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Quick and Easy Chicken Enchiladas

GermanInsightsByInsights Team Published Updated
Chicken Enchiladas

Craving something delicious yet super simple? These enchiladas are the perfect solution for busy weeknights. Packed with tender shredded chicken, gooey cheese, and zesty sauce, this meal comes together in just about 45 minutes!

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Servings: 4

Ingredients

The Filling

  • Cooked Chicken: 2 ½ cups cooked shredded chicken (Rotisserie chicken is perfect for saving time!)
  • Cheese: 2 cups shredded Mexican blend cheese (or a mix of Monterey Jack and Cheddar), divided
  • Green Chiles: 1 can (4 oz) diced green chiles (optional, for mild heat)
  • Onion: ½ cup diced white or yellow onion
  • Seasoning: 1 tsp ground cumin, ½ tsp garlic powder, salt and pepper to taste
  • Mix-ins (Optional): ½ cup black beans (rinsed) or corn for extra protein and fiber

The Essentials

  • Tortillas: 8 flour tortillas (soft taco size, about 8-inch). Note: You can use corn tortillas for a gluten-free option, just warm them well so they don’t crack.
  • Enchilada Sauce: 1 can (19 oz) Red Enchilada Sauce (mild or medium depending on preference)

Optional Garnishes

  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt
  • Diced avocado or guacamole
  • Sliced jalapeños (if you like it spicy!)

Instructions

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick spray or a little olive oil.
  2. Make the Filling: In a large bowl, combine:
    • Shredded chicken
    • 1 cup of the shredded cheese
    • Diced green chiles
    • Diced onion
    • Cumin, garlic powder, salt, and pepper
    • (Any optional mix-ins like beans or corn)
      Mix until everything is well combined.
  3. Assemble the Enchiladas:
    • Warm the tortillas: Wrap the stack of tortillas in a damp paper towel and microwave for 30-45 seconds to make them pliable.
    • Fill: Lay out a tortilla and place about â…“ cup of the chicken mixture in a line down the center.
    • Roll: Roll the tortilla up tightly and place it seam-side down in the prepared baking dish.
    • Repeat: Repeat with the remaining tortillas until the pan is full.
  4. Sauce and Top: Pour the enchilada sauce evenly over the rolled tortillas. Make sure to cover the edges so they don’t get too crispy or dry in the oven.
    Sprinkle the remaining 1 cup of cheese generously over the top.
  5. Bake: Bake uncovered on the middle rack for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is hot.
  6. Serve: Remove from the oven and let them sit for about 5 minutes (this helps them hold their shape when serving). Top with fresh cilantro, sour cream, and avocado. Enjoy!

Tips for Success

  • Make it Healthier: Use whole wheat tortillas and substitute Greek yogurt for sour cream. You can also add spinach to the chicken mixture for hidden greens.
  • Leftovers: These store perfectly in the fridge for up to 3 days. Reheat in the microwave or oven until warm.
  • Freezer Friendly: You can assemble the dish (without baking), cover tightly with foil, and freeze for up to 3 months. Bake from frozen (add 10-15 minutes to cook time) or thaw in the fridge overnight before baking.

Want to explore more healty recipes? Check out our Healthy Dinner Ideas like Creamy White Chicken Chili and so on.

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