Ultimate Quick and Easy Chicken Enchiladas

why make this recipe

This recipe for Ultimate Quick and Easy Chicken Enchiladas is perfect when you want a comforting, crowd-pleasing meal with minimal fuss. It uses simple pantry ingredients, comes together quickly, and bakes into a cheesy, saucy dinner that works for weeknights, meal prep, or casual gatherings.

introduction

Ready in about 30–40 minutes, these enchiladas are ideal when you have leftover or rotisserie chicken and want big flavor without complicated steps. The blend of spices, cheese, and enchilada sauce keeps them familiar and satisfying for both picky eaters and adventurous palates.

how to make Ultimate Quick and Easy Chicken Enchiladas

This method focuses on speed and ease: mix the filling, roll the tortillas, top with sauce and cheese, and bake until bubbly. No need to precook the filling beyond mixing—just assemble and bake.

Ingredients :

• 2 cups shredded chicken
• 1 cup shredded cheese (e.g., cheddar or Monterey Jack)
• 1 cup enchilada sauce
• 8 small flour or corn tortillas
• 1/2 cup diced onions (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, half of the cheese, diced onions, garlic powder, cumin, salt, and pepper.
3. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
4. Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the tortillas and top with the remaining cheese.
6. Bake for 25-30 minutes until bubbly and golden.
7. Garnish with fresh cilantro if desired and serve warm.

how to serve Ultimate Quick and Easy Chicken Enchiladas

Serve hot straight from the oven with sides like Mexican rice, refried beans, a simple green salad, or tortilla chips. Top with sour cream, sliced avocado, extra cilantro, or pickled jalapeños for added brightness and heat.

how to store Ultimate Quick and Easy Chicken Enchiladas

Cool completely, then refrigerate in an airtight container for up to 3–4 days. Reheat individual portions in the microwave or rewarm the whole dish covered with foil at 350°F (175°C) until heated through. For longer storage, freeze unbaked enchiladas (wrapped tightly) for up to 2 months; bake from frozen adding extra time and ensuring they’re heated through.

tips to make Ultimate Quick and Easy Chicken Enchiladas

• Use rotisserie chicken or leftover roasted chicken to save time.
• Warm tortillas briefly in a skillet or microwave to make them pliable and less likely to crack when rolling.
• If you like a saucier bake, add an extra 1/2 cup enchilada sauce.
• For a crisp top, remove foil for the last 5 minutes of baking or broil briefly—watch carefully.
• Taste and adjust seasoning of the filling before rolling to get the perfect balance.

variation (if any)

• Beef or turkey: Swap shredded chicken for cooked ground beef or turkey seasoned with taco spices.
• Veggie option: Use black beans, corn, sautéed peppers, and onions instead of chicken for a vegetarian version.
• Green enchiladas: Replace red enchilada sauce with salsa verde for a brighter, tangier flavor.

FAQ

Q: Can I use corn tortillas instead of flour?
A: Yes—corn tortillas work great. Warm them to prevent tearing, and consider lightly frying them for better pliability.

Q: Can I assemble ahead of time?
A: Yes. Assemble and refrigerate (covered) for up to 24 hours before baking, or freeze for longer storage.

Q: How can I make this spicier?
A: Add chopped jalapeños to the filling, use spicy enchilada sauce, or top with hot sauce to taste.

Conclusion

For more recipe inspiration and variations on chicken enchiladas, check out this detailed version: Easy Chicken Enchilada Recipe – Isabel Eats.