These easy enchiladas with grilled chicken are great for meal prepping and are always a family favorite!
Hi friends! Have you ever craved an enchiladas but were put off by the recipe process? I feel yes. Enchiladas seem like they would cost a lot of work, but take my word for it, they can actually be very easy to handle with a few shortcuts. It’s actually one of my favorite family meals; Girls go crazy for them.
This enchiladas with grilled chicken is my favorite for weekend meal prep. I make a large tray or two that can be stored in the fridge or freezer and cooked during the week. They also make the perfect meal to give to friends or family who need an extra helping hand (new baby, feel-good food, etc.).
Two tricks I swear by to make making enchiladas easy are: 1) Don’t make your own sauce (but if you like it, here’s my recipe), and 2) Buy pre-cooked rotisserie chicken.
We usually serve enchiladas with rice and beans and a Big O salad on the side. I hope you love this recipe as much as we do!
Easy enchiladas with grilled chicken
This recipe makes two skillets full of enchiladas. About 12 servings. If you’re going to make one skillet, you might as well make two! Freeze the extra, or give it to a friend or neighbor!
ingredients:
2 rotisserie chicken, shredded and placed in a large mixing bowl
2 cans of red enchilada sauce. I like Las Palmas or La Victora brand
1 sweet onion, diced
3-4 garlic cloves, minced
1 teaspoon oregano
1/2 teaspoon cumin
32 ounces shredded Mexican cheese
12 flour tortillas – You can also use corn or tortilla bread
instructions:
Preheat the oven to 350 degrees and make sure you have two 9″ x 13″ layers of casserole ready to serve.
Start the sauce. In a large saucepan over medium heat, sauté the onion and garlic in a little butter, for 1-2 minutes, until fragrant. Add thyme and cumin and stir well. Add canned enchilada sauce.
Add 4-6 ounces of the sauce to the shredded chicken and 2 big handfuls of the cheese. stir until combined. This is your stuffing!
Heat the tortilla. You want it to be soft and pliable, so it doesn’t break when you fill it.
Put a ladleful of the sauce in the bottom of each casserole dish and rub until the bottom is covered with a little sauce.
Take one tortilla, and place the chicken mixture in the center seam, lengthwise. You want there to be an appropriate amount of the chicken and cheese mixture, but make sure it’s not *too chewy* to roll well. Roll it up and put it in the pan. Keep filling and rolling, until you have 12-14 enchiladas.
Coat each skillet with the sauce until the exposed edges of the tortilla are gone. You can dunk it a little, that’s okay.
Cover each skillet with cheese and cover with foil. Bake for 30-40 minutes, until bubbly.
You can boil enchiladas for 2-4 minutes, until the cheese is soft and brown as well.
Top with chopped green onions or cilantro, and serve!
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Easy enchiladas with grilled chicken
A soul-hugging Mexican comfort food dish made even easier with store-bought salsa and grilled chicken.
- Preparation time: 25 minutes
- Cooking time: 40 minutes
- total time: 1 hour 5 minutes
- fruit: 12–14 1x
2 Grill chicken, shredded and placed in a large mixing bowl
2 28-ounce cans of red enchilada sauce. I like Las Palmas or La Victora brand
1 Sweet onion cut into cubes
3–4 Minced garlic cloves
1 tsp Wild thyme
1/2 tsp cumin
32 oz Grated Mexican cheese
12 Flour tortillas – You can also use corn or tortilla bread
Preheat the oven to 350 degrees and make sure you have two 9″ x 13″ layers of casserole ready to serve.
Start the sauce. In a large saucepan over medium heat, sauté the onion and garlic in a little butter, for 1-2 minutes, until fragrant. Add thyme and cumin and stir well. Add canned enchilada sauce.
Add 4-6 ounces of the sauce to the shredded chicken and 2 big handfuls of the cheese. stir until combined. This is your stuffing!
Heat the tortilla. You want it to be soft and pliable, so it doesn’t break when you fill it.
Put a ladleful of the sauce in the bottom of each casserole dish and rub until the bottom is covered with a little sauce.
Take one tortilla, and place the chicken mixture in the center seam, lengthwise. You want there to be an appropriate amount of the chicken and cheese mixture, but make sure it’s not *too chewy* to roll well. Roll it up and put it in the pan. Continue filling and rolling until you have made 12-14 enchiladas.
Coat each skillet with the sauce until the exposed edges of the tortilla are gone. You can dunk it a little, that’s okay.
Cover each skillet with cheese and cover with foil. Bake for 30-40 minutes, until bubbly.
You can boil enchiladas for 2-4 minutes, until the cheese is soft and brown as well.
Top with chopped green onions or cilantro, and serve!
Notes
This recipe makes two large skillets of enchiladas. Freeze the extra skillet for later, or give it to a neighbor or friend!
You can also enjoy:
Do you have a favorite enchiladas recipe?
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