If you’re looking for a quick and tasty meal idea, these easy chicken enchiladas are perfect! With simple ingredients and fast prep time, you can have a delicious dinner on the table in no time. Whether you want a cozy night in or a fun dish for friends, these enchiladas won’t disappoint. Let’s dive into the ingredients and steps to create this satisfying meal!
Ingredients
List of Necessary Ingredients
– 2 cups cooked, shredded chicken
– 1 cup shredded sharp cheddar cheese
– ½ cup softened cream cheese
– 1 can (10 oz) enchilada sauce
– 1 teaspoon garlic powder
– 1 teaspoon ground cumin
– 8 small flour tortillas
– 1 cup black beans, rinsed and drained
– ½ cup corn (fresh or frozen)
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Gather these ingredients before you start. Having everything on hand makes cooking easier and more fun. The chicken is the star here, giving flavor and protein. I love using shredded rotisserie chicken for a quick fix. It saves time and tastes great.
The sharp cheddar cheese adds a nice bite and melts well on top. Cream cheese makes the filling creamy and smooth. The enchilada sauce brings all the flavors together with its rich taste.
Spices like garlic powder and cumin give your dish a warm flavor. Black beans and corn add texture and nutrition. Don’t forget the salt and pepper to enhance every bite. Lastly, fresh cilantro not only looks nice but gives a bright finish.
This is all about making easy chicken enchiladas quick and tasty! Check out the Full Recipe for all the steps.
Step-by-Step Instructions
Preheat and Prepare
– Preheat oven to 350°F (175°C).
– In a large mixing bowl, combine 2 cups cooked shredded chicken, ½ cup softened cream cheese, ½ cup shredded cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 cup black beans, and ½ cup corn. Add salt and pepper to taste. Mix well until all ingredients blend together nicely.
Assemble the Enchiladas
– Pour ½ cup of enchilada sauce into the bottom of a 9×13 inch baking dish, covering it evenly.
– Take a tortilla, add 2-3 tablespoons of the chicken mixture in the center. Roll the tortilla tightly and place it seam-side down in the dish. Repeat this until all tortillas and filling are used.
Bake and Finish
– Drizzle the remaining enchilada sauce over the rolled tortillas. Top with the rest of the cheddar cheese.
– Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
– Let the enchiladas cool for a few minutes. Garnish with fresh cilantro before serving. Enjoy your Easy Chicken Enchiladas!
Tips & Tricks
Perfecting the Recipe
To enhance your chicken enchiladas, try adding spices. A pinch of smoked paprika gives a nice depth. You can also add chili powder for a kick. If you love heat, consider jalapeños in the filling.
Cooking times can vary by oven. Check your enchiladas at the 25-minute mark. If your cheese isn’t bubbly yet, keep baking. Every oven heats differently, so keep an eye on them.
Serving Suggestions
For sides, I recommend a fresh salad with lime dressing. It adds a bright flavor. You can also serve them with rice or black beans for a hearty meal.
Presentation is key! After baking, top the enchiladas with sour cream and extra cilantro. A sprinkle of cheese on top adds a nice touch. Serve them on a colorful plate for a fun look. Enjoy your meal!
Variations
Ingredient Substitutions
You can change the chicken to beef or veggies. Ground beef works great and adds rich flavor. For a veggie twist, use black beans and bell peppers. Try a mix of mushrooms and zucchini for a hearty filling.
When it comes to cheese, you can switch up the cheddar. Monterey Jack or pepper jack gives a nice kick. If you want a creamier texture, try using Oaxaca cheese.
Different Cooking Methods
To make chicken enchiladas in a slow cooker, layer the ingredients. Start with a bit of sauce at the bottom. Add rolled enchiladas, then pour sauce over them. Cook on low for 4 to 6 hours.
For a vegetarian version, skip the chicken. Use beans, corn, and lots of veggies. Mix them with cheese and sauce just like the chicken version. You can find the full recipe for easy chicken enchiladas in the earlier section. Enjoy your cooking!
Storage Info
Storing Leftovers
To store your enchiladas, let them cool first. Place them in an airtight container. They will stay fresh in the fridge for up to three days. If you want to keep them longer, freeze them. Wrap each enchilada tightly in plastic wrap. Then place them in a freezer-safe bag. They can last for up to three months in the freezer. Label the bag with the date so you know when to use them.
Reheating Tips
When you are ready to eat your leftovers, you want to heat them carefully. The best way to reheat enchiladas is in the oven. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover them with foil to keep them moist. Heat for about 20 minutes. If you want to microwave them, place them on a microwave-safe plate. Heat for 1-2 minutes, checking often. Enjoy your enchiladas with all their yummy flavors! For the Full Recipe, you can always check back to make sure you have the right steps.
FAQs
Common Questions
Can I use corn tortillas instead of flour?
Yes, you can use corn tortillas. They add a nice flavor and are gluten-free. Just be careful when rolling them, as they can break more easily than flour tortillas.
How long can I store homemade enchiladas?
You can store homemade enchiladas in the fridge for up to three days. Make sure to keep them in an airtight container to keep them fresh.
Dietary Considerations
Are these enchiladas gluten-free?
If you use corn tortillas, these enchiladas can be gluten-free. Always check labels for other ingredients, like sauces.
Suggestions for dairy-free options
To make these enchiladas dairy-free, use dairy-free cheese and creamy alternatives like cashew cream. These swaps work well and keep the dish tasty.
Preparing in Advance
Can I make these enchiladas ahead of time?
Yes, you can prepare these enchiladas ahead. Just assemble them, cover with sauce, and chill in the fridge until you’re ready to bake.
How to pre-assemble and bake later
To pre-assemble, fill and roll your tortillas as usual. Place them in a baking dish, cover with sauce, and wrap tightly with foil. When you’re ready, bake them straight from the fridge. Just add a few extra minutes to the baking time.
Full Recipe
Complete Recipe Overview
This chicken enchilada recipe is quick and easy. You can whip it up in no time. First, gather your ingredients. You will need cooked chicken, cheese, cream cheese, enchilada sauce, spices, tortillas, and beans.
Quick Reference for Ingredients and Servings:
– 2 cups cooked, shredded chicken
– 1 cup shredded sharp cheddar cheese
– ½ cup softened cream cheese
– 1 can (10 oz) enchilada sauce
– 1 teaspoon garlic powder
– 1 teaspoon ground cumin
– 8 small flour tortillas
– 1 cup black beans, rinsed and drained
– ½ cup corn (fresh or frozen)
– Salt and pepper, to taste
– Fresh cilantro, for garnish
This recipe serves four people. It takes about 15 minutes to prep and 40 minutes to cook.
To make the enchiladas, mix the chicken, cream cheese, and spices in a bowl. Then, fill the tortillas and roll them up. Place them in a baking dish with sauce on the bottom. Cover with more sauce and cheese, then bake until golden.
You will love how easy and tasty these enchiladas are! For the full recipe, check out the instructions above.
This blog post covered everything you need to know to make delicious chicken enchiladas. We went through the key ingredients, step-by-step instructions, and helpful tips for perfecting your dish. I also shared variations and storage tips to keep your meals fresh and tasty.
Now, you’re ready to create a tasty meal that friends and family will love. Enjoy the cooking process and the smiles at your table!
