Best Chicken Enchiladas Ever: Quick, Easy, Irresistible

Fast, flavorful, and weeknight-friendly, these chicken enchiladas get dinner on the table with minimal fuss. You’ll use simple pantry staples and a quick skillet filling that comes together in minutes. The recipe scales easily and works with store-bought enchilada sauce to save time. If you want a bold side idea, try pairing with a hearty fried option like this Texas Roadhouse style chicken fried sirloin for a weekend treat.

Why This Recipe Works

This version keeps things speedy by using cooked, shredded chicken and a single skillet for the filling. Spices are simple and pantry-ready, so you skip complex prep. Warming the tortillas before rolling prevents tearing and makes assembly fast and clean. Using ready enchilada sauce means less time simmering and more time baking. The method is forgiving, so you can assemble ahead, refrigerate, and bake later. It’s a great weeknight strategy when you need dinner that’s both satisfying and fast.

Flavor and Texture

Tomatoes with green chilies bring bright acidity and a touch of heat that cuts through the rich cheese. The spice trio of chili powder, cumin, and oregano gives classic enchilada flavor without overpowering the chicken. A crisp top layer of melted cheese and a soft, saucy interior create contrast in every bite. Warming tortillas keeps them pliable so they roll neatly and absorb sauce without falling apart. Finish with creamy or fresh toppings to add coolness and balance.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• Salt and pepper to taste
• 10-12 corn or flour tortillas (6-inch size)
• 2 cups enchilada sauce (store-bought or homemade)
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Optional toppings: sour cream
• Optional toppings: guacamole
• Optional toppings: chopped cilantro
• Optional toppings: sliced black olives

Step by Step Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic and cook for another minute, until fragrant.
5. Add the diced tomatoes and green chilies (Rotel), chili powder, cumin, oregano, salt, and pepper to the skillet.
6. Stir to combine.
7. Add the cooked and shredded chicken to the skillet.
8. Stir well to coat the chicken with the sauce.
9. Simmer for 5 to 10 minutes, allowing the flavors to meld together.
10. Taste and adjust seasonings as needed.
11. Remove from heat and set aside.
12. Pour a thin layer of enchilada sauce (about 1/2 cup) into the bottom of the baking dish.
13. Warm the tortillas in the microwave wrapped in a damp paper towel for about 30 seconds or in a dry skillet a few seconds per side.
14. Spoon about 1/3 cup of the chicken filling into the center of each tortilla.
15. Sprinkle a little bit of cheese over the filling in each tortilla.
16. Roll the tortilla tightly and place it seam-down in the prepared baking dish.
17. Repeat with the remaining tortillas and filling, arranging them snugly in the baking dish.
18. Pour the remaining enchilada sauce evenly over the enchiladas.
19. Sprinkle the remaining shredded cheese over the top.
20. Bake in the preheated oven for 20 to 25 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.
21. Let the enchiladas cool for a few minutes before serving to prevent them from falling apart.
22. Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and sliced black olives.

Quick Tips and Shortcuts

Use rotisserie chicken or leftover roasted chicken to skip poaching and shredding. Swap canned enchilada sauce for homemade only if you have a quick recipe on hand. Warm tortillas in batches and stack them to save time during assembly. Assemble the pan earlier in the day and bake when ready, or bake straight away for hot, bubbly results. For extra speed, grate cheese in advance and keep toppings ready in small bowls; you can also check a fast side like the chicken fried sirloin idea if feeding a crowd.

Storage and Meal Prep

Store leftover enchiladas in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or warm in a 350°F oven until heated through. You can freeze the assembled, unbaked pan wrapped tightly in foil for up to two months; thaw overnight before baking. Pack toppings separately to keep textures fresh when reheating.

Short Closing Note

These enchiladas are fast, flexible, and perfect for busy nights when flavor matters. They balance convenience with homemade taste so you can enjoy a satisfying dinner without fuss.

Conclusion

If you want another tested version to compare techniques and flavor ideas, check this Chicken Enchiladas Recipe | Gimme Some Oven for inspiration and variations.

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