Easy Chicken Enchiladas

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Easy Chicken Enchiladas

Looking for a hearty, crowd-pleasing dish that’s also incredibly simple to put together? These Easy Chicken Enchiladas are packed with tender shredded chicken, warm spices, and gooey melted cheese, all wrapped in soft flour tortillas and baked to golden perfection. With minimal prep time and plenty of bold flavor, this recipe is perfect for weeknight dinners, family gatherings, or even meal prep.

Why You’ll Love This Recipe

  • Quick and Convenient: Uses leftover cooked chicken or rotisserie chicken to save time.
  • Customizable: Switch up the tortillas, toppings, or even the protein to suit your taste.
  • Freezer-Friendly: Make ahead and freeze for an easy reheat option.

Ingredients

For the Chicken Filling

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 cups shredded cooked chicken breast
  • Salt and black pepper, to taste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ cup red enchilada sauce (mild or spicy, homemade or store-bought)

For Assembling

  • 8 whole wheat flour tortillas (7-inch, or use corn tortillas if preferred)
  • ¾ cup additional red enchilada sauce, divided
  • 1 cup shredded Mexican blend cheese (low-fat or regular)

Optional Garnishes

  • Sour cream
  • Avocado slices
  • Halved cherry tomatoes
  • Sliced jalapeños
  • Chopped fresh cilantro
  • Lime wedges

Instructions

  1. Preheat the Oven
    Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
  2. Make the Filling
    Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 2 minutes, until softened. Stir in the garlic and cook for 30 seconds until fragrant.
  3. Add the Chicken
    Add the shredded chicken to the skillet. Season with salt, pepper, chili powder, cumin, and oregano. Mix well to distribute the spices evenly.
  4. Incorporate the Sauce
    Pour in ½ cup of enchilada sauce and stir to coat the chicken. Cook for an additional 3–4 minutes, allowing the flavors to meld together. Remove from heat.
  5. Prepare the Baking Dish
    Spread ¼ cup of enchilada sauce evenly over the bottom of the prepared baking dish.
  6. Fill the Tortillas
    Spoon the chicken mixture evenly into the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
  7. Top and Bake
    Lightly spray the tops of the enchiladas with cooking spray. Pour the remaining enchilada sauce over the top and sprinkle with cheese. Cover with foil and bake for 20 minutes.
  8. Finish Baking
    Remove the foil and continue baking for 3–4 minutes, or until the cheese is fully melted and slightly golden.
  9. Serve and Garnish
    Remove from the oven and let cool slightly. Add toppings such as sour cream, avocado, tomatoes, jalapeños, and cilantro. Serve warm with lime wedges on the side.

Tips & Variations

  • Protein Swap: Try this recipe with shredded turkey, ground beef, or even black beans for a vegetarian option.
  • Tortilla Choice: While flour tortillas hold together well, corn tortillas can be used for a more traditional flavor.
  • Serving Ideas: Pair with a fresh avocado salad, Mexican-style rice, or a zesty slaw for a complete meal.

Storage & Freezing

  • To Store: Refrigerate leftovers in an airtight container for up to 3 days.
  • To Freeze: Cool completely, wrap well in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • To Reheat: Bake in a 400°F oven, covered with foil, for 15–20 minutes, or until heated through.

 

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