Easy Enchiladas Recipe

TORTILLAS: Soft flatbreads that hold the filling and roll up easily.

COOKED CHICKEN: Shredded chicken adds protein and flavor to the dish.

ENCHILADA SAUCE: A flavorful sauce that gives the enchiladas their signature taste.

SHREDDED CHEESE: Melts on top to create a gooey, delicious layer.

SOUR CREAM: Adds creaminess when served on the side.

SALSA: A fresh, tangy topping that complements the enchiladas.

One of the most helpful tricks in this Easy Enchiladas Recipe is how you roll the tortillas with the chicken filling. Getting the roll just right makes sure the filling stays inside while baking, so you don’t end up with a messy dish. Here’s a simple way to do it:

1. Lay your tortilla flat on a clean surface.
2. Spoon some of the chicken and sauce mixture onto the center, but don’t overfill it—too much filling can make rolling tricky.
3. Fold one side of the tortilla over the filling.
4. Then fold in the sides gently, like wrapping a little package.
5. Finally, roll it up tightly from the folded side until it’s all wrapped.

Doing it this way helps keep everything snug inside so the enchilada sauce and cheese don’t spill out while baking. Plus, it makes the enchiladas look neat and ready to serve.

When I first tried this recipe, I stuffed the tortillas too full and they burst open in the oven—what a mess! After that, I learned to use just enough filling to roll comfortably. It made the whole process easier and the enchiladas tasted better because the sauce stayed inside, soaking into the chicken and tortilla just right.

Also, placing the rolled tortillas seam-side down in the baking dish helps keep them closed while cooking. It’s a small step but makes a big difference in how your dish turns out. Give it a try, and you’ll see how much smoother and tastier your enchiladas will be!

• tortillas - Substitute with lettuce wraps: For a low-carb option, lettuce wraps can be used instead of tortillas.

• tortillas - Substitute with corn tortillas: If you prefer a different flavor or texture, corn tortillas can be used instead of flour tortillas.

• cooked chicken - Substitute with cooked turkey: Turkey can be used as a leaner alternative to chicken.

• cooked chicken - Substitute with black beans: For a vegetarian option, black beans can replace the chicken.

• enchilada sauce - Substitute with salsa verde: Salsa verde can provide a different flavor profile while still keeping the dish authentic.

• enchilada sauce - Substitute with tomato sauce with taco seasoning: If you don't have enchilada sauce, you can mix tomato sauce with taco seasoning for a similar taste.

• shredded cheese - Substitute with vegan cheese: For a dairy-free option, vegan cheese can be used instead of regular cheese.

• shredded cheese - Substitute with queso fresco: Queso fresco can be used for a more authentic Mexican flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a healthier alternative to sour cream.

• sour cream - Substitute with cashew cream: For a dairy-free option, cashew cream can replace sour cream.

• salsa - Substitute with pico de gallo: Pico de gallo can be used for a fresher, chunkier texture.

• salsa - Substitute with guacamole: Guacamole can be used for a creamier, richer topping.

• Allow the enchiladas to cool completely before storing. This prevents condensation, which can make the tortillas soggy.

• Transfer the cooled enchiladas to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.

• For short-term storage, refrigerate the enchiladas for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.

• For long-term storage, wrap each enchilada individually in plastic wrap or aluminum foil. Place the wrapped enchiladas in a freezer-safe bag or container, ensuring all air is removed to prevent freezer burn.

• Label the container with the date and contents. Frozen enchiladas can be stored for up to 3 months.

• To reheat frozen enchiladas, preheat the oven to 375°F (190°C). Remove the enchiladas from the freezer and unwrap them. Place them in a baking dish and cover with foil. Bake for 30-40 minutes, or until heated through. Remove the foil during the last 10 minutes to allow the cheese to melt and become bubbly.

• Alternatively, you can microwave individual enchiladas on a microwave-safe plate. Cover with a damp paper towel and heat on high for 2-3 minutes, or until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover enchiladas in an oven-safe dish and cover them with aluminum foil to prevent drying out. Heat for about 20-25 minutes or until they are warmed through. This method helps maintain the texture of the tortillas and keeps the cheese gooey.

• Microwave Method: Place the enchiladas on a microwave-safe plate. Cover them with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This is the quickest method but may result in slightly soggy tortillas.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the enchiladas in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally to ensure even warming. This method can help crisp up the tortillas while keeping the chicken filling moist.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the enchiladas in the air fryer basket, making sure they are not overlapping. Heat for about 5-7 minutes, or until they are warmed through and the cheese is bubbly. This method gives a nice crispy texture to the tortillas.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the enchiladas on a toaster oven tray and cover with aluminum foil. Heat for about 15-20 minutes, or until they are warmed through. This method is great for smaller portions and maintains the cheese and tortillas texture.

• Oven: Used to bake the enchiladas at a consistent temperature of 375°F (190°C) until the cheese is melted and bubbly.

• Mixing bowl: Utilized to combine the shredded chicken with half of the enchilada sauce, ensuring an even coating.

• Baking dish: Serves as the vessel to hold the rolled tortillas, keeping them in place while they bake.

• Measuring cups: Essential for accurately measuring the enchilada sauce, shredded cheese, sour cream, and salsa.

• Spoon: Handy for mixing the chicken and enchilada sauce together in the mixing bowl.

• Knife: Useful for shredding the cooked chicken if it hasn't been pre-shredded.

• Cutting board: Provides a safe surface for shredding the cooked chicken.

• Tongs: Helpful for handling the tortillas and placing them seam-side down in the baking dish.

• Aluminum foil: Can be used to cover the baking dish if you want to prevent the cheese from browning too quickly.

• Oven mitts: Necessary for safely handling the hot baking dish when removing it from the oven.

• Serving spoon: Ideal for serving the enchiladas hot, along with the sour cream and salsa on the side.

Prepare the filling: Mix the shredded chicken and enchilada sauce ahead of time and store in the fridge.

Use pre-cooked chicken: Save time by using rotisserie or leftover cooked chicken.

Ready-made tortillas: Opt for store-bought tortillas to skip the dough-making process.

Shred cheese in bulk: Shred a large block of cheese and store it for multiple recipes.

Assemble in advance: Roll the tortillas with the filling and refrigerate until ready to bake.

Preheat the oven: Start preheating the oven while assembling the enchiladas to save time.