Chicken Enchilada easy

 

Easy Chicken Enchilada Recipe: A Flavorful Weeknight Favorite

Looking for a quick and satisfying dinner idea the whole family will love? This easy chicken enchilada recipe is packed with flavor, uses simple ingredients, and comes together in no time. Whether you love a bold red sauce or creamy enchiladas, this version brings the best of both worlds—comfort food made simple.

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🌟 Why You’ll Love This Recipe

• Ready in under 45 minutes

• Uses shredded rotisserie chicken for convenience

• Versatile: make it spicy, creamy, or classic

• Perfect for meal prep or freezer-friendly dinners

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🛒 Ingredients You’ll Need

• 2 cups shredded cooked chicken (rotisserie works great)

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cups enchilada sauce (homemade or canned red sauce)

• 1 can (4 oz) diced green chiles

• 1 teaspoon ground cumin

• ½ teaspoon chili powder

• Salt and pepper, to taste

• 8 flour or corn tortillas

• 2 cups shredded cheese (Mexican blend or cheddar)

• Optional: chopped fresh cilantro, sour cream, avocado slices

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🍳 How to Make Easy Chicken Enchiladas

1. Prepare the Filling

In a skillet, heat oil and sauté onions until soft. Add shredded chicken, green chiles, cumin, chili powder, salt, and ½ cup of enchilada sauce. Stir well to coat.

2. Assemble the Enchiladas

Preheat oven to 375°F (190°C). Spread ½ cup enchilada sauce on the bottom of a 9x13-inch baking dish. Fill each tortilla with chicken mixture and cheese, roll up, and place seam side down.

3. Top and Bake

Pour the remaining sauce over the enchiladas. Sprinkle with remaining cheese. Cover with foil and bake for 20 minutes, then uncover and bake another 10 minutes until bubbly and golden.

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👩‍🍳 Tips for the Best Chicken Enchiladas

• Make it creamy: Add a few tablespoons of sour cream or cream cheese to the chicken mixture.

• Spice it up: Use hot enchilada sauce or add jalapeños to the filling.

• Make ahead: Assemble enchiladas the night before and bake the next day.

• Freezer tip: Freeze assembled (unbaked) enchiladas for up to 3 months.

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🥗 Serving Suggestions

Serve your chicken enchiladas with:

• Mexican rice

• Refried or black beans

• Guacamole and tortilla chips

• Fresh lime wedges

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❄️ Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze baked or unbaked enchiladas for up to 3 months.

• Reheat: Microwave or reheat in the oven at 350°F until warmed through.

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📝 FAQ: Easy Chicken Enchiladas

Q: Can I use store-bought enchilada sauce?
A: Absolutely! Just choose one with a rich, smoky flavor—or try making it from scratch if you have extra time.

Q: What’s the best cheese for enchiladas?
A: A mix of Monterey Jack and cheddar or a Mexican cheese blend melts beautifully and adds tons of flavor.

Q: Can I make this recipe gluten-free?
A: Yes, just use gluten-free corn tortillas and make sure your enchilada sauce is gluten-free.

Q: How do I prevent soggy enchiladas?
A: Lightly fry corn tortillas before rolling or make sure not to over-saturate them with sauce.

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🔍 Final Thoughts

This easy chicken enchilada recipe is a true crowd-pleaser—quick enough for a weeknight but tasty enough to serve guests. Try it once, and it just might become a staple on your dinner table.