Ultimate Quick and Easy Chicken Enchiladas Recipe for Dinner!
Quick and easy chicken enchiladas filled with shredded chicken, cheese, and enchilada sauce. Baked until hot and bubbly—perfect for a fast weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
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2–3 cups cooked, shredded chicken
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8 flour or corn tortillas (6–8 inches)
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2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
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1 (15 oz) can red enchilada sauce
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1 small onion, diced
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2 cloves garlic, minced
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1 tbsp oil
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1/2 tsp cumin
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Salt and pepper to taste
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Optional: 1 can green chilies or chopped jalapeño
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Garnishes: sour cream, cilantro, green onions, avocado, lim
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Heat oil in a skillet. Sauté onion and garlic 3–4 minutes until soft.
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Add shredded chicken, 1/3 cup enchilada sauce, cumin, salt, pepper, and optional chilies. Stir in 1/2 cup cheese.
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Warm tortillas. Spoon filling into each, roll, and place seam-side down in the dish.
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Pour remaining enchilada sauce over the top. Sprinkle with remaining cheese.
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Cover with foil and bake 15 minutes. Uncover and bake 10 more minutes until bubbly.
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Garnish and serve hot.