Easy Chicken Enchiladas: A Delicious and Quick Weeknight Meal

Looking for a satisfying and flavorful weeknight dinner that doesn’t require hours in the kitchen? These easy chicken enchiladas are the perfect solution! Packed with tender chicken, savory sauce, and melty cheese, they’re a guaranteed crowd-pleaser. This recipe simplifies the traditional enchilada-making process, making it accessible to even novice cooks. We’ll walk you through each step, from prepping the chicken to assembling and baking the enchiladas, ensuring a delicious and stress-free meal.

## Why You’ll Love This Recipe

* **Quick and Easy:** This recipe is designed for busy weeknights. It uses simple ingredients and streamlined steps to minimize prep time.
* **Flavorful:** The combination of seasoned chicken, enchilada sauce, and cheese creates a rich and satisfying flavor profile.
* **Customizable:** Easily adapt the recipe to your liking by adding your favorite vegetables, changing the type of cheese, or adjusting the spice level.
* **Kid-Friendly:** Enchiladas are generally a hit with kids, making this a great option for family dinners.
* **Make-Ahead Friendly:** Prepare the filling and assemble the enchiladas ahead of time, then bake when you’re ready to eat.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make these easy chicken enchiladas:

* **Chicken:** 2 cups cooked, shredded chicken (rotisserie chicken is a great shortcut!)
* **Tortillas:** 10-12 corn or flour tortillas (6-inch size recommended)
* **Enchilada Sauce:** 28 ounces red enchilada sauce (store-bought or homemade)
* **Cheese:** 2 cups shredded cheese (Cheddar, Monterey Jack, or a Mexican blend work well)
* **Onion:** 1 medium yellow onion, chopped
* **Garlic:** 2 cloves garlic, minced
* **Olive Oil:** 1 tablespoon olive oil
* **Spices:** 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and pepper to taste
* **Optional Toppings:** Sour cream, guacamole, chopped cilantro, diced tomatoes, sliced olives

## Step-by-Step Instructions

Follow these detailed instructions to create perfectly delicious chicken enchiladas:

**1. Prepare the Chicken (If Not Using Rotisserie Chicken):**

* **Boiling:** Place 1-1.5 pounds of boneless, skinless chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink inside. Let cool slightly, then shred with two forks.
* **Baking:** Preheat oven to 375°F (190°C). Place chicken breasts on a baking sheet lined with parchment paper. Season with salt, pepper, and any other desired spices. Bake for 20-25 minutes, or until cooked through. Let cool slightly, then shred.
* **Slow Cooker:** Place chicken breasts in a slow cooker with 1/2 cup of chicken broth or water. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is easily shredded. Shred with two forks.

**2. Sauté the Onion and Garlic:**

* Heat olive oil in a large skillet over medium heat.
* Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**3. Make the Chicken Filling:**

* In the skillet with the onion and garlic, add the shredded chicken, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
* Stir well to combine and cook for 2-3 minutes, until the spices are fragrant and the chicken is heated through.
* Add about 1/2 cup of the enchilada sauce to the chicken mixture and stir to combine. This will help keep the enchiladas moist and flavorful.

**4. Warm the Tortillas:**

* Warming the tortillas makes them more pliable and prevents them from cracking when you roll them.
* **Microwave:** Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds.
* **Oven:** Wrap the tortillas in foil and warm in a preheated oven at 350°F (175°C) for 10-15 minutes.
* **Skillet:** Heat a dry skillet over medium heat. Warm each tortilla for a few seconds per side, until pliable.

**5. Assemble the Enchiladas:**

* Preheat oven to 350°F (175°C).
* Pour about 1/2 cup of enchilada sauce into the bottom of a 9×13 inch baking dish and spread it evenly. This will prevent the enchiladas from sticking.
* Take one tortilla and place about 1/4 cup of the chicken filling in the center.
* Sprinkle with a small amount of shredded cheese.
* Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
* Repeat with the remaining tortillas and filling, placing them snugly next to each other in the dish.

**6. Top with Sauce and Cheese:**

* Pour the remaining enchilada sauce over the enchiladas, making sure they are evenly coated.
* Sprinkle the remaining shredded cheese over the top.

**7. Bake the Enchiladas:**

* Cover the baking dish with foil and bake for 20 minutes.
* Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

**8. Serve and Enjoy:**

* Let the enchiladas cool for a few minutes before serving.
* Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, diced tomatoes, and sliced olives.
* Serve immediately and enjoy!

## Tips and Variations

* **Spice Level:** Adjust the amount of chili powder to your liking. For a spicier enchilada, add a pinch of cayenne pepper or use a spicier enchilada sauce.
* **Vegetables:** Add your favorite vegetables to the chicken filling. Some great options include diced bell peppers, corn, black beans, or zucchini.
* **Cheese:** Experiment with different types of cheese. Monterey Jack, pepper jack, or a Mexican blend all work well.
* **Meat:** Substitute the chicken with ground beef, shredded pork, or even tofu for a vegetarian option.
* **Make-Ahead:** Assemble the enchiladas up to 24 hours in advance and store them in the refrigerator. Add a few extra minutes to the baking time if baking from cold.
* **Freezing:** Assemble the enchiladas and freeze them before baking. Wrap them tightly in plastic wrap and then in foil. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking.
* **Creamy Enchiladas:** Mix 4 ounces of cream cheese with the shredded chicken for a creamier filling.
* **Green Enchiladas:** Use green enchilada sauce instead of red enchilada sauce for a different flavor profile.
* **Add Beans:** Incorporate a can of drained and rinsed black beans or pinto beans into the chicken filling for added fiber and protein.

## Serving Suggestions

These easy chicken enchiladas are delicious on their own, but here are a few serving suggestions to make it a complete meal:

* **Rice and Beans:** Serve with a side of Mexican rice and refried beans.
* **Salad:** A simple green salad with a lime vinaigrette provides a refreshing contrast to the richness of the enchiladas.
* **Guacamole and Chips:** Offer guacamole and tortilla chips as an appetizer or side dish.
* **Mexican Street Corn Salad:** This vibrant salad adds a burst of flavor and color to the meal.
* **Elote:** Grilled Mexican street corn is a flavorful and fun addition to any Mexican-inspired meal.

## Nutritional Information (Approximate):

(Per serving, based on 6 servings)

* Calories: 450-550
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 30-40g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

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Enjoy this easy and delicious chicken enchilada recipe! They are sure to become a family favorite. Let me know in the comments if you have any questions or suggestions!