Looking for a quick dinner that packs a flavorful punch? You’re in the right place! These Quick Weeknight Chicken Enchiladas are not just easy to make; they're also loaded with tasty ingredients. Whether you're a busy parent or just short on time, I've got the step-by-step guide to get these delicious enchiladas on your table in no time. Let’s dive into this simple recipe that will become a family favorite!
Why I Love This Recipe
- Quick and Easy: This recipe can be made in just 35 minutes, making it perfect for busy weeknights.
- Customizable: You can easily swap ingredients to suit your taste, whether using different beans, or adding veggies.
- Family-Friendly: With its cheesy goodness and delicious flavors, this dish is sure to please both kids and adults alike.
- One-Pan Wonder: Less cleanup is required since everything is baked in one dish, making it convenient and hassle-free.
Ingredients
List of Ingredients
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheese (cheddar or a Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 small flour or corn tortillas
- ½ cup diced onion
- 1 tablespoon olive oil
- Fresh cilantro for garnish
- Sour cream for serving
Gathering the right ingredients is key to making quick weeknight chicken enchiladas. I love using cooked chicken, often from rotisserie. It saves time and adds great flavor. You can use either store-bought or homemade enchilada sauce. Both work well and save time.
Black beans are a must for added protein and texture. Drain and rinse them to keep them fresh. Corn adds sweetness and color, and you can use fresh or frozen. I prefer frozen for their ease and availability.
Cheese is vital for that melty goodness. I like using cheddar or a Mexican blend. Cumin and chili powder give depth to the filling. They add warmth and a hint of spice. For the tortillas, choose either flour or corn based on your taste.
Diced onion gives a nice crunch and flavor. Olive oil is used to sauté the onion, enhancing its sweetness. Finally, fresh cilantro adds brightness, while sour cream is a perfect creamy finish. Gather these items, and you'll be ready to cook!
Step-by-Step Instructions
Preheat and Sauté
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Add diced onion to the skillet.
- Sauté the onion until it turns translucent, about 3-4 minutes.
Combine Ingredients
- In a large bowl, mix shredded chicken, black beans, and corn.
- Add cumin and chili powder to the mixture.
- Pour in half of the enchilada sauce and half of the shredded cheese.
- Stir until everything is well combined.
Assemble Enchiladas
- Take a tortilla and fill it with about ¼ cup of the chicken mixture.
- Roll the tortilla tightly around the filling.
- Place the rolled tortillas seam-side down in a baking dish.
- Repeat this for all tortillas.
Bake and Serve
- Spread a thin layer of the remaining enchilada sauce in the bottom of the dish.
- Pour any extra enchilada sauce over the top.
- Sprinkle the rest of the cheese on top.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly.
- Let it cool for a few minutes before serving.
- Garnish with fresh cilantro and serve with sour cream on the side.
Tips & Tricks
Quick Preparation Tips
- Use rotisserie chicken for faster prep: Rotisserie chicken saves you time. It’s already cooked and shredded. Just pull it apart, and you’re ready to go.
- Pre-mix fillings the night before: Mix your chicken, beans, corn, and spices ahead of time. This way, you can just fill the tortillas when you’re ready to cook.
Cooking Techniques
- Properly sauté onions for enhanced flavor: Sauté onions in olive oil until they are soft and clear. This step adds a sweet, savory taste to your enchiladas. It only takes about 3-4 minutes.
- Bake with and without foil for desired cheese texture: Start by covering your enchiladas with foil to keep them moist. Remove the foil for the last few minutes to make the cheese bubbly and golden. This gives a nice contrast in texture.
Pro Tips
- Use Rotisserie Chicken: For even quicker preparation, use store-bought rotisserie chicken instead of cooking your own.
- Customize Your Fillings: Feel free to swap in your favorite vegetables or beans to suit your taste or what you have on hand.
- Make Ahead: Assemble the enchiladas ahead of time and store them in the fridge before baking for an easy weeknight dinner.
- Garnish for Flavor: Don’t skip the fresh cilantro and sour cream; they add a vibrant flavor that complements the dish perfectly.
Variations
Ingredient Swaps
You can easily change up the flavors. For instance, use turkey or beef instead of chicken. This swap gives a nice twist to the dish. You can also mix in different beans or veggies. Try pinto beans or black-eyed peas for added texture. Adding bell peppers or zucchini can make it colorful and healthy.
Spicy Additions
Want some heat? Incorporate jalapeños or a few drops of hot sauce. These spicy additions will lift the flavor. You can also add extra spices like cayenne pepper or paprika. Just a pinch can make your enchiladas pop with flavor.
Dietary Adjustments
If you're gluten-free, swap out flour tortillas for corn ones. This keeps the dish tasty while meeting dietary needs. For a vegan version, use plant-based cheese and skip the chicken. You can replace it with tofu or lentils for protein. These adaptations ensure everyone can enjoy this dish.
Storage Info
Leftovers
To keep your enchiladas fresh, allow them to cool first. Place them in an airtight container. This stops moisture from building up. You can also use a glass dish with a lid. Store them in the fridge for up to three days. For longer storage, consider freezing. Wrap each enchilada in plastic wrap, then place them in a freezer bag. This helps prevent freezer burn.
Reheating Tips
To reheat without drying out, use the oven. Preheat it to 350°F (175°C). Place the enchiladas in an oven-safe dish. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. If you want to use the microwave, place a damp paper towel over the enchiladas. Heat them in short bursts of 30 seconds. This helps keep the texture soft. Always check that they are hot all the way through before serving.
FAQs
How long do chicken enchiladas last in the fridge?
Chicken enchiladas can stay fresh in the fridge for about 3 to 4 days. To store them, let them cool first. Place them in an airtight container. This helps keep them moist and tasty. Be sure to label the container with the date. Always check for any signs of spoilage before eating.
Can I freeze enchiladas?
Yes, you can freeze chicken enchiladas! If you want to freeze them before baking, wrap each enchilada tightly in plastic wrap. Then place them in a freezer-safe bag. They can last up to 3 months in the freezer. If you bake them first, cool them completely before freezing. When ready to eat, thaw them overnight in the fridge and then reheat in the oven.
What can I serve with chicken enchiladas?
Chicken enchiladas pair well with many sides. Consider serving them with:
- Mexican rice
- Refried beans
- Fresh guacamole
- A simple green salad
- Corn on the cob
You can also add garnishes like:
- Fresh cilantro
- Sliced avocado
- Diced tomatoes
- Sour cream
These sides and toppings enhance the meal and make it even more delicious!
This blog post covers easy chicken enchiladas. You learned about ingredients, step-by-step cooking, and tips to save time. We also talked about fun variations and how to store leftovers.
Remember, cooking can be simple and fun. Feel free to make this recipe your own. Enjoy your delicious meal!
