Quick and Easy Chicken Enchiladas

Name: Quick and Easy Chicken Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 1 cup shredded cheddar cheese; 1 can (10 oz) enchilada sauce; 8 small flour tortillas; 1/2 cup diced onion; 1/2 cup diced bell pepper; 1 tsp chili powder; 1/2 tsp cumin; 1/4 tsp garlic powder; 1/4 tsp salt

Author: Tessa

Published: August 14, 2025

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You know those nights when you’re racing against the clock, starving, and just can’t face another takeout menu? That’s when my quick and easy chicken enchiladas recipe swoops in to save dinner! I developed this lifesaver during my chaotic soccer mom days, when 6pm hunger meltdowns (from both kids AND adults) became my daily reality. From fridge to table in just 35 minutes, these cheesy, saucy bundles of joy use simple ingredients you probably already have. The genius? Rotisserie chicken means zero cooking time, and that glorious enchilada sauce does all the flavor heavy lifting. Trust me, after one bite of these, you’ll forget they’re a “shortcut” meal!

Why You’ll Love This Quick and Easy Chicken Enchiladas Recipe

Let me tell you why this recipe became my weeknight superhero:

35 minutes flat – That’s faster than pizza delivery! Prep takes just 15 minutes while the oven works its magic
Almost no cleanup – One bowl, one baking dish, done. (My kind of cooking after a long day!)
Totally customizable – Swap veggies, adjust spice levels, or go wild with toppings
Kid-approved – Even my picky eater asks for seconds (that’s saying something!)
Meal prep champion – These taste even better next day for lunch

Honestly? The hardest part is waiting for that cheese to get all bubbly!

Ingredients for Quick and Easy Chicken Enchiladas

Here’s everything you’ll need to make these flavor-packed enchiladas – I bet most are already in your kitchen!

2 cups shredded cooked chicken – Rotisserie chicken is my secret weapon here (use the leftovers!), but any cooked chicken works
1 cup shredded cheddar cheese – Divided (half goes inside, half gets melty on top)
1 can (10 oz) enchilada sauce – Mild or hot, your call! I like the red kind best
8 small flour tortillas – About 6-inch size (corn tortillas work too – just warm them first)
1/2 cup diced onion – Finely chopped so nobody gets big onion surprises
1/2 cup diced bell pepper – Any color you’ve got (I use red for sweetness)
1 tsp chili powder – The flavor backbone!
1/2 tsp cumin – That warm, earthy magic
1/4 tsp garlic powder – Because everything’s better with garlic
1/4 tsp salt – Just enough to make flavors pop

See? Nothing fancy – just simple ingredients that transform into something amazing!

How to Make Quick and Easy Chicken Enchiladas

Ready to get rolling? Here’s the step-by-step breakdown to make these enchiladas a breeze. Trust me, it’s easier than it looks!

Quick and Easy Chicken Enchiladas Recipe - detail 1

Step 1: Prepare the Filling

First, grab a big mixing bowl and toss in your shredded chicken, 1/2 cup of cheese, diced onion, bell pepper, and all the spices. Mix it all up until everything’s evenly coated and the chicken is nice and moist. You’re aiming for a chunky but well-combined filling – no dry spots here!

Step 2: Assemble the Enchiladas

Now, lay out your tortillas and spoon about 1/4 cup of the filling into each one. Roll them up tightly (don’t worry if they’re a little messy!) and place them seam-side down in your baking dish. Make sure they’re snug but not overcrowded – you want that sauce to get everywhere.

Step 3: Bake and Serve

Pour the enchilada sauce evenly over the rolled tortillas, making sure every inch gets saucy. Sprinkle the remaining cheese on top (go heavy if you’re a cheese lover like me!). Pop it in the oven at 375°F for 20 minutes, or until the cheese is bubbly and golden. Let it cool for 5 minutes, then dig in – dinner’s ready!

Tips for Perfect Quick and Easy Chicken Enchiladas

After making these enchiladas probably 100 times, I’ve picked up some foolproof tricks to make them perfect every time:

Warm those tortillas! 10 seconds in the microwave makes them way more pliable and prevents cracking when rolling. (Ask me how I learned this the hard way…)
Foil is your friend – Tent with foil for the first 15 minutes to prevent over-browning, then remove for the last 5 to get that gorgeous melted cheese
Let them rest – 5 minutes out of the oven lets everything set so they don’t fall apart when serving
Sauce control – Pour just enough sauce to coat but not drown them (about 3/4 cup works great for me)

Little touches make a big difference with these simple enchiladas!

Variations for Quick and Easy Chicken Enchiladas

Here’s the fun part – making these enchiladas your own! Try my favorite twists when you want to mix things up:

Bean boost: Add 1/2 cup black or pinto beans to the filling for extra protein and texture
Meat swap: Leftover shredded beef or turkey works beautifully instead of chicken
Sauce switch: Green enchilada sauce gives a tangy twist – my husband’s favorite version
Veggie-packed: Toss in corn, zucchini, or spinach for a garden-fresh spin
Spice it up: Add diced jalapeños or a dash of cayenne if you like heat

The best part? All these variations still keep that magical 35-minute promise!

Serving Suggestions

These enchiladas are a meal on their own, but I love rounding them out with a few easy sides! My go-to? A big scoop of Mexican rice and creamy guacamole. A simple green salad with lime dressing works wonders too. Don’t forget the garnishes – I’m a sucker for fresh cilantro, a dollop of sour cream, and maybe a squeeze of lime for that extra zing!

Storage and Reheating

Here’s the best part about these enchiladas – they taste just as good tomorrow! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I always pop them in the oven at 350°F for about 15 minutes to keep that crispy cheese texture. In a pinch, the microwave works too (just 1-2 minutes), though they’ll be softer. Want to freeze them? Assemble without baking, wrap tightly in foil, and freeze for up to 2 months. Bake straight from frozen, adding 10 extra minutes – dinner solved on your busiest nights!

Frequently Asked Questions

I’ve gotten so many great questions about this recipe over the years! Here are the ones that pop up most often:

Can I make these enchiladas ahead?
Absolutely! Assemble them up to a day in advance – just cover and refrigerate until baking. Add 5 extra minutes if going straight from fridge to oven. They’re perfect for meal prep Sundays!

How do I prevent soggy tortillas?
My trick? Give the filled tortillas a quick spray with cooking spray before baking. The little oil barrier keeps them from absorbing too much sauce while still getting deliciously tender.

Can I use corn tortillas instead?
You bet! Just warm them first – 10 seconds per tortilla in a damp paper towel keeps them pliable. Corn gives that authentic texture I love in Mexican restaurants.

What if my enchiladas come out dry?
Next time, try adding 1/4 cup chicken broth to your filling mix. And don’t skimp on the sauce – I usually use the whole can for maximum moisture!

Nutritional Information

Here’s the scoop on what you’re getting in each delicious enchilada (based on using the exact ingredients I listed):

Calories: 280
Protein: 18g (That chicken really delivers!)
Carbs: 25g
Fiber: 2g
Sugar: 3g
Fat: 12g

Remember – these numbers can shift depending on your exact ingredients (especially cheese brands and tortilla types). But honestly? When something tastes this good and comes together this fast, I don’t stress about the numbers too much! Give this recipe a whirl tonight and tell me how your family liked it – I live for those cheesy success stories!