Why Make This Recipe
Chicken enchiladas are a favorite for many because they are delicious and easy to prepare. This Ultimate Quick and Easy Chicken Enchiladas recipe offers a simple way to bring the flavors of Mexican cuisine into your kitchen without spending hours cooking. Perfect for busy weeknights or casual family dinners, this dish is satisfying and always a hit!
How to Make Ultimate Quick and Easy Chicken Enchiladas
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup diced onions (optional)
- 1/2 cup chopped cilantro (for garnish)
- Salt and pepper to taste
Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the shredded chicken with half of the enchilada sauce and diced onions; season with salt and pepper.
- Take a tortilla, fill it with the chicken mixture, and roll it up tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle the cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving. Enjoy your meal!
How to Serve Ultimate Quick and Easy Chicken Enchiladas
Serve the enchiladas warm straight from the oven. You can pair them with some rice, beans, or a fresh salad for a complete meal. For extra flavor, consider adding sour cream, guacamole, or extra toppings like jalapeños or chopped tomatoes.
How to Store Ultimate Quick and Easy Chicken Enchiladas
If you have leftovers, let the enchiladas cool completely. Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them; wrap tightly in plastic wrap and foil before placing them in the freezer. They can be frozen for up to 2 months.
Tips to Make Ultimate Quick and Easy Chicken Enchiladas
- Use pre-cooked rotisserie chicken for even quicker preparation.
- Feel free to mix different types of cheese or use your favorite toppings for customization.
- If you like it spicy, add some diced green chilies to the chicken mixture.
Variation
For a vegetarian option, substitute the chicken with beans, sautéed vegetables, or tempeh. You can also experiment with different sauces or add diced tomatoes for added flavor.
FAQs
1. Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas and store them in the refrigerator before baking. Just bake them when you are ready to eat.
2. Can I use sauce other than enchilada sauce?
Yes! You can use salsa, taco sauce, or even homemade sauce if you prefer.
3. What can I use instead of tortillas?
If you’re looking for a low-carb option, you can use zucchini or eggplant slices as a substitute for tortillas.
Ultimate Quick and Easy Chicken Enchiladas
Ingredients
Enchilada Filling
- 2 cups shredded cooked chicken You can use pre-cooked rotisserie chicken for quicker preparation.
- 1 cup shredded cheese (cheddar or Monterey Jack) Feel free to mix different types of cheese for customization.
- 1 can (10 oz) enchilada sauce You can substitute with salsa or taco sauce if preferred.
- 8 small flour or corn tortillas For a low-carb option, consider using zucchini or eggplant slices.
- 1/2 cup diced onions (optional)
- 1/2 cup chopped cilantro (for garnish)
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the shredded chicken with half of the enchilada sauce and diced onions; season with salt and pepper to taste.
- Take a tortilla, fill it with the chicken mixture, and roll it up tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle the cheese on top.
Cooking
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
