Here is a clear, simple guide to make tasty chicken enchiladas fast.
INTRODUCTION
This recipe shows how to make Ultimate Quick and Easy Chicken Enchiladas in a short time. You can make a full dinner with simple steps. The dish uses shredded chicken, cheese, tortillas, and store-bought enchilada sauce. It is perfect for busy nights and for cooks who want a filling, warm meal with little work. For the full original recipe details and photos, see the Ultimate recipe page.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast, easy, and tasty. You use items you may already have in your kitchen. The steps are clear and take little time. The oven does most of the work. The flavors are mild and family-friendly. You can change the heat level by using spicy sauce or mild sauce. This dish also makes good leftovers and freezes well. It suits a weeknight meal or a simple weekend dinner.
HOW TO MAKE Ultimate Quick and Easy Chicken Enchiladas
This method keeps things simple and quick. Use cooked, shredded chicken to save time. Mix the filling, roll the tortillas, cover with sauce, and bake. You can add onions or other veggies if you like. The cheese melts and binds the filling as it bakes.
EQUIPMENT NEEDED
- Mixing bowl
- Spoon or spatula
- 9×13 inch or similar baking dish (or smaller dish for fewer enchiladas)
- Oven or toaster oven
- Cheese grater (if you use block cheese)
- Cutting board and knife (for onions or cilantro)
Ingredients You’ll Need :
- 2 cups shredded chicken
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 can (15 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup chopped onions (optional)
- 1/2 cup sour cream (for serving)
- Fresh cilantro (for garnish, optional)
- Salt and pepper to taste
STEP-BY-STEP INSTRUCTIONS :
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, 1/2 cup of enchilada sauce, and half of the cheese. Season with salt and pepper.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake in the oven for about 20 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with chopped cilantro and a dollop of sour cream.
HOW TO SERVE Ultimate Quick and Easy Chicken Enchiladas
Serve these enchiladas hot from the oven. Add a spoon of sour cream on top and sprinkle with fresh cilantro. You can add sliced avocado, chopped tomatoes, or a squeeze of lime for a fresh touch. For a full plate, serve with rice and beans, a green salad, or simple roasted vegetables. For a quick side idea and other chicken meals, you can look at this quick butter chicken guide, which gives simple ideas for easy chicken dinners.
STORAGE & FREEZING : Ultimate Quick and Easy Chicken Enchiladas
To store: Cool the enchiladas to room temperature. Cover the dish with foil or place in an airtight container. Put in the refrigerator for up to 3 to 4 days.
To reheat: Place a serving on a plate and heat in the microwave for 1 to 2 minutes until hot. Or reheat in a 350°F (175°C) oven for about 10 to 15 minutes.
To freeze: Assemble the enchiladas in a freezer-safe dish but do not bake. Wrap tightly in foil and plastic wrap. Freeze for up to 2 months. When ready, bake from frozen at 375°F (190°C) for about 35 to 45 minutes, or until hot and bubbling. If thawed in the fridge first, bake at 350°F (175°C) for about 25 to 30 minutes.
SERVING SUGGESTIONS
- Serve with a simple green salad and vinaigrette.
- Offer lime wedges for squeezing over the top.
- Add sliced avocado or guacamole on the side.
- Pair with Mexican rice and refried or whole beans.
- Serve with warm tortillas and extra cheese for those who want more.
VARIATIONS
- Cheese choice: Use cheddar, Monterey Jack, or mozzarella. Mix cheeses for flavor.
- Veggie add-ins: Add chopped bell peppers, corn, or black beans to the chicken mix.
- Spicy option: Use a spicy enchilada sauce or add chopped jalapeños.
- Creamy version: Stir 2 tablespoons of cream cheese or a little sour cream into the filling for a creamier texture.
- Green sauce: Use salsa verde or green enchilada sauce for a fresh, tangy taste.
- Protein swap: Use shredded turkey or cooked pulled pork instead of chicken for a new twist.
FAQs (minimum 4 FAQ)
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works very well. It saves time and adds flavor.
Q: Can I make this with corn tortillas?
A: Yes. Corn tortillas are fine. Warm them in a pan or microwave first so they roll without breaking.
Q: How can I make this vegetarian?
A: Replace chicken with beans, cooked lentils, or roasted vegetables. Add a cup of cooked rice for more body.
Q: Can I prepare this ahead and bake later?
A: Yes. You can assemble the enchiladas and keep them covered in the fridge for a day before baking. See the make-ahead tips below for more.
Q: How do I keep the tortillas from getting soggy?
A: Warm the tortillas and do not over-soak them in sauce. A light coating of sauce helps them stay firm.
Q: Can I use homemade enchilada sauce?
A: Yes. Homemade sauce works great. Use your favorite recipe or mix tomato sauce with chili powder and cumin.
MAKE-AHEAD TIPS FOR Ultimate Quick and Easy Chicken Enchiladas
- Prepare the shredded chicken and mix the filling the day before. Store in a sealed container in the fridge.
- Warm the tortillas before filling to make them flexible. Wrap in a clean towel and microwave for 30 seconds or warm in a dry skillet.
- Assemble the enchiladas in a baking dish, cover tightly, and refrigerate for up to 24 hours before baking. When ready, bake as directed; you may need an extra 5 to 10 minutes.
- For freezing: assemble the enchiladas in a freezer dish, cover well, and freeze. When you bake from frozen, add extra time and tent with foil if the top browns too fast.
- If you plan to make them ahead for a party, bake them about 10 minutes less than usual, then finish baking when guests arrive so the cheese stays very melty and fresh.
Conclusion
This recipe is a fast way to make a warm and filling meal with simple ingredients. If you want another easy version of chicken enchiladas with red sauce and good tips, try Easy Chicken Enchilada Recipe – Isabel Eats for step-by-step photos and notes. For more simple enchilada ideas and helpful tricks, see Easy Chicken Enchilada Recipe | Wanderzest, which gives extra serving ideas and variations. If you want a trusted, popular take on chicken enchiladas with clear steps, check Chicken Enchiladas Recipe | Gimme Some Oven for more photo guides and tips.
Chicken Enchiladas
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, 1/2 cup of enchilada sauce, and half of the cheese. Season with salt and pepper.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake in the oven for about 20 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with chopped cilantro and a dollop of sour cream.