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Quick and Easy Chicken Enchiladas

Delicious and satisfying chicken enchiladas that can be prepared quickly, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Filling ingredients
  • 2 cups shredded cooked chicken
  • 1 cup shredded cheese (cheddar or Mexican blend) Can substitute with pepper jack for spiciness.
  • 1 cup enchilada sauce Can substitute with salsa or homemade tomato sauce.
  • 8 small flour or corn tortillas Both work well, but flour is more pliable.
  • 1/2 cup diced onion Optional ingredient.
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish Optional garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine shredded chicken, 1/2 cup of enchilada sauce, cheese, onion (if using), garlic powder, cumin, salt, and pepper.
Assembly
  1. Lay a tortilla flat and spoon a generous amount of the chicken mixture in the center. Roll it up tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
Baking
  1. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with additional cheese if desired.
  2. Cover the dish with aluminum foil and bake for 20 minutes.
  3. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serving
  1. Garnish with fresh cilantro and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen, ensuring they are wrapped tightly to prevent freezer burn. To reheat, place in the oven at 350°F (175°C) or use a microwave in short intervals.