Oh, there’s just nothing quite like a warm, cheesy plate of homemade Chicken Enchiladas, is there? It’s one of those dishes that just screams comfort and happiness. Every time I make these, it takes me right back to my mom’s kitchen on a chilly evening, the smell of simmering enchilada sauce filling the air. What I love most about this particular recipe is how incredibly *easy* it is. You can whip up these delicious Chicken Enchiladas for a weeknight dinner without breaking a sweat, and they’re always a massive hit with everyone. Trust me, get ready to add this one to your regular rotation!
Why You’ll Love These Chicken Enchiladas
Seriously, these Chicken Enchiladas are a weeknight dream come true! Here’s why you’ll be making them again and again:
- Super Quick to Make: We’re talking dinner on the table in under an hour, start to finish!
- Effortlessly Delicious: The flavor is spot on – savory chicken, zesty tomatoes, and gooey cheese all tucked into warm tortillas.
- Crowd Favorite: Whether it’s a family meal or a get-together with friends, everyone raves about these.
- Customizable: Easily tweak the spice level or add your favorite toppings.
- Minimal Fuss: Simple ingredients and straightforward steps mean less kitchen stress for you.
Gather Your Ingredients for Delicious Chicken Enchiladas
Alright, let’s get everything ready for some amazing Chicken Enchiladas! It’s pretty simple, and you probably have most of this in your pantry already.
For the Filling:
- 2 cups cooked chicken, shredded (rotisserie chicken is a lifesaver here!)
- 1 can (10 oz) diced tomatoes, undrained (don’t drain them, that liquid has flavor!)
- 1 cup shredded cheese (I love a sharp cheddar or a creamy Monterey Jack, or a mix!)
For the Sauce and Assembly:
- 1 can (15 oz) enchilada sauce (your favorite kind works great)
- 6 corn tortillas
- 1/2 cup shredded cheese, for topping
Step-by-Step Guide to Making Chicken Enchiladas
Okay, here’s the fun part – actually making these yummy Chicken Enchiladas! It’s honestly so straightforward, you’ll be amazed you haven’t made them sooner. Just follow along, and before you know it, you’ll have a pan of cheesy goodness ready to go!
Prepare the Enchilada Filling
First things first, let’s get that delicious filling ready. In a medium bowl, just toss together your shredded cooked chicken, that can of diced tomatoes (undrained, remember!), and one cup of shredded cheese. Give it a good stir so everything is nicely combined. It’s that simple!
Warm and Fill the Tortillas
Now, this step is key to avoiding those dreaded torn tortillas. You want to warm them up just a bit so they become nice and pliable. I usually pop them in a dry skillet for about 15-20 seconds per side, just until they’re soft and bendy, or you can wrap a stack in a damp paper towel and microwave them for about 30 seconds. Once they’re warm, spoon a good amount of the chicken mixture into the center of each tortilla and roll them up snugly. Place them seam-side down in your baking dish as you go.
Assemble and Bake Your Chicken Enchiladas
Alright, time to bring it all together! Pour about a quarter cup of that luscious enchilada sauce into the bottom of your greased 9×13 inch baking dish. This just gives the enchiladas a nice saucy base. Once your tortillas are all rolled and in the pan, pour the rest of the enchilada sauce right over the top, making sure to coat them all. Then, sprinkle that remaining half cup of cheese all over the top. Pop it into your preheated oven at 375°F (190°C) for about 20 to 25 minutes. You’ll know they’re ready when the sauce is all bubbly and the cheese is melted and just starting to get a little golden brown. More yummy chicken recipes like these are always a great idea!
Tips for Perfect Chicken Enchiladas Every Time
Making these Chicken Enchiladas is already pretty foolproof, but a few little tricks can make them *absolutely* perfect. You know, the kind that makes people ask for the recipe immediately!
- Don’t Skip Warming Tortillas: Seriously, I know I said it before, but it’s worth repeating. Cold corn tortillas will crack and tear when you try to roll them. A little warmth makes all the difference!
- Shred Your Own Chicken, If You Can: While rotisserie chicken is a lifesaver, shredding your own from boiled or baked chicken breasts gives you more control over the texture and you can ensure it’s super tender.
- Use Quality Enchilada Sauce: The sauce is key! If you have a favorite store-bought brand, go with that. Or, if you’re feeling ambitious, homemade is amazing, but definitely not required for this recipe!
- Don’t Skimp on the Cheese: Use a good melting cheese, and don’t be afraid to use that extra half cup on top – that gooey, bubbly cheese is half the fun!
- Drain the Tomatoes *Slightly* (but not fully): If your diced tomatoes seem super watery, give them a *very* quick strain. You don’t want extra liquid making your filling soggy or your enchiladas watery. Just a quick tip for you!
- For Extra Flavor: Try adding a pinch of cumin or chili powder to your chicken mixture. It gives it a little extra something-something! You can find more easy and healthy recipes here
Ingredient Notes and Substitutions for Chicken Enchiladas
You know, the beauty of these Chicken Enchiladas is how forgiving they are! If you’re missing something or want to switch it up, no sweat. For the chicken, rotisserie is awesome for speed, but boiled or baked chicken breasts you shred yourself work perfectly too. Cheese-wise, cheddar and Monterey Jack are classics, but a Colby Jack or Pepper Jack would be delicious for a little kick! And if you’re not a fan of corn tortillas, you can totally use flour ones, just be sure to warm them up really well so they don’t tear.
Serving Suggestions for Your Chicken Enchiladas
These Chicken Enchiladas are fantastic on their own, but serving them with a few extra touches makes them a whole meal! I love to have a big, fresh salad on the side – maybe a simple chopped salad with some lime dressing. A dollop of sour cream, a sprinkle of fresh cilantro, or some sliced avocado or guacamole are always winners too. Sometimes, a little extra salsa on the side never hurts!
Storing and Reheating Leftover Chicken Enchiladas
Got some amazing Chicken Enchiladas left? Lucky you! To store them, just let them cool down a bit, then pop them into an airtight container or cover the baking dish tightly with plastic wrap. They’ll be good in the fridge for about 3-4 days. For reheating, the oven is your friend! Pop them back in at about 350°F (175°C) until they’re heated through, maybe 15-20 minutes. If you’re in a super hurry, the microwave works too, just be mindful they might not be quite as wonderfully creamy inside.
Frequently Asked Questions About Chicken Enchiladas
Got a few questions buzzing around about making these fabulous Chicken Enchiladas? I totally get it! Here are some of the most common things people ask, and I’m happy to spill the beans.
Can I use flour tortillas instead of corn for my Chicken Enchiladas?
You absolutely can! While corn tortillas are traditional for enchiladas, flour tortillas work just fine. Just make sure you warm them up super well, like I mentioned in the tips, because flour tortillas can sometimes tear more easily. They’ll give you a slightly different, softer texture, but they’ll still be delicious!
How do I prevent my Chicken Enchiladas from being watery?
A common worry, but easy to fix! The biggest culprits for watery enchiladas are usually undrained tomatoes and too much liquid in the sauce. For this recipe, I specifically said to use the diced tomatoes undrained because they add flavor and moisture to the filling, but if yours seem extra watery, a quick strain can help. Also, make sure your enchilada sauce isn’t too thin. If it seems super runny, simmering it for a few minutes before using can thicken it up nicely.
Can I make Chicken Enchiladas ahead of time?
Oh yes, you definitely can! These are fantastic for making ahead. You can assemble the enchiladas (roll them, fill them, put them in the dish with the sauce and cheese) up to a day in advance and keep them covered in the refrigerator. When you’re ready to bake, just add a little extra sauce if they look a bit dry, and bake as usual, perhaps adding a few extra minutes to the cooking time since they’ll be starting out cold.
What kind of chicken is best for Chicken Enchiladas?
For the absolute easiest and most flavorful Chicken Enchiladas, I’m a huge fan of using shredded rotisserie chicken. It’s already cooked and seasoned, saving you a ton of time! If you prefer, you can also boil or bake a couple of chicken breasts until they’re cooked through, then shred them. Either way, just make sure your chicken is fully cooked and shredded into bite-sized pieces before you mix it with the other filling ingredients!
Estimated Nutritional Information
Just a little heads-up, the nutritional info can really change depending on exactly what you use! But for these delicious Chicken Enchiladas, you’re probably looking at around 400-500 calories per serving. Expect a good amount of protein, probably in the 25-30 gram range, with moderate fats and carbs. Remember, this is just a ballpark figure, and it’ll vary based on your cheese, sauce, and how much you pile on!
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the shredded chicken, diced tomatoes, and 1 cup of shredded cheese. Mix well.
- Warm the corn tortillas slightly to make them pliable. You can do this in a dry skillet for a few seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
- Pour about 1/4 cup of enchilada sauce into the bottom of a 9×13 inch baking dish.
- Spoon the chicken mixture into each tortilla and roll them up. Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining 1/2 cup of cheese on top.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.