Chicken Enchiladas Easy Recipe

There’s something wonderfully comforting about a bubbling tray of chicken enchiladas, isn’t there? After a long day of school runs and battling the unpredictable British weather, it’s a dish that always manages to bring a smile to my family’s faces. This recipe has been honed over years of trying to sneak more veggies onto my children’s plates (sneaky, I know!), and it’s now a firm favourite in our house. I promise you, this chicken enchilada recipe is easy enough for a weeknight, and delicious enough to impress even the fussiest eaters. It’s a guaranteed crowd-pleaser that will warm you from the inside out, even on the greyest of days.

Why This Recipe Works

This chicken enchilada recipe isn’t just about flavour; it’s about practicality for busy families. I’ve been making variations of this dish for over eight years, and this is the version that consistently gets rave reviews (and clean plates!). Here’s why it works:

• Straightforward Method: No complicated techniques or fancy equipment required. It’s designed to be simple and efficient.
• Child-Approved: My two are brutally honest critics. If they love it, chances are your little ones will too. The filling is flavourful but not overly spicy, and the cheesy topping is always a hit.
• Budget-Friendly: Uses readily available ingredients you can easily find in your local supermarket, with options for budget-conscious swaps.

Let’s be honest, sometimes getting dinner on the table feels like a Herculean effort. This recipe minimises the effort without sacrificing flavour, so you can spend less time cooking and more time with your family.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 500g chicken breasts, cooked and shredded (leftover roast chicken works brilliantly!)
• 400g tin chopped tomatoes
• 2 tbsp tomato puree
• 1 tbsp chilli powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 200g grated cheddar cheese
• 8 large flour tortillas
• Optional: Sour cream, guacamole, fresh coriander, for serving

Ingredient Notes

Here are a few little tips about the ingredients I use, and some suggestions for substitutions if you need them:

• Chicken: Leftover roast chicken is perfect here, saving you time and effort. Otherwise, simply poach or bake chicken breasts and shred them. You can also use tinned chicken in a pinch, but I find the flavour isn’t quite as good.
• Chilli Powder: Adjust the amount to suit your family’s taste. Start with 1 tbsp, and add more if you like a bit more kick. I use a mild chilli powder for the kids.
• Tortillas: Flour tortillas are traditional for enchiladas, but you could use corn tortillas for a gluten-free option. Just warm them slightly before filling to prevent them from cracking.
• Cheddar Cheese: A good quality mature cheddar melts beautifully and adds a lovely flavour. But any cheese that melts well will work.

Step-by-Step Instructions

Here’s how to make these delicious chicken enchiladas. Don’t worry, it’s much easier than it looks!

Step 1: Prepare the Filling. Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic, red bell pepper, and green bell pepper and cook for another 5 minutes, until the peppers are slightly tender. The aroma at this stage is simply divine.

Step 2: Add the Chicken and Sauce. Stir in the shredded chicken, chopped tomatoes, tomato puree, chilli powder, cumin, and smoked paprika. Season with salt and pepper to taste. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Through trial and error, I’ve found that simmering the sauce for this long really allows the flavours to meld together beautifully.

Step 3: Assemble the Enchiladas. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Spread a thin layer of the chicken mixture over each tortilla. Sprinkle with a little cheese, then roll up tightly and place seam-down in a baking dish. I usually use a 9×13 inch dish.

Step 4: Top and Bake. Pour any remaining chicken mixture over the enchiladas, then sprinkle generously with the grated cheddar cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. The cheese should be golden brown and irresistible!

Step 5: Serve and Enjoy. Let the enchiladas cool for a few minutes before serving. Garnish with sour cream, guacamole, and fresh coriander, if desired. My children prefer them with just a dollop of sour cream – simple and satisfying!

My Kitchen Tips & Tricks

Here are a few extra tips I’ve picked up over the years of making these enchiladas:

• Preventing Soggy Tortillas: Don’t overfill the tortillas, and make sure the filling isn’t too wet. A thicker filling will result in enchiladas that hold their shape better.
• Spice Control: If you’re cooking for little ones, use a mild chilli powder and go easy on the amount. You can always add a sprinkle of hot sauce to your own portion later.
• Time-Saving Shortcut: Use pre-cooked rotisserie chicken to save time. It’s a great shortcut on busy weeknights.
• Child-Friendly Adjustment: My kids are much more likely to eat the enchiladas if I cut them into smaller pieces after baking. Makes them easier to manage!
• Make-Ahead Strategy: Assemble the enchiladas ahead of time, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time when cooking from cold.
• Budget-Conscious Tip: Use tinned kidney beans or black beans in the filling to bulk it out and make it more economical.
• Freezing for later: Before baking, wrap the baking dish tightly with cling film and foil and freeze for up to 3 months. Defrost overnight in the fridge and bake as per instructions, adding 10-15 minutes to the baking time.

Storage & Meal Prep

These chicken enchiladas are fantastic for meal prep. Here’s what I recommend:

Storage: Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in the oven at 180°C (160°C fan/Gas Mark 4) for 15-20 minutes, or until heated through. You can also microwave them, but they may become a bit softer.

Make-Ahead: As mentioned above, you can assemble the enchiladas ahead of time and refrigerate them for up to 24 hours before baking.

Batch Cooking: This recipe is easily doubled or tripled for batch cooking. Make a large batch on the weekend and freeze individual portions for quick and easy meals during the week.

Substitutions & Variations

Want to tweak this recipe to suit your dietary needs or preferences? Here are a few ideas:

• Gluten-Free: Use corn tortillas instead of flour tortillas. Be sure to warm them slightly before filling to prevent them from cracking.
• Dairy-Free: Use a dairy-free cheese alternative. I’ve tried a few, and some melt better than others. Experiment to find one you like. You can also skip the cheese altogether and top with avocado slices instead.
• Vegetarian: Substitute the chicken with black beans, sweetcorn, and extra vegetables like courgette or mushrooms.
• Spicy Kick: Add a pinch of cayenne pepper or a chopped jalapeño to the filling for extra heat.
• Seasonal Variation: In the autumn, add roasted butternut squash to the filling for a lovely seasonal twist.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the enchiladas are done?

The enchiladas are done when the cheese is melted and bubbly and the tortillas are heated through. The cheese should be lightly golden brown. You can also insert a knife into the centre to check that the filling is hot.

What can I substitute for chilli powder?

If you don’t have chilli powder, you can use a combination of paprika, cumin, and a pinch of cayenne pepper. Start with equal parts paprika and cumin, and add cayenne pepper to taste.

How should I store leftovers properly?

Store leftover enchiladas in an airtight container in the fridge for up to 3 days. Make sure they’ve cooled down completely before refrigerating them.

Do children typically enjoy chicken enchiladas?

Yes, in my experience, children generally love chicken enchiladas! The cheesy topping and mild flavour are usually a hit. You can adjust the amount of chilli powder to suit their taste.

Can I scale this recipe for a larger or smaller family?

Yes, this recipe is easily scaled to feed more or fewer people. Simply adjust the amount of ingredients accordingly. For a smaller family, you can halve the recipe.

Can I use corn tortillas instead of flour tortillas?

Yes, you can! Corn tortillas are a great gluten-free alternative. Just be sure to warm them slightly before filling to prevent them from cracking.

Serving Suggestions

These chicken enchiladas are delicious on their own, but here are a few serving suggestions to make them even better:

• Sides: Serve with a simple side salad, Mexican rice, or refried beans.
• Toppings: Garnish with sour cream, guacamole, fresh coriander, chopped tomatoes, or sliced avocado.
• Drinks: A refreshing glass of lemonade or iced tea pairs perfectly with these enchiladas.
• Portion Guidance: I usually serve 2 enchiladas per person, but adjust according to appetite.

My family typically enjoys these with a big dollop of sour cream and a sprinkle of fresh coriander. It’s a simple meal that everyone loves, and that’s what matters most.

So there you have it – my family’s favourite chicken enchilada recipe, straight from my kitchen to yours. I truly believe that this is a recipe that will bring your family together around the table, even on the busiest of weeknights. I hope you’ll give it a try and let me know what you think in the comments below. Your honest feedback means the world to me, and I love hearing about your own kitchen adventures.

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