There’s something truly magical about a warm tray of enchiladas bubbling away in the oven. Growing up in a family that cherished simple, delicious meals, enchiladas were a weeknight staple. The warm, hearty mixture wrapped in soft tortillas, drizzled with savory sauce, and crowned with melting cheese always brought a sense of comfort to the table. And you know what? They’re not just a beloved family recipe; they’re also incredibly quick and easy to whip up—perfect for busy weeknights or impromptu gatherings. Let’s dive into this delightful dish that, I promise, will become your go-to any night of the week!
Why you’ll love this recipe
Oh, where do I even begin? This recipe is like that reliable friend who always shows up to help. First off, it takes just about 30 minutes from start to finish! Perfect for those evenings when you want something satisfying without spending hours in the kitchen. With just a handful of ingredients, you can create a mouthwatering meal that bursts with flavor and warmth.
The beauty of these Ultimate Chicken Enchiladas lies not only in their simplicity but also in their versatility. You can customize them with whatever extras you have on hand—maybe some black beans for protein, or a dollop of sour cream on top for a touch of creaminess. Plus, they are a fantastic way to use up leftover chicken. Who doesn’t love a recipe that helps clear out the fridge? Trust me, you’ll find yourself craving these enchiladas time and again!
Gather these ingredients
To pull together your ultimate chicken enchiladas, you’ll need these goodies:
2 cups shredded chicken
This is your hero ingredient! You can use rotisserie chicken for convenience, or if you’re feeling ambitious, roast or poach some chicken breasts ahead of time.
1 cup shredded cheese (cheddar or Monterey Jack)
Choose your cheese—sharp cheddar will lend bold flavor, while Monterey Jack brings a mild creaminess. Feel free to combine them for even more gooey goodness!
1 cup enchilada sauce
Homemade, store-bought, or whatever you have stashed in the pantry. A good enchilada sauce transforms the wrapping into flavor-packed parcels of delight.
8 small corn or flour tortillas
Both work splendidly, but I lean towards corn for that authentic touch. If you’re gluten-free, make sure to grab a suitable option!
1/2 cup diced onions (optional)
These add a sweet crunch that elevates your filling. If onion isn’t your jam, skip it or swap it with something like bell peppers.
1/2 teaspoon cumin
A little sprinkle of this spice adds depth, bringing a warm, earthy note that dances with the chicken.
Salt and pepper to taste
Never overlook the power of seasoning! They’re your trusty sidekicks that can make or break a dish.
Fresh cilantro for garnish (optional)
Ah, the fragrance! It can brighten up your enchiladas, adding a fresh herbal note. Not a fan? Leave it out!
Preparing Ultimate Quick and Easy Chicken Enchiladas
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Preheat your oven to 350°F (175°C). This gets the stage set for those glorious enchiladas!
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In a mixing bowl, combine the shredded chicken, half of the cheese, diced onions (if using), cumin, salt, and pepper. Mix well—this is where the magic begins!
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Spread a thin layer of enchilada sauce on the bottom of a baking dish. This keeps your tortillas from sticking and adds extra flavor.
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Take a tortilla, fill it with the chicken mixture, roll it up snugly, and place it seam-side down in the baking dish. Repeat with remaining tortillas like a little assembly line!
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Once your tortillas are nestled in the sauce, pour the rest of your enchilada sauce over the top, making sure they’re well-coated. Then sprinkle the rest of the cheese all over. Hello, cheesy goodness!
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Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and slightly golden. You want that delightful melty magic!
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Garnish with fresh cilantro if desired. That touch of green just makes it pop!
How to serve it
One bite of these enchiladas, and you’ll be transported to a fiesta! The best way to enjoy this dish is to serve it hot, fresh from the oven. Pair it with a crisp side salad to balance out the richness—it’s like a match made in culinary heaven!
If you’re feeling extra indulgent, consider adding sides like guacamole, fresh salsa, or even some refried beans. Got leftovers? They make for a fantastic lunch the next day. Just reheat, and you’ll be reliving that dinner magic all over again!
Keeping leftovers fresh
These enchiladas are always best when freshly made, but if you happen to have leftovers (which might be hard to believe), here’s how to keep them fresh:
- In the fridge: Cover them tightly with foil or plastic wrap. They should be good for 3-4 days.
- In the freezer: Wrap in freezer-safe containers or bags. They’ll last for up to 3 months, perfect for meal prep.
When you’re ready to enjoy your leftovers, simply reheat in the oven or microwave until warmed through. Just be sure to check the sauce’s consistency, as it sometimes thickens upon refrigerating.
Pro chef tips
- Don’t rush the assembly! Take your time rolling the tortillas; it makes all the difference in presentation.
- If you want a smoky flavor, try adding a pinch of smoked paprika to your chicken mix. It’s like a flavor bomb waiting to happen!
- For a creamy twist, mix a bit of cream cheese into your chicken filling. You’ll thank me later!
Different ways to try
Let’s get a little creative! Here are some fun variations to keep you on your toes:
- Vegetarian option: Swap the chicken for black beans and sautéed veggies like bell peppers and zucchini for a delightful twist.
- Spicy kick: Add diced jalapeños or a splash of hot sauce to the chicken mix for a fiery finish.
- Breakfast enchiladas: Use scrambled eggs instead of chicken for a delicious brunch version, topped with salsa verde.
Ingredients list
- 2 cups shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 8 small corn or flour tortillas
- 1/2 cup diced onions (optional)
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions to follow
- Preheat the oven to 350°F (175°C).
- In a bowl, mix chicken, half the cheese, onions, cumin, salt, and pepper.
- Spread a thin layer of enchilada sauce on the baking dish bottom.
- Fill tortillas with chicken mix, roll, and place seam-side down in the dish.
- Repeat with remaining tortillas.
- Pour remaining sauce over the tortillas and top with cheese.
- Bake for 20 minutes, until bubbly and golden.
- Garnish with cilantro before serving.
Common questions
- Can I use frozen chicken? Absolutely! Just ensure it’s cooked through and shredded before mixing.
- What’s a good side dish? A fresh salad or Mexican rice complements these enchiladas nicely.
- Can I prepare it ahead of time? Yes! Assemble the enchiladas in advance, cover, and refrigerate until you’re ready to bake.
- How do they reheat? Use the oven for best results. Cover them with foil to maintain moisture.
- Can I make a dairy-free version? Yes! Substitute dairy cheese with a plant-based cheese alternative and use dairy-free tortillas.
It’s all too easy to mix up your weeknight dinners with this quick and easy chicken enchiladas recipe! Not only are they packed with flavor, but they’re also versatile enough to match your mood or ingredient stash. So roll up those tortillas, take a bite, and get cozy! Share your twists and experiences with me; I can’t wait to hear how yours turns out! Happy cooking!
Ultimate Quick and Easy Chicken Enchiladas
Description
These Ultimate Chicken Enchiladas are a comforting and satisfying meal that takes just 30 minutes to prepare! Perfect for busy weeknights with customizable options to suit your taste.Ingredients
Main Ingredients
Directions
Preparation Steps
-
Preheat Oven
Preheat your oven to 350°F (175°C). -
Mix Filling
In a mixing bowl, combine the shredded chicken, half of the cheese, diced onions (if using), cumin, salt, and pepper. Mix well. -
Prepare Baking Dish
Spread a thin layer of enchilada sauce on the bottom of a baking dish. -
Fill Tortillas
Take a tortilla, fill it with the chicken mixture, roll it up snugly, and place it seam-side down in the baking dish. Repeat with remaining tortillas. -
Add Sauce and Cheese
Pour the rest of your enchilada sauce over the top and sprinkle the rest of the cheese.Ensure tortillas are well-coated. -
Bake
Bake in the preheated oven for about 20 minutes, until the cheese is bubbly and slightly golden. -
Garnish and Serve
Garnish with fresh cilantro if desired and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 8g40%
- Trans Fat 0g
- Cholesterol 60mg20%
- Sodium 800mg34%
- Potassium 450mg13%
- Total Carbohydrate 40g14%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 28g57%
- Vitamin A 15 IU
- Vitamin C 5 mg
- Calcium 30 mg
- Iron 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
