Easy Chicken Enchiladas Recipe

There's nothing quite like the comfort of Easy Chicken Enchiladas fresh out of the oven, bubbling with cheese and packed with tender, seasoned chicken. This recipe is a weeknight dream come true, delivering all the rich, savory flavors of Mexican cuisine with minimal effort.

this Recipe

I first whipped up these enchiladas when I needed a quick dinner to satisfy my family after a long day. Little did I know they'd become a household favorite, disappearing off plates faster than I could dish them out! With a creamy filling, melty cheese, and a warm, tangy sauce, these enchiladas are a guaranteed hit for busy cooks and hungry families alike.

Why You'll Love These Easy Chicken Enchiladas

Get ready to fall in love with these easy chicken enchiladas – they’re everything you want in a stress-free, delicious meal.

First off, they're incredibly simple. With just a few pantry staples and rotisserie chicken, you can have dinner in the oven in under 15 minutes. Perfect for hectic weeknights or when you just don’t feel like spending hours in the kitchen.

Second, this dish is crowd-pleasing and family-friendly. Who doesn’t love cheesy, saucy enchiladas? Whether you’re feeding picky kids or serving up dinner for guests, everyone will leave the table happy and full.

These enchiladas are also budget-friendly. Shredded rotisserie chicken or leftover chicken breasts keep costs low while making the most of what you already have. Plus, the recipe uses simple ingredients you probably have in your fridge and pantry right now.

And lastly, they’re easily customizable. From switching up the fillings to choosing your favorite enchilada sauce, this recipe can be tailored to suit your tastes. Add veggies, change the cheese, or spice it up – the possibilities are endless!

Ingredients Notes

The beauty of this recipe lies in its straightforward ingredients, each adding its own special touch to the dish.

Cooked, shredded chicken: I recommend using rotisserie chicken for ultimate convenience and flavor. If you prefer to cook your own chicken, boneless, skinless chicken breasts or thighs work perfectly. Simply poach, bake, or sauté and shred them before adding to the filling.

Enchilada sauce: A good enchilada sauce makes all the difference. You can use store-bought red enchilada sauce for a quick option, but homemade enchilada sauce adds an unbeatable depth of flavor if you have a little extra time.

Tortillas: Soft flour tortillas work best for easy rolling and a tender bite. If you prefer corn tortillas, be sure to warm them slightly so they don’t crack when rolling.

Shredded cheese: A blend of Monterey Jack and cheddar cheese adds the perfect melty, gooey topping. Feel free to experiment with your favorites, like Pepper Jack for a little kick or Colby Jack for a milder taste.

Sour cream: Adding sour cream to the chicken mixture creates a creamy, luxurious filling that sets these enchiladas apart. You can swap it for Greek yogurt if you’re looking for a lighter option.

Don’t forget a 9x13 baking dish to assemble and bake your enchiladas, and foil to keep them covered while baking for perfectly melted cheese.

How To Make These Easy Chicken Enchiladas

Making these enchiladas is so simple, you’ll have them in the oven in no time. Here’s the step-by-step process for a stress-free dinner.

Step 1: Prepare the filling
Start by shredding your cooked chicken into a large bowl. Add sour cream, half of the shredded cheese, and a small amount of enchilada sauce to the bowl. Mix everything together until the filling is creamy and evenly combined.

Step 2: Warm the tortillas
To make the tortillas easier to roll, warm them in the microwave. Place a small stack on a plate and cover with a damp paper towel. Microwave for about 30 seconds until they’re soft and pliable. This step is key, especially if you’re using corn tortillas.

Step 3: Assemble the enchiladas
Spread a small amount of enchilada sauce across the bottom of your baking dish to prevent sticking. Take a tortilla, add a scoop of the creamy chicken mixture, and roll it tightly. Place the rolled tortilla seam-side down in the dish. Repeat until you’ve used up all the filling and tortillas.

Step 4: Top with sauce and cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure every bit is covered – this keeps them moist while baking. Sprinkle the remaining shredded cheese generously over the top for that irresistible cheesy layer.

Step 5: Bake to perfection
Cover the dish with foil and bake in a preheated oven at 375°F for 20 minutes. After 20 minutes, remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.

Once out of the oven, let the enchiladas sit for a few minutes before serving. This allows the filling to set slightly and makes them easier to serve.

Storage Options

These easy chicken enchiladas store beautifully, making them perfect for meal prep or leftovers.

Refrigerating: Store leftover enchiladas in an airtight container in the fridge for up to 3-4 days. To reheat, simply place them in the microwave or bake at 350°F until heated through.

Freezing: These enchiladas are freezer-friendly! Assemble the enchiladas but hold off on baking. Wrap the dish tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and follow the regular baking instructions.

Reheating: For the best results, reheat leftovers in the oven at 350°F. This helps keep the tortillas soft and the cheese perfectly melty.

Variations and Substitutions

One of the best parts about this recipe is how versatile it is. You can make it your own with just a few swaps and tweaks!

• Spicy twist: Add chopped jalapeños or a few dashes of hot sauce to the chicken mixture for an extra kick. You can also use spicy enchilada sauce or Pepper Jack cheese.
• Veggie-packed enchiladas: Add sautéed bell peppers, onions, or spinach to the chicken filling for extra flavor and nutrients. Black beans and corn are also great additions.
• Change the protein: Swap the chicken for shredded beef, pulled pork, or cooked ground turkey for a different twist. You can even use tofu or a plant-based meat substitute for a vegetarian version.
• Cheesy enchiladas: Love cheese? Double the cheese in the filling or sprinkle some queso fresco on top after baking for a delicious finish.
• Sauce options: While red enchilada sauce is classic, you can try green enchilada sauce or a creamy white sauce for a fun variation.

The possibilities are endless, so don’t be afraid to get creative. This recipe is the perfect starting point for your own enchilada masterpiece!

These easy chicken enchiladas are the ultimate comfort food for busy nights. With minimal effort, you get a meal that’s satisfying, flavorful, and guaranteed to please. Whether you stick to the recipe or try a fun twist, you’ll find yourself coming back to these enchiladas time and time again. Enjoy!

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