Easy Chicken Enchiladas Recipe

There’s nothing like the comforting aroma of freshly baked Easy Chicken Enchiladas filling your kitchen. This recipe combines tender shredded chicken, zesty enchilada sauce, and melty cheese, all wrapped in soft tortillas for a dish that’s as satisfying as it is simple.

this Recipe

I first made these enchiladas when I was in a pinch for time and needed to use up leftover rotisserie chicken. What started as a quick dinner hack has become a go-to meal, loved by family and friends alike. Let’s dive into why this recipe deserves a spot on your dinner rotation.

Why You'll Love This Easy Chicken Enchiladas Recipe

Get ready to discover a dish that’s as easy as it is delicious. These Easy Chicken Enchiladas tick all the boxes for a perfect weeknight meal.

First and foremost, they are incredibly quick to assemble. Whether you're a seasoned home cook or a beginner, this recipe requires minimal prep and can be on the table in under an hour.

These enchiladas are also wonderfully customizable. Add extra veggies, adjust the spice level, or try different cheeses to make them exactly how your family loves them.

Another reason to love this dish? It’s ideal for meal prep. Make a double batch and freeze one for a no-stress dinner down the road.

Finally, the flavor is simply unbeatable. The combination of smoky enchilada sauce, tender chicken, and gooey cheese is a crowd-pleaser every single time.

With so many reasons to try these enchiladas, let’s take a closer look at what you’ll need to make them.

Ingredients Notes

The beauty of these Easy Chicken Enchiladas lies in their simple yet flavorful ingredients. Each plays an important role in building layers of deliciousness.

Shredded Chicken: Rotisserie chicken is a lifesaver here, but you can also use leftover grilled or baked chicken. It’s shredded into bite-sized pieces, making it easy to wrap in tortillas.

Enchilada Sauce: A good-quality store-bought enchilada sauce works perfectly for convenience, but feel free to use homemade if you have the time. Opt for a medium spice level to keep it versatile.

Cheese: A mix of shredded cheddar and Monterey Jack creates the perfect gooey topping. You can experiment with pepper jack if you want to add a little kick.

Tortillas: Flour tortillas are soft and easy to roll, but corn tortillas give a more authentic flavor. If using corn, warm them slightly to make them pliable.

Seasonings and Fillings: Customize the filling with sautéed onions, diced bell peppers, or a sprinkle of cumin and chili powder for an extra flavor boost.

Baking Dish: A standard 9x13-inch baking dish is perfect for this recipe. Make sure to grease it lightly to prevent sticking.

With everything prepped, you’re ready to roll up these enchiladas and bake them to perfection!

How to Make This Easy Chicken Enchiladas Recipe

Making these enchiladas is as simple as it gets. Follow these steps, and you’ll have a mouthwatering meal in no time.

Start by preheating your oven to 375°F. Lightly grease your baking dish and spread a thin layer of enchilada sauce across the bottom.

Next, prepare the filling. Combine your shredded chicken with a bit of enchilada sauce, shredded cheese, and any desired seasonings. This mixture should be flavorful and moist but not overly saucy.

Lay a tortilla flat and spoon a generous portion of the filling down the center. Roll it tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring each roll is well-coated. Sprinkle the remaining cheese evenly over the sauce.

Bake uncovered for 20-25 minutes, or until the cheese is bubbly and lightly golden. Let the dish rest for 5 minutes before serving.

These enchiladas are best enjoyed warm, topped with sour cream, chopped cilantro, and a squeeze of lime for a burst of freshness.

Storage Options

Leftovers? No problem! These Easy Chicken Enchiladas store beautifully, making them a great option for meal prep.

To refrigerate, transfer the cooled enchiladas to an airtight container. They’ll keep well for up to 3 days.

For freezing, arrange the enchiladas in a freezer-safe dish before baking. Wrap tightly with foil and plastic wrap, and freeze for up to 3 months. When ready to enjoy, bake directly from frozen, adding about 10 minutes to the cooking time.

Reheat individual portions in the microwave for 1-2 minutes, or warm a whole dish in the oven at 350°F until heated through.

Variations and Substitutions

One of the best things about this recipe is its versatility. Here are a few ways to switch things up:

• Protein Swap: Substitute the chicken with shredded beef, ground turkey, or even beans for a vegetarian option.
• Sauce Twist: Try green enchilada sauce or a creamy sour cream sauce for a different flavor profile.
• Add Veggies: Sneak in some nutrition by adding sautéed spinach, corn, or black beans to the filling.
• Cheese Choices: Use a Mexican blend, queso fresco, or even crumbled feta for a unique twist.
• Spice It Up: Add diced jalapeños or a splash of hot sauce to the filling for extra heat.

Don’t be afraid to experiment and make this recipe your own. With so many options, you’ll never tire of these delicious enchiladas!

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