It is 6pm and you need a family win fast. These Easy Chicken Enchiladas are exactly what you are craving right now. They are cheesy, saucy, and incredibly satisfying for everyone at the table.
This recipe delivers a restaurant-quality meal without the stress. You can have these ready to bake in just twenty minutes. It is the perfect solution for those busy evenings when time is short.
Why You’ll Make This Again
This is the ultimate comfort food for a busy Tuesday night. It feels like a weekend treat but takes very little effort. You will love how the red enchilada sauce brings everything together.
As the weather turns cooler in the Fall, this dish hits the spot. It is a hearty meal that the whole family will enjoy. You can rely on this recipe for a quick weeknight dinner every time.
How This Comes Together
We use pre-cooked chicken to keep things moving really fast. You just mix the filling, roll the tortillas, and bake until bubbly. It is a foolproof way to get dinner on the table. Even beginners can master these Easy Chicken Enchiladas on their first try.
What You’ll Need
Grab these simple pantry staples and fresh ingredients from your local store.
- 2 cups cooked shredded chicken breast
- 2 cups shredded Mexican cheese blend, divided
- 10 ounces red enchilada sauce
- 8 soft corn tortillas
- 1/4 cup finely diced yellow onion
- 1 tablespoon vegetable oil
- 1/4 cup chopped fresh cilantro
Step-By-Step Directions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a medium bowl, combine the shredded chicken, 1 cup of the cheese, and 1/4 cup of the enchilada sauce.
- Warm the corn tortillas in a microwave or on a skillet until pliable.
- Place approximately 1/4 cup of the chicken mixture in the center of each tortilla.
- Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
- Sprinkle the remaining 1 cup of cheese over the sauce.
- Bake for 20 to 25 minutes until the cheese is melted and bubbling.
- Garnish with diced onions and fresh cilantro before serving.
How To Serve It
Serve these hot right out of the baking dish for the best flavor. Add a side of Mexican rice or a simple green salad. A dollop of sour cream or some avocado slices works perfectly. This dish is also great for casual hosting with close friends.
Leftovers & Storage
Keep leftovers in an airtight container in the fridge. They stay fresh and delicious for up to three days. Reheat them in the oven to keep the tortillas from getting soggy. You can also freeze the unbaked dish for an easy meal prep later. Just thaw it in the fridge before you put it in the oven.
Make It Even Better (Pro Tips)
- Do not skip warming the tortillas or they might crack while rolling.
- Use a rotisserie chicken to save even more time in the kitchen.
- Avoid overfilling the tortillas so they stay rolled tight in the dish.
- Add a splash of fresh lime juice for a bright finish.
- This is a perfect Fall meal for those chilly weekend evenings.
- Grease your baking dish well to ensure easy serving every time.
Easy Ways To Change It Up
- Use green enchilada sauce for a tangy twist on the classic.
- Swap the chicken for black beans for a delicious vegetarian version.
- Add diced jalapeños if you want a little extra spicy heat.
- Try using shredded Monterey Jack cheese for an extra creamy texture.
Quick Questions
Why do my corn tortillas keep breaking?
Corn tortillas become brittle when they are cold. Always warm them in the microwave for 30 seconds before rolling. This makes them flexible and easy to handle.
Can I use flour tortillas instead?
Yes, you can use flour tortillas if you prefer them. They will be softer and have a different texture than corn. Just keep an eye on the baking time as they brown faster.
I hope your family loves these enchiladas as much as mine does. They are a true staple in my kitchen for busy nights. Give them a try tonight!
— Ethan
Cheesy Chicken Enchiladas
Ingredients
Method
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a medium bowl, combine the shredded chicken, 1 cup of the cheese, and 1/4 cup of the enchilada sauce.
- Warm the corn tortillas in a microwave or on a skillet until pliable.
- Place approximately 1/4 cup of the chicken mixture in the center of each tortilla.
- Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
- Sprinkle the remaining 1 cup of cheese over the sauce.
- Bake for 20 to 25 minutes until the cheese is melted and bubbling.
- Garnish with diced onions and fresh cilantro before serving.
