why make this recipe
This Ultimate Quick and Easy Chicken Enchiladas recipe is perfect for busy weeknights. It’s a comforting dish that comes together fast, yet delivers big on flavor. With just a few ingredients and simple steps, you can enjoy a delicious homemade meal that everyone will love. Plus, it’s versatile and can be tailored to fit your taste!
how to make Ultimate Quick and Easy Chicken Enchiladas
Ingredients :
- 2 cups shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) enchilada sauce
- 8 corn or flour tortillas
- 1/2 cup chopped onions (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt to taste
- Fresh cilantro for garnish (optional)
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with cumin, chili powder, and salt.
- Spread a little enchilada sauce on the bottom of a baking dish.
- Place about 1/4 cup of the chicken mixture and some cheese in each tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese and onions if using.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro, serve, and enjoy!
how to serve Ultimate Quick and Easy Chicken Enchiladas
Serve the enchiladas hot right out of the oven. You can top them with extra cheese, sour cream, guacamole, or your favorite hot sauce for added flavor. Pair them with a side of rice, beans, or a fresh salad for a complete meal.
how to store Ultimate Quick and Easy Chicken Enchiladas
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until heated through. You can also freeze the unbaked enchiladas before cooking. Just ensure they are well covered to avoid freezer burn.
tips to make Ultimate Quick and Easy Chicken Enchiladas
- Use rotisserie chicken for extra convenience.
- For added flavor, try marinating the chicken in lime juice before shredding.
- Feel free to mix in other veggies like bell peppers or corn into the chicken mix.
variation
You can switch up the protein by using shredded beef or turkey. For a vegetarian option, use black beans, sautéed peppers, or a mix of your favorite veggies instead of chicken.
FAQs
Can I make enchiladas ahead of time?
Yes! You can prepare the enchiladas a day ahead, cover them, and keep them in the fridge until ready to bake.
What can I serve with chicken enchiladas?
Great sides include Mexican rice, refried beans, or a simple green salad.
How do I make them spicier?
Add diced jalapeños or increase the amount of chili powder in the chicken mixture for more heat.
Ultimate Quick and Easy Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups shredded chicken Use rotisserie chicken for convenience.
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) enchilada sauce
- 8 corn or flour tortillas
- 1/2 cup chopped onions (optional)
Spices
- 1 tsp ground cumin
- 1 tsp chili powder
- to taste Salt
For Garnish
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with cumin, chili powder, and salt.
- Spread a little enchilada sauce on the bottom of a baking dish.
- Place about 1/4 cup of the chicken mixture and some cheese in each tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese and onions, if using.
Baking
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro, serve, and enjoy!