Delicious Chicken Enchiladas

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. These chicken enchiladas bring big flavor with minimal drama. They stack melty cheese, tender shredded chicken, and bright enchilada sauce into soft tortillas and then bake until proud and bubbly. If you want a twist later, try this creamy white chicken enchiladas recipe for a change of pace — trust me, variety is the spice of life.

Why This Recipe is Awesome

This recipe hits all the good notes. It uses rotisserie chicken or quickly cooked chicken so you do not have to babysit a raw bird. The assembly moves fast, so you can go from fridge to table in under an hour. It is forgiving. Spill a little sauce here, stuff a little extra cheese there, and the oven will sort out the rest.

It pleases picky eaters and dinner party snobs alike. Want to make it more exciting? Add a jalapeno or two. Want comfort food? Double the cheese. This recipe plays nice with improvisation and still looks like you knew what you were doing. IMO, that is a win.

Ingredients You’ll Need

• 2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
• 1 can Red enchilada sauce (10 oz) (Adds a zesty kick; choose mild or spicy based on preference.)
• 2 cups Shredded Monterey Jack cheese (Melts beautifully and adds creaminess.)
• 8 pieces Flour tortillas (Soft and pliable for easy rolling.)
• 1 tablespoon Vegetable oil (Used for sautéing onions and garlic.)
• 1 small Onion, chopped (Adds sweetness and depth to the filling.)
• 2 cloves Garlic, minced (Brings a wonderful aroma and flavor.)
• 1 teaspoon Cumin (Adds warmth and earthiness.)
• 1 teaspoon Chili powder (Gives a nice kick and enhances flavor.)
• to taste Salt and pepper (Helps balance the flavors.)
• for garnish Chopped cilantro (Adds a pop of color and freshness.)
• for serving Sour cream (Adds creaminess and tang.)

Step-by-Step Instructions

1. Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands. Keep it simple and avoid overthinking.
2. Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3 to 4 minutes. Stir often so nothing burns.
3. Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3 to 5 minutes so the spices wake up.
4. Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking. This also creates a saucy bed for the enchiladas to chill in.
5. Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled. Don’t worry about perfect rolling; messy ones still taste great.
6. Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese. Make sure everything gets a good, cheesy blanket.
7. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes. Remove the foil and bake for an additional 5 to 10 minutes until cheese is bubbly and slightly golden. Preheating matters so the cheese melts evenly.
8. Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream. Cutting too soon will mean lava cheese everywhere, so chill for a moment.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven rookie move. The oven needs to be ready when the enchiladas go in.
• Overfilling tortillas so you end up with a cheese explosion. Be generous but not reckless.
• Skipping the small sauce layer in the dish. That little step prevents sticking and keeps the bottoms saucy.
• Letting the skillet burn the garlic. Burned garlic tastes bitter and will ruin your vibe. Keep the heat medium and stir.
• Cutting immediately after baking. Let the dish rest so the cheese sets and your serving looks intentional.

Alternatives & Substitutions

Want to swap stuff? Easy. Use corn tortillas if you prefer, but warm them first so they do not crack. Swap Monterey Jack for cheddar or a Mexican blend for stronger flavor. If you want more creaminess, add a splash of sour cream to the filling or mix in some cream cheese. Going vegetarian is simple too. Replace chicken with black beans and roasted vegetables.

If you liked the BBQ vibe of other dinners, you might also enjoy this delicious honey BBQ chicken rice idea for another weeknight win. Personally, I think mixing and matching sauces keeps dinner interesting.

FAQ (Frequently Asked Questions)

Q. Can I use leftover chicken from the fridge?
A. Yes. Leftover chicken works great. Reheat it slightly or shred it cold. Just make sure it is safe and not past its prime.

Q. Can I make these ahead of time and freeze them?
A. Absolutely. Assemble, cover tightly, and freeze. Bake from frozen but add 10 to 15 minutes to the covered bake time. Remove foil near the end to brown the cheese.

Q. Can I use corn tortillas instead of flour?
A. Sure thing. Warm the corn tortillas first so they bend instead of break. A quick pass on a skillet or a damp towel in the microwave helps.

Q. Can I make this spicy for people who like heat?
A. Yes. Add chopped jalapeno to the filling, choose a spicy enchilada sauce, or sprinkle cayenne lightly. Taste as you go so it does not become a fire hazard.

Q. How do I make the filling creamier?
A. Stir in a few tablespoons of sour cream or cream cheese to the shredded chicken mixture. That adds richness without being heavy.

Q. Can I cut down on cheese for a lighter version?
A. Of course. Reduce the cheese, or use a part skim option. It still tastes great but with fewer guilty feelings.

Final Thoughts

Now go impress someone or yourself with your new culinary skills. You earned this easy victory dinner. Remember to have fun with it and tweak spices to match your mood. Eat well and enjoy the mess of deliciousness you just made.

Easy Chicken Enchiladas

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

Delicious chicken enchiladas made with shredded chicken, zesty enchilada sauce, and melted cheese, all wrapped in soft tortillas and baked to perfection.

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Ingredients

Scale 1x2x3x

• 2 cups Cooked and shredded chicken
• 1 can Red enchilada sauce (10 oz)
• 2 cups Shredded Monterey Jack cheese
• 8 pieces Flour tortillas
• 1 tablespoon Vegetable oil
• 1 small Onion, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• to taste Salt and pepper
• for garnish Chopped cilantro
• for serving Sour cream

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Instructions

1. Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
2. Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3 to 4 minutes.
3. Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3 to 5 minutes.
4. Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
5. Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish.
6. Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
7. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes.
8. Remove the foil and bake for an additional 5 to 10 minutes until cheese is bubbly and slightly golden.
9. Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.

Notes

Feel free to customize by adding jalapenos for heat or doubling the cheese for extra comfort.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: chicken enchiladas, easy dinner, Mexican recipe