Quick and Easy Chicken Enchiladas
Delicious and quick chicken enchiladas that are perfect for busy weeknights, combining tender chicken, flavorful spices, and gooey cheese.
Equipment
- large skillet
- baking dish
- Cooking spray or oil
- Spoon
- oven
Ingredients
- 400 g Cooked chicken Shredded, can use rotisserie or leftover chicken.
- 8 pieces Tortillas Flour or corn tortillas based on preference.
- 300 g Enchilada sauce Store-bought or homemade for convenience.
- 200 g Shredded cheese Cheddar or Gouda cheese for melting.
- 1 small Onion Diced, adds sweetness and depth.
- 1 small Bell pepper Diced, adds color and crunch.
- 1 teaspoon Cumin Brings warmth and earthiness.
- 1 teaspoon Paprika Adds mild sweetness and color.
- to taste Salt and pepper Season to taste.
- to taste Fresh cilantro leaves Optional garnish for freshness.
Instructions
- In a large skillet over medium heat, sauté diced onion and bell pepper in a splash of oil for about 5 minutes until soft.
- Add shredded chicken to the skillet, along with cumin, paprika, salt, and pepper. Stir and cook for an additional 2-3 minutes until heated through.
- Preheat the oven to 180 °C (350 °F). Grease a baking dish with cooking spray or oil.
- Lay a tortilla flat, spoon a generous amount of chicken filling into the center, drizzle with enchilada sauce, and sprinkle with cheese. Roll up the tortilla and place seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese.
- Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
Quick and Easy Chicken Enchiladas are perfect for busy weeknights and can be customized with various fillings and toppings.