Easy Enchiladas: 1 Hour Comfort Meal

Holiday season buzzing around you? I get it! Between Thanksgiving prep and all the last-minute errands, sometimes you just need a meal that’s a total no-brainer but still tastes like pure comfort. That’s where these easy weeknight chicken enchiladas come in. They’re seriously my go-to when life gets hectic. You get all those warm, familiar enchilada flavors without any fuss, and they’re a guaranteed hit with everyone. Trust me, having a solid, crowd-pleasing recipe like this up your sleeve means you can feed your hungry crew deliciousness even when you’re short on time. It’s what I love to do here at Carla’s Cooking – bring achievable, soulful food back to your table!

Why You’ll Love These Easy Weeknight Chicken Enchiladas

Seriously, these enchiladas are a lifesaver when you’re running around during the holidays or just need dinner FAST.

• They’re so incredibly easy – you can whip them up in under an hour!
• Packed with delicious, familiar flavors everyone loves.
• Perfect for busy weeknights or even a casual holiday get-together.
• Minimal cleanup, maximum flavor. What’s not to love?

Gather Your Ingredients for Perfect Enchiladas

Okay, getting these enchiladas ready is a breeze once you have everything lined up. You’ll need:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cooked and shredded (use rotisserie chicken to save even more time!)
• 1 (15 ounce) can black beans, rinsed and drained (don’t skip the rinsing, friend!)
• 1 (10 ounce) can red enchilada sauce (go for mild or hot, your choice!)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese (or a Mexican blend, whatever you’ve got!)
• 8 corn tortillas
• 1/4 cup chopped fresh cilantro, for garnish (optional, but oh-so-good!)
• 1/4 cup sour cream, for serving (a dollop makes everything better!)

Step-by-Step Guide: How to Make Enchiladas

Alright, let’s get these delicious enchiladas assembled! It’s honestly the easiest part, and seeing them come together is half the fun. You don’t need fancy techniques here, just a little bit of spooning and rolling.

Prepping Your Enchiladas Base

First things first, get that oven all warmed up to 375°F (190°C). While it’s heating, let’s get those tortillas ready. Corn tortillas can be a bit stubborn, so we want to soften them up so they don’t crack when we roll them. Just a few seconds in a dry skillet on each side, or a quick zap in the microwave wrapped in a damp paper towel, does the trick beautifully!

Assembling the Chicken Enchiladas

Now for the fun part! Grab your big bowl of chicken, beans, and that yummy enchilada sauce. Give it a good mix so everything is coated. Then, take one softened tortilla, spoon about 1/4 cup of that chicken mixture right in the center. It sounds like a lot, but trust me, it fits! Sprinkle a tablespoon of that cheesy goodness over the filling, then roll it up snugly. Place it seam-side down in your baking dish. Repeat with the rest – they’ll fit perfectly in a 9×13 pan, like little soldiers ready for a cheesy bath!

SAVE IT

Baking and Finishing Your Enchiladas

Pour any leftover sauce over the rolled beauties in the pan, making sure to get it all around. Sprinkle the rest of that gorgeous shredded cheese all over the top. Pop that dish into the preheated oven and let it bake for about 20 to 25 minutes. You’re looking for that bubbly, gooey cheese and for everything to be heated all the way through. Once they’re out, give them a sprinkle of fresh cilantro if you’re using it – it adds such a lovely pop of freshness! Serve them up hot with a dollop of sour cream on the side. Pure comfort!

SAVE IT

Tips for the Best Enchiladas

You know, a few little tricks can take these already yummy enchiladas from good to absolutely fantastic. I’ve learned a thing or two over the years! If you’re short on time (and who isn’t during the holidays, right?), definitely grab a rotisserie chicken. It’s my favorite shortcut! Just shred it up and toss it in; nobody will ever know. Want a little kick? Add a pinch of cayenne pepper to the chicken mixture before you start rolling. It gives them a nice warmth without being too spicy for most folks. And don’t be afraid to try different kinds of cheese! A Mexican blend is always a winner, or sometimes I’ll throw in a bit of Pepper Jack for extra zing. Oh, and warming those tortillas? It’s a tiny step, but it makes ALL the difference in preventing cracks!

SAVE IT

Make-Ahead and Storage for Your Enchiladas

Here’s the beauty of these enchiladas: they’re champions for meal planning! You can totally assemble them a day ahead and pop them in the fridge, unbaked. Just make sure to cover them really well with plastic wrap. When you’re ready to bake, just pull them out a little bit before you preheat the oven so they aren’t ice cold. They might need an extra 5 minutes or so in the oven. Leftovers? They’re fantastic! Store any cooled enchiladas in an airtight container in the fridge for about 3 days. Reheat them gently in the oven or even the microwave until they’re warm and melty again.

Serving Suggestions for Enchiladas

These enchiladas are so satisfying on their own, but they love to be paired with just a few simple things! A fresh side salad with some lime vinaigrette is always perfect to cut through that cheesy goodness. Some fluffy Mexican rice or even just some warm tortilla chips and salsa are classic companions. And for drinks? A cold cerveza or a refreshing glass of horchata never steer you wrong!

SAVE IT

Frequently Asked Questions About Enchiladas

Got questions about whipping up these enchiladas? I’ve got answers!

Are these chicken enchiladas suitable for a weeknight dinner idea?

Absolutely! That’s totally the point! These enchiladas are designed for busy nights. With the chicken pre-cooked and simple steps, you can have a warm, satisfying dinner on the table in about 40 minutes, making them a perfect weeknight dinner idea.

Can I use different types of cheese in my enchiladas?

Oh, for sure! While I love the combo of Monterey Jack and cheddar, feel free to swap things up. A good Colby Jack, Pepper Jack for a little heat, or even a sharp cheddar would be delicious in these enchiladas. Just make sure it’s a cheese that melts well!

What makes this the best enchiladas recipe for busy cooks?

It’s all about what I call “effortless flavor”! We use simple, accessible ingredients like canned sauce and beans, and pre-cooked chicken is a total game-changer. Plus, the whole process of assembling and baking is straightforward and doesn’t require constant attention. It’s the best enchiladas recipe because it delivers amazing taste without demanding hours in the kitchen.

Nutritional Information for Enchiladas

Just a heads-up, the numbers for these enchiladas are estimates, okay? They can wiggle around a bit depending on the brands you use and if you add extra cheese (no judgment here!). We’re looking at about 450 calories per serving (which is roughly two enchiladas), with around 20g of fat, 30g of protein, and 35g of carbs. Keep in mind these are just guidelines to give you a general idea!

Share Your Enchiladas Creations!

Okay, now it’s YOUR turn! I absolutely LOVE seeing what you all create in your kitchens. Did you try these enchiladas? Did you add your own little twist? Drop a comment below and tell me all about it! And if you loved them, please leave a quick rating – it really helps other home cooks find this recipe. Don’t forget to tag me on social media if you share a pic; I can’t wait to see your delicious creations!

Easy Weeknight Chicken Enchiladas

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A simple and flavorful enchilada recipe perfect for busy weeknights or holiday gatherings, using familiar ingredients for a crowd-pleasing meal.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can red enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 8 corn tortillas
• 1/4 cup chopped fresh cilantro, for garnish
• 1/4 cup sour cream, for serving

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, black beans, and enchilada sauce. Mix well.
3. Warm the corn tortillas slightly to make them pliable. You can do this in a dry skillet for a few seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
4. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Sprinkle with a tablespoon of the cheese blend.
5. Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
6. Pour any remaining enchilada sauce over the rolled tortillas.
7. Sprinkle the remaining cheese blend evenly over the top.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
9. Garnish with fresh cilantro before serving. Serve with sour cream on the side.

Notes

• For a spicier enchilada, add a pinch of cayenne pepper to the chicken mixture.
• You can substitute rotisserie chicken for pre-cooked chicken to save time.
• This recipe is a great base for meal planning, as leftovers reheat well.

Nutrition

• Serving Size: 2 enchiladas
• Calories: 450
• Sugar: 5g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 80mg