With tender shredded chicken, lots of melty cheese, soft tortillas, and an easy verde (green) sauce, these enchiladas are a family favorite. Serve them with homemade refried beans and Mexican rice and you’ve got yourself a feast. How long it takes: just under an hour Equipment you’ll need: large baking dish (9×13 inches), small skillet Servings: 4 You can have this dinner on the table in about an hour. Half of that time is hands off while the enchiladas bake in the oven. I’ve made them super easy with a purchased jar of salsa verde and precooked chicken. This casserole is perfect for a quick dinner when you’re tired after a long day at work. In fact, if you have a more leisurely morning, you can easily assemble it, put it in the fridge, and bake it when you get home in the afternoon. You guys are going to love these chicken enchiladas so much. They are easy and delicious. Enjoy!
What You’ll Need
How To Make This Recipe
To make the filling, sauté the onions in a small skillet until they soften. If you’d like to increase the veggie content, you can also sauté spinach, peppers, or add corn or black beans. Mix the veggies with the shredded chicken, and some of the sauce and cheese. Roll the filling in the tortillas. Line them up in a baking dish, drizzle with sauce, and sprinkle with cheese. Bake until the filling is warm and the cheese is melted. So yummy! I like to serve these with a dab of sour cream and additional cilantro. Chopped tomatoes, jalapeños, pickled red onions, or diced avocado are great, too. Serve the enchiladas with baked tortilla chips and homemade salsa or pico de gallo. A frozen sangria slushie or a cranberry margarita will make it seem like a party!
Make It Your Own
Vegetarian: Substitute fajita-style vegetables (grilled onions and bell peppers) for the chicken. Add a can of black beans to the filling. Instead of chicken, substitute slow cooker pork taco meat or taco meat. Use red enchilada sauce instead of salsa verde.
Make-Ahead Ideas
Make chicken enchiladas a day ahead and refrigerate before baking. Bake as directed, adding five to 10 minutes to the baking time. You could also make a double batch and freeze half of the enchiladas to bake at a later date. See the section below.
Storage & Reheating Tips
Refrigerate/freeze: Leftover baked enchiladas can be stored in the refrigerator for up to three days. They can be frozen for up to three months. Reheat: To reheat, microwave individual portions until warmed through. For larger amounts, cover with foil and reheat in the oven. To reheat frozen uncooked enchiladas: Thaw overnight in the refrigerator and bake as directed, adding five to ten minutes to baking time. Alternatively, don’t thaw the enchiladas. Take them out of the freezer while the oven preheats. Leaving the foil on, bake for 25 minutes, remove foil and bake another 20 to 25 minutes, or until the cheese is melted and the enchiladas are completely heated. Quick-Start Guide!
