introduction

This is a quick and easy recipe for busy nights. It uses cooked chicken, sauce, and cheese. You can change it with what you have. If you like creamy pasta, try this Creamy Sun-Dried Tomato and Chicken Fettuccine for another simple chicken dinner.

why make this recipe

Make this recipe when you want a warm, filling meal fast. It needs few ingredients and little prep. The oven does most of the work. Kids and adults both like it. It also works well for leftovers.

how to make Ultimate Quick and Easy Chicken Enchiladas

You mix shredded chicken with sauce and cheese, fill tortillas, roll them, and bake. You can add onions or spices for more flavor. For a different twist, try a recipe like Brazilian coconut chicken to change the main protein idea.

Ingredients :

2 cups cooked, shredded chicken, 1 can (15 oz) enchilada sauce, 2 cups shredded cheese (cheddar or Mexican blend), 8 small flour or corn tortillas, 1/2 cup chopped onion (optional), 1/2 teaspoon garlic powder, Salt and pepper to taste, Chopped cilantro for garnish (optional)

Directions :

Preheat the oven to 350°F (175°C)., 2. In a large bowl, combine the shredded chicken, 1 cup of the cheese, half of the enchilada sauce, chopped onion, garlic powder, salt, and pepper., 3. Warm the tortillas slightly to make them easier to roll., 4. Place a portion of the chicken mixture on each tortilla, roll them up, and place seam-side down in a greased baking dish., 5. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese., 6. Bake for 25-30 minutes or until the cheese is bubbly and golden., 7. Garnish with chopped cilantro before serving. Enjoy!

how to serve Ultimate Quick and Easy Chicken Enchiladas

Serve hot from the oven. Add sour cream, sliced avocado, or extra salsa if you like. A simple side salad or rice works well. For a handheld option, try serving with lime wedges.

how to store Ultimate Quick and Easy Chicken Enchiladas

Cool the leftovers to room temperature. Put them in an airtight container. Keep in the fridge for 3 to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until hot. You can freeze baked enchiladas up to 2 months; thaw in the fridge before reheating.

tips to make Ultimate Quick and Easy Chicken Enchiladas

Use rotisserie chicken to save time. Warm tortillas so they roll without cracking. Reserve some cheese to put on top before baking. Taste the filling and add salt and pepper as needed. For a spicy kick, add chopped green chilies or hot sauce. For more wrapped ideas, see this Buffalo Chicken Wrap.

variation (if any)

Use corn or flour tortillas.
Swap cooked chicken for shredded beef or cooked beans for a vegetarian option.
Add black beans, corn, or diced bell pepper to the filling.
Try green enchilada sauce instead of red for a different taste.

FAQs

Q: Can I make these ahead?
A: Yes. Assemble and cover the dish, then refrigerate for up to 24 hours before baking.

Q: Can I use leftover chicken?
A: Yes. Leftover cooked chicken works great. Shred it and mix with the sauce.

Q: Can I make this gluten-free?
A: Yes. Use corn tortillas labeled gluten-free and check all canned sauce labels.

Q: How do I prevent soggy tortillas?
A: Warm tortillas before filling and do not overfill. Bake until sauce bubbles and cheese melts.

Q: Can I freeze before baking?
A: Yes. Freeze the assembled dish tightly wrapped. Bake from frozen, adding extra time.

Conclusion

If you want more ideas or full step-by-step photos, try this Easy Chicken Enchilada Recipe – Isabel Eats. For another simple take on chicken enchiladas, see Easy Chicken Enchilada Recipe | Wanderzest. For a highly rated version with tips and variations, check Chicken Enchiladas Recipe | Gimme Some Oven.