Easy Chicken Enchiladas

There’s something incredibly comforting about a plate of warm, cheesy chicken enchiladas. They are simple to prepare, bursting with flavor, and perfect for gatherings or a cozy family dinner. This Easy Chicken Enchiladas recipe takes just a handful of ingredients and is a great way to use up leftover chicken, especially if you have some rotisserie chicken on hand. You’ll have a delicious meal on the table in no time, and it’s sure to impress your family and friends!

Why You’ll Keep Making It

These Easy Chicken Enchiladas are not only quick to prepare but also incredibly satisfying. The creamy filling combined with the savory enchilada sauce creates a mouthwatering dish that’s perfect for any occasion. Whether you’re hosting a game night or just need a quick weeknight dinner, these enchiladas can be whipped up in under an hour. Plus, they are customizable to your taste, making them a go-to recipe you’ll return to again and again.

The Ingredient Lineup

• 3 cups cooked chicken (shredded; rotisserie chicken works great!)
• 8 ounces cream cheese (softened)
• 4 ounces green chilies (1 small can)
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 cup Monterey Jack cheese (shredded)
• Salt and black pepper (to taste)
• 8-10 small flour tortillas (or corn tortillas, if preferred)
• 15 ounces red enchilada sauce (1 can)
• 1 cup Mexican blend (or cheddar cheese, shredded)
• ½ cup red onion (finely diced)
• 1 tablespoon fresh cilantro (chopped)
• ½ cup tomatoes (finely chopped)

Cook’s Kit

• Large mixing bowl: For mixing the chicken filling.
• 9×13 inch baking dish: To bake the enchiladas.
• Wooden spoon or spatula: For stirring and combining ingredients.
• Oven: To bake the enchiladas to perfection.

Method: Easy Chicken Enchiladas

Step 1: Prepare the Filling

In a large mixing bowl, combine the shredded chicken, softened cream cheese, green chilies, garlic powder, ground cumin, and Monterey Jack cheese. Season with salt and black pepper to taste. Mix everything together until well combined and creamy.

Step 2: Warm the Tortillas

To make rolling the tortillas easier, warm them in a dry skillet over medium heat for about 30 seconds on each side, or microwave them for about 10-15 seconds until they are pliable.

Step 3: Assemble the Enchiladas

Spread a thin layer of red enchilada sauce on the bottom of a 9×13 inch baking dish. Take a tortilla, add about 2-3 tablespoons of the chicken filling to the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.

Step 4: Add the Sauce and Cheese

Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, ensuring they are well coated. Sprinkle the Mexican blend cheese evenly over the sauce.

Step 5: Bake

Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with diced red onion, chopped cilantro, and finely chopped tomatoes before serving.

Holiday-Friendly Variations

• Vegetarian Option: Substitute the chicken with black beans or sautéed vegetables for a delicious meatless version.
• Spicy Kick: Add some diced jalapeños to the filling or use spicy enchilada sauce for extra heat.
• Cheesy Goodness: Mix in some cream cheese with herbs for added flavor and creaminess.
• Breakfast Enchiladas: Use scrambled eggs and sautéed bell peppers as a filling for a breakfast twist.

Chef’s Notes

• Feel free to experiment with different types of cheese based on your preference.
• To make this dish even quicker, use pre-cooked or leftover chicken.
• Don’t skip the garnishes! They add freshness and a pop of flavor to the enchiladas.
• If you have any leftover filling, it makes a great dip for tortilla chips!

Shelf Life & Storage

The Easy Chicken Enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place them in the oven at 350°F (175°C) until heated through. You can also freeze the assembled enchiladas (without baking) for up to 3 months. Just thaw in the refrigerator before baking.

Ask the Chef

Can I use a different type of meat for these enchiladas?

Absolutely! You can use ground turkey, beef, or even shredded pork. Just ensure it’s cooked and seasoned properly before mixing it with the other ingredients.

What can I serve with chicken enchiladas?

They pair wonderfully with sides like Mexican rice, refried beans, or a fresh garden salad. You can also serve them with guacamole or sour cream for dipping.

Can I make these enchiladas ahead of time?

Yes! You can prepare them a day in advance and store them in the fridge before baking. Just cover them tightly with foil or plastic wrap.

What if I don’t have green chilies?

If you don’t have green chilies, you can substitute them with diced bell peppers or omit them altogether. You can also use salsa verde for a similar flavor profile.

Serve with These

• Mexican Rice
• Refried Beans
• Guacamole
• Fresh Garden Salad

Ready to Cook?

Grab your ingredients, gather your loved ones, and dive into this delightful culinary adventure! With just a few simple steps, you’ll have a plateful of Easy Chicken Enchiladas that will make everyone’s taste buds sing. Whether you’re serving it for a family meal or a festive occasion, this recipe is sure to become a beloved staple in your home. Happy cooking!