Ultimate Quick and Easy Chicken Enchiladas — Easy Chicken Enchiladas

I remember the first time I made these Ultimate Quick and Easy Chicken Enchiladas: it was a rainy weeknight, the kind when takeout sounds tempting but my wallet and my craving for home-cooked comfort both begged otherwise. I pulled together a few pantry staples, shredded some leftover roast chicken, and within half an hour we were gathered around the table devouring cheesy, saucy enchiladas. That cozy, simple dinner has become a family favorite — perfect for busy nights, casual get-togethers, and whenever I want a taste of warming Mexican-inspired comfort.

Enchiladas trace back to pre-Hispanic Mexico, where corn tortillas were rolled around fish or small game and dipped in chili sauces. Over time, this evolved into the modern enchilada variations we know today — filled with chicken, cheese, beans, or beef, and topped with flavorful sauces. This recipe honors that tradition in a quick, accessible way that keeps the heart of the dish: rolled tortillas, savory filling, and a rich enchilada sauce.

Who is this recipe for?

• This recipe is for busy parents, weeknight cooks, kitchen beginners, and anyone who loves a fast, family-friendly dinner that still feels special.

Core ingredients overview:

• This dish combines 2 cups shredded cooked chicken, 1 cup shredded cheese (cheddar or Monterey Jack), 1 can (10 oz) enchilada sauce, 8 small tortillas (corn or flour), 1/2 cup chopped onions (optional), 1/2 cup sour cream for serving, chopped cilantro for garnish (optional), and salt and pepper to taste to create a flavorful, quick dinner that’s perfect any night of the week.

Tools & Ingredients

Tools

• Mixing bowl — to combine the filling evenly.
• Measuring cups and spoons — for accurate portions.
• Cheese grater — to shred cheese fresh for best melt and flavor.
• Skillet or microwave-safe plate — to warm tortillas so they roll without cracking.
• 9×13-inch (or similar) baking dish — to bake the enchiladas.
• Spoon or spatula — to fill and spread sauce.
• Aluminum foil — to tent the dish if needed.

Ingredients (with benefits)

• 2 cups shredded cooked chicken — lean protein and a great way to use leftovers.
• 1 cup shredded cheese (cheddar or Monterey Jack) — adds rich, melty flavor and texture.
• 1 can (10 oz) enchilada sauce — provides the signature tangy, spicy sauce with instant convenience.
• 8 small tortillas (corn or flour) — the vessel for the filling; corn for tradition, flour for softness.
• 1/2 cup chopped onions (optional) — adds savory aroma and a bit of crunch.
• 1/2 cup sour cream (for serving) — cools the spice and adds creamy richness.
• Chopped cilantro (for garnish, optional) — brightens flavor and adds fresh color.
• Salt and pepper to taste — balances and enhances all other flavors.

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the shredded chicken, 1/2 cup of enchilada sauce, and half of the cheese. Season with salt and pepper to taste.
3. Warm the tortillas slightly to make them pliable (either in a dry skillet for 10–20 seconds per side or wrapped in a damp paper towel in the microwave for 20–30 seconds).
4. Spoon the chicken mixture onto each tortilla, roll them up, and place seam-side down in a greased baking dish.
5. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
6. Bake in the preheated oven for about 20–25 minutes, or until the cheese is melted and bubbly.
7. Serve with sour cream and garnish with cilantro if desired.

Always add

tag after Directions.

FAQ
Q: Can I freeze this recipe?
A: Yes. Assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 2–3 months. Bake from frozen, covered with foil at 350°F (175°C) for about 40–50 minutes, then uncover and bake until bubbly.

Q: What can I use instead of store-bought enchilada sauce?
A: You can make a simple sauce by mixing tomato sauce with chili powder, cumin, garlic powder, and a pinch of salt, or use salsa verde for a different flavor profile.

Q: Can I make these vegetarian?
A: Absolutely. Substitute the chicken with roasted vegetables, black beans, or a mix of sautéed mushrooms and peppers for a hearty vegetarian version.

Q: Are corn or flour tortillas better?
A: Both work well. Corn tortillas are traditional and add a slightly firmer texture; flour tortillas are softer and may be easier to roll for some cooks.

Tips & Tricks

• Warm the tortillas just before filling to prevent cracking; they roll much easier when pliable.
• Keep the filling slightly saucy — not dry — so the enchiladas stay moist after baking.
• Use freshly shredded cheese for the best melt and texture; pre-shredded cheese often contains anti-caking agents that affect melting.
• If you like extra saucy enchiladas, pour a little more enchilada sauce in the bottom of the baking dish before arranging rolled tortillas.

Conclusion

If you want more inspiration or variations, check out these helpful recipes for inspiration: Easy Chicken Enchilada Recipe – Isabel Eats, Easy Chicken Enchilada Recipe | Wanderzest, Chicken Enchiladas Recipe | Gimme Some Oven, Best Chicken Enchiladas Recipe – Easy Chicken Enchiladas, and Easy Chicken Enchiladas – Modern Honey.

Enjoy these Ultimate Quick and Easy Chicken Enchiladas — share them with friends and family and savor every cheesy, saucy bite!