Oh, let me tell you about the first time I stumbled upon my ultimate quick and easy chicken enchiladas! Picture this: a rainy Saturday afternoon, the scent of herbs dancing in the air as I booted up my favorite cooking playlist. I had a fridge full of leftovers and a craving for something cozy and filling. In no time, I was slinging shredded chicken, cheese, and a splash of enchilada sauce together—and let me tell you, the smell that wafted through my kitchen was so comforting it could hug you right back! These enchiladas quickly became a family favorite, and now, every time I whip them up, I’m taken back to that cozy afternoon. I know you and your loved ones will adore these too, not just for their flavor, but for the comforting vibe they bring to your table.
Why You’ll Love This Recipe
- Quick prep and cook time make it a perfect weeknight dinner.
- Packed with flavor and warm, cheesy goodness.
- Healthy option if you use whole wheat tortillas and lean chicken.
- A crowd-pleaser that brings smiles to everyone at the table.
- Versatile enough for personalization with your favorite ingredients!
Recipe Snapshot
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|—————|——————|———–|———–|————|——-|—————–|
| Main Dish | Mexican | 10 mins | 25 mins | 35 mins | 4 servings | Beginner to Intermediate |
Ingredients
2 cups shredded chicken: Perfect for using leftover roast chicken, or you can pick up a rotisserie chicken for even easier prep!
1 cup shredded cheese (cheddar or Mexican blend): Adds that creamy, gooey texture we all love—go for the kind you’ll enjoy!
1 can (10 oz) enchilada sauce: This is the star of the show! The sauce brings rich flavor and moisture to the dish.
8 small tortillas: Choose corn or flour based on your preference; both work wonders for your enchiladas.
1/2 cup chopped onion: Adds a beautiful crunch and a subtle pungency that complements the richness of the enchiladas.
1/2 teaspoon garlic powder: A pinch of garlic keeps it simple yet profoundly flavorful.
1/2 teaspoon cumin: The warmth of cumin brings a delightful depth to the dish. It’s like a hug in spice form!
Salt and pepper to taste: Essential to elevate all the flavors; remember, taste as you go!
Sour cream and cilantro for serving (optional): These add a refreshing touch and wonderful pop of color.
Full recipe card is below.
How to Make It
1. Preheat the oven to 350°F (175°C).
Turn on that oven and let it warm up! You’ll want it nice and cozy for our enchiladas.
2. In a large bowl, mix shredded chicken, half of the cheese, enchilada sauce, onion, garlic powder, cumin, salt, and pepper.
As you combine these beautiful ingredients, breathe in that aromatic blend! The smell is divine, and you’ll feel it all coming together.
3. Place about 1/4 cup of the chicken mixture in each tortilla, roll it up, and place seam-side down in a greased baking dish.
Spread a little love as you fill and roll those tortillas—each one is a tasty little package waiting for its moment in the spotlight.
4. Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
The crunchy cheesy top that emerges will be pure bliss! It’s like the icing on your delicious cake.
5. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Let the kitchen fill with that warm, cheesy aroma; it’s the ultimate comfort vibe that makes my heart so happy.
6. Serve with sour cream and cilantro, if desired.
Garnish beautifully, and don’t forget to snap a pic before devouring them all!
Pro Tips for Success
- Use pre-cooked chicken to save time. Rotisserie chicken works wonders!
- Don’t rush the baking—let that cheese become beautifully golden and bubbly for maximum deliciousness.
- Taste as you go! Adjust seasoning to your personal liking for the ultimate flavor.
Flavor Variations
- Swap out chicken for black beans or mushrooms for a vegetarian option.
- Add jalapeños for a spicy kick or bell peppers for a crunchy twist.
- Throw in some sautéed spinach or zucchini for a fresh seasonal touch!
Serving Suggestions
These enchiladas pair fabulously with a light green salad or some Mexican rice. For drinks, consider serving with a refreshing margarita or a light beer—your taste buds will thank you!
Make-Ahead & Storage
You can prep the chicken mixture the night before and have it waiting for when you’re ready to roll! In the fridge, they will last about 3-4 days in an airtight container.
Leftovers
Transform them into a comforting casserole by adding some layers of tortilla chips, cheese, and more enchilada sauce. Total game-changer!
Freezing
Absolutely! Just make sure to wrap them tightly in foil or freezer-safe bags. They can be frozen for up to 3 months. Thaw them in the fridge overnight when you’re ready to bake!
Reheating
For a quick reheat, the microwave works just fine. But if you want a crispy top, pop them in the oven at 350°F for about 10 minutes!
FAQs
Can I use corn tortillas?
Absolutely! Corn tortillas would give it a wonderful, authentic flavor. Just keep them warm and pliable before rolling.
What if I don’t have enchilada sauce?
You can make a quick spicy tomato sauce or even use salsa—think of it as an adventurous twist!
Can I use frozen chicken?
Yes, just ensure it’s fully cooked before shredding and mixing it for the enchiladas.
How can I make this dish spicier?
Add some diced green chilies or fresh jalapeños to the chicken mixture for that extra heat!
Final Thoughts
There’s something truly special about sharing a comforting meal like these Ultimate Quick and Easy Chicken Enchiladas with family and friends. It’s the kind of dish that not only fills stomachs but also warms hearts and creates memories. So, gather around the table, share stories, and dig in. As always, I’m wishing you joy and deliciousness in your kitchen! Until next time, happy cooking! ❤️
Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups shredded chicken Perfect for using leftover roast chicken, or you can pick up a rotisserie chicken for even easier prep!
- 1 cup shredded cheese (cheddar or Mexican blend) Adds that creamy, gooey texture we all love—go for the kind you’ll enjoy!
- 1 can enchilada sauce (10 oz) This is the star of the show! The sauce brings rich flavor and moisture to the dish.
- 8 small tortillas Choose corn or flour based on your preference; both work wonders for your enchiladas.
- 1/2 cup chopped onion Adds a beautiful crunch and a subtle pungency that complements the richness of the enchiladas.
- 1/2 teaspoon garlic powder A pinch of garlic keeps it simple yet profoundly flavorful.
- 1/2 teaspoon cumin The warmth of cumin brings a delightful depth to the dish.
- to taste salt and pepper Essential to elevate all the flavors; remember, taste as you go!
Serving Suggestions
- to taste Sour cream Optional, for serving.
- to taste Cilantro Optional, for serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, half of the cheese, enchilada sauce, onion, garlic powder, cumin, salt, and pepper.
- Place about 1/4 cup of the chicken mixture in each tortilla, roll it up, and place seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
Baking
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve with sour cream and cilantro, if desired.