Ultimate Quick & Easy Chicken Enchiladas are the perfect solution for a quick and satisfying meal. Bursting with flavor from tender shredded chicken, spicy enchilada sauce, and cheesy goodness, these enchiladas are sure to become a family favorite. With minimal preparation and simple ingredients, you can whip up this delicious dish in no time, making it ideal for busy weeknights or casual gatherings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce, divided
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 small flour tortillas
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn (canned or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Sour cream, for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, 1/2 cup enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Mix until well combined.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Take a tortilla, fill it with about 1/4 cup of the chicken mixture, and roll it up tightly. Place seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes, garnish with fresh cilantro if desired, and serve with sour cream on the side.
Variation
- Use beef or turkey instead of chicken for a different protein option.
- Add sautéed bell peppers and onions for more vegetable variety.
- Top with crumbled queso fresco or feta cheese before serving for added flavor.
Cooking Notes
- Ensure tortillas are room temperature to prevent cracking when rolling.
- Adjust the amount of enchilada sauce based on your preference for sauciness.
- Freshly grated cheese melts better than pre-packaged varieties.
Serving Suggestions
- Serve with a side of Spanish rice to complement the enchiladas.
- Pair with a fresh avocado salad for a refreshing contrast.
- Enjoy with a glass of iced tea or a cold cerveza.
Tips
- Use leftover rotisserie chicken for a quick preparation.
- To save time, use canned enchilada sauce, or make your own for a fresher taste.
- Warm tortillas slightly before filling to make them more pliable.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: 382
- Protein: 22g
- Sodium: 980mg
Frequently Asked Questions
- Can I freeze these enchiladas?
Answer: Yes, freeze before baking, and add an extra 10-15 minutes to the baking time when ready to cook. - How can I make this dish spicier?
Answer: Add chopped jalapeños or use a spicier enchilada sauce. - Can I use corn tortillas?
Answer: Yes, corn tortillas work well and provide a different texture. - What cheese is best for enchiladas?
Answer: A Mexican blend or cheddar works great, but feel free to experiment with your favorites.
Conclusion
Ultimate Quick & Easy Chicken Enchiladas offer a delightful blend of flavors and textures that’s both satisfying and exciting. The combination of spicy enchilada sauce, seasoned chicken, and melted cheese makes for a hearty meal that everyone will love. With minimal effort and maximum taste, these enchiladas are perfect for any night of the week, promising smiles and happy bellies at the dinner table.
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Ultimate Quick & Easy Chicken Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option
Description
Ultimate Quick & Easy Chicken Enchiladas are the perfect solution for a quick and satisfying meal. Bursting with flavor from tender shredded chicken, spicy enchilada sauce, and cheesy goodness, these enchiladas are sure to become a family favorite. With minimal preparation and simple ingredients, you can whip up this delicious dish in no time, making it ideal for busy weeknights or casual gatherings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce, divided
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 small flour tortillas
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn (canned or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Sour cream, for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, 1/2 cup enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Mix until well combined.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Take a tortilla, fill it with about 1/4 cup of the chicken mixture, and roll it up tightly. Place seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes, garnish with fresh cilantro if desired, and serve with sour cream on the side.
Notes
- For an extra kick, add sliced jalapeños to the chicken filling.
- Substitute flour tortillas with corn tortillas for a gluten-free option.
- This dish can be prepared ahead of time and stored in the fridge for up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 382
- Sugar: 3g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Chicken Enchiladas, quick and easy, Mexican, family meal
