Easy Quick Chicken Enchiladas Recipe Perfect for Cozy Dinner Tonight
A comforting and quick chicken enchiladas recipe that combines tender chicken, melty cheese, and rich enchilada sauce for a cozy dinner perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 8–10 small flour tortillas (soft corn tortillas can be used, but flour holds up better)
- 2 cups shredded Mexican blend cheese or cheddar
- 1 ½ cups red enchilada sauce (store-bought or homemade)
- ½ cup sour cream
- ½ cup finely chopped white onion
- 2 cloves minced garlic
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tbsp olive oil
- A handful chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add ½ cup finely chopped onion and 2 cloves minced garlic. Cook for 3-4 minutes until softened and fragrant, stirring occasionally.
- In a large bowl, combine 2 cups shredded cooked chicken with the sautéed onions and garlic. Add 1 tsp cumin, 1 tsp chili powder, ½ tsp smoked paprika, and salt and pepper to taste. Stir well to coat evenly.
- In a separate bowl, whisk together 1 ½ cups red enchilada sauce and ½ cup sour cream until smooth and creamy.
- Warm tortillas in the microwave for 20 seconds wrapped in a damp paper towel or briefly on a hot skillet to prevent cracking.
- Pour a thin layer of the sauce mixture into the bottom of an 8×8-inch baking dish.
- Place a tortilla on a flat surface, spoon about ¼ cup of the chicken filling down the center, and sprinkle with 2-3 tbsp shredded cheese. Roll it up gently and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes until cheese is melted, bubbly, and edges of tortillas start to crisp.
- Remove from oven and let rest for 5 minutes. Garnish with chopped fresh cilantro and serve warm.
Notes
Warm tortillas before rolling to prevent cracking. If sauce is too thick, add a splash of chicken broth or water to loosen. Cover dish loosely with foil for first 15 minutes of baking to keep moisture, then uncover for last 10 minutes for bubbly cheese. Avoid overfilling tortillas to prevent tearing and sogginess. Can prep filling ahead and assemble just before baking.
Nutrition
- Serving Size: 1 enchilada (based o
- Calories: 450
- Fat: 18
- Carbohydrates: 35
- Protein: 35
Keywords: chicken enchiladas, quick dinner, easy enchiladas, Mexican recipe, weeknight meal, comfort food