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The Easiest Chicken Enchiladas Ever: A Weeknight Family Favorite

Two baked easy chicken enchiladas covered in bubbling, melted cheese and red sauce on a white plate.
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Make comforting, cheesy chicken enchiladas quickly using pre-cooked chicken. This simple recipe is perfect for busy weeknights and becomes an instant family favorite dinner.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 (10 ounce) can red enchilada sauce
  • 1 (10 ounce) can cream of chicken soup (or substitute with sour cream for a lighter sauce)
  • 1/2 cup water or chicken broth
  • 10 (8-inch) flour tortillas
  • 2 cups shredded Monterey Jack or Mexican blend cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the shredded chicken, cumin, chili powder, garlic powder, and salt to the skillet. Stir to combine and cook for 2 minutes until fragrant. Remove from heat.
  4. In a separate bowl, whisk together the enchilada sauce, cream of chicken soup, and water or broth until smooth. This is your sauce base.
  5. Dip each tortilla briefly into the sauce mixture to soften it slightly. This helps prevent tearing.
  6. Spoon about 1/4 cup of the chicken mixture down the center of each softened tortilla. Sprinkle a small amount of cheese over the filling.
  7. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  8. Pour the remaining sauce evenly over the rolled enchiladas in the dish.
  9. Top generously with the remaining shredded cheese.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • For a creamy white chicken enchiladas variation, substitute the red enchilada sauce with 1 (10.5 ounce) can of cream of chicken soup mixed with 1/2 cup sour cream and 1/2 cup chicken broth.
  • You can prepare this dish ahead of time. Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Add about 10 minutes to the baking time if baking straight from the refrigerator.
  • Use corn tortillas if you prefer a more traditional texture, but be sure to warm them slightly before rolling to prevent cracking.

Nutrition

Find it online: https://spoonsprout.com/easy-chicken-enchiladas-recipe/