Ultimate Quick and Easy Chicken Enchiladas Recipe for Dinner!

Ultimate Quick & Easy Chicken Enchiladas

This "cheater" version of classic enchiladas skips the hours of simmering without sacrificing the soul-satisfying taste of Mexican comfort food.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4–6

Ingredients

The Filling

3 cups Cooked chicken, shredded (about 1 rotisserie chicken)

1 can (4 oz) Diced green chiles (mild or medium)

1 cup Shredded Mexican blend cheese (or Monterey Jack)

1/4 cup Sour cream (makes the filling extra creamy)

1/2 tsp Ground cumin

1/4 tsp Garlic powder

The Assembly

8–10 Corn or flour tortillas (taco size)

2 cans (10 oz each) Enchilada sauce (Red or Green, your choice!)

2 cups Shredded Mexican blend cheese (for the top)

Optional Toppings

Fresh cilantro, chopped

Diced red onion or green onions

Sliced avocado or guacamole

Extra sour cream

Fresh lime wedges

Instructions

Preheat & Prep:

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray.

Mix the Filling:

In a large bowl, combine the shredded chicken, diced green chiles, 1 cup of cheese, sour cream, cumin, and garlic powder. Stir until the chicken is evenly coated and the mixture is creamy.

Warming the Tortillas (Crucial Step):

To prevent tortillas from cracking:

Corn: Wrap them in a damp paper towel and microwave for 30–60 seconds until soft and pliable.

Flour: Microwave for 20 seconds just to soften.

Assemble:

Pour about 1/2 cup of enchilada sauce into the bottom of the baking dish and spread it around.

Lay a tortilla flat. Place about 1/3 cup of the chicken mixture down the center.

Roll it up tightly and place it seam-side down in the baking dish.

Repeat until the dish is full.

Sauce & Cheese:

Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the remaining 2 cups of shredded cheese over the sauce.

Bake:

Bake for 20 minutes, or until the cheese is melted, bubbly, and the edges of the tortillas are slightly crisp.

Serve:

Let the enchiladas rest for 5 minutes before serving. Garnish heavily with your favorite toppings and a squeeze of fresh lime juice.

Pro Tips for Success

The Sauce Hack: If using store-bought red sauce, whisk in a pinch of sugar or a teaspoon of cocoa powder to cut the "canned" metallic tang and add depth.

Crispy Edges: If you like crispy edges, don't cover the dish with foil while baking.

Double Batch: These freeze beautifully. Assemble them in a foil tray, but don't bake. Wrap tightly and freeze for up to 3 months. Bake from frozen at 350°F for 45–60 minutes.