why make this recipe
Quick and Easy Enchiladas are a weeknight lifesaver: minimal prep, pantry-friendly ingredients, and comfort-food flavor that pleases kids and adults alike. This recipe uses simple staples—tortillas, cooked chicken, beans, cheese, and salsa-like enchilada sauce—so you can have dinner on the table in about 30 minutes.
introduction
These enchiladas are built for speed without sacrificing taste. Using pre-cooked chicken (rotisserie or leftovers) and canned beans speeds assembly. A quick bake melts the cheese and lets the sauce infuse the tortillas so each bite is warm, saucy, and satisfying.
how to make Quick and Easy Enchiladas
Assemble rolled tortillas filled with protein and beans, nestle them in a baking dish, smother with enchilada sauce, and finish with a blanket of cheese. Bake until bubbly and serve with your favorite toppings.
Ingredients :
- tortillas
- cooked chicken
- enchilada sauce
- cheese
- black beans
Directions :
- Preheat the oven to 375°F (190°C).
- In a tortilla, add cooked chicken, black beans, and cheese. Roll it up and place it in a baking dish.
- Pour enchilada sauce over the rolled tortillas.
- Sprinkle additional cheese on top.
- Bake for 20 minutes until heated through and cheese is bubbly.
- Serve hot.
how to serve Quick and Easy Enchiladas
Serve hot straight from the oven with fresh garnishes like chopped cilantro, sliced green onions, diced avocado or a dollop of sour cream. Add a side of Mexican rice, a simple green salad, or tortilla chips and salsa for a fuller meal.
how to store Quick and Easy Enchiladas
- Refrigerator: Cool completely, cover tightly, and store for up to 3–4 days. Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions.
- Freezer: Assemble but do not bake. Cover the dish tightly with foil and freeze for up to 2 months. Thaw in the refrigerator overnight, then bake at 375°F (190°C) for 25–30 minutes or until heated through and bubbly.
tips to make Quick and Easy Enchiladas
- Use warm tortillas to prevent cracking when rolling; microwave wrapped in a damp paper towel for 20–30 seconds.
- Shred the cooked chicken and toss with a little enchilada sauce for extra flavor inside the roll.
- Drain and lightly rinse canned black beans to reduce sodium and starchy flavor.
- For extra crisp edges, broil for 1–2 minutes at the end—watch closely.
- Make ahead: assemble the dish the night before, keep covered in the fridge, and bake when ready.
variation (if any)
- Vegetarian: Omit chicken and add sautéed vegetables (bell peppers, onions, zucchini) or extra beans.
- Beef or pork: Substitute cooked shredded beef or pulled pork for the chicken.
- Green enchiladas: Use green enchilada sauce (salsa verde) for a tangy twist.
- Spicy: Mix in chopped jalapeños or a few dashes of hot sauce to the filling.
FAQ
Q: Can I use corn tortillas?
A: Yes—gently warm corn tortillas to make them flexible before filling to prevent tearing.
Q: Do I need to pre-cook the chicken?
A: Yes. Use leftover cooked chicken, rotisserie chicken, or quickly poach/bake chicken breasts then shred.
Q: Can I assemble and freeze baked enchiladas?
A: For best texture, assemble and freeze before baking. Bake from thawed or partially thawed state following baking instructions.
Conclusion
For another simple and flavorful take on chicken enchiladas, try this trusted recipe for inspiration: Isabel Eats’ red chicken enchiladas recipe.
Quick and Easy Enchiladas
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a tortilla, add cooked chicken, black beans, and cheese. Roll it up and place it in a baking dish.
- Pour enchilada sauce over the rolled tortillas.
- Sprinkle additional cheese on top.
- Bake for 20 minutes until heated through and cheese is bubbly.
- Serve hot.
