Description
Easy Chicken Enchiladas are a quick and flavorful meal combining tender shredded chicken, zesty enchilada sauce, and a blend of melty cheeses wrapped in soft tortillas. Perfect for busy weeknights, this family-friendly recipe is customizable, hearty, and comes together with minimal cleanup, delivering a satisfying and cozy dinner in under 30 minutes.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1/2 cup finely chopped onions
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
Tortillas
- 8 soft flour or corn tortillas
Sauce and Cheese
- 1 1/2 cups enchilada sauce (red or green)
- 1 1/2 cups shredded cheese blend (cheddar and Monterey Jack)
Optional Toppings
- Sour cream
- Fresh cilantro, chopped
- Sliced jalapeños
Instructions
- Prepare the Chicken Filling: Shred the cooked chicken into bite-sized pieces. In a skillet, sauté the chopped onions and minced garlic until translucent and fragrant. Add the shredded chicken along with cumin, chili powder, salt, and pepper. Stir well to evenly coat the chicken with seasonings.
- Warm the Tortillas: Soften the tortillas by heating them briefly in a dry skillet or wrapping in a damp cloth and microwaving for 20-30 seconds. This will make rolling easier and prevent cracking.
- Assemble the Enchiladas: Spoon the chicken mixture onto each tortilla and sprinkle with some cheese. Roll each tortilla tightly and place seam-side down in a greased baking dish to hold their shape during baking.
- Add Sauce and Cheese: Pour enchilada sauce evenly over the assembled rolls. Top with the remaining shredded cheese to keep the dish moist and create a golden crust during baking.
- Bake Until Bubbling: Preheat the oven to 375°F (190°C). Bake the enchiladas for about 20 minutes or until the cheese is melted, bubbly, and slightly golden, allowing flavors to blend perfectly.
Notes
- Use rotisserie chicken to save time on cooking and shredding.
- Fresh homemade enchilada sauce adds extra flavor, but store-bought works well for convenience.
- Corn tortillas offer an authentic taste but may crack; flour tortillas are easier to handle.
- Do not overfill tortillas to prevent bursting during baking.
- Let the enchiladas rest for a few minutes after baking to set before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg