Okay, listen up, because weeknight dinners don’t get any less stressful than this, but sometimes you just crave that cheesy, saucy comfort food feeling, right? I swear, these **Easy Chicken Enchiladas** saved me last Tuesday when I walked in the door, starving, late, and realizing I had zero energy. Forget complicated layering or making your own sauce from scratch—we are taking shortcuts where we can! These are hands-down the easiest chicken enchiladas you will ever make, and trust me, they taste like you slaved over them all afternoon. They are quick, satisfying, and use basic pantry staples, which is exactly what I need when dinner time feels like a race against the clock!
Why You Will Love These Easy Chicken Enchiladas
I’m telling you, these aren’t the fuss-bucket kind of enchiladas. They are for real life! You’re going to adore how simple they come together, especially when you’re balancing work and kids and realizing it’s 6 PM already. They are pure, cheesy comfort without requiring a culinary degree.
- They are fast! Seriously quick; we are talking nearly done in 40 minutes total.
- Cleanup is a breeze—it’s mostly just the one skillet and the baking dish.
- They are guaranteed to make everyone at your table happy. Who doesn’t love cheese and warm sauce?
Quick Prep Time for Easy Chicken Enchiladas
The prep time is barely 15 minutes, which feels like a miracle on a busy night. The real secret to keeping these **Easy Chicken Enchiladas** so fast is ditching the slow-cooker step. I always keep a bag of good, shredded rotisserie chicken in the fridge for emergencies just for this recipe. Toss it in, warm it up, and you’re golden!
Simple Assembly for Perfect Easy Chicken Enchiladas
Don’t stress about rolling these up perfectly tight, either! If you try to make your rolls look like the restaurant perfectly symmetrical ones, you’ll just get frustrated. Just roll them snugly and put them seam-side down in the pan; the sauce and cheese will glue everything together while it bakes. Perfection is absolutely not required here—flavor is what matters!
Essential Ingredients for Easy Chicken Enchiladas
Okay, this isn’t fancy stuff, folks. We are using ingredients that deliver big flavor without needing a million steps. When you pull out your list for these **Easy Chicken Enchiladas**, you don’t need to worry about sourcing anything exotic. It’s all standard stuff, which makes things so much easier when you’re rushing around.
Here’s what you’re grabbing:
- A tablespoon of olive oil—just for getting those aromatics going.
- One small onion, finely chopped. We want it soft!
- One clove of garlic, minced up like you mean it.
- Two cups of cooked chicken, already shredded. Remember, this is our time-saver!
- The red enchilada sauce—we use a whole 10-ounce can.
- Your spices: just a teaspoon of chili powder, half a teaspoon of cumin, and a tiny pinch of salt.
- Eight 8-inch flour tortillas. These roll up so nicely.
- And the best part—two cups of Monterey Jack cheese, ready for shredding (or buying pre-shredded, I won’t tell!).
Ingredient Substitutions for Easy Chicken Enchiladas
If you are really pressed for time, don’t even think about boiling or baking chicken. Head straight for a store-bought rotisserie chicken; pulled meat is perfect for this mixture and cuts your prep time next to nothing for these **Easy Chicken Enchiladas**! Also, while I love the ease of flour tortillas for rolling, if you prefer corn tortillas, go for it! They absolutely work beautifully in this recipe too, though you might need to warm those up in the microwave just a little longer to keep them from tearing when you roll them.
Step-by-Step Instructions to Make Easy Chicken Enchiladas
Now for the fun part! Getting these **Easy Chicken Enchiladas** assembled is seriously quick. Before you even think about touching the skillet, crank your oven up to 375 degrees Fahrenheit (that’s 190 Celsius) and grease up that 9×13 baking dish. You need that pan ready to go so nothing cools down while you’re rolling!
Preparing the Filling for Your Easy Chicken Enchiladas
First up, we build the flavor foundation. Heat that tablespoon of olive oil in a skillet over medium heat. Toss in your chopped onion and let it soften up for about five minutes—we don’t want crunchy onion here, just sweet tenderness. Then add your minced garlic and cook for just one minute more until you can really smell it. Don’t let it burn, or your whole filling is ruined, trust me!
Next, turn that heat down a bit and stir in all your shredded chicken. Pour in half of that glorious red enchilada sauce we talked about, plus your chili powder, cumin, and salt. You need to mix this really well here—make sure every piece of chicken gets coated in those spices and sauce. That even coating is key for fantastic flavor in every bite of your **Easy Chicken Enchiladas**.
Assembling and Baking the Easy Chicken Enchiladas
Okay, time to roll! Warm up those flour tortillas—I usually microwave mine under a slightly damp paper towel for about 20 seconds to make them super bendy. Spoon about a quarter cup of that chicken mixture down the center of each one, sprinkle a little cheese right on top of the filling, and roll them up tight. This is important: place them seam-side down in your prepared dish.
Once they’re all nestled in there, use the rest of that enchilada sauce to generously cover the top. Don’t be shy! Sprinkle the remaining cheese all over everything until it looks like a beautiful, snowy blanket. Pop that dish in the preheated oven for 20 to 25 minutes. You’re looking for that delicious sign that they are ready: the cheese is totally melted and bubbly, and the sauce is hot all the way through from edge to edge. Don’t forget to set a timer so you don’t burn them!
Tips for Perfect Easy Chicken Enchiladas Every Time
Even with a super simple recipe like this, there are always little tricks I use to make sure my **Easy Chicken Enchiladas** turn out restaurant-worthy, not just ‘okay.’ It’s usually the little things that make the biggest difference when you’re dealing with rolling and baking tortillas.
First off, that tortilla warming step? It’s non-negotiable for me. If the flour tortillas are cold, they crack when you try to roll them, and then your filling leaks out right into the baking dish, leaving you with sad, empty shells. Trust me, a quick 20-second blast in the microwave makes them pliable enough to handle like soft quesadillas—perfect for a tight roll!
Also, I always save back a handful of my shredded Monterey Jack to sprinkle *right* on top of the sauce, just before it goes into the oven. Sometimes the cheese under the sauce can melt too fast, but that top layer gets that beautiful golden brown and bubbly crust we all love. If you want even more ideas for killer chicken dishes, check out my post on irresistible white chicken enchiladas! That’s a whole other level when you need something different.
Storage and Reheating Easy Chicken Enchiladas
I really hope you have leftovers, because honestly, these **Easy Chicken Enchiladas** are almost better the next day once all those glorious flavors have had a chance to really mingle! Once they’ve cooled down completely, just cover that baking dish tightly with plastic wrap or foil. They keep beautifully in the fridge for about three or four days.
When you’re ready for round two, I strongly suggest using the oven if you can. Cover them loosely with foil and heat them at 350 degrees until they are hot all the way through—this keeps the cheese from getting rubbery. If you’re in a real rush, you can zap one or two in the microwave, but keep that time super short, or the tortillas will get tough fast!
Serving Suggestions for Easy Chicken Enchiladas
The best part about making **Easy Chicken Enchiladas** is loading them up with toppings! These are solid on their own, but they really shine when paired with cool, fresh things to cut through that rich, spicy sauce. Think about balancing the heat, right?
You absolutely have to have a dollop of cold sour cream right in the middle. A sprinkle of fresh cilantro is non-negotiable for that bright, herbal lift. If you’re feeling fancy, dice up some creamy avocado or even a little blob of guacamole on the side. For something heartier, serve these bad boys next to some simple Mexican rice and refried beans. And hey, if you’re whipping up a fun weekend dinner, you’ve got to treat yourself to a proper drink—check out my recipe for the classic margarita with a salted rim!
Frequently Asked Questions About Easy Chicken Enchiladas
When you’re making something as straightforward and delicious as these **Easy Chicken Enchiladas**, I always get a ton of questions from folks new to the recipe. It’s so popular for a reason—it’s the perfect quick dinner when you need Mexican food in a hurry! Here are some of the things folks ask me most often about getting this dish perfect.
Can I use store-bought rotisserie chicken for Easy Chicken Enchiladas?
Yes, please! If you want to keep these as fast as possible, skip cooking your own chicken entirely. Grabbing a pre-cooked rotisserie chicken is the absolute best trick for speed. It saves you cooking time, shredding time, and cleanup time. It’s my go-to for an ultra-fast weeknight version of these **Easy Chicken Enchiladas**!
What is the best way to prevent Easy Chicken Enchiladas from getting soggy?
That’s a big worry, right? Soggy tortillas are a culinary tragedy! My biggest tip, besides warming the tortillas so they don’t crack, is to be smart with your sauce. Make sure you are using just enough sauce to coat the filling inside the tortilla, and don’t drown them before baking. The sauce on top is fine, but if the filling itself is too wet, you’ll have soup instead of rolled **Easy Chicken Enchiladas**.
Can I make these Easy Chicken Enchiladas ahead of time?
You totally can! These are fantastic for prepping on a Sunday afternoon. You can assemble the entire dish—fill the tortillas, roll them, put them in the sauce, and top with cheese—all ahead of time. Cover the whole dish tightly with foil and stick it in the fridge. Just make sure you give it an extra 10 to 15 minutes in the oven when you bake it from cold so it heats all the way through. Need more fast ideas? Check out my guide on easy cocktail recipes for serving alongside!
Estimated Nutritional Data for Easy Chicken Enchiladas
I know some of you are counting macros, and others just want the general idea of what you’re eating, so here is the estimated nutritional breakdown for two of these delicious **Easy Chicken Enchiladas**. Keep in mind, this is just a ballpark figure!
These numbers can definitely shift depending on how much cheese you pile on or if you use low-sodium sauce. This estimate is based on serving size of two enchiladas:
- Calories: 450
- Protein: 30g
- Fat: 22g (with 10g saturated fat)
- Carbohydrates: 35g
- Sugar: 4g
So, while these are definitely comfort food, they pack a good punch of protein! Just promise me you won’t stress too much over the exact numbers when you are making such a delicious and quick dinner.
Share Your Easy Chicken Enchiladas Creations
I really, truly hope these **Easy Chicken Enchiladas** save your dinner next time you’re feeling swamped! Seriously, when you whip up a batch, I absolutely want to hear about it. Don’t just disappear after you eat them—come back and tell me how it went down!
Did you try making them with corn tortillas instead? Or maybe you sneaked in a different kind of cheese? Leave me a comment down below with your modifications or any tips you came up with while assembling them. Every little piece of feedback helps other busy cooks make these even better.
And please, if you took a picture of your pan bubbling away, tag me on social media! Seeing your cheesy creations warms my heart more than you know. If you have any general questions about the recipe or maybe need a suggestion for a pairing, or even just want to send me a quick note, you can reach out through the contact page.
Thanks so much for trying out my go-to recipe for quick Mexican food. Happy cooking, everyone, and enjoy that cheesy goodness!
Print
Easy Chicken Enchiladas
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple recipe for making satisfying chicken enchiladas.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 cups cooked, shredded chicken
- 1 (10 ounce) can red enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 8 flour tortillas (8-inch)
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in the shredded chicken, half of the enchilada sauce, chili powder, cumin, and salt into the skillet. Mix well.
- Warm the tortillas briefly in the microwave or a dry pan to make them pliable.
- Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Sprinkle a small amount of cheese over the filling.
- Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is hot.
Notes
- You can use rotisserie chicken for faster preparation.
- If you prefer, use corn tortillas instead of flour tortillas.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
- Cholesterol: 85
Keywords: Easy Chicken Enchiladas, chicken, enchiladas, Mexican food, quick dinner