Looking for a satisfying and quick dinner idea? This Easy Chicken Enchiladas Recipe is your go-to option! With just a handful of ingredients, you can whip up a crowd-pleasing dish that even the pickiest eaters will love.
These enchiladas are part of the Best Ever Chicken Enchiladas category, and they’re perfect for busy weeknights when you just want to enjoy a delicious meal without the fuss.
Imagine sinking your teeth into warm, cheesy enchiladas that are bursting with flavor. This recipe is a fantastic choice among Easy Chicken Enchilada Recipes, as it combines straightforward preparation with delightful taste.
You can even refer to it as the 4 Ingredient Enchiladas if you’re looking for something super simple!
If you’re wondering which chicken enchiladas to make, look no further. This recipe features flour tortilla chicken enchiladas that are rolled up with shredded chicken and topped with rich sauce and gooey cheese.
Get ready to impress your family with this quick chicken enchiladas dish that’s sure to become a favorite.
The Best Ever Quick Chicken Enchiladas
These chicken enchiladas are packed with flavorful shredded chicken, topped with zesty enchilada sauce and melted cheese. The result is a comforting and satisfying meal that’s both quick to prepare and easy to enjoy, making them one of the best dinner ideas for busy families.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce (divided)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 flour tortillas
- 1/2 cup sour cream (optional for serving)
- Chopped green onions for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a large bowl, mix the shredded chicken with half of the enchilada sauce and half of the shredded cheese.
- Fill the Tortillas: Take a flour tortilla and place a generous amount of chicken mixture in the center. Roll it up and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.
- Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
- Serve: Remove from the oven and let cool for a few minutes. Serve hot, garnished with sour cream and chopped green onions if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 25g
- Carbohydrates: 30g
FAQs about Chicken Enchiladas
Do I need to pre-cook corn tortillas before assembling enchiladas?
Yes, lightly fry or dip corn tortillas in warm sauce to soften them. This prevents cracking when rolling. Flour tortillas can be used without pre-cooking but are less traditional.
Should the chicken be cooked before adding it to the enchiladas?
Absolutely. Use pre-cooked shredded chicken (rotisserie, boiled, grilled, or slow-cooked). Raw chicken won’t cook thoroughly during baking.
What cheese works best for chicken enchiladas?
A blend of shredded Monterey Jack and cheddar is classic. For authenticity, use Mexican cheeses like queso fresco or cotija as a topping.
Can I make vegetarian chicken enchiladas?
Yes! Substitute chicken with black beans, sautéed veggies (zucchini, spinach, bell peppers), or plant-based alternatives like shredded jackfruit or soy-based “chicken.”
How do I store or freeze leftover enchiladas?
Refrigerate for up to 3–4 days. Freeze unbaked enchiladas (wrap tightly in foil or airtight containers) for up to 3 months. Thaw overnight before baking.