Simple Chicken Enchiladas Recipe

Alright, folks, here we go with the most ridiculously delicious Simple Chicken Enchiladas Recipe you’ll ever lay your taste buds on. Trust me, these enchiladas are the kind of comforting, lip-smackin’ hug on a plate you didn’t know you needed. Why should you give this a whirl? Well, unless you’re allergic to flavor and happiness, there’s no reason. It’s the kind of dish that brings everyone to the table sniffing the air like cartoon characters following the scent of a pie.

So, here’s the deal. My husband — if I had to bet — would probably marry these enchiladas if he could. We stumbled across this recipe during a chaos-filled evening, trying to whip up something with what was hanging around in the fridge. And guess what? It turned into our go-to happy meal! We’ve laughed, cried, and fought over the leftovers. It’s basically a part of the family now.

Why You’ll Love This Simple Chicken Enchiladas Recipe

– Because they’re the little black dress of enchiladas — always perfect and never out of style.
– You’ve got your cheese pull shots that are pure Instagram gold.
– Let’s be honest, it’s so easy my dog could almost make it, barring opposable thumbs.
– You can sneak veggies in here, and the kids won’t even flinch.

How to Make It

Alright, so here we go. Start by shreddin’ that chicken like your life depends on it — no chunks left behind! Toss it in a pan with some enchilada sauce like you’re working some culinary magic. Once that’s simmering, do a little salsa shimmy dance to keep your groove on. Then panic slightly when you realize you forgot to preheat the oven (trust me, happens to the best of us). While the oven’s catching up, roll your tortillas like tiny sleeping bags; stuff them with that delicious chicken or whatever you have left after nonstop taste testing. Into the oven they go, covered in cheese, for that bubbly, gooey magic.

Ingredient Notes

– **Chicken:** It’s chicken. Get it shredded. Leftovers work wonders too — no one’s judging here.
– **Enchilada Sauce:** The saucier, the better. Real easy to overdo it and make a mess, but hey, that’s half the fun.
– **Cheese:** More cheese equals more happiness. Don’t skimp unless you’re somehow anti-cheese, which is just blasting hot nonsense.

Recipe Steps:

1. Preheat the oven to 350°F (180°C) — don’t be like me and forget.
2. Shred your chicken into oblivion.
3. Combine chicken with enchilada sauce in a pan and heat through while you pretend to be on a cooking show.
4. Roll chicken mixture into tortillas and place in a baking dish.
5. Pour remaining sauce over rolled tortillas and sprinkle with a scandalous amount of cheese.
6. Bake until cheese is bubbly, or your patience runs out.

What to Serve It With

Tips & Mistakes

– Watch that cheese, it’ll burn faster than my patience.
– Forgot the salsa? Just dump some on top — problem solved.

Storage Tips

Cover leftovers and pop them in the fridge, unless you’ve got a ravenous partner who eats everything by sunrise. Honestly, they’re great cold, late-night snacks or accidental breakfast — zero judgement here.

Variations and Substitutions

Go ahead, get creative — swap corn tortillas for flour if you’re feeling cheeky. Ran out of chicken? Shredded beef or beans work great too. Also, I’ve subbed in Greek yogurt for sour cream when needed, and it still tasted like a winner.

Frequently Asked Questions

Simple Chicken Enchiladas Recipe

This simple chicken enchiladas recipe is packed with flavor and perfect for a quick weeknight dinner. Tender shredded chicken wrapped in tortillas and smothered with rich enchilada sauce and cheese.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups shredded cooked chicken
• ▢ 8 pieces flour tortillas
• ▢ 2 cups enchilada sauce homemade or store-bought
• ▢ 1.5 cups shredded cheddar cheese
• ▢ 0.5 cups chopped onions optional
• ▢ 0.25 cups chopped cilantro for garnish

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C).
• Mix shredded chicken with half of the enchilada sauce and chopped onions in a bowl.
• Spoon chicken mixture evenly onto each tortilla, roll tightly, and place seam side down in a baking dish.
• Pour remaining enchilada sauce over the rolled tortillas and sprinkle shredded cheddar cheese on top.
• Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
• Garnish enchiladas with chopped cilantro before serving.

Notes

Serve with sour cream, guacamole, or a side of Mexican rice for a complete meal.