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Easy 20-Minute Chicken Enchiladas Recipe Perfect for Quick Weeknight Dinners

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A quick and flavorful chicken enchiladas recipe that comes together in about 20 minutes, perfect for busy weeknights. Simple ingredients and a homemade-style sauce make this dish a comforting crowd-pleaser.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
  • 1 cup shredded cheddar cheese (or Mexican blend for extra flavor)
  • 1/2 cup diced onions (yellow or white)
  • 1/2 cup canned black beans, drained and rinsed (optional)
  • 1/2 cup corn kernels (fresh or frozen, thawed)
  • 1 cup enchilada sauce (store-bought or homemade)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder (adjust to taste)
  • 8 small flour or corn tortillas (soft and pliable)
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • Olive oil or cooking spray (for greasing the baking dish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, mix the enchilada sauce with cumin, garlic powder, and chili powder until combined.
  3. In a medium bowl, toss shredded chicken, half of the shredded cheese, diced onions, black beans (if using), and corn. Pour about half of the sauce over the mixture and stir to coat.
  4. Warm each tortilla for about 15 seconds in the microwave or on a dry skillet to make rolling easier.
  5. Lightly grease an 8×8-inch baking dish with olive oil or cooking spray.
  6. Spoon about 1/4 cup of the filling onto each tortilla, roll it up snugly, and place seam-side down in the baking dish. Repeat for all tortillas.
  7. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  8. Sprinkle the remaining shredded cheese on top.
  9. Bake uncovered for 15 minutes or until the cheese is bubbly and slightly browned.
  10. Remove from oven, garnish with fresh cilantro, and serve with lime wedges.

Notes

If edges of tortillas crisp too much, tent loosely with foil after 10 minutes to keep soft. Add a splash of water to enchilada sauce if too thick for even coverage. Warming tortillas prevents cracking. For extra bubbly cheese, broil for 1-2 minutes watching closely. Leftovers store well up to 3 days in fridge; reheat in oven at 350°F for 10-15 minutes.

Nutrition

Keywords: chicken enchiladas, quick dinner, weeknight meal, easy recipe, Mexican food, rotisserie chicken, enchilada sauce, cheesy enchiladas

Find it online: https://sunnysavory.com/easy-20-minute-chicken-enchiladas-recipe-perfect-for-quick-weeknight-dinners/