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5-Ingredient Chicken Enchiladas

Easy 5-Ingredient Chicken Enchiladas

Craving a quick, flavorful meal that doesn’t require a trip to the grocery store? These 5-Ingredient Chicken Enchiladas come together in just 30 minutes, making them a perfect weeknight dinner. With minimal prep and simple ingredients, you’ll have a dish the whole family will love.

 

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken is ideal for convenience)
  • 1 can (10 oz) red enchilada sauce
  • 1 cup shredded Mexican blend cheese
  • 8 small flour tortillas
  • Optional toppings: sour cream, chopped cilantro, sliced jalapeños

Instructions

  • Preparation:
    • Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  • Assembling the Enchiladas:
    • Combine the shredded chicken with 1/4 cup of the enchilada sauce in a bowl.
  • Filling and Rolling:
    • Place a portion of the chicken mixture in the center of each tortilla, roll it tightly, and arrange it seam-side down in the prepared dish.
  • Saucing the Enchiladas:
    • Drizzle the remaining enchilada sauce evenly over the rolled tortillas.
  • Adding Cheese:
    • Sprinkle the shredded cheese over the top.
  • Baking:
    • Cover with foil and bake for 20-25 minutes, until the cheese is bubbly and the dish is heated through.
  • Serving:
    • Let cool slightly before serving. Add toppings like sour cream, cilantro, or jalapeños for an extra burst of flavor.

Notes

  • Quick & Easy: This recipe is perfect for busy weeknights, as it comes together in just 30-35 minutes using only 5 ingredients.
  • Rotisserie Chicken: Using pre-cooked rotisserie chicken saves time and adds flavor, but you can also use any leftover cooked chicken.
  • Customizable: Feel free to adjust toppings like sour cream, cilantro, and jalapeños to suit your taste or add more veggies to the filling (e.g., onions, bell peppers, black beans).
  • Make Ahead: You can prepare the enchiladas in advance up to the baking step and refrigerate for up to 24 hours. Just bake when ready.
  • Freezer-Friendly: These enchiladas can be assembled and frozen for later. Wrap tightly in foil before freezing, and bake directly from frozen when ready to eat.
  • Serving Suggestions: Pair with Spanish rice, a side salad, or refried beans to complete the meal.

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