Meet your new go-to recipe for fall easy dinners, firehouse meal ideas, or beginner-friendly Mexican dishes: Ultimate Quick and Easy Chicken Enchiladas. With juicy chicken tucked inside warm tortillas and smothered in rich enchilada sauce and melted cheese, this dish delivers serious comfort and flavor in every bite.
Why You’ll Love Ultimate Quick and Easy Chicken Enchiladas
Looking for a reason to make these enchiladas? Here are plenty:
- Ready in just 30 minutes for fast, satisfying meals
- Packed with lean protein, making it one of the best easy dinner recipes for chicken lovers
- Uses classic Mexican flavors for authentic home-cooked comfort
- Perfect for healthy meal prep or family gatherings
- Easily adaptable for gluten-free or extra-high-protein needs
- Kid-friendly and crowd-pleasing, with simple preparation steps anyone can master
- Freezer-friendly for firehouse dinner ideas or batch cooking
- Versatile for serving guests, making lunches, or easy dinners for two
Ingredients
- 3 cups shredded cooked chicken (rotisserie works great)
- 1 (28-ounce) can red enchilada sauce (or homemade)
- 10 corn or flour tortillas
- 2 cups shredded Mexican cheese blend, divided
- 1/2 cup sour cream
- 1/2 cup salsa (optional for added flavor)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- Olive oil for sautéing
- Optional toppings: cilantro, jalapeños, diced tomatoes, avocado, Mexican crema, shredded lettuce, cotija or queso fresco cheese
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat a teaspoon of olive oil over medium. Sauté diced onion and garlic until softened, about 2 minutes.
- Add shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine, then add 1/4 cup enchilada sauce and sour cream. Mix well and let warm through.
- Microwave tortillas for 30-60 seconds wrapped in a damp towel to soften.
- Spread 1/2 cup enchilada sauce in the bottom of a large baking dish.
- Add a scoop of chicken mixture to each tortilla, sprinkle with a pinch of cheese, then roll up and place seam-side down in the dish.
- Pour remaining sauce over enchiladas, sprinkle with the rest of the cheese.
- Bake for 20 minutes, until cheese is melted and bubbly.
- Add toppings, let rest for 5 minutes, and serve hot.
How to Serve Ultimate Quick and Easy Chicken Enchiladas
Chicken enchiladas can be plated as an impressive main for Mexican-themed dinners or paired with sides for balanced meals:
- Serve with classic sides like cilantro-lime rice, refried beans, or a crisp green salad for a complete dinner.
- For a party, add guacamole, fresh pico de gallo, and loads of toppings so everyone can customize their plate.
- Garnish with cilantro, drizzle with sour cream, and scatter diced tomatoes or jalapeños for color and flavor.
- These enchiladas are perfect for meal prepping: portion into containers for fast lunches or dinners throughout the week.
- Want a cozy evening? Plate with warm Mexican cheese dip and chips alongside these hearty enchiladas.
- For a comforting dinner for two, pair with roasted vegetables or a simple slaw.
Don’t miss our Slow Cooker Lemon Hherb Chicken and Rice for another easy, crowd-pleasing chicken dinner:
How to Store Ultimate Quick and Easy Chicken Enchiladas
- Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat individual servings in the microwave for quick lunches or dinners, or warm larger portions in the oven at 350°F to restore the cheese’s bubbly texture.
- For longer storage, freeze in a freezer-safe dish (unbaked for best results), wrapped tightly with foil and plastic wrap. Enchiladas keep in the freezer for 2–4 months.
- To serve from frozen: thaw overnight in the refrigerator, then bake, covered with foil, at 350°F until heated through (about 20-30 minutes).
- If meal prepping, portion leftovers into single-serve containers for easy grab-and-go lunches.
- Consider pairing reheated enchiladas with Easy Chicken Quesadillas for a Mexican dinner rotation.
- Use reheated enchiladas over rice bowls, inside burritos, or chopped up in salads for extra variety.
Tips to Make Ultimate Quick and Easy Chicken Enchiladas
- Use rotisserie or leftover roast chicken to cut prep time and add flavor.
- Warm tortillas before rolling to prevent cracking; corn tortillas benefit most from this trick.
- Add beans (black or pinto) to the filling for extra protein and fiber.
- Homemade enchilada sauce gives a deeper, richer flavor, but store-bought works well for quick dinners.
- For lighter enchiladas, use low-fat cheese and swap sour cream for plain Greek yogurt.
- Pack enchiladas tightly in the pan so they hold their shape and soak up the sauce.
- Bake covered for the first 10 minutes for extra moist, tender enchiladas.
Don’t miss our Easy Mexican Lasagna for more layered Mexican comfort food.
Variations of Ultimate Quick and Easy Chicken Enchiladas
- Green chile version: swap red enchilada sauce for green, and add a can of diced green chilies to the chicken mixture.
- Make it vegetarian: replace chicken with sautéed mushrooms, zucchini, and beans.
- Cheese lover’s: triple the cheese blend and add a layer of cheese below and above the rolled enchiladas.
- Spicy edition: add diced jalapeños or chipotle peppers in adobo to the chicken mix.
- Tex-Mex style: use flour tortillas, add black beans and corn, and sprinkle with cotija cheese to finish.
- Meal prep hack: bake a double batch and freeze one tray for quick future meals.
- Gluten-free: use certified gluten-free corn tortillas and sauce.
- Low-carb option: use extra-thin tortillas or replace with lettuce wraps.
FAQs
1. Can I use flour tortillas for chicken enchiladas?
Yes, flour tortillas work well and provide a softer bite. Just warm them before rolling to prevent tearing.
2. How do I prevent soggy enchiladas?
Avoid overfilling tortillas, bake uncovered for part of the cooking time, and let enchiladas rest a few minutes before serving for firmer slices.
3. Are chicken enchiladas healthy?
Definitely! Skip extra cheese or use low-fat options, swap sour cream for Greek yogurt, and pile on veggie toppings for added nutrition.
4. Can I meal prep chicken enchiladas?
Absolutely—assemble up to two days ahead, refrigerate, then bake fresh. Or freeze for longer-term meal planning.
Final Thoughts
Ultimate Quick and Easy Chicken Enchiladas are a true staple for fall easy dinners, firehouse ideas, and beginner cooks wanting a reliable, healthy, and protein-rich meal. Whether you’re cooking for two or feeding a crowd, the flavors of these enchiladas shine through in every bite. Enjoy experimenting with fillings and sauces, and don’t forget to add your favorite toppings for a personalized touch.
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Print
Ultimate Quick and Easy Chicken Enchiladas
- Total Time: 30 minutes
- Yield: 5 servings 1x
Description
Ultimate Quick and Easy Chicken Enchiladas deliver juicy chicken, real Mexican flavors, gooey cheese, and fast comfort—all in one delicious dinner.
Ingredients
- 3 cups shredded cooked chicken
- 1 (28-ounce) can red enchilada sauce
- 10 corn or flour tortillas
- 2 cups shredded Mexican cheese blend, divided
- 1/2 cup sour cream
- 1/2 cup salsa (optional)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Olive oil
- Optional toppings: cilantro, jalapeños, diced tomatoes, avocado, Mexican crema, cotija cheese
Instructions
1. Preheat oven to 350°F.
2. Sauté onion and garlic in oil, then add chicken, spices, 1/4 cup enchilada sauce, and sour cream. Mix well.
3. Warm tortillas to make them pliable.
4. Spread enchilada sauce in bottom of baking dish.
5. Fill tortillas with chicken mixture and a pinch of cheese. Roll and arrange seam-side down.
6. Top enchiladas with remaining sauce and cheese.
7. Bake 20 minutes until bubbly; let rest 5 minutes. Serve with desired toppings.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze, wrap in foil and place in freezer-safe dish for up to 4 months.
Reheat in oven or microwave; add a splash of sauce if needed.
Use low-fat cheese/sour cream for lighter version; substitute corn tortillas for gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 410
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg