why make this recipe
Ultimate Quick and Easy Chicken Enchiladas are a fantastic choice for a tasty weeknight dinner. They come together in no time and are perfect for using up leftover chicken. This recipe combines simple ingredients that create a comforting and satisfying meal. Plus, everyone loves cheesy, warm enchiladas!
how to make Ultimate Quick and Easy Chicken Enchiladas
Ingredients:
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (15 oz) enchilada sauce
- 8 small flour tortillas
- 1 cup diced onions (optional)
- 1 tablespoon olive oil (for cooking, optional)
- Sour cream and chopped cilantro for serving (optional)
Directions:
- Preheat the oven to 350°F (175°C).
- In a pan, heat a little olive oil over medium heat and sauté the onions until translucent (optional).
- In a bowl, combine shredded chicken, half of the cheese, and half of the enchilada sauce.
- Place a few spoonfuls of the chicken mixture onto each tortilla, roll them up tightly, and place seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake for about 25 minutes or until the cheese is melted and bubbly.
- Serve hot with sour cream and chopped cilantro on top, if desired.
how to serve Ultimate Quick and Easy Chicken Enchiladas
Serve Ultimate Quick and Easy Chicken Enchiladas warm, straight from the oven. Add a dollop of sour cream and a sprinkle of chopped cilantro on top for added flavor. Pair them with a simple side salad or some rice for a complete meal.
how to store Ultimate Quick and Easy Chicken Enchiladas
To store leftovers, let the enchiladas cool completely. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for up to 2 months. Just make sure to reheat them thoroughly before serving again.
tips to make Ultimate Quick and Easy Chicken Enchiladas
- Use rotisserie chicken for even quicker prep time.
- Feel free to add beans or vegetables to the filling for extra nutrition.
- If you like spicy food, add some chopped jalapeños to the chicken mixture.
- Experiment with different types of cheese for unique flavors.
Serving Ideas
These enchiladas pair perfectly with a refreshing cucumber salad or some tortilla chips and salsa on the side. You can also serve them with guacamole for an added treat.
Final Thoughts
Making Ultimate Quick and Easy Chicken Enchiladas is simple and rewarding. This recipe is not only quick but also a great way to bring family and friends together over a delicious meal. Don’t hesitate to customize it to your tastes! Enjoy your homemade enchiladas!
FAQs
Can I use corn tortillas instead of flour?
Yes, corn tortillas will also work great for this recipe. Just make sure to warm them slightly before rolling.
What can I do with leftover enchiladas?
You can store them in the refrigerator for a few days or freeze them for later. To reheat, just pop them in the oven until warmed through.
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas and store them in the fridge. Bake them just before serving for a fresh dish.
Ultimate Quick and Easy Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (15 oz) enchilada sauce
- 8 small flour tortillas
- 1 cup diced onions (optional) For sautéing
- 1 tablespoon olive oil For cooking, optional
For Serving
- Sour cream and chopped cilantro Optional toppings
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a pan, heat a little olive oil over medium heat and sauté the onions until translucent (optional).
- In a bowl, combine shredded chicken, half of the cheese, and half of the enchilada sauce.
- Place a few spoonfuls of the chicken mixture onto each tortilla, roll them up tightly, and place seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
Baking
- Bake for about 25 minutes or until the cheese is melted and bubbly.
Serving
- Serve hot with sour cream and chopped cilantro on top, if desired.