Quick and Easy Enchiladas
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. These enchiladas fix that problem in under an hour and with minimal drama. They are the kind of meal that makes people say wow without you having to stage a cooking show or wear a silly apron.
If you want to compare versions or chase variations down a rabbit hole later check this relaxed take on a quick batch ultimate quick enchilada guide. Trust me this recipe pairs perfectly with a couch and a good playlist.
Why This Recipe is Awesome
This recipe plays like a cheat code for dinner. It uses few ingredients, barely any prep, and still delivers big flavor. It is idiot proof even I did not mess it up the first time. Seriously if you can shred chicken and spoon sauce you are golden.
It also loves leftovers. Make a double batch and boom you have lunches that actually excite you. Bold move tip Heat tortillas slightly before rolling to avoid cracking and to keep everything snug and cozy.
Did I mention it is flexible AF This recipe adapts to whatever you have in your fridge which is great for people who hate shopping lists. Also I like recipes that let me snack while cooking. This one does not judge.
Ingredients You’ll Need
- flour tortillas, the soft ones that fold and do not fight you
- cooked chicken, shredded or chopped, rotisserie works like magic
- enchilada sauce, pick your heat level, the canned stuff is fine for lazy chefs
- shredded cheese, cheddar, monterey jack, or a mix, more is allowed
- sour cream, for dollops at the end and general life improvement
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cooked chicken and half of the enchilada sauce.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
- Bake in the preheated oven for 20 minutes or until the cheese is bubbly.
- Serve with sour cream.
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven rookie mistake. You want even melt and no sad soggy middle.
- Overfilling tortillas and creating a food disaster on the baking dish. Roll tighter or use fewer ingredients per wrap.
- Skipping the sauce on top because you are stingy with liquids. The sauce on top keeps tortillas from drying out and makes everything taste like joy.
- Using cold tortillas straight from the fridge they crack and cry. Warm them for a few seconds in the microwave or on a dry skillet.
- Forgetting to taste your chicken mixture before rolling. Salt and a little pepper go a long way. Taste early taste often.
Alternatives & Substitutions
No chicken No problem. Swap in cooked ground beef or leftover pulled pork and call it a party. Want a vegetarian option Replace chicken with black beans and corn or sautéed mushrooms for a rich savory filling.
If you have corn tortillas go ahead use them but warm them well so they do not fall apart. No enchilada sauce on hand mix tomato sauce with chili powder and garlic for a quick hack that actually works.
Cheese swap? Any melty cheese will do. I am partial to monterey jack because it melts like butter but cheddar gives a sharper vibe. For a lighter finish try reduced fat sour cream or plain yogurt if you are feeling virtuous.
Need dessert after this easy dinner Try a small sweet from the same kitchen like these crowd pleasing brownies small batch fudgy brownies. You are welcome.
FAQ (Frequently Asked Questions)
Q Why use cooked chicken Why not cook it in the sauce
A Why fight extra steps when cooked chicken exists That one move shaves prep time and keeps dinner doable on busy nights
Q Can I make these ahead of time and bake later
A Absolutely assemble them the night before and refrigerate Cover tightly and bake when you want dinner crisp and hot
Q Can I freeze assembled enchiladas
A Yes wrap tightly and freeze before baking Then bake from frozen adding about 10 to 15 minutes to the baking time
Q How spicy will this be Should I worry about heat
A You control the heat with the sauce pick mild medium or hot. Add a little chopped jalapeno if you want to flirt with danger
Q Do I have to use sour cream on top
A No but it adds a cool creamy contrast that makes your face do the happy thing Try a lime wedge instead if you need tang
Q Can I use corn tortillas for gluten free needs
A Yes warm them thoroughly and handle gently. They are softer when warm and will roll better
Q What if my cheese is not melting well
A Turn the oven up a bit for the last three to five minutes or pop the dish under a broiler for a short minute watch closely so nothing burns
Final Thoughts
You made it to the end which means you are either really into cooking or really into food. Either way this recipe will help you eat something awesome with minimal overthinking. It is fast forgiving and satisfying and I say keep it in your rotation.
Now go impress someone or yourself with this effortless comfort food You have earned it FYI reheated enchiladas are basically a second chance at greatness
Conclusion
If you want an extra reference that inspired this comfy classic check this Easy Chicken Enchilada Recipe – Isabel Eats for a more dressed up version and extra tips.
Print
Easy Chicken Enchiladas
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Delicious and quick chicken enchiladas that are perfect for a satisfying meal without the fuss.
Ingredients
- 4 flour tortillas
- 2 cups cooked chicken, shredded or chopped
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar, monterey jack, or a mix)
- Sour cream, for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cooked chicken and half of the enchilada sauce.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
- Bake in the preheated oven for 20 minutes or until the cheese is bubbly.
- Serve with sour cream.
Notes
Warm tortillas before rolling to prevent cracking. This recipe is flexible; feel free to substitute proteins and sauces.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg
Keywords: enchiladas, chicken, quick dinner, easy recipe, comfort food
