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Easy Chicken Enchiladas – 30 Minute Dinner!

A quick and flavorful Tex-Mex classic, these Easy Chicken Enchiladas are packed with shredded chicken, gooey cheese, and smothered in enchilada sauce — all ready in just 30 minutes! Perfect for busy weeknights and family-friendly dinners.
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Ingredients Equipment Method Notes

Ingredients
  

  • Makes 6 enchiladas serves 3–4:
  • 2 cups cooked shredded chicken rotisserie works great!
  • 1 cup shredded cheddar or Mexican cheese blend plus extra for topping
  • 1 can 10 oz red enchilada sauce
  • 6 flour or corn tortillas 6-inch
  • 1/2 cup chopped onion optional
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • Salt & pepper to taste
  • Fresh cilantro or sour cream for garnish (optional)

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Spoon or spatula
  • Measuring cups and spoons
  • Foil (optional, for baking)

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Mix filling: In a bowl, combine shredded chicken, half the cheese, onion (if using), cumin, garlic powder, salt, and pepper.
  3. Fill tortillas: Spoon about 1/3 cup of filling onto each tortilla. Roll tightly and place seam-side down in the baking dish.
  4. Add sauce & cheese: Pour enchilada sauce evenly over the top. Sprinkle remaining cheese on top.
  5. Bake: Bake uncovered for 18–20 minutes, or until bubbly and cheese is melted.
  6. Serve: Garnish with chopped cilantro, sour cream, or avocado slices, if desired.

Notes

Time Saver: Use store-bought rotisserie chicken to cut prep time.
Make Ahead: Assemble ahead of time and refrigerate. Add 5 minutes to baking time if cold.
Freezer Friendly: Wrap unbaked enchiladas tightly and freeze for up to 2 months.
Variations: Swap chicken for black beans or ground beef for a different twist.