Chicken enchiladas have a way of making even the most hectic weeknight feel like a mini celebration. First, let me confess: my kitchen is a whirlwind of mismatched Tupperware and runaway spoons, so I love any dish that forgives a little chaos. These chicken enchiladas are my go-to for those moments when dinner just needs to happen, without a lot of fuss or fancy tricks.
Also, there’s something so comforting about rolling up tortillas stuffed with tender chicken and smothering them with cheese. It’s the kind of meal that brings everyone to the table—even the picky eaters. So, if you’re on the hunt for Easy Dinner Recipes For Leftovers, or you just need a warm, cheesy hug on a plate, this recipe is for you. Let’s be real: sometimes, dinner is more about laughter and less about perfection.
My Kitchen Story
First, let me paint a picture: I’m elbow-deep in shredded chicken, one sock mysteriously missing, and my youngest is using a tortilla as a frisbee. That’s how chicken enchiladas usually start at my place. Then, out comes the trusty baking dish—no air fryer or fancy gadgets here, just good old oven magic. Sometimes I use rotisserie chicken, especially when I’m on the hunt for Affordable Easy Dinner Ideas, or when leftover chicken from the night before is begging for a second act.
Also, I love how forgiving this recipe is. Did I accidentally add a little too much cheese? Oops, but honestly, who’s complaining? Sometimes I sneak in a bit of extra cumin if I’m feeling bold. If you’re ever stuck wondering what to do with Dinner Ideas With Precooked Chicken, this is the recipe that saves the day. And if you’re in the mood for more hands-off meals, you might check out my favorite Easy Slow Cooker Mississippi Chicken Recipe For Tender And Flavorful Dinner for those ultra-busy nights.
What Makes It Stand Out
So, what really makes these chicken enchiladas shine? It’s the simple, baked approach that lets the flavors meld and the cheese bubble into pure happiness. You don’t need to fuss over a skillet or hover over a stovetop—just assemble, bake, and let the oven do its thing. Also, they’re perfect for Easy Baked Enchiladas cravings and make a fantastic addition to your line-up of Dinner Recipes Enchiladas for any night of the week.
Finally, if you’re like me and love a good shortcut, try using precooked chicken or even leftovers from a previous meal. And for those days when you want creamy comfort in a slow cooker, don’t miss my Creamy Ranch Chicken Recipe Made Easy In Your Slow Cooker Crockpot—another classic for Mexican Food Dinner Recipes fans. Honestly, chicken enchiladas are always a win, even if you spill a little sauce along the way.
What You’ll Need
| Ingredient | Quantity |
|---|---|
| Cooked and shredded chicken | 2 cups |
| Red enchilada sauce | 1 can (10 oz) |
| Shredded Monterey Jack cheese | 2 cups |
| Flour tortillas | 8 |
| Vegetable oil | 1 tablespoon |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt and pepper | to taste |
| Chopped cilantro | for garnish |
| Sour cream | for serving |
Handy Kitchen Helpers
First, you’ll want a trusty skillet for sautéing those onions and garlic—no fancy gadgets needed, just something you already have. Since these chicken enchiladas are baked, a sturdy baking dish is essential. I often reach for my favorite glass casserole, but any oven-safe dish will do the trick. If you’re looking for Easy Dinner Recipes For Leftovers, this recipe is perfect for using up cooked chicken from the night before.
Also, using rotisserie chicken saves loads of time and fits right into Dinner Ideas With Precooked Chicken. If you’re all about family-friendly nutrition, baking the enchiladas means less extra oil and mess than frying. Finally, don’t forget a spatula for rolling and moving those cheesy bundles—you’ll thank yourself later. Whether you’re after Easy Baked Enchiladas, Affordable Easy Dinner Ideas, or just a cozy night in, these utensils make prep a breeze.
Step-by-step method for a Baked recipe
Step 1
First, prepare your chicken by boiling or baking until fully cooked. Then shred it using two forks or your hands to get tender, easy-to-roll pieces.
Step 2
Next, heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes. Add the shredded chicken to the skillet, season with cumin, chili powder, salt, and pepper. Stir well and cook for an additional 3-5 minutes to blend the flavors.
Step 3
Then, pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking. Place a flour tortilla on a flat surface and spoon a generous amount of the chicken mixture in the center. Sprinkle with shredded Monterey Jack cheese and roll tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with remaining tortillas. Pour the remaining enchilada sauce over the rolled tortillas and top with the rest of the cheese. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is bubbly and slightly golden. Finally, let the chicken enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
Tips and tricks to make this Baked recipe shine
For quick and satisfying meals, this baked chicken enchiladas recipe fits perfectly into your easy dinner recipes for leftovers or dinner ideas with precooked chicken. Using rotisserie chicken saves time without sacrificing flavor. Also, don’t skip sautéing the onion and garlic; this step adds depth to the filling that you’ll notice in every bite. For a melty, creamy texture, Monterey Jack cheese works wonderfully, but feel free to mix in some cheddar for a sharper taste. When baking, covering the dish with foil helps keep the enchiladas moist, while removing it near the end creates that irresistible golden top. If you’re curious about other easy chicken dishes, try the Pan Fried Mediterranean Style Chicken Piccata With Lemon And Capers Recipe or the Pan Fried Lemon Spinach Parmesan Chicken Recipe For Easy Weeknight Dinner. Both offer quick, flavorful options for busy nights. Finally, don’t forget to garnish with fresh cilantro and serve with sour cream to balance the spices and add creaminess.
What to serve with this Baked recipe
First, complement your chicken enchiladas with a fresh side salad or some zesty guacamole for a balanced meal. Also, consider serving Mexican street corn or a simple black bean salad to add color and texture. For more dinner inspiration, check out our One Pot Merry Me Chicken Pasta Creamy Dinner Recipe Easy And Delicious and the Pan Fried Creamy Lemon Chicken Piccata Recipe For Easy Weeknight Dinner for easy options to round out your weeknight meals.
How to store and reheat
Next, store your baked chicken enchiladas in an airtight container in the refrigerator for up to four days. The baked method helps the flavors meld beautifully, making leftovers taste even better. When reheating, cover the enchiladas with foil and warm them in the oven at 350°F until heated through, preserving their delicious texture and preventing dryness.
FAQ
Can I use precooked chicken for chicken enchiladas?
Yes, precooked chicken works great and saves time. Simply shred or chop it before assembling your enchiladas.
Are chicken enchiladas healthy?
They can be, especially when baked and loaded with fresh ingredients like vegetables and lean chicken.
Can I freeze chicken enchiladas?
Absolutely! Freeze assembled but unbaked enchiladas in a sealed container. Bake them directly from frozen, adding extra cooking time.
What cheese is best for chicken enchiladas?
Cheddar, Monterey Jack, or a Mexican cheese blend all melt well and add great flavor.
How spicy are chicken enchiladas?
Spice levels vary depending on the sauce and fillings. You can adjust heat by choosing mild or spicy enchilada sauce.
Print
Chicken Enchiladas
- Total Time: 45-50 minutes
- Yield: 4 servings
- Diet: Cheap meals
Description
Chicken enchiladas are a flavorful and comforting Mexican dish made with shredded chicken, enchilada sauce, and melted cheese wrapped in soft flour tortillas and baked to perfection.
Ingredients
2 cups cooked and shredded chicken
1 can red enchilada sauce (10 oz)
2 cups shredded Monterey Jack cheese
8 flour tortillas
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Chopped cilantro for garnish
Sour cream for serving
Instructions
1. Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
2. Heat a skillet over medium heat and add the vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
3. Add the shredded chicken to the skillet with the sautéed onion and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
4. Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
5. Place a flour tortilla on a flat surface and add a generous spoonful of the chicken mixture in the center. Sprinkle with shredded cheese and roll tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this process with the remaining tortillas.
6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the shredded cheese.
7. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes.
8. Remove the foil and bake for an additional 5-10 minutes or until the cheese is bubbly and slightly golden.
9. Allow the enchiladas to rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
Notes
Use rotisserie chicken for convenience or cook your own.
Choose mild or spicy enchilada sauce according to your preference.
Soft flour tortillas ensure easy rolling.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 90mg
Finally, chicken enchiladas bring warmth and comfort to any dinner table. They fit perfectly into your rotation of One Pot Merry Me Chicken Pasta Creamy Dinner Recipe Easy And Delicious and Pan Fried Creamy Lemon Chicken Piccata Recipe For Easy Weeknight Dinner. Don’t forget to experiment with the baked method, which makes meal prep and leftovers a breeze. If you want more ideas and inspiration, follow us on Pinterest for fresh recipes and cooking tips. Thanks for stopping by the cozy kitchen; I can’t wait to hear how your chicken enchiladas turn out!