If you’re in a hurry but still want a tasty meal, you’ve come to the right place! Quick Chicken Enchiladas are flavorful, easy to make, and perfect for busy weeknights. Imagine soft tortillas filled with shredded chicken, beans, and cheese, all smothered in zesty sauce. I’ll share the simple recipe that will make your dinner both delicious and stress-free. Ready to impress your family tonight? Let’s get cooking!
Why I Love This Recipe
- Quick and Easy: This recipe can be prepared in just 15 minutes, making it perfect for busy weeknights.
- Flavorful Filling: The combination of chicken, black beans, and spices creates a deliciously satisfying filling.
- Cheesy Goodness: With two cups of cheese melted on top, every bite is a cheesy delight.
- Customizable: Feel free to add your favorite toppings or adjust the heat level with jalapeños!
Ingredients
Main Ingredients
– 2 cups shredded cooked chicken
– 1 cup black beans, rinsed and drained
– 1 cup corn kernels (fresh or frozen)
– 1 cup diced tomatoes (canned or fresh)
– 2 cups shredded cheese (cheddar or a blend)
For my quick chicken enchiladas, I use shredded cooked chicken. It adds protein and flavor. Black beans give a nice texture and extra nutrients. Corn kernels add sweetness, while diced tomatoes bring juiciness. Finally, cheese makes everything creamy and delicious.
Seasonings and Additional Items
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 cup enchilada sauce (store-bought or homemade)
– Fresh cilantro for garnish
– Sliced jalapeños (optional for heat)
– Sour cream (optional for serving)
Seasoning is key! Ground cumin and chili powder give the enchiladas a warm, spicy kick. I like to use enchilada sauce to keep things simple. For garnishes, fresh cilantro brightens the dish. If you like heat, sliced jalapeños are a great choice. Add a dollop of sour cream for creaminess. This mix of ingredients makes my enchiladas flavorful and fun to eat!
Step-by-Step Instructions
Preparation Steps
1. First, preheat your oven to 375°F (190°C). This step is key to cooking the enchiladas evenly.
2. In a large bowl, mix the filling. Add 2 cups of shredded cooked chicken, 1 cup of black beans, 1 cup of corn, and 1 cup of diced tomatoes. Sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of chili powder. Stir until everything is well mixed.
Assembling the Enchiladas
1. Spread half of the enchilada sauce over the bottom of a 9×13 inch baking dish. This helps the enchiladas not to stick.
2. Grab a tortilla. Scoop about 1/3 cup of the chicken mixture onto the center and sprinkle in a little cheese. Roll it up tightly and place it seam-side down in the baking dish.
3. Repeat this step with the rest of the tortillas and filling until you use it all.
Baking Instructions
1. Pour the rest of the enchilada sauce over the top of the rolled tortillas. Then, sprinkle the remaining cheese on top.
2. Cover the baking dish with aluminum foil. Bake it in the preheated oven for about 15 minutes.
3. After 15 minutes, remove the foil. Bake for another 10-15 minutes until the cheese is bubbly and golden brown.
4. Once done, let the enchiladas cool for a few minutes. Garnish with fresh cilantro and sliced jalapeños if you like. Serve hot with sour cream on the side.
Tips & Tricks
Speeding Up the Process
Using rotisserie chicken can save you time. It tastes great and is already cooked. Just shred it and you’re ready to go. Prepping ingredients in advance also helps. Chop your veggies and mix your spices ahead of time. This makes assembly quicker when you’re ready to cook.
Ensuring Perfect Enchiladas
To roll and fill your tortillas, use about 1/3 cup of the chicken mixture. Place it in the center of the tortilla. Add a sprinkle of cheese for extra flavor. Roll the tortilla tightly and place it seam-side down in the dish. This keeps them from unrolling.
To prevent soggy tortillas, use enough sauce but not too much. Spreading half the sauce in the baking dish first helps. This keeps the bottom from getting too wet. Make sure to cover the rolled tortillas with sauce and cheese before baking. This way, they stay moist but not soggy.
Pro Tips
- Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand, making it a quick and efficient meal.
- Customize Your Fillings: Feel free to mix in other ingredients like bell peppers, onions, or spinach for added flavor and nutrition. Just ensure they are pre-cooked if needed.
- Make Ahead: You can assemble the enchiladas ahead of time and store them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are cold.
- Cheese Variations: Experiment with different types of cheese such as Monterey Jack, pepper jack for some heat, or even a Mexican blend for a unique twist on flavor.
Variations
Ingredient Swaps
You can change the protein in these enchiladas. Try using ground beef or turkey. They both offer a unique taste. You can even go meatless! For a vegetarian option, just add more beans and veggies. Black beans are great, and they add protein. You can also use lentils or quinoa for a vegan version. They cook well and soak up flavor nicely.
Flavor Enhancements
Want to kick up the flavor? You can add spices! Try paprika for a smoky taste or cayenne for heat. If you love garlic, throw in some minced cloves. You can also use different sauces. A green salsa can give a fresh twist.
Don’t forget to add veggies! Chopped bell peppers or spinach can boost nutrition. Mix in some corn or zucchini for extra texture. The more colorful your filling, the more fun your meal will be!
Storage Info
Storing Leftovers
To keep your chicken enchiladas fresh, let them cool down first. This step prevents steam from building up in the container. Once cool, place them in an airtight container. Glass containers work well because they don’t absorb smells. You can also use plastic containers if that’s what you have. Store them in the fridge. They will last for up to three days.
Reheating Guidelines
When it’s time to eat leftovers, the best way to reheat enchiladas is in the oven. Preheat the oven to 350°F (175°C). Place the enchiladas in an oven-safe dish. Add a splash of enchilada sauce over the top to keep them moist. Cover with foil to prevent drying out. Heat for about 15-20 minutes.
You can also use the microwave for a quick meal. But, be careful! The texture may change. To keep them from getting soggy, add a small cup of water in the microwave. This will create steam and help keep the enchiladas soft.
For both methods, check that they are hot all the way through. Enjoy your tasty meal!
FAQs
Common Questions about Quick Chicken Enchiladas
Can I make these enchiladas ahead of time?
Yes, you can make these enchiladas ahead. Prepare them, but do not bake yet. Cover the dish tightly with foil or plastic wrap. Store it in the fridge for up to 24 hours. When ready, bake them as directed. This keeps the flavors fresh.
How can I make enchiladas spicier?
To add heat, you can include sliced jalapeños in the filling. You can also mix extra chili powder into the chicken mixture. For more spice, top with hot sauce before serving. Adjust the heat to your taste for a perfect kick.
What sides pair well with chicken enchiladas?
I love serving these enchiladas with a fresh side salad or Mexican rice. Black beans or corn on the side work well, too. You can also add guacamole or chips for crunch. Each side adds flavor and fills your plate with color.
In this post, we explored how to make quick chicken enchiladas. We covered the key ingredients, step-by-step instructions, helpful tips, and variations. Making enchiladas is easy and fun! Remember, you can swap proteins and spices to fit your taste. Plus, storing leftovers helps reduce waste. Enjoy delicious meals today and share them with friends. Happy cookin
