Quick and Easy Enchiladas
When it comes to weeknight dinners, few dishes are as comforting and satisfying as enchiladas. Our Quick and Easy Enchiladas recipe offers a delightful way to enjoy this beloved Mexican classic without spending hours in the kitchen. This dish combines the rich flavors of tender chicken, zesty enchilada sauce, and gooey melted cheese, all wrapped in soft flour tortillas. It’s perfect for family gatherings, a cozy dinner with friends, or simply a hearty meal when you’re craving something delicious and fulfilling.
What makes these enchiladas truly special is their simplicity and versatility. Whether you’re a seasoned chef or a novice in the kitchen, you’ll appreciate how effortlessly the ingredients come together to create a dish that looks and tastes like it took all day to prepare. Serve them with a side of rice or a fresh salad, and you’ve got a meal that everyone will love—a quintessential crowd-pleaser that’s ideal for any occasion!
"This is what the finished dish looks like when perfectly baked."
Ingredients
- 5 flour tortillas
- 2 cups cooked and shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese
- 1/2 cup chopped onions
"Gather your ingredients for a quick and easy preparation."
Directions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the cooked chicken with half of the enchilada sauce and the chopped onions until well combined.
- Take each tortilla and fill it with the chicken mixture, rolling them up tightly and placing them seam side down in a baking dish.
- Once all the tortillas are positioned, pour the remaining enchilada sauce evenly over the top.
- Sprinkle the shredded cheese generously over the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes before serving hot!
Tips & Variations
- Ingredient Substitutions: You can use corn tortillas instead of flour for a gluten-free option. If you don’t have chicken, ground beef, turkey, or even black beans work well too.
- Optional Variations: Add black olives, diced bell peppers, or jalapeños to the chicken mixture for an extra kick. Top with fresh cilantro or avocado slices for added flavor.
- Storage or Reheating Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the oven at 350°F (175°C) until heated through, or microwave in short intervals until hot.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Quick and Easy Enchiladas
Ingredients
- 5 pieces flour tortillas
- 2 cups cooked and shredded chicken
- 1 can enchilada sauce (10 oz)
- 1 cup shredded cheese
- 1/2 cup chopped onions
Method
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the cooked chicken with half of the enchilada sauce and the chopped onions until well combined.
- Take each tortilla and fill it with the chicken mixture, rolling them up tightly and placing them seam side down in a baking dish.
- Once all the tortillas are positioned, pour the remaining enchilada sauce evenly over the top.
- Sprinkle the shredded cheese generously over the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes before serving hot!