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Okay, so, my first time trying enchiladas? Total disaster! I tried to make them from a box, and everything stuck to the pan. But then, my neighbor Maria showed me her legendary Chicken Enchiladas Recipe, and *wow*. It’s seriously the easiest thing *ever*, and it’s a total weeknight WIN. This Chicken Enchiladas Recipe is about to become your new best friend, trust me. My kids ask for it like, every other night, haha! Seriously, these are just the thing when you need something fast, comforting, and packed with flavor – no boring chicken dinners here!
Why You’ll Love This Chicken Enchiladas Recipe
Seriously, what’s not to love?! This Chicken Enchiladas Recipe is just… *chef’s kiss*. You’ll be hooked because:
- It’s bursting with flavor – like, unbelievably good.
- It’s SO easy to throw together. Even I can do it (and that’s saying something!).
- It’s ready in under an hour – perfect for those crazy weeknights when you’re starving.
- The whole family will gobble it up. Even the picky eaters!
Basically, this is comfort food at its finest, made simple. You just can’t go wrong!
Ingredients for the Best Chicken Enchiladas Recipe
Alright, let’s gather our goodies! Here’s what you’ll need to whip up these awesome Chicken Enchiladas. Don’t skimp! It makes all the difference, promise!
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded – rotisserie chicken works *great*!
- 1 can (10 ounces) enchilada sauce – I like the red kind, but you do you!
- 1 cup shredded cheese – Monterey Jack or cheddar are my go-to.
- 12 corn tortillas – gotta have ’em!
How to Make This Chicken Enchiladas Recipe: Step-by-Step Instructions
Okay, listen up, because this is where the magic happens! Don’t be intimidated by the steps; I’ve broken it all down so even *I* can’t mess it up (much, haha!). Just follow along, and you’ll have delicious Chicken Enchiladas before you know it!
Step 1: Preheat, Preheat, Preheat!
Seriously, don’t even *think* about skipping this! Preheat your oven to 350°F (175°C). If your oven isn’t hot enough? Sad, sad enchiladas. Trust me on this one!
Step 2: Sauté the Goodness
Grab a skillet (medium heat is your friend here!). Drizzle in that olive oil. Now, toss in the chopped onion and minced garlic. Cook ’em until they’re soft and fragrant. This usually takes about 5-7 minutes. Careful not to burn the garlic – nobody wants bitter enchiladas!
Step 3: Chicken Time!
Add your shredded cooked chicken to the skillet. Pour in about ½ cup of that glorious enchilada sauce. Stir it all up so the chicken is coated in saucy goodness. Mmm… can you smell it already? Cook for another 3-5 minutes, until everything is heated through. We’re not trying to *cook* the chicken here, just warm it up.
Step 4: Tortilla Prep (Crucial!)
Okay, this is important: warm those tortillas! If you don’t, they WILL tear when you try to roll them. I usually microwave them for about 30 seconds, wrapped in a damp paper towel. You can also lightly fry them in a pan for a few seconds per side. Do whatever works for you, just get them pliable!
Step 5: Roll ‘Em Up!
Lay a warmed tortilla flat on your work surface. Spoon a generous amount of that chicken mixture into the center (don’t overfill!). Roll it up nice and tight, and place it seam-side down in a baking dish. Repeat until you’ve used all the tortillas and chicken filling. If you run out of filling, just make fewer enchiladas! No biggie!
Step 6: Sauce It, Cheese It!
Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle with that glorious shredded cheese. The more cheese, the better, IMHO!
Step 7: Bake to Perfection!
Pop that baking dish into the preheated oven and bake for about 20 minutes, or until the cheese is melted, bubbly, and maybe even a *little* bit golden brown. Keep an eye on it, though! Every oven is different!
Step 8: Devour!
Let the enchiladas cool for a couple of minutes before serving (careful, they’re HOT!). Add your favorite toppings (sour cream, guacamole, salsa, cilantro… the works!). And, most importantly, ENJOY! You just made freaking awesome Chicken Enchiladas!
Tips for the Perfect Chicken Enchiladas Recipe
Want enchiladas that are *out of this world*? Of course, you do! Here are some of my secret weapon tips for a Chicken Enchiladas Recipe win:
- **Tortilla TLC:** Seriously, warm those tortillas! If they’re tearing on you? Warm ’em longer! A little bit of oil in a pan works wonders too.
- Cheese, Please!** For that *perfect* melt, try shredding your own cheese. You’ll be amazed at the difference!
- Spice it Up (or Down)! Not a fan of the heat? Use a mild enchilada sauce. Want to set your mouth on fire? Add a pinch of cayenne pepper to the chicken mixture. It’s all about *you*!
I swear, these little tweaks? Total game-changers!
Variations on This Chicken Enchiladas Recipe
Okay, so you’ve mastered the classic Chicken Enchiladas Recipe? Time to get a little wild! Seriously, this recipe is like a blank canvas – you can totally make it your own. Here are a few of my favorite tweaks:
- **Cheesy Dreams:** Swap out the cheddar or Monterey Jack for pepper jack for a little kick, or even crumbled queso fresco for something totally different!
- Veggie Power:** Toss in some bell peppers, onions, or even corn to the chicken mixture. It’s a great way to sneak in some extra nutrients… and flavor!
- Sauce Boss:** Don’t be afraid to experiment with different enchilada sauces! Green sauce is awesome for a tangier flavor, or you could even try a creamy chipotle sauce. Ooh la la!
Seriously, the possibilities are endless! Get creative and have fun with it!
Make-Ahead and Storage Tips for Your Chicken Enchiladas Recipe
Okay, so, sometimes you just don’t have time to make these Chicken Enchiladas right before dinner, right? No sweat! This recipe is totally make-ahead friendly. You can assemble the enchiladas (up to the baking part, obvi) and keep ’em in the fridge for up to 24 hours. Just cover them tightly with foil. When you’re ready to bake? Just add a few extra minutes to the cooking time. Leftovers? Lucky you! They’ll keep in the fridge for 3-4 days. Or, you can freeze ’em for up to 2 months. Just wrap them individually in plastic wrap, then foil. Reheating? Oven or microwave – whatever floats your boat!
Frequently Asked Questions About This Chicken Enchiladas Recipe
Got questions? I’ve got (hopefully!) answers! Here are a few of the most common things people ask me about my Chicken Enchiladas Recipe. Don’t be shy – if you’ve got a burning enchilada question, I’m here for ya!
Can I use flour tortillas instead of corn?
Okay, so, purists might scoff, but YES, you totally can! Flour tortillas are definitely easier to roll, but corn tortillas give that classic enchilada flavor. If you’re using flour, maybe warm them up *extra* well, ’cause they can still be a little stiff sometimes.
What’s the best way to shred the chicken?
Rotisserie chicken is your BEST friend for this recipe. Seriously. Just pull the meat off the bones and shred it with two forks. Easiest thing ever! If you’re cooking your own chicken, poaching it is a great option. Just boil it until it’s cooked through, then shred it up!
Can I make this vegetarian?
Absolutely! Just swap out the chicken for some black beans, pinto beans, or even some sautéed veggies like bell peppers and zucchini. You might want to add some extra cheese to make up for the lack of meaty goodness, though! Hehe!
How do I control the spice level?
Spice is *totally* customizable! For mild enchiladas, use a mild enchilada sauce. For a kick? Add a pinch of cayenne pepper to the chicken mixture, or use a spicier enchilada sauce. You can even add some chopped jalapeños if you’re feeling brave!
Can I freeze these before baking?
Yep! Assemble ’em, cover ’em tightly with foil, and freeze ’em. When you’re ready to bake, just thaw them in the fridge overnight, then bake as directed. You might need to add a few extra minutes to the cooking time, since they’ll be starting from frozen. Easy peasy!
Nutritional Information Disclaimer
Okay, just a quick note: all nutritional info is just an estimate, ya know? It totally depends on the brands you use and how generous you are with the cheese! So, yeah, take it with a grain of salt!
Enjoy Your Homemade Chicken Enchiladas Recipe!
Yay! You did it! Now it’s time to dig in and enjoy those amazing Chicken Enchiladas you just made. I seriously hope you love them as much as my family does. If you try this recipe, pretty please leave a comment and rate it! And if you’re feeling social, share a pic on Insta or Facebook! Looking for more dinner ideas? Check out my other dinner recipes. Happy cooking, friends!
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Chicken Enchiladas
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Classic chicken enchiladas recipe.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 1 can (10 ounces) enchilada sauce
- 1 cup shredded cheese
- 12 corn tortillas
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add onion and garlic and cook until softened.
- Stir in chicken and 1/2 cup enchilada sauce.
- Warm tortillas. Fill each tortilla with chicken mixture and roll up.
- Place enchiladas in a baking dish. Pour remaining enchilada sauce over top and sprinkle with cheese.
- Bake for 20 minutes, or until heated through and cheese is melted.
Notes
- Add your favorite toppings, such as sour cream or guacamole.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg