Hello friends! Today, I’m sharing my family’s all-time favorite, fast and easy chicken enchilada recipe. I have made this delicious recipe countless times for our friends & family. It’s always well received and quickly devoured.
It’s especially perfect for a weeknight dinner when you are short on time. Really it’s that simple. But when you do have more time, it is totally customizable.
You can improve the nutritional value by adding your favorite fillings or making the enchilada sauce from scratch. I know that your family will love this recipe too!
Rotisserie Chicken Enchiladas
Who doesn’t love an easy recipe? To make this recipe faster and one step easier, I use a rotisserie chicken. Simply remove the meat, cut the chicken into bite-size pieces, and toss it in the mix.
To speed things up even further, I buy a pack of pre-shredded rotisserie chicken. Many grocery stores, as well as Costco, sell this in the deli area.
They do cost more, but if you are busy, maybe working full-time and wrangling kids, it can be a lifesaver. Or if you are lazy, like I am sometimes, I can rationalize it’s healthier than fast-food!
Below are answers to our most common enchilada questions.
Originating in Mexico, enchiladas are a flour or corn tortilla rolled filled and covered with a savory sauce.
They are commonly filled with a mixture of ingredients, which may include meats, vegetables, beans, potatoes, and cheeses.
The main difference between enchiladas and burritos is that enchiladas are typically made with corn tortillas, and burritos are made with flour.
Another distinction between the two is that you eat enchiladas with a fork. Enchiladas are covered in sauce and a bit messy. Burritos can be held in your hand like a taco.
To avoid soggy enchiladas, do not cover them in an excessive amount of enchilada sauce before putting them in the oven. This allows the heat to crisp them up during cooking. Also, allow them to cook uncovered for all or part of the baking time.
If you prefer super crisp enchiladas, you can fry tortillas briefly in oil before filling them. In a skillet over medium-high heat, using a little oil, fry for approximately 10 seconds per side until they start to get golden brown and crisp.
If you follow this recipe, your enchiladas will not be soggy.
To make enchiladas ahead of time, fill and wrap them, but do not top with sauce or cheese. Cover tightly with plastic wrap. Refrigerate up to 24 hours.
When you are ready to bake, remove the plastic wrap, top with sauce, cheese, and dot with sour cream. Then bake for 25-30 minutes or until golden brown, bubbly, and cooked through.
You can reheat enchiladas in the microwave, in a toaster, or regular oven. There will be slightly different results with each.
If you prefer a tender tortilla texture with quicker results, use the microwave.
To achieve a slightly crisp or chewy texture, use an oven. Put the enchiladas in an oven-safe baking dish and bake for 10-20 minutes. To retain more softness, you can also cover for the first 10 minutes with aluminum foil, then uncover for 5-10 minutes.
To freeze enchiladas, simply cover them tightly with a layer of plastic wrap, then again with aluminum foil.
Freeze up to 3 months. When you are ready to bake, remove the foil and plastic wrap. Cover again with the aluminum foil and bake them for 30 minutes. Then, uncover and bake for an extra 5-10 minutes, or until heated through.
It is easy to make this recipe healthier by changing up a few of your ingredients. Increase the nutritional value, try these alternatives.
Homemade Enchilada Sauce
You can use homemade enchiladas sauce versus using a canned sauce.
Try this enchilada sauce recipe. It makes about the same amount as a 19 oz. can and it gets high ratings.
Try adding your favorite fresh vegetables to the mix; fresh onions, sliced red, green, poblano peppers, or spinach would be delicious additions.
Switch up your protein
Cook your own fresh diced chicken breast to replace the prepared rotisserie chicken.
I typically make these enchiladas with chicken, but they are delicious with ground beef too. You might also try shredded beef, carnitas, or turkey.
To make this a gluten-friendly meal, you can use gluten-free tortillas, corn, or flour. Also, make your own sauce, but use gluten-free flour in the recipe.
Adding More Flavor to Enchiladas
To boost the flavor varieties or heat, try these yummy additions.
Add more heat to this dish with your favorite seasonings.
You can also spice these babies up as much as your little heart desires. Try adding a bit of red cayenne pepper, chipotle sauce, adobo sauce, adobo spices, or a Mexican hot sauce.
Add more fresh vegetables as I mentioned above. This will add lots of authentic Mexican flavor.
I love to top the enchiladas with all of my favorites; these include, jalapeño, cilantro, diced fresh tomatoes, sour cream, and more cheese.
Here’s my favorite part, topping my enchiladas! I love making them tasty and pretty too. Below are my go-to toppings.
Sliced Green Onions
Chopped Red Onion
Pico de Gallo
More Mexican-blend Cheese
Crumbled Cotija Cheese
What to serve with Enchiladas
You can serve enchiladas with so much goodness!
Below, are common American ideas, but I am certain the list is much longer if you are from Mexico!
Chips and Salsa
How to Make Enchiladas
Without further ado, here is the easy-peasey recipe. You will likely memorize it. It’s that easy! Enjoy.Print
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