Ultimate Quick and Easy Chicken Enchiladas

ByMadison Rae
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SPREAD LOVE

why make this recipe

Ultimate Quick and Easy Chicken Enchiladas are perfect for busy weeknights when you need a satisfying meal without spending hours in the kitchen. They are delicious, filling, and can be customized to suit your tastes. Plus, the best part is that they come together quickly and can be made with leftovers or pantry staples.

how to make Ultimate Quick and Easy Chicken Enchiladas

Ingredients

  • 2 cups shredded cooked chicken
  • 1 cup shredded cheese (cheddar or a blend)
  • 1 can (15 oz) enchilada sauce
  • 8 small flour or corn tortillas
  • 1 cup black beans (optional)
  • 1 cup corn (optional)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Sour cream for serving (optional)

Directions

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the shredded chicken, half of the cheese, black beans, corn (if using), cumin, garlic powder, salt, and pepper.
  3. Spread a small amount of enchilada sauce in the bottom of a baking dish.
  4. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
  5. Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the remaining cheese.
  6. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
  7. Let cool for a few minutes, garnish with fresh cilantro, and serve with sour cream if desired.

how to serve Ultimate Quick and Easy Chicken Enchiladas

Serve the chicken enchiladas hot from the oven with a dollop of sour cream on top. You can also add extra toppings like sliced jalapeños, diced tomatoes, or avocado for added flavor. Pair it with a side salad or some fresh tortilla chips to complete the meal.

how to store Ultimate Quick and Easy Chicken Enchiladas

To store leftover enchiladas, let them cool completely, then cover them tightly with plastic wrap or aluminum foil. They can be kept in the refrigerator for up to 3-4 days. If you want to freeze them, wrap them well and store them in the freezer for up to 2 months.

tips to make Ultimate Quick and Easy Chicken Enchiladas

  1. Use rotisserie chicken for a quicker option.
  2. Try different cheeses like Monterey Jack or pepper jack for a spicier kick.
  3. Experiment with adding sautéed bell peppers or onions to the filling.
  4. Adjust the spices according to your taste preference.

variation

You can easily make vegetarian enchiladas by omitting the chicken and adding more beans and vegetables like zucchini or spinach. If you like a bit of heat, add diced green chilies or your favorite hot sauce to the filling.

FAQs

1. Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce works perfectly and saves time.

2. Can I make these enchiladas ahead of time?
Absolutely! You can prepare the enchiladas, place them in the baking dish, cover, and refrigerate them for up to a day before baking.

3. How can I make this dish gluten-free?
Use corn tortillas instead of flour tortillas and ensure your enchilada sauce is gluten-free.

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Ultimate Quick and Easy Chicken Enchiladas

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Omnivore
Print Recipe

Description

Delicious and filling chicken enchiladas perfect for busy weeknights, made quickly with leftovers or pantry staples.

Ingredients

Scale
  • 2 cups shredded cooked chicken
  • 1 cup shredded cheese (cheddar or a blend)
  • 1 can (15 oz) enchilada sauce
  • 8 small flour or corn tortillas
  • 1 cup black beans (optional)
  • 1 cup corn (optional)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Sour cream for serving (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the shredded chicken, half of the cheese, black beans, corn (if using), cumin, garlic powder, salt, and pepper.
  3. Spread a small amount of enchilada sauce in the bottom of a baking dish.
  4. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
  5. Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the remaining cheese.
  6. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
  7. Let cool for a few minutes, garnish with fresh cilantro, and serve with sour cream if desired.

Notes

Use rotisserie chicken for a quicker option. Try different cheeses like Monterey Jack or pepper jack for a spicier kick. Adjust the spices according to your taste preference.

  • 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, quick recipe, easy dinner, Mexican food

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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