Ultimate Easy Chicken Enchiladas Recipe for a Flavorful Dinner

Ultimate Quick and Easy Chicken Enchiladas Recipe for Dinner! A comforting meal that brings the family together with minimal ingredients and maximum flavor.

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Course: Dinner

Cuisine: Mexican

Keyword: chicken enchiladas, Comfort Food, Easy Dinner, Family Meal, quick recipe, spicy

Prep Time: 10

Cook Time: 30

Resting Time: 5

Total Time: 40

Servings: enchiladas

Calories: 350kcal

Equipment

Skillet
Baking Dish
Oven

Ingredients

For the Filling

2 cups Cooked and shredded chicken Use rotisserie chicken for convenience.
1 medium Chopped onion Sauté until soft.
2 cloves Minced garlic Fresh garlic elevates the dish.
1 teaspoon Cumin For authentic flavor.
1 teaspoon Chili powder Adjust to your spice preference.
to taste Salt and pepper Essential for balancing flavors.

For Assembly

8 large Flour tortillas Soft and pliable.
10 oz Red enchilada sauce Choose mild or spicy.
2 cups Shredded Monterey Jack cheese Enhances flavor when melted.

For Garnish and Serving

¼ cup Chopped cilantro Adds freshness.
½ cup Sour cream Perfect for balancing flavors.

Instructions

Preparation

If you haven't cooked the chicken yet, boil or bake it until fully cooked, usually about 20-25 minutes. Once cooked, shred it using two forks for easy mixing.
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until they become soft and fragrant.
Add the shredded chicken to the skillet. Sprinkle in the cumin, chili powder, salt, and pepper. Stir everything together and cook for an additional 3-5 minutes to meld all those delicious flavors.
Pour a thin layer of enchilada sauce into the baking dish. Place a tortilla in front of you, add a scoop of the chicken mixture, and sprinkle with a bit of cheese. Roll the tortilla tightly and place it seam-side down in the dish. Repeat with all tortillas.
Pour the remaining enchilada sauce over the rolled enchiladas. Top them generously with the rest of the shredded cheese, ensuring every inch is covered.
Cover the dish with foil and bake at 375°F (190°C) for 20-25 minutes. Uncover and bake for an additional 5-10 minutes until the cheese is bubbly and lightly golden.
Once baked, let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.

Notes

You can prepare the enchiladas ahead of time and refrigerate for up to 24 hours before baking; just add a few extra minutes to the baking time.

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