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Deliciously Simple Easy Chicken Enchiladas You Can Make Tonight - Featured Image

Deliciously Simple Easy Chicken Enchiladas You Can Make Tonight

Learn how to make delicious Easy Chicken Enchiladas. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients — fresh, simple, and high quality. I always choose boneless, skinless chicken breasts or thighs based on what’s on hand, and I keep a good stash of homemade enchilada sauce in the fridge when I have time to make a batch. Using fresh garlic, onions, and a blend of spices really brings out the authentic flavors. If you’re short on time, rotisserie chicken works beautifully, too.

  • 3 cups cooked, shredded chicken (breast or thigh)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup homemade or store-bought enchilada sauce
  • 8 small flour or corn tortillas
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1/2 cup sour cream (optional, for topping)
  • Fresh cilantro, chopped (for garnish)
  • Salt and pepper to taste
  • Optional: 1 cup black beans or corn for added texture

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
  2. Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 4 minutes.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Stir in shredded chicken, about 1/2 cup of enchilada sauce, salt, and pepper. Mix well and cook until heated through, about 3-4 minutes.
  5. Warm tortillas in a dry pan or microwave to make them pliable.
  6. Spread a thin layer of enchilada sauce on the bottom of the baking dish.
  7. Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll tightly and place seam side down in the dish.
  8. Pour the remaining enchilada sauce evenly over the rolled tortillas, then top with the remaining cheese.
  9. Bake uncovered for 20-25 minutes, until the cheese is bubbly and golden.
  10. Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro and a dollop of sour cream, if desired.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Easy Chicken Enchiladas, recipe, cooking, food