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Ultimate Quick and Easy Chicken Enchiladas for Weeknights

Two saucy easy chicken enchiladas covered in melted cheddar and Monterey Jack cheese served on a white plate.
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Make these simple chicken enchiladas for a fast, comforting family dinner. This recipe uses standard ingredients and comes together quickly, making it perfect for busy weeknights.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (10 ounce) can red enchilada sauce
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup water
  • 8 (8-inch) flour tortillas
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the shredded chicken, sour cream, cumin, and garlic powder. Mix until the chicken is evenly coated.
  3. In a small bowl, whisk together 1/2 cup of the enchilada sauce with the 1/2 cup of water. This thins the sauce slightly.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. This prevents tearing.
  5. Dip each tortilla quickly into the thinned sauce mixture to lightly coat both sides.
  6. Place about 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  7. Pour the remaining 1/2 cup of undiluted enchilada sauce evenly over the rolled tortillas.
  8. Sprinkle the shredded Monterey Jack and cheddar cheese mixture over the top of the enchiladas.
  9. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is hot throughout.
  10. Let the cheesy chicken enchiladas rest for 5 minutes before serving.

Notes

  • For a faster prep time, use pre-shredded cheese and pre-cooked chicken.
  • If you prefer a richer sauce, skip thinning the sauce with water and use the full can of sauce over the top.
  • You can make these ahead of time; cover the assembled, unbaked dish and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://magazinemeal.com/easy-chicken-enchiladas-recipe/