas
• Add extra veggies to the filling
• Use half the cheese and top with salsa instead

FAQs

Q1: Can I make these chicken enchiladas ahead of time?
A1: Yes! Assemble them up to a day in advance, cover tightly, and refrigerate. Bake just before serving.

Q2: Can I freeze enchiladas?
A2: Absolutely. Assemble and freeze before baking. Bake from frozen at 375°F for 45–50 minutes (covered), or thaw overnight first.

Q3: What’s the best chicken for enchiladas?
A3: Rotisserie chicken is quick and flavorful. You can also use baked or poached chicken breasts, or leftover grilled chicken.

Q4: Do I need to fry or soften the tortillas first?
A4: Not always. But warming them makes them pliable and less likely to tear, especially with corn tortillas.

Q5: What kind of enchilada sauce should I use?
A5: Choose one with bold flavor — red chili enchilada sauce is classic, but you can use green tomatillo sauce for a tangy twist.

Q6: How do I keep enchiladas from getting soggy?
A6: Avoid over-saucing. Also, use just enough sauce inside and top sparingly to preserve texture.

Q7: Can I use leftover turkey instead of chicken?
A7: Yes — it’s a great way to use up roasted or shredded turkey. Just season well and follow the same steps.

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