Foolproof Chicken Enchiladas: 1 Hour Comfort

You know that feeling? The one where all you crave is a steaming pan of cheesy, comforting chicken enchiladas, gooey with sauce and perfectly tender? Yeah, me too! Life gets crazy busy, right? I totally remember those days when dinner felt like another impossible task on the to-do list. But that’s exactly why I started Carla’s Cooking – to bring those soulful, everyday meals back to your table without all the fuss. And let me tell you, this foolproof recipe for chicken enchiladas is a total game-changer. It’s family-friendly, packed with that classic restaurant flavor, and surprisingly simple to whip up, even on a weeknight. Trust me, you’re going to love this one!

Why You’ll Love These Easy Chicken Enchiladas

Honestly, what’s not to love about a plate piled high with these? If you’re looking for a winner for dinner, you’ve found it! Here’s why you’ll be making these chicken enchiladas again and again:

• Super Speedy: You can get a whole pan of deliciousness ready from start to finish in under an hour. Perfect for those busy weeknights!
• Seriously Simple: I designed this recipe to be totally foolproof. Even if you’re new to making enchiladas, you’ll nail it.
• Family Favorite: My whole crew devours these, and I just know yours will too. They’re mild enough for pickier eaters but packed with flavor for everyone.
• Pure Comfort Food: That melty cheese, savory chicken, and warm sauce? It’s pure happiness on a plate.

SAVE IT

Gather Your Ingredients for Delicious Chicken Enchiladas

Alright, let’s get down to business! The beauty of these chicken enchiladas is that they use pretty standard pantry staples, and I’ll show you how to make it all come together like magic. Using a rotisserie chicken is my absolute secret weapon for getting this on the table even faster – it practically does the shredding for you! You’ll need about a tablespoon of olive oil to get things started, one cup of chopped yellow onion, and two little cloves of garlic, minced up nice and fine. Then, we’ll pile in about two cups of shredded cooked chicken. For our spice and flavor base, grab one teaspoon of chili powder, half a teaspoon of cumin, and just a quarter teaspoon each of salt and black pepper. The star of the show (besides the chicken, of course!) is one 10-ounce can of red enchilada sauce, plus eight corn tortillas – these give you that authentic flavor and texture. And for the grand finale? Two cups of shredded Monterey Jack cheese that will melt into pure gooey goodness, and a little bit of fresh cilantro for a pop of green freshness on top. Easy peasy!

Step-by-Step Guide to Making Homemade Enchiladas

Okay, rolling up your sleeves now? I love this part! Making these chicken enchiladas from scratch really isn’t as daunting as it sounds, especially when you follow these simple instructions. First things first, get that oven preheated to 375°F (190°C). You’ll want to do that right away so it’s ready to go when your enchiladas are assembled. Now, let’s get this amazing filling made!

Preparing the Savory Chicken Filling

Grab your favorite skillet and heat up that tablespoon of olive oil over medium heat. Toss in your chopped yellow onion and let it get nice and soft – probably about 5 minutes. Then, add your minced garlic; we just want it to get fragrant, so only about a minute is needed there. Now for the star: stir in the shredded chicken along with the chili powder, cumin, salt, and pepper. Give it a good stir, letting it all cook together for another 2 minutes. Easy, right?

Assembling Your Best Chicken Enchiladas

Next up is warming those corn tortillas just a little bit. This makes them super pliable so they don’t break when you roll them. You can wrap them in a damp paper towel and microwave them for about 30 seconds, or just warm them quick in a dry skillet. Now, spoon about a quarter cup of that yummy chicken mixture into the center of each tortilla. Roll it up snug and place it seam-side down in your 9×13 inch baking dish. Keep going until all your tortillas are filled and nestled in the pan. Pour any leftover sauce from the skillet right over the top, and then, the best part: sprinkle all that shredded Monterey Jack cheese evenly over everything!

SAVE IT

Baking to Cheesy Perfection

Pop that beautiful pan into your preheated oven and let it bake for about 20 to 25 minutes. You’re looking for that cheese to be all melted and bubbly – practically singing with deliciousness! Once it’s done, pull it out carefully. A sprinkle of fresh cilantro right on top adds a lovely touch of color and freshness. And that’s it!

SAVE IT

Tips for Perfect Chicken Enchiladas Every Time

Okay, so you’ve got the recipe, but let me share a few little secrets from my kitchen that really make these chicken enchiladas sing. I’ve learned a thing or two over the years about making recipes forgiving, and these tips are gold! For starters, warming those corn tortillas is key – I know, it seems like one extra step, but trust me, nobody wants a torn tortilla on their hands! You can even warm them just a *little* bit longer if they still feel stiff. When it comes to the sauce, if yours seems a little thin, just let it simmer a tad longer before filling the tortillas; it’ll thicken up. And cheese? Monterey Jack is my go-to for that perfect melt, but a little bit of cheddar mixed in gives it a nice depth of flavor too. Don’t stress if they don’t look magazine-perfect when you roll them; they all taste amazing once that cheese is melted and bubbly!

Ingredient Notes and Substitutions for Chicken Enchiladas

I love to give you options because home cooking should be flexible, right? For these chicken enchiladas, the ingredients are pretty straightforward, but let’s chat about a few tweaks. While I adore corn tortillas for that classic enchilada vibe, if you’re more of a flour tortilla person, go for it! Keep in mind they’ll have a slightly different texture, but still delicious. You can even find out more about making enchiladas to get a feel for variations. When it comes to cheese, Monterey Jack melts like a dream, but a sharp cheddar or a Mexican blend works wonderfully too, giving you a bit more flavor depth. Don’t like too much heat? Easy! Just grab a mild enchilada sauce; if you want more of a kick, an “hot” version or a pinch of cayenne pepper mixed into that chicken filling will do the trick.

SAVE IT

Serving Suggestions and Toppings

Okay, so you’ve got these amazing chicken enchiladas looking all golden and bubbly. What goes perfectly with them? So many good things! A classic side of fluffy Mexican rice is always a hit, or some creamy refried beans. Honestly, a simple green salad with a bright, zesty dressing is a fantastic way to balance out all that cheesy goodness. And don’t forget the toppings! A dollop of cool sour cream, a spoonful of fresh salsa, some creamy avocado slices, or just a sprinkle of extra cilantro really take these enchiladas over the top. It makes a whole meal that feels special, but is so easy to put together!

Storage and Reheating Instructions

Got leftovers? Lucky you! These chicken enchiladas reheat beautifully. Once they’ve cooled a bit, just pop them into an airtight container and they’ll keep well in the fridge for about 3-4 days. Honestly, the flavors actually meld even more overnight, which I love! If you want to get ahead, you can absolutely freeze them too. Just make sure they’re completely cooled, then cover them tightly with plastic wrap and foil. To reheat, I usually pop them straight from the fridge (or thawed from frozen) into a 350°F (175°C) oven until they’re warmed through and bubbly again. It takes a little longer from frozen, maybe 30-40 minutes, but trust me, it’s worth it!

Frequently Asked Questions about Chicken Enchiladas

I get asked a lot about making the absolute best chicken enchiladas, and honestly, it’s usually just a few little tips and tricks that make all the difference! Let’s dive into some of your most common questions.

Can I make chicken enchiladas ahead of time?

Oh, absolutely! This is one of my favorite make-ahead meals. You can completely assemble the enchiladas, cover them tightly with plastic wrap, and keep them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time when you’re ready to cook them. Sometimes, I even assemble them the night before and bake them fresh for lunch the next day!

What kind of chicken is best for enchiladas?

My top secret for super easy and delicious chicken enchiladas is a store-bought rotisserie chicken. Seriously, it’s already cooked, super moist, and shreds beautifully. If you’ve got some cooked chicken breast or thighs from meal prep, that works perfectly too. Even leftover cooked chicken from another meal is a fantastic option. You just want it to be cooked and shredded or diced so it’s easy to mix with that flavorful sauce.

How do I prevent corn tortillas from breaking?

This is a big one! Corn tortillas can be a little finicky, but the trick is to warm them up just enough to make them pliable. You can do this by quickly heating them one by one in a dry skillet over medium heat for about 15-20 seconds per side, or by wrapping a stack in a damp paper towel and microwaving them for about 30 seconds. Don’t over-microwave them, or they can get tough! A little bit of warmth goes a long way to prevent cracks and breaks when you’re rolling them up.

Can I use flour tortillas instead of corn?

You sure can! While corn tortillas are more traditional for that authentic enchilada taste and texture, flour tortillas make a wonderful substitute. They’re generally more flexible right out of the package, so you might not need to warm them as much, if at all. Just remember, the flavor profile will be a little different, but they’ll still be incredibly delicious and cheesy!

Estimated Nutritional Information

Now, let’s talk numbers! Keep in mind these are just estimates, and the exact counts can wiggle around depending on the brands you use and the size of your servings. But, for about 2 of these amazing chicken enchiladas, you’re looking at roughly 450 calories. You’ll get about 25g of fat (with around 10g of that being saturated), a hearty 25g of protein, and about 30g of carbohydrates. It’s a pretty satisfying meal, packed with flavor!

Share Your Easy Cheesy Chicken Enchiladas!

I really hope you give these easy chicken enchiladas a try! They’re one of my absolute go-to comfort foods, and I pour so much love into sharing them with you. If you make them, please, please let me know how they turned out in the comments below! I’d love to hear your thoughts, or if you tweaked anything! And if you share a pic on social media, tag me – I just love seeing your creations!

Easy Cheesy Chicken Enchiladas

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A simple and satisfying recipe for classic chicken enchiladas with a cheesy red sauce, perfect for a family-friendly dinner.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 2 cups shredded cooked chicken
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (10 ounce) can red enchilada sauce
• 8 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 cup chopped fresh cilantro, for garnish

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Instructions

1. Preheat your oven to 375°F (190°C).
2. 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 1 minute more until fragrant.
3. Stir in the shredded chicken, chili powder, cumin, salt, and pepper. Cook for 2 minutes, stirring to combine.
4. Pour in the enchilada sauce and bring to a simmer. Reduce heat and cook for 5 minutes, stirring occasionally.
5. Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by quickly warming them in a dry skillet.
6. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll up the tortilla and place it seam-side down in a 9×13 inch baking dish. Repeat with the remaining tortillas and filling.
7. Pour any remaining sauce from the skillet over the rolled enchiladas.
8. Sprinkle the shredded Monterey Jack cheese evenly over the top.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
10. Garnish with fresh cilantro before serving.

Notes

• For a spicier enchilada, use a hot enchilada sauce or add a pinch of cayenne pepper to the chicken mixture.
• Leftover rotisserie chicken is a great shortcut for this recipe.
• If you prefer flour tortillas, you can use them, but corn tortillas are traditional for enchiladas.
• Serve with your favorite toppings like sour cream, salsa, or avocado.

Nutrition

• Serving Size: 2 enchiladas
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 80mg