Lets Try This Easiest Weeknight Chicken Enchiladas

Are you craving that cheesy, saucy, comforting goodness of a great pan of enchiladas but feel short on time? You’ve come to the right place.

Today, we’re making the absolute easiest chicken enchiladas you can imagine, a recipe designed for busy weeknights that delivers huge on flavor without any complicated steps.

The secret to this recipe is using a few smart shortcuts—like a store-bought rotisserie chicken and canned enchilada sauce—to get this amazing meal on the table in about 30 minutes.

We’ll simply mix tender shredded chicken with cheese and roll it all up in soft tortillas. Then, we’ll smother them in that savory red sauce, top with more cheese, and bake until everything is hot, bubbly, and irresistible.

This is a foolproof, family-friendly meal that will have everyone asking for seconds. Let’s get rolling!

Quick Recipe Snapshot

Here’s a quick look at the timeline for this incredibly fast and crowd-pleasing bake.

Ingredients

This recipe uses simple, easy-to-find ingredients and smart shortcuts for a speedy meal.

• Shredded Cooked Chicken – A store-bought rotisserie chicken is the ultimate shortcut here. You’ll need the meat from one small chicken.
  • 2-3 servings: 2 cups
  • 4-5 servings: 4 cups
• Red Enchilada Sauce – Use your favorite brand of canned or jarred red enchilada sauce.
  • 2-3 servings: 1 (10 oz) can
  • 4-5 servings: 1 large (20 oz) can or 2 small cans
• Flour or Corn Tortillas – Use 8-inch “soft taco” size tortillas. Flour tortillas are softer, while corn tortillas provide a more traditional flavor.
  • 4 servings: 8 tortillas
  • 5 servings: 10 tortillas
• Shredded Cheese – A pre-shredded Mexican blend or a mix of Monterey Jack and cheddar is perfect.
  • Servings: 3-4 cups, divided.
• Optional Add-in for Filling:
  • Green Chiles: 1 (4 oz) can, diced and drained.
• For Serving (Optional):
  • Sour cream, chopped fresh cilantro, sliced black olives, diced avocado.

The Flavor Architects A Look at the Ingredients

• Rotisserie Chicken: This is the key to making this recipe so easy. It’s already cooked, seasoned, and perfectly moist, saving you a huge amount of time and effort.
• Canned Enchilada Sauce: A good quality canned sauce provides all the complex, savory, and chile-infused flavor you need instantly, without having to make a sauce from scratch.
• Shredded Cheese: This is the delicious “glue” that holds the filling together and creates that signature gooey, cheesy, and golden-brown topping.
• Green Chiles: While optional, a small can of diced green chiles is a fantastic addition to the filling, providing a mild, tangy, and slightly smoky flavor that beautifully complements the chicken and cheese.

Essential Tools

This is a simple recipe that uses common kitchen and bakeware.

• 9×13 inch baking dish
• Large mixing bowl
• Spatula or large spoon
• Can opener
• Cheese grater (if not using pre-shredded)

Cooking Instructions

This crowd-pleasing dinner is a simple process of mixing, rolling, and baking, making it a perfect recipe for any night of the week.

Step 1: Prepare the Filling and Pan

First, preheat your oven to 375°F (190°C). Pour a thin layer of your red enchilada sauce into the bottom of a 9×13 inch baking dish, just enough to coat the surface.

This will prevent the bottoms of your enchiladas from sticking. In a large mixing bowl, combine the shredded chicken, 2 cups of the shredded cheese, and the optional can of drained, diced green chiles.

This simple mixture will be the savory, cheesy heart of your enchiladas.

Step 2: Assemble the Enchiladas

Now for the fun part. To make the tortillas pliable and easy to roll without cracking, you need to warm them.

A quick way to do this is to wrap the stack of tortillas in a damp paper towel and microwave them for about 45-60 seconds. Working one at a time, lay a warm tortilla on a clean surface.

Spoon a generous line of the chicken and cheese filling down the center of the tortilla. Roll the tortilla up snugly around the filling.

Step 3: Arrange and Smother

Place the rolled tortilla seam-side down in your prepared baking dish. Continue this process with the remaining tortillas, arranging them tightly in a single row until the dish is full.

Once all your enchiladas are nestled in the pan, pour the rest of the red enchilada sauce evenly over the top, making sure to cover them from end to end.

You want them to be completely smothered in that delicious sauce.

Step 4: Top with Cheese and Bake

Sprinkle the remaining 1 to 2 cups of shredded cheese evenly over the top of the sauced enchiladas.

Place the baking dish in the preheated oven and bake, uncovered, for 20 to 25 minutes. The enchiladas are done when the sauce is hot and bubbly around the edges and the cheese on top is completely melted and just beginning to turn golden-brown.

Let them rest for 5 minutes before serving to allow them to set up slightly.

Recipe Variations

This easy enchilada recipe is a perfect base for your own favorite additions.

• Make it Spicy: Use a “hot” variety of enchilada sauce, add a can of diced jalapeños to the filling, and use pepper jack cheese for the topping.
• Add Some Beans: For a heartier filling, mix in a can of drained and rinsed black beans or pinto beans along with the chicken and cheese.
• Creamy Version: Stir ½ cup of sour cream or cream cheese into the chicken mixture for an even richer and creamier filling.

Serving Suggestions

Serve the hot and bubbly enchiladas with a variety of fresh, cool toppings to balance the savory flavors.

• The Classics: A dollop of cool sour cream, a sprinkle of fresh chopped cilantro, and some sliced black olives are the perfect finishing touches.
• Fresh Toppings: Diced avocado or a scoop of guacamole adds a wonderful creamy texture.
• Simple Sides: These enchiladas are a meal in themselves, but they are great served with a side of Mexican rice or a simple green salad.

Storage & Reheating Tips

These enchiladas make for fantastic leftovers.

• Storage: Let the enchiladas cool. Cover the baking dish tightly with foil or transfer them to an airtight container. Store in the refrigerator for up to 4 days.
• Reheating: For the best results, reheat the enchiladas in an oven at 350°F (175°C) for 15-20 minutes, or until heated through. The microwave also works for individual portions, but the tortillas will be softer.

Common Mistakes & Fixes

FAQs

Can I use corn tortillas instead of flour?

Yes, absolutely. Corn tortillas will give you a more traditional and authentic flavor. However, they are more prone to cracking and can become softer in the sauce.

For the best results with corn tortillas, it’s a good idea to quickly fry them in a little hot oil for about 10 seconds per side before you fill and roll them.

Can I assemble these enchiladas ahead of time?

Yes, this is a great make-ahead meal. You can assemble the entire pan of enchiladas, cover it tightly with foil, and store it in the refrigerator for up to 24 hours.

When you’re ready to eat, you may need to add about 10 minutes to the baking time since it’s starting from cold.

Can I freeze chicken enchiladas?

Yes, they freeze beautifully. Assemble the enchiladas in a freezer-safe baking dish, but do not bake them. Cover the dish tightly with a layer of plastic wrap and then a layer of foil.

They can be frozen for up to 3 months. To bake, remove the plastic wrap, cover with the foil, and bake from frozen at 375°F (190°C) for about 45-55 minutes, then uncover and bake for another 10 minutes until bubbly.

Enjoy Your Delicious and Easy Dinner!

You are now ready to make a pan of the easiest chicken enchiladas ever.

This recipe is proof that you don’t need to spend hours in the kitchen to create a comforting, cheesy, and incredibly satisfying meal that the whole family will love.

Enjoy!