Ultimate Quick and Easy Chicken Enchiladas
Introduction
Looking for a simple and delicious dinner that the whole family will love? Look no further! These Ultimate Quick and Easy Chicken Enchiladas are perfect for busy weeknights. Filled with tasty chicken, gooey cheese, and topped with zesty enchilada sauce, these enchiladas are sure to satisfy.
Why make this recipe
This recipe is a game-changer for those who want to whip up something tasty without spending hours in the kitchen. It’s quick, easy, and uses ingredients you may already have at home. Plus, these enchiladas are adaptable—you can customize them to suit your taste. Whether you’re cooking for a family dinner or a gathering with friends, this dish always impresses.
How to prepare Ultimate Quick and Easy Chicken Enchiladas
Making these chicken enchiladas is a breeze. Follow the simple steps below for a delicious meal.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup shredded cheese
- 1 cup enchilada sauce
- 8 small flour tortillas
- 1/2 cup sour cream (optional)
- 1/4 cup chopped cilantro (optional)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Steps:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix shredded chicken with cumin, garlic powder, salt, and pepper.
- Spread a layer of enchilada sauce at the bottom of a baking dish.
- Place a few tablespoons of the chicken mixture and a sprinkle of cheese in each tortilla, then roll them up and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Serve warm, topped with sour cream and cilantro if desired.
How to serve Ultimate Quick and Easy Chicken Enchiladas
To serve, place a few enchiladas on each plate. You can add extra toppings like sour cream, chopped cilantro, or even some diced avocados for a fresh twist. Pair your enchiladas with a side of refried beans or a simple salad to complete the meal.
How to store Ultimate Quick and Easy Chicken Enchiladas
If you have leftovers, store them in an airtight container in the refrigerator. They will stay good for about 3-4 days. To reheat, simply place them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
Tips to make Ultimate Quick and Easy Chicken Enchiladas perfectly
- Use rotisserie chicken for an even quicker prep time.
- Feel free to mix up the cheeses—monterey jack or pepper jack add great flavor.
- If you want a little kick, add some jalapeños to the filling or top them off.
- Don’t overfill the tortillas to prevent them from bursting during baking.
Variations
- For a healthier version, use whole wheat tortillas.
- You can also replace chicken with beef or black beans for a vegetarian option.
- Try different sauces, like verde or chipotle, for a new flavor twist.
FAQ
Q: Can I freeze these enchiladas?
A: Yes! You can freeze unbaked enchiladas. Just make sure to cover them tightly with plastic wrap and aluminum foil. Bake them directly from frozen; just add about 10-15 minutes to the baking time.
Q: What kind of cheese works best?
A: Shredded cheddar or a Mexican blend cheese works great, but you can use whatever you prefer!
Q: How can I make these enchiladas spicier?
A: Add some diced jalapeños to the chicken mixture or use a spicier enchilada sauce to heat things up!
Now you’re ready to enjoy your Ultimate Quick and Easy Chicken Enchiladas! Happy cooking!
Ultimate Quick and Easy Chicken Enchiladas
Delicious and simple chicken enchiladas filled with shredded chicken and cheese, topped with zesty enchilada sauce for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese
- 1 cup enchilada sauce
- 8 small flour tortillas
- 1/2 cup sour cream (optional)
- 1/4 cup chopped cilantro (optional)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix shredded chicken with cumin, garlic powder, salt, and pepper.
- Spread a layer of enchilada sauce at the bottom of a baking dish.
- Place a few tablespoons of the chicken mixture and a sprinkle of cheese in each tortilla, then roll them up and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Serve warm, topped with sour cream and cilantro if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, bake at 350°F (175°C) for 15-20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken enchiladas, quick dinner, easy recipes