Why Make This Recipe
Ultimate Quick and Easy Chicken Enchiladas are a perfect family meal that brings everyone together. My kids absolutely love this dish, and it has become a staple in our household. Not only is it delicious, but it is also simple to prepare on busy weeknights. Each bite is loaded with cheesy goodness and scrumptious chicken, making it a hit with both adults and children alike!
How to Make Ultimate Quick and Easy Chicken Enchiladas
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar and/or Monterey Jack)
- 1 can (10 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup chopped onions (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with half of the cheese, onions, garlic powder, cumin, salt, and pepper.
- Spread a little enchilada sauce on the bottom of a baking dish.
- Place a tortilla on a flat surface, add a scoop of the chicken mixture, and roll it tightly.
- Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro, if desired, and serve warm.
more recipe
- Dump and Go Crockpot Teriyaki Chicken
- Juicy Blueberry Grilled Cheese
- Homemade Amish White Bread
- Amish Sweet Bread
- Homemade Real Fruit Irish Cream Soda
How to Serve Ultimate Quick and Easy Chicken Enchiladas
These enchiladas are best served warm right out of the oven. You can pair them with a side of rice, beans, or a fresh salad to complete the meal. A dollop of sour cream or some guacamole on top adds even more flavor!
How to Store Ultimate Quick and Easy Chicken Enchiladas
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven or microwave until warmed through. You can also freeze the enchiladas before baking. Just wrap them well and store for up to 2 months. To bake from frozen, add an extra 10-15 minutes to the baking time.
Tips to Make Ultimate Quick and Easy Chicken Enchiladas
- Use rotisserie chicken to save time; it’s already cooked and full of flavor.
- Feel free to adjust the spices according to your taste preferences.
- Try adding veggies such as bell peppers or zucchini for a nutritious twist.
Variation
For a healthier option, you can substitute whole wheat tortillas and low-fat cheese. You can also make these enchiladas vegetarian by replacing the chicken with black beans or lentils.
FAQs
Q1: Can I make this recipe ahead of time?
Yes! You can prepare the enchiladas and store them in the fridge before baking. Just bake them when you’re ready to serve.
Q2: What can I use if I don’t have enchilada sauce?
You can use salsa or a homemade tomato sauce mixed with spices as an alternative.
Q3: How can I make these enchiladas spicier?
Add some chopped jalapeños or a dash of hot sauce into the chicken mixture for an extra kick!
Ultimate Quick and Easy Chicken Enchiladas
Ingredients
Main ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar and/or Monterey Jack)
- 10 oz enchilada sauce (1 can)
- 8 small flour or corn tortillas
- 1/2 cup chopped onions (optional) Optional ingredient for added flavor.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- to taste Salt and pepper
- Fresh cilantro for garnish (optional) Optional garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with half of the cheese, onions, garlic powder, cumin, salt, and pepper.
- Spread a little enchilada sauce on the bottom of a baking dish.
Assembly
- Place a tortilla on a flat surface, add a scoop of the chicken mixture, and roll it tightly.
- Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
Cooking
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro, if desired, and serve warm.