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Quick Chicken Enchiladas Recipe Easy Cheesy Savory Dinner Idea

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A quick and easy chicken enchiladas recipe featuring shredded rotisserie chicken, homemade enchilada sauce, and a blend of cheeses for a comforting, cheesy, and savory dinner perfect for busy weeknights or gatherings.

Ingredients

Scale
  • 2 cups shredded rotisserie chicken (about 300g / 10.5 oz)
  • 1 cup shredded cheddar cheese (about 115g / 4 oz)
  • 1/2 cup shredded Monterey Jack cheese (about 60g / 2 oz)
  • 1 small onion, finely chopped (about 70g / 2.5 oz)
  • 2 cloves garlic, minced
  • 1 cup tomato sauce (240ml / 8 fl oz)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 flour tortillas (6-inch size)
  • 1 cup shredded cheese for topping (cheddar or Mexican blend)
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Prepare the enchilada sauce: In a medium bowl, whisk together 1 cup tomato sauce, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
  2. Sauté onions and garlic: Heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for another 30 seconds. Remove from heat.
  3. Mix the filling: In a large bowl, combine shredded rotisserie chicken, sautéed onions and garlic, 1 cup shredded cheddar cheese, and 1/2 cup shredded Monterey Jack cheese. Stir gently to combine.
  4. Warm the tortillas: Lightly warm each tortilla in a dry skillet over medium heat for about 10-15 seconds per side or wrap in a damp towel and microwave for 30 seconds.
  5. Assemble the enchiladas: Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place about 1/4 cup of the chicken mixture down the center of each tortilla, roll it up tightly, and place seam side down in the dish. Repeat with all tortillas.
  6. Top and bake: Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle 1 cup shredded cheese on top. Cover loosely with aluminum foil.
  7. Bake: Bake for 20-25 minutes until cheese is melted and bubbly. Remove foil during the last 5 minutes for a golden top.
  8. Garnish and serve: Let enchiladas rest for 5 minutes. Sprinkle chopped fresh cilantro on top if desired. Serve with sour cream, guacamole, or a green salad.

Notes

Warm tortillas before rolling to prevent cracking. Use rotisserie chicken for speed and flavor. Make your own enchilada sauce to control spice and salt levels. Cover with foil while baking to keep cheese melty, remove foil at the end for a golden crust. Leftovers can be refrigerated for up to 3 days or frozen before baking.

Nutrition

Keywords: quick chicken enchiladas, easy enchiladas, cheesy chicken dinner, rotisserie chicken recipe, homemade enchilada sauce, weeknight dinner, Mexican comfort food

Find it online: https://rowanrecipes.com/quick-chicken-enchiladas-recipe-easy-cheesy-savory-dinner-idea/