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Quick and Easy Chicken Enchiladas: A Delicious Family Dinner Recipe

These quick chicken enchiladas are the perfect family dinner that's both delicious and easy to prepare. In just under an hour, you can create a mouthwatering meal featuring tender shredded chicken, melty cheese, and flavorful sauce wrapped in warm tortillas.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked shredded chicken (rotisserie chicken works great!)
  • 1 medium onion, finely chopped
  • 1 bell pepper, diced (any color)
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 8 soft flour or corn tortillas
  • 1 can (15 oz) enchilada sauce
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup fresh cilantro, chopped

Method
 

Instructions
  1. Prepare the filling: Heat a tablespoon of oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking until softened (about 5 minutes). Add the minced garlic, cumin, chili powder, and paprika, cooking for another minute until fragrant.
  2. Combine ingredients: Add the shredded chicken to the skillet and stir to combine. Cook for 2-3 minutes to heat through. Remove from heat and stir in 1/2 cup of the shredded cheese.
  3. Prepare tortillas: Warm the tortillas for about 30 seconds in the microwave or a dry skillet to make them pliable.
  4. Assemble enchiladas: Spread 1/2 cup of enchilada sauce in the bottom of a 9x13 baking dish. Place about 1/3 cup of the chicken mixture in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
  5. Add sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas, making sure they're well coated. Top with the remaining shredded cheese.
  6. Bake: Bake at 375°F for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro and serve immediately.

Notes

For mini enchiladas perfect for parties or appetizers, use smaller tortillas and reduce baking time by 5-7 minutes. Can be assembled up to a day in advance and frozen for up to 3 months.