Easy Chicken Enchiladas Recipe
About this recipe
These Easy Chicken Enchiladas are a quick and satisfying meal that come together in about 30-40 minutes. Stuffed with shredded chicken, topped with enchilada sauce and cheese, they bake up warm and gooey, making them a family favorite.
John Kanell from Preppy Kitchen shares a straightforward method for assembling these enchiladas, using rotisserie chicken for a time-saving twist. This recipe is flexible, allowing for various fillings and sauces, so you can customize it to your taste.
Ingredient notes
- You can use rotisserie chicken for the shredded chicken breast.
- You can substitute olive oil with vegetable oil.
- Flour tortillas are less likely to crack than corn tortillas.
Tips from Preppy Kitchen’s video
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch casserole dish before starting.
- Cook the onions in oil until translucent, about 5 minutes, before adding garlic to avoid burning.
- Taste the chicken mixture before assembling to adjust seasoning as needed.
Good to know
- How many servings does this recipe make?
- This recipe makes 8 servings.
- What can I use instead of red enchilada sauce?
- You can substitute the red enchilada sauce with green enchilada sauce, a cheesy white sauce, or mole.
- How long do the enchiladas need to bake?
- Bake the enchiladas for 20-30 minutes at 350°F until the cheese is melted and the enchiladas are heated through.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 350°F (175°C) and grease a 9x13 inch casserole dish.
- 2
Chop one medium yellow onion.
- 3
In a bowl, have 1.5 lbs of shredded chicken breast ready. You can boil, bake, or use rotisserie chicken.
- 4
Chop the onion and mince about five cloves of garlic.
- 5
In a large skillet over medium-high heat, add 3 tablespoons of olive oil and let it heat until shimmering.
- 6
Add the chopped onion to the skillet along with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir frequently for about 5 minutes until the onions are translucent.
- 7
Add the minced garlic to the skillet and cook for about 1 minute.
- 8
Add the shredded chicken and 1/3 cup of red enchilada sauce to the skillet. Cook for 2-3 minutes to warm through, stirring gently.
- 9
Taste the mixture and adjust seasoning if necessary, adding more salt if needed.
- 10
Transfer the chicken mixture to your work area to assemble the enchiladas.
- 11
Grab 8 tortillas. Spoon a few tablespoons of enchilada sauce over each tortilla to create a thin layer.
- 12
Place about 1/8 of the chicken mixture in the center of each tortilla, followed by 2-3 tablespoons of shredded cheese.
- 13
Roll the tortilla tightly and place it seam-side down in the greased casserole dish. Repeat with the remaining tortillas and filling.
- 14
Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top and spread it out evenly.
- 15
Sprinkle the remaining shredded cheese over the top of the enchiladas.
- 16
Bake in the preheated oven for 20-30 minutes, or until the cheese is melted and the enchiladas are heated through.
- 17
Garnish with sour cream, cilantro, avocado, or chilies as desired before serving.
Heads up — we had to guess a little:
- The quantity of shredded chicken is inferred from '1 and 12 lbs' as 1.5 lbs.
- The number of tortillas is inferred as 8 based on standard serving sizes for enchiladas.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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