Quick and Easy Chicken Enchiladas
🕒 Prep Time: 10 minutes
🕒 Cook Time: 20 minutes
🕒 Total Time: 30 minutes
🥘 Description: My friend Charlotte (thanks C!!) gave this to me…it is SO easy and just delicious! She likes corn tortillas, I like flour, and it tastes great with both…whatever your preference!
🍽️ Recipe Category: One Dish Meal
🔍 Keywords: Chicken Breast, Chicken, Poultry, Cheese, Meat, Mexican, < 30 Mins, Oven, Easy, Inexpensive
🛒 Ingredients:
- 3-4 chicken breasts
- 15 white corn tortillas
- 3 flour tortillas
- 3-4 cups shredded Monterey Jack pepper cheese
🔢 Nutritional Information (Per Serving):
- Calories: 474.4
- Fat Content: 25.2g
- Saturated Fat Content: 12.9g
- Cholesterol Content: 96.7mg
- Sodium Content: 1255.8mg
- Carbohydrate Content: 30.4g
- Fiber Content: 3g
- Sugar Content: 9.6g
- Protein Content: 31.6g
🥣 Instructions:
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Boil Chicken: Begin by boiling the chicken breasts until they are tender enough to easily shred apart. This usually takes about 15-20 minutes, depending on the thickness of the chicken.
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Shred Chicken: Once the chicken is fully cooked, remove it from the boiling water and shred it using two forks or your preferred method.
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Mix with Sauce and Cheese: In a mixing bowl, combine half of a can of enchilada sauce with a portion of the shredded cheese, mixing it thoroughly with the shredded chicken.
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Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease an 11×9 inch baking dish. Pour the remaining half can of enchilada sauce onto the bottom of the baking dish, spreading it evenly.
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Prepare Tortillas: To make the tortillas pliable, place them in the microwave for a few seconds until they are soft and easy to roll without breaking.
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Roll the Enchiladas: Spoon the chicken mixture onto each tortilla, then roll them up tightly and place them seam-side down into the prepared baking dish. Arrange them snugly next to each other to prevent them from unraveling during baking.
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Cover with Sauce: Pour the remaining enchilada sauce over the rolled tortillas in the baking dish, ensuring that they are all generously coated with sauce.
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Top with Cheese: Sprinkle the remaining shredded cheese evenly over the top of the enchiladas, covering them completely with a generous layer of cheese.
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Bake: Place the baking dish in the preheated oven and bake the enchiladas for 20-25 minutes, or until the cheese is fully melted and bubbly, and the enchiladas are heated through.
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Optional Browning: For a slightly crispy and golden top, you can broil the enchiladas for an additional 1-2 minutes after baking, keeping a close eye to prevent burning.
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Serve: Once baked to perfection, remove the enchiladas from the oven and allow them to cool for a few minutes before serving. Garnish with your favorite toppings such as chopped cilantro, sliced jalapeños, sour cream, or avocado slices, and enjoy!
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Storage: Any leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat in the microwave or oven before serving for a quick and satisfying meal.
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Enjoy!: Whether you’re cooking for a weeknight dinner or hosting a casual gathering, these Quick and Easy Chicken Enchiladas are sure to be a hit with family and friends. With simple ingredients and minimal prep time, this recipe delivers maximum flavor and comfort in every bite!
