Irresistible Chicken Enchiladas in Under 60 Minutes

Who doesn’t love Mexican food, right? And honestly, Chicken Enchiladas? They’re like, the ultimate comfort food. I’ve been whipping up Mexican dinners since I could reach the stove (okay, maybe *almost* reach!), and let me tell you, I’ve tried every enchilada variation under the sun.

But sometimes, you need dinner *fast*. Ya know? That’s where this recipe comes in. My goal? To give you crazy delicious Chicken Enchiladas without spending hours in the kitchen. This is my kinda weeknight win. Flavour-packed and easy… what’s not to love?

Why You’ll Love These Chicken Enchiladas

Okay, seriously, you *need* this Chicken Enchiladas recipe in your life. Here’s why:

• Quick & Easy: We’re talking dinner on the table in under an hour. Perfect for those crazy weeknights!
• Family-Friendly: Even my pickiest eaters gobble these up. Total win!
• Super Customizable: Add your fave toppings, switch up the cheese, make ’em your own!
• Seriously Flavorful: No bland enchiladas here! We’re packing in the spices for maximum yum.

Ingredients for Chicken Enchiladas

Alright, let’s gather our goodies! You’ll need:

• 1 tablespoon olive oil – for sautéing, of course!
• 1 medium onion, chopped – yellow or white, whatever ya got!
• 2 cloves garlic, minced – don’t be shy with the garlic, it adds so much flavor!
• 1 pound cooked chicken, shredded – rotisserie chicken is my secret weapon here, but leftover grilled chicken works great too.
• 1 can (10 ounces) enchilada sauce – I usually grab the mild or medium, but spice it up if you dare!
• 1 cup shredded cheese – cheddar, Monterey Jack, a blend… go wild!
• 12 corn tortillas – trust me on the corn tortillas, they are more authentic and taste superior!

How to Make Chicken Enchiladas: Step-by-Step Instructions

Okay, time to get our hands dirty! Don’t worry, it’s easier than it looks, I promise. Just follow these steps, and you’ll be chowing down on homemade Chicken Enchiladas in no time!

1. Preheat the Oven: First things first, crank up that oven to 350°F (175°C). Gotta get it nice and toasty for baking those enchiladas to perfection!

2. Sauté the Goodies: Grab a skillet and drizzle in that olive oil. Heat it up over medium heat. Then, toss in the chopped onion and minced garlic. Cook ’em until they’re softened and fragrant. This usually takes about 5-7 minutes. Your kitchen will smell amazing, just sayin’.

3. Chicken Time: Add in that shredded chicken and about 1/2 cup of the enchilada sauce to the skillet. Mix it all together so the chicken is coated in saucy goodness. This is where the magic happens! Simmer for a few minutes, stirring occasionally, to let the flavors meld together. Mmm!

4. Warm Those Tortillas (Important!): This is a step you CANNOT skip. Seriously! Corn tortillas tend to crack and tear if you try to roll them cold. So, warm them up! I like to wrap a stack of tortillas in damp paper towels and microwave them for about a minute. You can also toast them lightly on a dry skillet. Just make sure they’re pliable. Trust me on this!

5. Assemble the Enchiladas: Now for the fun part! Lay a warmed tortilla flat on your work surface (I use a plate). Spoon a generous amount of the chicken mixture down the center of the tortilla. Roll it up tightly and place it seam-side down in a baking dish. Repeat until all the chicken mixture and tortillas are used up. I usually use a 9×13 inch baking dish, but whatever you have that fits all the enchiladas works!

6. Sauce It Up: Pour the remaining enchilada sauce over the enchiladas in the baking dish. Make sure they’re all covered nicely. Then, sprinkle that shredded cheese generously over the top. Don’t be shy!

7. Bake to Perfection: Pop the baking dish into the preheated oven and bake for about 20 minutes, or until the cheese is melted, bubbly, and slightly golden brown. Ooh, yeah!

8. Cool Slightly & Serve: Let the enchiladas cool for a few minutes before scooping them out of the dish and serving. Careful, they’re hot! Add your favorite toppings (sour cream, guac, salsa… the works!) and dig in!

Tips for the Best Chicken Enchiladas

Want enchiladas that are *out of this world*? Here are a few of my tried-and-true tips. I’ve learned these the hard way, believe me!

• Don’t Skip the Tortilla Warming: Seriously, I can’t stress this enough. Cold tortillas = tears and frustration. Warm tortillas = happy enchilada rolling.
• Even Filling Distribution: No one wants an enchilada that’s all chicken on one end and just sauce on the other! Aim for about the same amount of filling in each tortilla. I usually use a heaping spoon.
• Cheese Melt Magic: For extra melty cheese, broil the enchiladas for the last minute or two of baking. Keep a close eye on them, though, or the cheese will burn! Trust me I´ve done this more than once.
• Sauce It Just Right: I like to save a little extra enchilada sauce to drizzle on top after baking. Makes them extra saucy and delicious, or you can save it if they start to dry out!

Variations on Your Chicken Enchiladas

Okay, so you’ve mastered the basic Chicken Enchiladas recipe (yay!). Now, let’s get a little wild, shall we? The awesome thing about enchiladas is that they’re SO easy to customize. Here are a few ideas to get your creative juices flowing:

• Go Veggie: Swap out the chicken for black beans, pinto beans, or a mix of roasted veggies like bell peppers, corn, and zucchini. Vegetarian enchiladas are seriously yummy!
• Protein Power-Up: Not feeling chicken? No prob! Use ground beef, shredded pork, or even turkey. Just make sure it’s cooked and seasoned before you roll it up.
• Sauce Me Up: Get a little adventurous with your sauce! Instead of the classic red enchilada sauce, try a green tomatillo sauce or a creamy sauce made with sour cream and cheese. Wowza!
• Veggies Galore: Add some extra nutrients (and flavor!) by tossing in some chopped veggies. Bell peppers, onions, spinach, corn, or even diced tomatoes all work great.

Serving Suggestions for Chicken Enchiladas

Okay, your Chicken Enchiladas are ready…but what do you serve with them? Don’t worry, I’ve got you covered! Here are a few of my all-time favorite sides:

• Rice and beans – the classic combo! I usually go with a simple Spanish rice and refried beans, yum!
• Guacamole and sour cream – because every Mexican meal needs guac, right?
• Salsa – mild, medium, or hot, take your pick! I always have a few different kinds on hand.
• A simple salad – something light and fresh to balance out the richness of the enchiladas.

Frequently Asked Questions About Chicken Enchiladas

Got questions about making the perfect Chicken Enchiladas? Don’t sweat it! I’ve got answers to some of the most common questions I get asked all the time – I’ve been doing this a while. Let’s dive in!

Can I make these Chicken Enchiladas ahead of time?

Absolutely! This is one of my fave things about this recipe. You can totally assemble the enchiladas, cover ’em tightly with foil, and pop them in the fridge for up to 24 hours. Just add a few extra minutes to the baking time when you’re ready to bake ’em. You can even prep the chicken filling a day in advance too!

Can I freeze Chicken Enchiladas?

Yep, you sure can! Assemble them just like you normally would, but instead of baking, wrap the entire dish tightly in plastic wrap and then foil. They can hang out in the freezer for up to 2-3 months. When you’re ready to bake, thaw them overnight in the fridge and then bake as directed. Freezing them is the best way to store them. I actually use this strategy for other chicken dishes from time to time.

What kind of cheese is best for Chicken Enchiladas?

Okay, this is totally a matter of personal preference! I usually go for a classic cheddar or Monterey Jack, or a blend of both. But you could also use queso quesadilla, or even a little bit of pepper jack for some kick! Get creative!

Can I use flour tortillas instead of corn tortillas?

You *can*, however I do not recommend it. But if you’re really not a fan of corn tortillas. Just keep in mind that they’ll have a slightly different texture and taste. Flour tortillas tend to be a bit softer and can get a little soggy, don’t overstuff them!

How do I prevent soggy Chicken Enchiladas?

Soggy enchiladas? No thanks! There are a few tricks to avoid this common problem. First, don’t overfill the tortillas. Second, don’t use too much sauce. And third, make sure to warm the tortillas before rolling them (as mentioned before, it will stop tears and prevent the from absorbing to much moisture!). If you’re making them ahead of time, wait to add the sauce until just before baking.

Nutritional Information for Chicken Enchiladas

Heads up! The nutrition info below is just an estimate. It really depends on the exact ingredients and brands you use, so don’t take it as gospel!

Enjoy Your Homemade Chicken Enchiladas!

There you have it – amazing homemade Chicken Enchiladas that are fast and easy (and darn delicious!). I really hope you love this recipe as much as my family does. Be sure to leave a comment and let me know what you think! And hey, don’t forget to check out my other dinner recipe ideas! Happy cooking!

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