Description

How to make ultimate quick and easy chicken enchiladas with shredded chicken, tortillas, and savory sauce that are ready for dinner in under 30 minutes.

Ingredients

Scale

Main Components:
4 cups cooked shredded chicken
12 (6-inch) corn tortillas
2 cups red enchilada sauce
3 cups shredded Monterey Jack and sharp cheddar cheese blend
2 tablespoons olive oil
Flavor Builders:
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 (4-ounce) can diced green chiles, undrained
1/2 cup chicken broth
1/2 cup sour cream
Seasonings:
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
Toppings & Garnish:
1/4 cup fresh cilantro, chopped
1 avocado, diced
2 lime wedges, for serving

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Instructions

Sauté Aromatics: In a skillet, heat olive oil over medium heat. Sauté diced onion until softened, about 5 minutes. Add minced garlic, chili powder, and cumin; cook for 1 minute until fragrant. This creates a flavorful base for your Quick and Easy Chicken Enchiladas filling.
Mix Filling: Stir in the cooked shredded chicken, diced green chiles (undrained), chicken broth, and sour cream. Mix well until combined and heated through. This makes the perfect savory filling for your Quick and Easy Chicken Enchiladas.
Prep Tortillas: Preheat oven to 375°F (190°C). Lightly warm tortillas to make them pliable, preventing tears. Dip each tortilla briefly into the red enchilada sauce, ensuring a quick, even coating on both sides.
Roll Enchiladas: Spoon a generous amount of chicken filling into the center of each sauced tortilla. Roll each tortilla tightly and place them seam-side down in a prepared 9×13 inch baking dish. Arrange them snugly.
Bake Enchiladas: Pour the remaining red enchilada sauce evenly over the rolled Quick and Easy Chicken Enchiladas. Generously sprinkle the shredded Monterey Jack and cheddar cheese blend over the top. Bake for 20-25 minutes until bubbly and golden.
Garnish & Enjoy: Let your Quick and Easy Chicken Enchiladas rest for a few minutes before serving. Garnish with fresh cilantro, diced avocado, and a squeeze of lime. Enjoy this ultimate comforting dinner!

Notes

Warm tortillas or lightly pan-fry them to prevent tearing and sogginess, ensuring easy rolling and a protective barrier.

Store leftover enchiladas in an airtight container in the refrigerator for 3-4 days, always refrigerating promptly.

Use pre-cooked rotisserie chicken for a fantastic shortcut, significantly speeding up the enchiladas’ prep time.

Serve enchiladas bubbling hot from the oven with a fresh green salad or Mexican rice for a complete meal.

Prepare chicken filling and sauce a day or two in advance; assemble and bake enchiladas just before serving.

**Allergy Information:** Dairy, Gluten