why make this recipe
Ultimate Quick and Easy Chicken Enchiladas are perfect for busy weeknights. They are simple to make, delicious, and satisfying. With just a few ingredients, you can whip up a meal that everyone in the family will love. Plus, it’s a great way to use leftover chicken. You’ll have a tasty dish on the table in no time!
how to make Ultimate Quick and Easy Chicken Enchiladas
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (15 oz) enchilada sauce
- 8 corn or flour tortillas
- 1/2 cup diced onions
- 1/2 cup sour cream (optional)
- Salt and pepper to taste
- Cooking oil or spray
Directions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, half of the cheese, and a bit of enchilada sauce. Season with salt and pepper.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture and roll them up.
- Spread a little enchilada sauce on the bottom of a baking dish.
- Place the rolled enchiladas seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake for about 20 minutes until the cheese is bubbly and golden.
- Serve hot, optionally topped with sour cream and diced onions.
how to serve Ultimate Quick and Easy Chicken Enchiladas
Serve the enchiladas hot out of the oven. You can place them on a large serving platter or directly on individual plates. Top them with sour cream and diced onions if you like. Adding some fresh cilantro or avocado can also enhance the flavors!
how to store Ultimate Quick and Easy Chicken Enchiladas
To store any leftovers, allow the enchiladas to cool completely. Then, place them in an airtight container and refrigerate. They will keep well for about 3 to 4 days. You can also freeze them before baking. Just wrap the unbaked enchiladas tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
tips to make Ultimate Quick and Easy Chicken Enchiladas
- If you want to add more flavor, consider adding black beans or corn to the chicken mixture.
- For a spicier kick, use a spicy enchilada sauce or add diced jalapeños.
- Make sure to warm the tortillas. This makes them easier to roll and helps prevent them from tearing.
variation
You can easily customize this recipe by using different proteins like shredded beef or beans for a meatless option. You may also try different types of cheese or add vegetables like bell peppers or spinach for extra nutrition.
FAQs
Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is a great option to save time!
What if I don’t have enchilada sauce?
You can make a quick homemade sauce using tomato sauce, spices like chili powder, cumin, and garlic powder, or use a salsa.
How do I reheat the enchiladas?
Reheat them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave them but check to avoid overcooking.
Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can enchilada sauce (15 oz)
- 8 pieces corn or flour tortillas Warm them slightly to make them pliable.
- 1/2 cup diced onions
- 1/2 cup sour cream (optional)
- to taste Salt and pepper
- as needed Cooking oil or spray For greasing the baking dish.
Method
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, half of the cheese, and a bit of enchilada sauce. Season with salt and pepper.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture and roll them up.
Baking
- Spread a little enchilada sauce on the bottom of a baking dish.
- Place the rolled enchiladas seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake for about 20 minutes until the cheese is bubbly and golden.
Serving
- Serve hot, optionally topped with sour cream and diced onions.