Name: Easy Chicken Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3 cups cooked chicken (shredded, rotisserie chicken works great!); 8 ounces cream cheese (softened); 4 ounces green chilies (1 small can); ½ teaspoon garlic powder; ½ teaspoon ground cumin; 1 cup Monterey Jack cheese (shredded); salt and black pepper to taste; 8-10 small flour tortillas (or corn tortillas, if preferred); 15 ounces red enchilada sauce (1 can); 1 cup Mexican blend (or cheddar cheese, shredded); ½ cup red onion (finely diced); 1 tablespoon fresh cilantro (chopped); ½ cup tomatoes (finely chopped)

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There’s nothing quite like the comfort of homemade food, especially when it comes to Easy Chicken Enchiladas. I remember the first time I made these delicious bites of joy; it was a chilly evening, and I wanted something to warm not just my body, but my soul. I found myself in the kitchen, filling tortillas with a creamy, cheesy mixture, and the aroma wafting through the air was enough to make anyone’s mouth water. The best part? This recipe is as easy as it gets! Perfect for a weeknight dinner or a cozy gathering, you’ll find that these enchiladas are not only satisfying but also bring a taste of Mexico right to your table.

Recipe Snapshot

Total Time:
45 mins

Prep Time:
20 mins

Cook Time:
25 mins

Difficulty:
Medium

Calories:
420 kcal

Protein:
25 g

Diet:
Gluten-Free

Fat:
25 g

Tools Used:
9×13-inch Casserole Dish

Why Try This Easy Chicken Enchiladas

Quick and Easy

What I love about Easy Chicken Enchiladas is how quick they come together. With just a handful of ingredients, you can whip up a meal that tastes like you spent hours in the kitchen. It’s perfect for those busy evenings when you still want something homemade.

Versatile Ingredients

The beauty of this recipe lies in its flexibility. You can easily switch up the ingredients based on what you have on hand. Whether you prefer corn tortillas or flour tortillas, this dish adapts beautifully. You can even add in your favorite veggies or beans for an extra boost of flavor.

Family Favorite

In my house, Easy Chicken Enchiladas has become a family favorite. My kids absolutely love the melted cheese on top, and there’s something about the creamy filling that keeps them coming back for seconds. It’s a guaranteed win for dinner!

Freezer-Friendly

Another reason I adore these enchiladas is that they are freezer-friendly. You can assemble them ahead of time and pop them in the freezer for a busy night. Just bake them straight from the freezer; it’s that simple!

Perfect for Parties

Hosting a get-together? These enchiladas are a crowd-pleaser! Serve them with sides like guacamole and sour cream, and you’ll have a complete meal that everyone can enjoy.

What You’ll Need for Easy Chicken Enchiladas

Creating Easy Chicken Enchiladas is all about using the right ingredients that complement each other beautifully. The combination of shredded chicken, cream cheese, and a medley of spices results in a filling that’s creamy, savory, and utterly satisfying. Each component plays a vital role, ensuring your enchiladas are bursting with flavor and texture.

3 cups cooked chicken (shredded, rotisserie chicken works great!)
8 ounces cream cheese (softened)
4 ounces green chilies (1 small can)
½ teaspoon garlic powder
½ teaspoon ground cumin
1 cup Monterey Jack cheese (shredded)
salt and black pepper (to taste)
8-10 small flour tortillas (or corn tortillas, if preferred)
15 ounces red enchilada sauce (1 can)
1 cup Mexican blend (or cheddar cheese, shredded)
½ cup red onion (finely diced)
1 tablespoon fresh cilantro (chopped)
½ cup tomatoes (finely chopped)

How to Make Easy Chicken Enchiladas

Making Easy Chicken Enchiladas is a breeze and incredibly rewarding! You’ll find that each step is straightforward, allowing you to focus on creating something truly delicious. Let’s dive into the details!

Preheat your oven to 375°F (190°C). While the oven heats up, take out your 9×13-inch baking dish and grease it lightly to prevent sticking.
In a large mixing bowl, combine the shredded chicken, cream cheese, green chilies, garlic powder, ground cumin, and Monterey Jack cheese. Mix everything together until well combined. The creamy texture of the cream cheese should blend seamlessly with the chicken and spices.
Season the mixture with salt and black pepper to taste. Give it a taste test and adjust if necessary. This step is crucial because it enhances the overall flavor of your enchiladas.
Warm the tortillas slightly in the microwave for about 30 seconds. This will make them pliable and easier to work with.
Take a warm tortilla and spoon about 2-3 tablespoons of the filling into the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat this process until all the filling is used.
Once all the tortillas are filled and in the dish, pour the red enchilada sauce evenly over the enchiladas, ensuring they’re fully covered. The sauce adds a beautiful color and flavor to the dish.
Sprinkle the shredded Mexican blend or cheddar cheese generously over the top of the enchiladas. This will create a deliciously gooey topping when baked.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes. This helps to heat everything through without burning the cheese.
After 15 minutes, remove the foil and continue to bake for another 10 minutes, or until the cheese is melted and bubbly. You’ll know they’re done when the cheese is beautifully golden.
Once out of the oven, top the enchiladas with diced red onion, fresh cilantro, and chopped tomatoes. This adds a fresh crunch and a pop of color.
Serve the enchiladas hot with sides of sour cream, guacamole, or rice and beans if desired.

Things Worth Knowing

Preheating is essential: Always preheat your oven to ensure even cooking and that your cheese melts perfectly.
Don’t overfill: When filling the tortillas, be careful not to overstuff them. This prevents tearing and makes rolling easier.
Let it rest: Allow the dish to rest for a few minutes after baking. This helps set the filling and makes serving easier.
Use fresh ingredients: Freshly shredded cheese melts better than pre-shredded varieties, which often contain anti-caking agents.

Expert Tips about Easy Chicken Enchiladas

When it comes to making Easy Chicken Enchiladas, a few expert tips can take your dish from good to great. Here’s what I’ve learned over the years:

Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven for the best results.
Freezing: You can freeze unbaked enchiladas for up to 3 months. Just assemble them, cover with foil, and place in the freezer. Bake them straight from frozen for a quick meal.
Pairing: These enchiladas go wonderfully with a side of Mexican rice or a fresh garden salad. The flavors complement each other perfectly.
Spice Level: If you like it spicy, consider adding chopped jalapeños or a dash of hot sauce to the filling.
Herbs: Fresh herbs like cilantro and green onions make fantastic toppings to add brightness and flavor.
Serving: Serve with lime wedges for an extra zesty flavor that brightens the dish.

Accompaniments for Easy Chicken Enchiladas

When serving Easy Chicken Enchiladas, there are numerous accompaniments that can elevate your meal. Here are some ideas:

Guacamole: A side of fresh guacamole adds a creamy texture that pairs beautifully with the enchiladas.
Sour Cream: The tangy flavor of sour cream helps balance the spices in the enchiladas.
Mexican Rice: A serving of seasoned Mexican rice complements the enchiladas perfectly, making for a hearty meal.
Salad: A simple green salad with a lime vinaigrette is a refreshing side.
Beans: Black beans or refried beans are classic sides that work well.
Occasions: These enchiladas are great for lunch or dinner and make a lovely addition to family gatherings or casual parties.
Storage Tips: Remember to refrigerate any leftovers, and they can be reheated for a quick meal during the week.

FAQ

Absolutely! Leftover chicken works perfectly in Easy Chicken Enchiladas. It’s a great way to repurpose any cooked chicken you have on hand, saving time and minimizing waste. Shredded rotisserie chicken is an excellent choice because it’s already seasoned and ready to go. Just mix it into the filling, and you’ll have a delicious meal in no time!

You can use either flour tortillas or corn tortillas for Easy Chicken Enchiladas. Flour tortillas are softer and tend to hold up better, while corn tortillas offer a more authentic flavor. If using corn tortillas, it’s best to warm them slightly to prevent tearing during the rolling process. Choose what you prefer, and your enchiladas will turn out delicious!

Yes! Easy Chicken Enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just cover the dish tightly with foil. You can also freeze the unbaked enchiladas for up to 3 months. When you’re ready to enjoy them, bake straight from the freezer, adding a few extra minutes to the cooking time. This makes for a convenient meal option!

There are plenty of sides that pair beautifully with Easy Chicken Enchiladas. Classic options include Mexican rice and refried beans. You can also offer toppings like sour cream, guacamole, and fresh salsa to enhance the flavors. A simple garden salad with a lime vinaigrette makes for a refreshing complement as well. Get creative with your accompaniments!

Conclusion

In conclusion, Easy Chicken Enchiladas are a hearty and comforting dish that everyone will love. The creamy filling and melted cheese create a satisfying meal that’s perfect for any occasion. I encourage you to try this recipe for your next family dinner or gathering, as it’s sure to be a hit. Don’t wait—get cooking and enjoy the delicious flavors of these enchiladas tonight!

Easy Chicken Enchiladas

The ultimate comfort food, Easy Chicken Enchiladas are creamy, cheesy, and bursting with flavor. This easy weeknight dinner will satisfy your cravings and leave your family asking for seconds. Perfect for any occasion, make them tonight!

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 420

Ingredients Equipment Method Notes

Ingredients

3 cups cooked chicken shredded, rotisserie chicken works great!
8 ounces cream cheese softened
4 ounces green chilies 1 small can
½ teaspoon garlic powder
½ teaspoon ground cumin
1 cup Monterey Jack cheese shredded
salt and black pepper to taste
8-10 small flour tortillas or corn tortillas, if preferred
15 ounces red enchilada sauce 1 can
1 cup Mexican blend or cheddar cheese, shredded
½ cup red onion finely diced
1 tablespoon fresh cilantro chopped
½ cup tomatoes finely chopped

Equipment

9×13 inch Casserole Dish

Method

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, mix the shredded chicken, cream cheese, green chilies, garlic powder, cumin, and Monterey Jack cheese until evenly combined. Season with salt and pepper to taste.
Warm the tortillas slightly in the microwave to make them pliable.
Spoon 2-3 tablespoons of the filling into the center of each tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish.
Pour the red enchilada sauce evenly over the enchiladas, making sure they’re fully covered. Sprinkle the shredded Mexican blend or cheddar cheese over the top.
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Once baked, sprinkle the enchiladas with red onion, fresh cilantro, and diced tomatoes.
Serve hot with a side of sour cream, guacamole, or rice and beans, if desired.

Notes

Rotisserie chicken: is your best friend for a fast and delicious shortcut.
Corn or flour tortillas: both work; just warm them first so they don’t tear.
Shred your cheese fresh: if you can. The melt is worth the extra couple of minutes.
Spice it up: by adding jalapeños or hot sauce to the filling if you like heat.
Make ahead: Assemble, refrigerate, and bake when ready, or freeze unbaked for up to 3 months.