BEST EVER CHICKEN ENCHILADAS

Craving a fiesta of flavors without spending hours in the kitchen? Let’s face it, some weeknights call for comfort food that’s quick, easy, and utterly satisfying. Forget complicated recipes and endless prep – I’m about to share my secret weapon: an Easy Chicken Enchiladas Recipe that will become your new go-to. Get ready for cheesy, saucy, chicken-filled goodness that’s ready in a snap!

Gathering Your Fiesta Ingredients

Alright, let’s make sure we have everything we need to create these amazing enchiladas. Don’t worry, the list is simple and straightforward!

For the Chicken Filling:

• 2 cups Cooked Chicken: Shredded or diced (rotisserie chicken is your best friend here!)
• 1 tablespoon Olive Oil: For sautéing.
• 1/2 cup Diced Onion: Adds a lovely savory base.
• 1 clove Garlic: Minced, because garlic makes everything better.
• 1 (10 ounce) can Diced Tomatoes and Green Chilies (like Rotel): Undrained, for that perfect kick.
• 1/2 teaspoon Chili Powder: For warmth and depth of flavor.
• 1/4 teaspoon Cumin: The secret ingredient for that authentic enchilada taste.
• 1/4 teaspoon Garlic Powder: Just a little extra garlicky goodness.
• Salt and Pepper: To taste, of course!

For the Enchiladas:

• 10-12 Corn Tortillas: Softened (more on that later!).
• 1 (28 ounce) can Enchilada Sauce: Red or green, your choice!
• 2 cups Shredded Cheese: Monterey Jack, Cheddar, or a Mexican blend – whatever melts nicely and you love!
• Optional Toppings: Sour cream, salsa, avocado, cilantro, green onions.

Step-by-Step to Enchilada Perfection

Time to put it all together! Don’t be intimidated; this is easier than you think.

Preparing the Chicken Filling:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn it!
3. Stir in the diced tomatoes and green chilies (undrained), chili powder, cumin, garlic powder, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
4. Add the cooked chicken to the skillet and stir to combine. Cook for another 5 minutes, or until the chicken is heated through. Taste and adjust seasonings as needed.

Assembling the Enchiladas:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. Now, for the tortilla softening trick! This is crucial to prevent cracking. You have a few options:
   • Microwave: Stack the tortillas, wrap them in damp paper towels, and microwave for 30-60 seconds until pliable.
   • Skillet: Heat a dry skillet over medium heat and warm each tortilla for a few seconds on each side until softened.
3. Pour a thin layer of enchilada sauce into the bottom of the prepared baking dish. This prevents the enchiladas from sticking.
4. One at a time, dip a softened tortilla into the enchilada sauce, coating both sides.
5. Place the sauced tortilla on a plate and spoon about 1/4 cup of the chicken filling down the center.
6. Sprinkle a little shredded cheese over the filling.
7. Roll up the tortilla tightly and place it seam-side down in the baking dish.
8. Repeat with the remaining tortillas, filling, and cheese, arranging the enchiladas snugly in the dish.
9. Pour the remaining enchilada sauce evenly over the enchiladas.
10. Sprinkle the remaining shredded cheese over the top.

Baking and Serving:

1. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
2. Let the enchiladas cool for a few minutes before serving.
3. Garnish with your favorite toppings, such as sour cream, salsa, avocado, cilantro, and green onions.

Why These Enchiladas Are Simply the BEST

Besides being incredibly easy to make, these enchiladas are packed with flavor! The combination of tender chicken, savory spices, and gooey cheese is simply irresistible. Plus, you can easily customize them to your liking by using different types of cheese, adding more vegetables to the filling, or adjusting the spice level.

The Tortilla Taming Secret

Let’s talk about tortillas. Nobody likes a cracked enchilada! As mentioned above, softening the tortillas before rolling is key. I find that the microwave method is the quickest and easiest, but the skillet method works just as well. Just make sure you don’t overheat them, or they’ll become brittle.

Spice It Up (or Tone It Down!)

These enchiladas have a mild spice level, thanks to the diced tomatoes and green chilies. But if you like a little more heat, feel free to add a pinch of cayenne pepper to the chicken filling or use a spicier enchilada sauce. On the other hand, if you prefer a milder flavor, you can use plain diced tomatoes and a mild enchilada sauce.

Make-Ahead Magic

One of the best things about this Easy Chicken Enchiladas Recipe is that you can make it ahead of time! Simply assemble the enchiladas as directed, cover the baking dish with foil, and refrigerate for up to 24 hours. When you’re ready to bake, remove the foil and bake as directed, adding a few extra minutes to the baking time if needed.

Creative Chicken Filling Variations

While this recipe calls for cooked chicken, don’t be afraid to get creative! You could use leftover turkey, shredded pork, or even black beans for a vegetarian option. And if you’re feeling adventurous, try adding some chopped vegetables to the filling, such as bell peppers, corn, or zucchini. You could even make some CHEESY GARLIC CHICKEN WRAPS with similar ingredients the next day!

Serving Suggestions for a Complete Meal

These enchiladas are delicious on their own, but they’re even better when served with some tasty side dishes. Consider serving them with a side of Mexican rice, refried beans, or a fresh salad. And don’t forget the toppings! Sour cream, salsa, avocado, cilantro, and green onions are all great options.

What About Leftovers?

Leftover enchiladas can be stored in the refrigerator for up to 3 days. To reheat, simply microwave them for a few minutes or bake them in a preheated oven until heated through. They’re also great cold, straight from the fridge! You might even want to try making a batch of CHICKEN TACO SOUP with any leftover chicken filling!

Enchilada Sauce: Homemade vs. Store-Bought

While I love the convenience of store-bought enchilada sauce for this quick recipe, if you’re feeling ambitious, you can absolutely make your own! There are tons of great recipes online. Just keep in mind that it will add some extra time to the overall preparation.

Crock-Potting Your Way to Enchilada Bliss

Did you know you can even adapt this recipe for your slow cooker? Layer the ingredients similarly to the baked version, and let it simmer all day. For an even easier approach, check out CROCKPOT CHICKEN ENCHILADA MAGIC! The slow cooker does all the work for you.

More Delicious Chicken Inspiration

If you loved this Easy Chicken Enchiladas Recipe and are looking for more ways to use chicken, then you need to try some of my other favorite recipes! Try CROCKPOT MARRY ME CHICKEN for a creamy, dreamy dinner or build an STREET CORN CHICKEN BOWL! And if you want something quick and bursting with flavor, check out the recipe for STREET CORN CHICKEN!

Your Easy Chicken Enchiladas Success Story Awaits

There you have it – my foolproof Easy Chicken Enchiladas Recipe! I hope you’ll give it a try and let me know what you think. This is one of my family’s favorite meals, and I know it will become a staple in your kitchen too. Happy cooking!

Best Ever Chicken Enchiladas

Amelia Chen-Morrison

These easy chicken enchiladas are packed with flavor and ready in under an hour, making them perfect for a quick and satisfying weeknight meal. With a savory chicken filling, gooey cheese, and customizable toppings, this recipe is sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 450 kcal

Equipment

• Large skillet
• 9×13 inch baking dish
• Mixing spoon
• Measuring cups and spoons
• Microwave (optional)
• Paper towels (optional)
• Dry skillet (optional)
• Oven

Ingredients

  

• 2 cups Cooked Chicken, shredded or diced
• 1 tablespoon Olive Oil
• ½ cup Diced Onion
• 1 clove Garlic, minced
• ½ teaspoon Chili Powder
• ¼ teaspoon Cumin
• ¼ teaspoon Garlic Powder
• Salt and Pepper to taste
• 10-12 Corn Tortillas
• 2 cups Shredded Cheese Monterey Jack, Cheddar, or Mexican blend
• Optional Toppings: Sour cream, salsa, avocado, cilantro, green onions

Instructions

 

• Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
• Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn it!
• Stir in the diced tomatoes and green chilies (undrained), chili powder, cumin, garlic powder, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
• Add the cooked chicken to the skillet and stir to combine. Cook for another 5 minutes, or until the chicken is heated through. Taste and adjust seasonings as needed.
• Soften the corn tortillas. You can either stack them, wrap them in damp paper towels, and microwave for 30-60 seconds until pliable, or heat a dry skillet over medium heat and warm each tortilla for a few seconds on each side until softened.
• Pour a thin layer of enchilada sauce into the bottom of the prepared baking dish.
• One at a time, dip a softened tortilla into the enchilada sauce, coating both sides.
• Place the sauced tortilla on a plate and spoon about 1/4 cup of the chicken filling down the center.
• Sprinkle a little shredded cheese over the filling.
• Roll up the tortilla tightly and place it seam-side down in the baking dish.
• Repeat with the remaining tortillas, filling, and cheese, arranging the enchiladas snugly in the dish.
• Pour the remaining enchilada sauce evenly over the enchiladas.
• Sprinkle the remaining shredded cheese over the top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
• Let the enchiladas cool for a few minutes before serving.
• Garnish with your favorite toppings, such as sour cream, salsa, avocado, cilantro, and green onions.

Notes

For best results, use high-quality corn tortillas and don’t overfill them. To prevent sticking, make sure to coat the baking dish and tortillas with enchilada sauce. Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven. You can assemble the enchiladas ahead of time, cover and refrigerate for up to 24 hours before baking, adding a few extra minutes to the baking time.