If you’re craving a delicious and comforting meal that truly hits the spot every single time, this Easy Chicken Enchiladas Recipe is exactly what you need. It’s packed with tender shredded chicken, melty cheese, and bold Mexican flavors all wrapped in warm tortillas and baked to bubbly perfection. Whether you’re a seasoned cook or just starting out, this recipe offers a straightforward and satisfying way to bring a classic favorite right to your own table. It’s perfect for busy weeknights or when you want to impress friends without fussing over complicated steps.
Ingredients You’ll Need
These ingredients are simple but essential, each contributing layers of flavor, texture, and color that make these enchiladas so irresistible. From the creamy sour cream to the warm spices, every element plays a crucial role in creating that authentic taste you’ll love.
- 2 cups cooked shredded chicken: Using rotisserie chicken speeds up prep while keeping it juicy and flavorful.
- 1 1/2 cups shredded cheddar or Mexican blend cheese (divided): Melts beautifully and adds richness to both the filling and the topping.
- 1 can (10 oz) red enchilada sauce: Brings the perfect amount of smoky and spicy tomato goodness.
- 1/2 cup sour cream: Adds creaminess and balances out the spices.
- 1/2 cup chopped onion: Sautéed for sweetness and texture.
- 1 tablespoon olive oil: For softening the onions and infusing flavor.
- 1/2 teaspoon ground cumin: Adds an earthy, warm note.
- 1/2 teaspoon garlic powder: Enhances the savory depth of the filling.
- 1/2 teaspoon chili powder: Provides a mild heat and authentic taste.
- Salt and pepper to taste: To bring all the flavors together.
- 8 flour tortillas (8-inch): Soft, warm carriers for the filling (use corn tortillas for a gluten-free option).
How to Make Easy Chicken Enchiladas Recipe
Step 1: Preheat and Sauté
Begin by preheating your oven to 375°F, which ensures it’s ready once your enchiladas are assembled. While the oven is heating, warm the olive oil in a skillet over medium heat and sauté the chopped onions until they are soft and fragrant, about 3 to 4 minutes. This step unlocks the natural sweetness in the onion and adds an irresistible aroma.
Step 2: Prepare the Filling
In a large bowl, combine the shredded chicken with half of the shredded cheese, sour cream, sautéed onions, cumin, garlic powder, chili powder, salt, and pepper. Mixing everything well makes sure each bite is bursting with flavor and creaminess.
Step 3: Assemble the Enchiladas
Spread about one-third of the enchilada sauce evenly across the bottom of a 9×13-inch baking dish to prevent sticking and add extra saucy goodness. Then, spoon the chicken mixture evenly onto each tortilla. Roll them up tightly and place them seam-side down in the prepared dish, neatly side by side.
Step 4: Add Sauce and Cheese Topping
Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re completely covered in that rich, tangy sauce. Next, sprinkle the rest of the cheese over the top, creating a delicious golden crust once baked.
Step 5: Bake to Perfection
Cover the baking dish with foil and bake for 20 minutes to let all the flavors meld and cheese melt. Then, remove the foil and bake for an additional 5 to 10 minutes until the cheese is bubbly and beautifully golden. Let the dish cool slightly before serving to let everything set perfectly.
How to Serve Easy Chicken Enchiladas Recipe
Garnishes
The right garnishes can elevate your enchiladas from great to spectacular. Add a sprinkling of fresh chopped cilantro to bring vibrant color and freshness. Thin slices of creamy avocado, a dollop of sour cream, or some finely diced green onions make perfect companions to the warm, cheesy enchiladas.
Side Dishes
Complement the meal with traditional Mexican-inspired sides like Spanish rice, refried beans, or a crisp side salad with lime vinaigrette. You can also offer warm tortilla chips and salsa for an extra festive touch that rounds out the dining experience.
Creative Ways to Present
For a fun twist, serve the enchiladas in individual ramekins for a personal touch, layering the ingredients like a lasagna. Alternatively, let guests build their own enchilada bowls by providing the components separately, which makes the meal both interactive and customizable.
Make Ahead and Storage
Storing Leftovers
Leftover chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. They maintain their flavor and texture well, making them perfect for next-day lunches or quick dinners.
Freezing
To freeze, wrap individual portions tightly with plastic wrap or aluminum foil and place them in a freezer-safe container or bag. They can be frozen for up to 2 months without losing their delicious taste or texture, so you’ll always have a homemade meal on hand.
Reheating
Reheat your enchiladas in the oven at 350°F for about 15-20 minutes, covered with foil to keep them moist. You can also microwave individual portions, but covering with a damp paper towel helps prevent drying out. Reheating brings back that freshly baked warmth and gooey cheese.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken not only saves time but also adds great flavor and keeps the meat tender and juicy for your enchiladas.
What can I add to make the filling more interesting?
Feel free to mix in black beans, corn, or diced green chiles to add texture and layers of flavor. These mix-ins also complement the spices beautifully.
Are flour tortillas necessary or can I use corn?
You can use either! Flour tortillas are traditional for softness, but corn tortillas are a wonderful gluten-free option and bring a slightly different, authentic taste.
How spicy is this Easy Chicken Enchiladas Recipe?
The heat level is mild thanks to the chili powder and enchilada sauce used, but you can easily adjust by adding extra chili powder or some hot sauce if you prefer more spice.
Is it possible to make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day ahead, keep them refrigerated covered with foil, and bake just before serving for a convenient meal prep option.
Final Thoughts
There’s nothing quite like the comforting, cheesy goodness of homemade enchiladas, and this Easy Chicken Enchiladas Recipe makes it so simple to enjoy that joy in your own kitchen. Give it a try soon — from the first bite to the last, it’s sure to become a beloved staple you’ll want to make again and again.
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Easy Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Easy Chicken Enchiladas recipe combines tender shredded chicken, savory spices, and melty cheese rolled into warm tortillas, then baked with rich enchilada sauce. Perfect for a flavorful weeknight Mexican dinner, these enchiladas are simple to prepare and customize with your favorite toppings.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 3/4 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Assembly and Topping
- 1 can (10 oz) red enchilada sauce
- 3/4 cup shredded cheddar or Mexican blend cheese
- 8 flour tortillas (8-inch size)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté Onions: Heat olive oil in a skillet over medium heat. Add the chopped onions and sauté for about 3 to 4 minutes until they become soft and translucent.
- Prepare Filling: In a large bowl, combine the shredded chicken, half of the shredded cheese, sour cream, sautéed onions, ground cumin, garlic powder, chili powder, salt, and pepper. Mix everything thoroughly to blend the flavors.
- Assemble Enchiladas: Spread one-third cup of the enchilada sauce evenly on the bottom of a 9×13-inch baking dish. Take each tortilla, spoon an equal amount of the chicken mixture onto it, then roll it up and place it seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas evenly. Then sprinkle the remaining shredded cheese on top to cover the dish.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes, allowing the flavors to meld and the cheese to melt.
- Bake Uncovered: Remove the foil and bake for an additional 5 to 10 minutes until the sauce is bubbly and the cheese has turned golden brown.
- Cool and Serve: Let the enchiladas cool slightly before serving to allow them to set and make them easier to handle. Optionally, garnish with toppings like chopped cilantro or avocado.
Notes
- Use rotisserie chicken for an easy shortcut to save on cooking time.
- Add black beans, corn, or diced green chiles to the filling for extra texture and flavor.
- Top the finished enchiladas with chopped cilantro, sliced avocado, or a dollop of sour cream for added freshness and creaminess.
- For a gluten-free option, substitute flour tortillas with corn tortillas.
