Description
How to make ultimate quick and easy chicken enchiladas with tender chicken, cheesy tortillas, and savory sauce that are perfect for a weeknight dinner.
Ingredients
Scale
- Main Components:
- 3 cups cooked chicken breast, shredded
- 12–15 (6-inch) corn tortillas
- 1 (28 ounce) can red enchilada sauce
- 2 cups Monterey Jack cheese, shredded
- Aromatics & Flavor Builders:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (4 ounce) can mild diced green chiles, undrained
- 1/2 cup chicken broth
- Seasonings:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Finishing & Toppings:
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Sauté diced yellow onion until softened, about 5 minutes. Add minced garlic and mild diced green chiles, cooking for another minute until fragrant. This builds your flavor base.
- Build Filling: Stir in shredded cooked chicken, chicken broth, chili powder, ground cumin, and salt. Simmer for 5-7 minutes, allowing the flavors to meld beautifully. The mixture should be moist but not watery, perfect for your enchilada filling.
- Ready Tortillas: Preheat your oven to 375°F (190°C). Lightly warm the corn tortillas in the microwave or a dry skillet for flexibility, preventing tears. Spread about ½ cup of the red enchilada sauce evenly in the bottom of a 9×13 inch baking dish.
- Roll Enchiladas: Take each warm tortilla, spoon about ¼ cup of the chicken mixture and a sprinkle of Monterey Jack cheese down its center. Roll tightly and place seam-side down in the prepared baking dish. Repeat until all tortillas are rolled for your Quick and Easy Chicken Enchiladas.
- Bake & Melt: Pour the remaining red enchilada sauce evenly over the rolled tortillas, ensuring they are well-covered. Top generously with the remaining shredded Monterey Jack cheese. Bake for 20-25 minutes until the cheese is bubbly and melted.
- Garnish & Serve: Remove the Quick and Easy Chicken Enchiladas from the oven. Let them rest for 5 minutes before serving. Garnish with a dollop of sour cream and fresh chopped cilantro for a final flourish. Enjoy your comforting Quick and Easy Chicken Enchiladas!
Notes
Always warm corn tortillas before rolling; this prevents tearing and makes assembly much easier.
Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.
Rotisserie chicken makes an excellent, time-saving substitute for pre-cooked shredded chicken breast.
Serve hot, garnished with fresh pico de gallo and a squeeze of lime for bright, zesty flavor.
Bloom chili powder and cumin in hot oil for intensified, aromatic flavor in your chicken filling.
**Allergy Information:** Dairy