These Easy Chicken Enchiladas are a simple and satisfying weeknight meal! They’re filled with tender chicken, a flavorful enchilada sauce, and plenty of melted cheese. This recipe is quick to make and perfect for a crowd-pleasing dinner.
Why You’ll Love This Easy Chicken Enchiladas Recipe
- Quick and Easy: This recipe comes together in under an hour, making it perfect for busy weeknights.
- Flavorful and Cheesy: The combination of seasoned enchilada sauce, tender chicken, and melted cheese creates a delicious and satisfying meal.
- Versatile: Customize the filling with your favorite ingredients or toppings.
Ingredients
- Red Enchilada Sauce: The base of the enchilada sauce, providing a rich and flavorful foundation.
- Onion Powder, Garlic Powder, Cumin, Chili Powder, Ground Coriander, Kosher Salt, and Cayenne Pepper: A blend of spices that adds depth and complexity to the sauce.
- Shredded Cooked Chicken: Use leftover chicken or rotisserie chicken for convenience.
- Shredded Cheddar Cheese: Adds a gooey, cheesy texture and a mild flavor.
- Cooking Spray: Prevents the enchiladas from sticking to the baking pan.
How to Make Easy Chicken Enchiladas Recipe
Step 1: Prepare the Sauce and Filling
Whisk together enchilada sauce and spices in a bowl. Combine a portion of the sauce with shredded chicken and cheese in a separate bowl.
Step 2: Heat the Tortillas
Heat corn tortillas in a frying pan to make them pliable for rolling.
Step 3: Assemble the Enchiladas
Fill each tortilla with the chicken mixture and roll tightly. Place the enchiladas seam-down in a baking pan coated with a thin layer of enchilada sauce.
Step 4: Bake and Serve
Spray the enchiladas with cooking spray and bake until heated through. Top with remaining enchilada sauce and cheese, then bake again until the cheese is melted and bubbly. Serve immediately with your favorite toppings.
Tips for Making Easy Chicken Enchiladas Recipe
- Heat the Tortillas: Heating the tortillas makes them more pliable and prevents them from cracking when rolled.
- Don’t Overfill the Tortillas: Overfilling the tortillas can make them difficult to roll and may cause them to burst open during baking.
- Use a Thermometer: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F before shredding.
- Garnish with Your Favorites: Add your favorite toppings, such as sour cream, guacamole, salsa, or chopped cilantro.
How to Serve Easy Chicken Enchiladas
- As a Main Course: These enchiladas are hearty and satisfying enough to be a meal on their own.
- With a Side Salad: A simple green salad with a vinaigrette dressing complements the flavors of the enchiladas.
- With Rice and Beans: Serve with a side of Mexican rice and refried beans for a complete meal.
Make Ahead and Storage
Storing Leftovers
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Freezing
These enchiladas can be frozen before baking. Thaw overnight in the refrigerator before baking as directed.
Reheating
Reheat gently in the oven or microwave until heated through.
FAQs
1. Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas, but corn tortillas are more traditional for enchiladas.
2. Can I use a different type of cheese?
Absolutely! Try using Monterey Jack cheese, Colby cheese, or a blend of your favorites.
3. How can I make this recipe spicier?
Add more cayenne pepper to the enchilada sauce or use a hotter variety of enchilada sauce.
4. Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas a day ahead of time and bake them when ready to serve.
There you have it! A simple and delicious recipe for Easy Chicken Enchiladas. I hope you enjoy it!
PrintEasy Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: main dishes
- Method: baking
- Cuisine: Mexican-inspired
Description
These Easy Chicken Enchiladas are a simple and flavorful dish that’s perfect for a quick weeknight meal. They’re made with tender chicken, a homemade enchilada sauce, and plenty of melted cheese, all wrapped in warm tortillas.
Ingredients
- 1 (12-ounce) can red enchilada sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups shredded cooked chicken
- 2 1/2 cups shredded cheddar cheese, divided
- Cooking spray
- 6 (6-inch) corn tortillas
Instructions
- Preheat and prep: Preheat oven to 375°F (190°C). Heat a non-stick skillet over medium-high heat. Grease an 11×7 inch baking dish.
- Make sauce: In a bowl, whisk together enchilada sauce, onion powder, garlic powder, cumin, chili powder, coriander, salt, and cayenne pepper (if using). Spread a thin layer of sauce in the baking dish.
- Combine filling: In a separate bowl, combine chicken, 1 cup of cheese, and 1/3 cup of the enchilada sauce.
- Warm tortillas: Heat tortillas in the skillet for 15-30 seconds per side to prevent cracking.
- Fill and roll: Fill each tortilla with about 2 tablespoons of the chicken mixture. Roll tightly and place seam-down in the baking dish.
- Bake: Spray the tops of the enchiladas with cooking spray. Bake uncovered for 30 minutes.
- Add sauce and cheese: Remove from oven and top with remaining enchilada sauce and cheese. Bake for 10 more minutes, or until cheese is melted and bubbly.
- Serve: Serve immediately with your favorite toppings.
Notes
- You can use different types of cheese, such as Monterey Jack or a Mexican blend.
- If you don’t have corn tortillas, you can use flour tortillas.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 510kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
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