Ingredients
Equipment
Method
- If using raw chicken breasts or thighs, place them in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until cooked through. Drain, let cool slightly, and then shred or dice the chicken. Alternatively, if using rotisserie chicken, simply shred or chop the meat. Season the shredded chicken with a pinch of salt and pepper.1.5 lbs boneless, skinless chicken breasts or thighs, Salt and freshly ground black pepper
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
- Stir in the chili powder, cumin, and dried oregano. Cook for 30 seconds, stirring constantly, until the spices are fragrant. This step blooms the spices and enhances their flavor.1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon dried oregano
- Add the shredded chicken to the skillet with the onions and spices. Pour in the can of enchilada sauce and the undrained can of chopped green chilies. Stir everything together until well combined. Simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove from heat.1.5 lbs boneless, skinless chicken breasts or thighs, 1 can (10 ounces) enchilada sauce, 1 can (4 ounces) chopped green chilies
- Gently warm the tortillas to make them pliable and easier to roll. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by briefly warming them in a dry skillet. This prevents them from cracking when you roll them.8-10 corn or flour tortillas
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spoon about 1/4 cup of the enchilada sauce mixture into the bottom of the baking dish, spreading it evenly.1 can (10 ounces) enchilada sauce
- For each enchilada, take a warmed tortilla and spoon about 2-3 tablespoons of the chicken filling down the center. Sprinkle a little of the shredded cheese over the filling. Tightly roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.1 cup shredded cheddar cheese, Monterey Jack cheese, or a Mexican blend, 8-10 corn or flour tortillas
- Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are fully covered. Sprinkle the remaining shredded cheese generously over the top.1 can (10 ounces) enchilada sauce, 1 cup shredded cheddar cheese, Monterey Jack cheese, or a Mexican blend
- Cover the baking dish loosely with foil (to prevent the cheese from burning before the enchiladas are heated through) and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.1 cup shredded cheddar cheese, Monterey Jack cheese, or a Mexican blend
- Let the enchiladas rest for a few minutes before serving. Serve hot, garnished with your favorite toppings such as sour cream, salsa, chopped cilantro, sliced jalapeños, or diced avocado.sour cream, salsa, chopped cilantro, sliced jalapeños, diced avocado
Notes
Leftover Quick Easy Chicken Enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the assembled (but unbaked) enchiladas or baked leftovers in a freezer-safe container or heavy-duty aluminum foil for up to 2-3 months. To reheat, individual portions can be placed on a microwave-safe plate and heated in 30-second intervals until warmed through. For a more evenly heated and crisped result, reheat a larger batch in a 350°F (175°C) oven for 15-20 minutes, or until the cheese is bubbly and the enchiladas are heated through. If reheating from frozen, add extra baking time and ensure the dish is heated thoroughly throughout.