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Ultimate Quick and Easy Chicken Enchiladas

This recipe for Ultimate Quick and Easy Chicken Enchiladas is a comforting, crowd-pleasing meal that comes together quickly using simple pantry ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken Filling
  • 2 cups shredded chicken Use rotisserie or leftover chicken for convenience.
  • 1 cup shredded cheese (e.g., cheddar or Monterey Jack) Reserve half for topping.
  • 1 cup enchilada sauce Plus additional for topping.
  • 8 small flour or corn tortillas Warm them for easier rolling.
  • 1/2 cup diced onions Optional.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • to taste Salt and pepper
  • Fresh cilantro for garnish Optional.

Method
 

Preparation
  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.
Cooking
  1. Pour the remaining enchilada sauce over the tortillas and top with the remaining cheese.
  2. Bake for 25-30 minutes until bubbly and golden.
  3. Garnish with fresh cilantro if desired and serve warm.

Notes

Serve with sides like Mexican rice, refried beans, or tortilla chips. For added brightness, top with sour cream, sliced avocado, or jalapeños. Store leftovers in an airtight container for up to 3-4 days, or freeze unbaked enchiladas for up to 2 months.