Easy Chicken Enchilada – 30 Minute Dinner!
Listen, between us? Some days I’m hanging on by a thread. You know those evenings when the kids are asking “what’s for dinner?” for the fifteenth time, you’ve got roughly 30 minutes before complete meltdowns begin (yours included), and you’re staring into your fridge like it might magically produce a home-cooked meal?
THESE ENCHILADAS. They’re my secret weapon.
I’m not even kidding when I say these chicken enchiladas have saved my reputation as a somewhat functional adult on countless occasions. They’ve been my go-to for impromptu dinner guests (“Oh, I just threw these together!”), the reason my mother-in-law thinks I actually cook from scratch, and how I’ve convinced my children I’m not a complete disaster in the kitchen.
The Real Kitchen Equipment You’ll Need
- That skillet you got as a wedding gift that somehow survived a decade of use
- A baking dish with mysterious stains that “add character”
- Something to stir with (a wooden spoon if you’re feeling fancy, a plastic spatula rescued from the toy kitchen if you’re not)
- An oven that hopefully preheats somewhat close to the temperature you set
- Measuring spoons (who am I kidding, we’re eyeballing this)
- Cheese grater (or just buy pre-shredded, IT’S FINE)
- Aluminum foil because you’ll definitely forget to clean the baking dish right away
Shopping List: Real Talk Edition
- Chicken – Already cooked because WHO HAS TIME? Rotisserie chicken from the grocery store is the answer to prayers you didn’t even know you had. Grab one while it’s still warm and shred that beautiful bird.
- Tortillas – The ones in the refrigerated section that aren’t expired yet. I use flour because my picky eater turns corn tortillas into confetti.
- Cheese – As much as you can justify. The recipe “calls for” 180g, but we both know cheese measurements are merely suggestions. Buy the big bag of shredded stuff because life is short.
- Enchilada sauce – A can or two from the international foods aisle. The one time I made it from scratch, nobody even noticed and I spent 30 minutes I’ll never get back.
- An onion – Preferably not the one sprouting in your vegetable drawer.
- Garlic – Fresh if you remembered to buy it, the minced stuff in a jar if you’re living in reality like me.
- Some basic spices from that rack you got as a housewarming gift. If they’re still good, fantastic. If not, they still smell fine.
Let’s Be Real About Measurements
- 400g chicken (translation: whatever meat you can pull off that rotisserie chicken after you’ve snacked on it in the car)
- 180g cheese (translation: a generous handful, then another because no one ever complained about too much cheese)
- 8 tortillas (translation: enough to use up your filling, plus one that will inevitably tear and become your “chef’s sample”)
- 1 tablespoon oil (translation: a good glug)
- 1 onion (translation: as much as you can chop before tears blind you)
- 2 garlic cloves (translation: several vigorous shakes from the jar)
- 350ml enchilada sauce (translation: the whole can, who are we kidding?)
- Spices (translation: enough shakes until it looks right)
How This Actually Goes Down In My Kitchen
- Turn on that oven – Set it to 375°F/190°C and pray it’s actually that temperature. Spray your baking dish with whatever you’ve got.
- The chopping part – Pour yourself a little something if the day calls for it. Chop that onion while questioning your life choices. Heat some oil in your pan and toss in the onion pieces – this is where the house starts to smell like you’ve been cooking all day.
- The assembly line – Throw in the garlic (or squeeze the jar) and spices, then add your pre-cooked chicken. Dump in some of that sauce and half the cheese. Stir it around until it looks like something you’d eat.
- Rolling time – This is where I usually realize I should have cleared more counter space. Scoop filling into tortillas while simultaneously pushing breakfast dishes aside. Roll them up like little burritos having identity crises and line them up in your dish. When one tears, eat it immediately – chef’s rights.
- Make it look intentional – Pour the rest of that sauce all over those rolled-up beauties. Shower them with the remaining cheese. And then add more cheese because nobody ever wrote in their diary “I regret adding too much cheese to dinner.”
- Bake it until Instagram-worthy – Pop it in the oven for about 15-20 minutes, or until the cheese reaches that perfect melty, slightly bubbly stage that makes people think you know what you’re doing.
- The grand finale – Pull it out looking like a cooking show champion. If there are any burnt edges, call them “caramelized” and act like you did it on purpose.
Things I’ve Learned From Failures
- Forgot to buy tortillas once and tried to make this as a “deconstructed enchilada bowl.” My kids still bring it up in therapy.
- If your tortillas are old and breaking, microwave them between damp paper towels. If that doesn’t work, create a new dish called “Enchilada Casserole” where the broken pieces are a feature, not a bug.
- Discovered the hard way that “fire-roasted diced tomatoes” are NOT the same as enchilada sauce. Made it work by claiming it was a “fusion dish.”
- The time I dropped an entire completed dish on the floor, we ordered pizza and I cried in the bathroom. Learn from my mistake: always hold the bottom of the dish, not just the sides.
What To Serve With This When People Ask “Is There Anything Else?”
- A bag of tortilla chips and store-bought salsa transferred to your own bowl
- Literally any vegetable, microwaved and tossed with butter
- That instant rice packet with the Mexican seasoning
- A green salad if you’re overachieving that day
FAQs From My Group Text When I Shared This Recipe
“I don’t have enchilada sauce! Can I substitute something?”
Technically no, but I’ve used diluted taco sauce in an emergency and nobody called the police.
“My kids hate anything with visible vegetables…”
Congratulations on having normal children! Chop the onions microscopically small or pulse them in a food processor until they’re practically invisible.
“How bad is it if my tortillas are a little moldy on one edge?”
We’ve all been there, but maybe not this time. This is one of those rare occasions where a quick trip to the store is better than explaining to urgent care why your family is all throwing up.
“Will my husband/partner/roommate be able to make this if I leave detailed instructions?”
If they can operate a smartphone, they can handle this recipe. Just pre-chop the onion and hide all gaming controllers until dinner is on the table.
Listen, you’ve got this. If I can make these enchiladas while helping with 3rd-grade math homework and breaking up a fight over whose turn it is on the iPad, you can absolutely nail it. And when someone compliments your cooking? Just smile mysteriously like you’ve been perfecting this recipe for generations.
Easy Chicken Enchiladas – 30 Minute Dinner!
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Mix filling: In a bowl, combine shredded chicken, half the cheese, onion (if using), cumin, garlic powder, salt, and pepper.
- Fill tortillas: Spoon about 1/3 cup of filling onto each tortilla. Roll tightly and place seam-side down in the baking dish.
- Add sauce & cheese: Pour enchilada sauce evenly over the top. Sprinkle remaining cheese on top.
- Bake: Bake uncovered for 18–20 minutes, or until bubbly and cheese is melted.
- Serve: Garnish with chopped cilantro, sour cream, or avocado slices, if desired.
Notes
