The Easiest Shortcut Chicken Enchiladas Recipe Ever (4 Ingredients, 30 Minutes) by Ann Marie G. Halstead
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My husband and sons love Mexican food. I do, too, but perhaps not with quite the same passion as they do. They’d be thrilled with Taco Tuesday, Taquito Thursday, Fajita Friday and more. I’d be up for Margarita Monday and one Mexican meal per week but I like to switch things up a bit, too.
Here’s a new one for us, that we’re all thrilled about: chicken enchiladas. This Mexican dinner can be made a variety of ways, some more traditional than others. This is a quick and easy version of enchiladas that tastes delicious and makes chaotic weeknights just a little easier. The easy chicken enchiladas recipe is a 5 out of 5 at my house!
Here is your shopping list for these delicious chicken enchiladas: cooked chicken, enchilada sauce (store-bought or make homemade enchilada sauce if you have time), flour tortillas (regular or gluten-free) and a Mexican cheese blend.
Bonus: Enchiladas freeze well so this recipe can be made ahead of time and frozen. If you’re making them in advance, let them cool completely in the fridge. Then transfer the enchiladas to a plastic storage bag or freezer-safe container and place in the freezer.
Serve this easy high-protein Mexican recipe for dinner with rice, refried beans and guacamole.
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Ingredients
- 2 cups cooked shredded chicken (for a time-saver use rotisserie chicken)
- 2 cups green enchilada sauce or red enchilada sauce (divided)
- 8 flour tortillas (you can use gluten-free tortillas)
- 2 1/2 cups shredded Mexican-blend cheese (divided)
Optional Toppings
- diced tomatoes
- diced onions
- avocado
- fresh cilantro
- sour cream
- shredded lettuce
Here’s how to make it:
- In a large bowl, combine cooked shredded chicken, 1/4 cup enchilada sauce and a pinch of both salt and pepper. Mix together and taste. Season with more salt and pepper, if needed. (Use leftover chicken or buy a rotisserie chicken. We prefer green enchilada sauce, but red it also delicious.)
- Microwave the tortillas on a plate for 1 minute, flipping them halfway through until they are warm and easy to work with. (You could use corn tortillas, but we prefer flour.)
- Fill each tortilla evenly with the shredded chicken mixture and 1 cup of the shredded cheese (set aside the other 1 1/2 cups cheese). Roll the tortillas tightly and place in a 13x9-inch baking dish, seam side down. (Instead of a Mexican cheese blend, you could use cheddar cheese, Monterey Jack or your favorite Mexican cheese. For a gluten-free dinner, use gluten-free flour tortillas.)
- Pour the remaining enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese. Bake in a preheated 350-degree F oven for 20 minutes, or until the cheese is melted and bubbly. Serve immediately with desired toppings. Store any leftover enchiladas in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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