Looking for a quick and flavorful dinner idea? These easy Chicken Enchiladas come together in just 30 minutes, making them the ideal weeknight meal. With tender shredded chicken, zesty enchilada sauce, and melted cheese wrapped in soft tortillas, this dish is sure to please everyone at the dinner table. Whether you’re cooking for a family or meal prepping for the week, these chicken enchiladas will quickly become a go-to favorite.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 cup shredded cheese (cheddar, Mexican blend, or Monterey Jack)
- 8 small flour tortillas
- 1/2 cup sour cream (optional, for garnish)
- 1/4 cup chopped cilantro (optional, for garnish)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Equipment
- Medium skillet
- Baking dish (9×13 inches)
- Mixing bowl
- Spoon or spatula
- Measuring spoons
- Knife and cutting board
- Aluminum foil
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, warm the enchilada sauce and diced green chilies together. Add cumin, garlic powder, salt, and pepper to taste. Stir to combine and heat through for about 3–5 minutes.
- In a mixing bowl, combine the shredded chicken with 1/2 cup of the warm enchilada sauce mixture. Stir until the chicken is coated evenly.
- In a 9×13-inch baking dish, spread a small amount of enchilada sauce on the bottom to prevent sticking.
- Take a tortilla, fill it with the chicken mixture, and roll it up. Place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Top with sour cream and chopped cilantro, if desired. Serve warm!
Tips
- For extra flavor, add a handful of sautéed onions or bell peppers to the chicken mixture.
- If you prefer a spicier dish, opt for a spicy enchilada sauce or add a few sliced jalapeños on top before baking.
- Use corn tortillas for a more authentic texture and flavor.
- Leftover enchiladas can be stored in the fridge for up to 3 days, making them perfect for meal prep.
These Easy Chicken Enchiladas are the ultimate 30-minute dinner solution. With tender shredded chicken, gooey cheese, and zesty enchilada sauce, they’re a quick and satisfying meal that the whole family will love. Plus, they’re easily customizable to suit your taste. Give this recipe a try tonight and enjoy a delicious, fuss-free meal!
Easy Chicken Enchiladas – A 30-Minute Dinner Delight!
Whip up a tasty and satisfying dinner in just 30 minutes with this easy Chicken Enchilada recipe! With tender chicken, cheesy goodness, and zesty enchilada sauce, it's the perfect weeknight meal.
Equipment
- Medium skillet
- Baking dish (9x13 inches)
- Mixing bowl
- Spoon or spatula
- Measuring spoons
- Knife and cutting board
- Aluminum foil
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 1 can 10 oz red enchilada sauce
- 1 can 4 oz diced green chilies
- 1 cup shredded cheese cheddar, Mexican blend, or Monterey Jack
- 8 small flour tortillas
- 1/2 cup sour cream optional, for garnish
- 1/4 cup chopped cilantro optional, for garnish
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, warm the enchilada sauce and diced green chilies together. Add cumin, garlic powder, salt, and pepper to taste. Stir to combine and heat through for about 3–5 minutes.
- In a mixing bowl, combine the shredded chicken with 1/2 cup of the warm enchilada sauce mixture. Stir until the chicken is coated evenly.
- In a 9x13-inch baking dish, spread a small amount of enchilada sauce on the bottom to prevent sticking.
- Take a tortilla, fill it with the chicken mixture, and roll it up. Place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Top with sour cream and chopped cilantro, if desired. Serve warm!
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