Ultimate Quick and Easy Chicken Enchiladas Recipe

Introduction

These Ultimate Quick and Easy Chicken Enchiladas are a perfect weeknight dinner that’s both comforting and flavorful. With tender chicken, gooey cheese, and a rich enchilada sauce, this dish comes together fast without sacrificing taste.

Ingredients

• 1 ½ cups shredded cooked chicken
• 1 ½ cups shredded cheddar cheese (divided)
• 6 medium flour tortillas
• 1 ½ cups red enchilada sauce
• ½ cup sour cream
• ½ cup diced tomatoes
• 2 tablespoons chopped fresh cilantro

Instructions

1. Step 1: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Step 2: In a bowl, mix shredded chicken with ¾ cup of cheddar cheese and 2 to 3 tablespoons of enchilada sauce until well combined.
3. Step 3: Spoon the chicken mixture into the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
4. Step 4: Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish.
5. Step 5: Sprinkle the remaining ¾ cup of cheddar cheese over the top.
6. Step 6: Bake uncovered for 20 to 25 minutes until the cheese is bubbly and golden.
7. Step 7: Remove from the oven and garnish with sour cream, diced tomatoes, and chopped fresh cilantro before serving.

Tips & Variations

• Use rotisserie chicken for extra convenience and flavor.
• Swap cheddar for Monterey Jack or pepper jack cheese for a different twist.
• Add a pinch of cumin or chili powder to the chicken mixture for a spicier kick.
• For a lower-carb option, use corn tortillas instead of flour tortillas.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes or microwave until warmed through. To keep them from drying out, cover with foil while reheating in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours ahead and refrigerate them covered. Bake just before serving to maintain freshness and texture.

Can I freeze the enchiladas?

Absolutely. Freeze the assembled enchiladas before baking in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and then bake as directed.

Ultimate Quick and Easy Chicken Enchiladas Recipe

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★★★★★

5 from 144 reviews

• Author: Zoe
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This Ultimate Quick and Easy Chicken Enchiladas recipe features tender shredded chicken wrapped in warm flour tortillas, smothered in rich red enchilada sauce, and topped with melted cheddar cheese. It’s a simple, flavorful dish perfect for busy weeknights that can be prepared and baked in under 45 minutes. Garnished with sour cream, diced tomatoes, and fresh cilantro, this comforting Mexican-inspired meal will quickly become a family favorite.

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Ingredients

Scale 1x2x3x

Filling

• 1 ½ cups shredded cooked chicken
• ¾ cup shredded cheddar cheese
• 2–3 tablespoons red enchilada sauce

Assembly and Topping

• 6 medium flour tortillas
• Remaining ¾ cup shredded cheddar cheese
• Remaining red enchilada sauce (approximately 1 ¼ cups)

Garnish

• ½ cup sour cream
• ½ cup diced tomatoes
• 2 tablespoons chopped fresh cilantro

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Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Mix Chicken Filling: In a medium-sized bowl, combine the shredded cooked chicken with ¾ cup of shredded cheddar cheese and 2 to 3 tablespoons of red enchilada sauce, mixing until all components are evenly blended.
3. Assemble Enchiladas: Spoon an equal amount of the chicken mixture into the center of each flour tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish to keep them intact during baking.
4. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish. Then, sprinkle the rest of the shredded cheddar cheese evenly on top to create a cheesy crust.
5. Bake: Place the baking dish uncovered in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
6. Garnish and Serve: Remove the enchiladas from the oven and allow them to cool slightly. Garnish with sour cream, diced tomatoes, and chopped fresh cilantro before serving to add freshness and creaminess.

Notes

• You can use rotisserie chicken or leftover cooked chicken for convenience.
• Flour tortillas work best for rolling, but corn tortillas can be substituted if preferred; soften them before rolling to prevent cracking.
• Adjust the amount of enchilada sauce according to your taste and preferred sauciness.
• Add jalapeños or hot sauce if you like a spicier dish.
• For a lighter option, use reduced-fat cheese and sour cream.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Keywords: chicken enchiladas, easy chicken enchiladas, quick enchiladas, baked enchiladas, Mexican chicken recipe