Introduction
If you’re craving a dish that’s irresistibly cheesy, aromatic, and packed with flavor, this Ultimate Quick and Easy Chicken Enchiladas Recipe delivers every time. Bursting with tender chicken, rich enchilada sauce, and gooey melted cheese, these enchiladas are a weeknight game-changer. They’re quick to assemble, easy to bake, and guaranteed to please everyone at the table. You’ll learn how to make these enchiladas step by step, including tips to keep them moist, flavorful, and perfectly cheesy, ensuring a restaurant-quality result from the comfort of your kitchen.
Why You’ll Love This Recipe
This Ultimate Quick and Easy Chicken Enchiladas Recipe combines speed, flavor, and texture in one satisfying dish. Each bite features tender, juicy chicken wrapped in soft tortillas, topped with a luscious enchilada sauce and bubbling golden cheese. The crispy edges of the baked tortillas contrast perfectly with the creamy filling, making every mouthful delightful. Beyond the taste, these enchiladas are versatile — perfect for busy weeknights, meal prep, or casual gatherings. The aroma fills your kitchen instantly, creating an inviting atmosphere that’s hard to resist. Plus, with simple ingredients and minimal prep, this recipe is beginner-friendly without compromising on flavor.
Ingredients
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2 cups cooked, shredded chicken (rotisserie works perfectly)
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8 flour tortillas (8-inch) or corn tortillas for a gluten-free option
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2 cups shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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1 can (10 oz) red enchilada sauce
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½ cup sour cream
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¼ cup chopped green onions
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1 tsp garlic powder
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1 tsp ground cumin
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½ tsp smoked paprika
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¼ tsp salt, or to taste
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¼ tsp black pepper, or to taste
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Optional garnish: chopped fresh cilantro and sliced jalapeños
Pro Tips
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Keep chicken moist: Use rotisserie chicken or cook chicken in broth for extra juiciness. Shred it finely so it mixes well with the spices.
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Prevent soggy enchiladas: Warm tortillas slightly before filling. This prevents cracking and allows them to roll smoothly.
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Layer for maximum flavor: Spread a small amount of enchilada sauce on the baking dish before adding rolled tortillas. Top generously with sauce and cheese for even cooking and a rich, saucy finish.
Instructions
Step 1: Preheat and prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread ¼ cup of enchilada sauce evenly on the bottom. This ensures the enchiladas don’t stick and adds extra flavor to the base.
Step 2: Mix the filling
In a large bowl, combine shredded chicken, 1 cup cheddar, ½ cup Monterey Jack, garlic powder, cumin, smoked paprika, salt, and pepper. Mix until well incorporated. Add sour cream and green onions, stirring until creamy and evenly distributed.
Step 3: Fill and roll tortillas
Lay a tortilla flat and spoon about ⅓ cup of the chicken mixture along the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
Step 4: Add sauce and cheese
Pour the remaining enchilada sauce over the rolled tortillas, ensuring each is fully coated. Sprinkle the remaining cheddar and Monterey Jack cheeses evenly on top.
Step 5: Bake to perfection
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake an additional 10 minutes, or until cheese is melted and slightly golden. Let stand for 5 minutes before serving to allow flavors to settle.
Step 6: Garnish and serve
Top with chopped cilantro, jalapeño slices, or extra green onions if desired. Serve hot for maximum flavor and enjoyment.
Variations
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Vegetarian enchiladas: Swap chicken for roasted vegetables like zucchini, bell peppers, and mushrooms. Add black beans for protein.
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Spicy kick: Add chopped jalapeños or a dash of cayenne pepper to the chicken mixture for heat lovers.
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Cheese lover’s version: Mix in mozzarella and a touch of feta for a creamier, tangy twist.
Storage/Serving
Store leftover enchiladas in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) for 15 minutes or microwave individual servings for 2–3 minutes. These enchiladas pair well with a fresh green salad, Mexican rice, or refried beans. For extra indulgence, serve with a dollop of guacamole or sour cream on top.
FAQs
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Can I use leftover chicken?
Yes, shredded leftover chicken works perfectly and enhances flavor. -
Can I freeze these enchiladas?
Absolutely! Assemble and freeze before baking, then thaw in the fridge overnight and bake as directed. -
Are these gluten-free?
Use corn tortillas to make them naturally gluten-free. -
Can I make them spicy?
Yes, add jalapeños, cayenne, or hot sauce to the chicken mixture. -
What’s the best cheese for enchiladas?
A combination of cheddar and Monterey Jack melts well and provides balanced flavor.
Conclusion
This Ultimate Quick and Easy Chicken Enchiladas Recipe is comfort food at its finest — cheesy, flavorful, and ready in under an hour. It’s the kind of dish that makes weeknights feel special and brings family and friends together around the dinner table. Rich, aromatic, and endlessly adaptable, it’s perfect for busy evenings, casual get-togethers, or meal prepping for the week.
Ultimate Quick and Easy Chicken Enchiladas Recipe
Description
Quick, cheesy, and packed with flavor, these chicken enchiladas are perfect for busy weeknights. Discover a recipe that everyone will love in under an hour.
Ingredients
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2 cups cooked, shredded chicken
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8 flour tortillas (8-inch) or corn tortillas
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2 cups shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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1 can (10 oz) red enchilada sauce
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½ cup sour cream
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¼ cup chopped green onions
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1 tsp garlic powder
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1 tsp ground cumin
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½ tsp smoked paprika
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¼ tsp salt
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¼ tsp black pepper
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Optional garnish: chopped fresh cilantro and sliced jalapeños
Instructions
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Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Spread ¼ cup of enchilada sauce on the bottom.
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Mix shredded chicken, 1 cup cheddar, ½ cup Monterey Jack, garlic powder, cumin, smoked paprika, salt, pepper, sour cream, and green onions in a large bowl.
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Spoon ⅓ cup of chicken mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
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Pour remaining enchilada sauce over tortillas and sprinkle with remaining cheeses.
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Cover with foil and bake for 15 minutes. Remove foil and bake 10 more minutes until cheese melts and browns slightly.
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Let stand 5 minutes, then garnish with cilantro, jalapeños, or green onions and serve hot.