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To make easy chicken enchiladas, you need a few key ingredients. Here’s what you will need: - 2 cups cooked chicken, shredded - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 1 can (10 oz) enchilada sauce - 8 small flour tortillas - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 tablespoon olive oil - Salt and pepper to taste These ingredients create a tasty filling and a delicious sauce for your enchiladas. The mix of cheeses gives a nice melt and flavor. You can add some fun garnishes and sides to your meal. Here are some great options: - Fresh cilantro, for garnish - Sour cream, for serving - Sliced jalapeños, for heat - Avocado slices, for creaminess - Rice or beans, as sides These extras will make your dish even better. They add flavor and make your plate look nice. If you don’t have everything on hand, don’t worry! You can make some swaps: - Use rotisserie chicken instead of cooked chicken. It saves time. - Swap flour tortillas for corn tortillas if you prefer. - Try different cheeses like pepper jack for a spicy kick. - Use vegetable broth instead of enchilada sauce for a lighter sauce. These substitutions keep the recipe easy and fun. You can make it fit your taste or what’s in your pantry. For the full recipe, check out Cheesy Chicken Enchiladas. Start by heating your skillet on medium. Add one tablespoon of olive oil. Once it’s hot, toss in one small onion, finely chopped. Cook it until it turns soft, about 3-4 minutes. Then, add two cloves of minced garlic. Next, stir in one teaspoon of ground cumin and one teaspoon of chili powder. Cook this mixture for one more minute to let the spices shine. Now it's time to add the star of this dish: two cups of cooked chicken, shredded. Pour in half of your can of enchilada sauce. Stir everything well and season with salt and pepper to taste. Grab your eight small flour tortillas. On each tortilla, place a scoop of the chicken filling. Don’t forget to sprinkle some of the cheese mix right on top! Roll each tortilla tightly and place it seam-side down in your greased 9x13 inch baking dish. Repeat this for all tortillas until the dish is full. After assembling, pour the rest of the enchilada sauce over the top. Finish with a sprinkle of the reserved cheese. This will make the enchiladas nice and cheesy. Preheat your oven to 350°F (175°C). Once it’s hot, slide your dish inside. Bake for about 20-25 minutes. You want the cheese to melt and get bubbly. After baking, let the dish cool for a few minutes. This will make serving easier. Finally, garnish with fresh cilantro. Serve with sour cream on the side for a nice finish. Enjoy these tasty enchiladas! For the complete recipe, refer to the Full Recipe. When making easy chicken enchiladas, avoid overfilling the tortillas. If they burst, the filling spills out. Use just enough chicken and cheese. Also, do not skip the sauce. It keeps the enchiladas moist. Finally, let them rest after baking. This helps them hold together when you serve them. To level up your cheese game, mix different cheeses. I love combining cheddar and mozzarella. They melt well and taste great together. Also, sprinkle extra cheese on top before baking. This gives a nice, gooey layer. For a fun twist, try adding cream cheese to the filling. It adds richness and creaminess. Serve your enchiladas with fresh toppings. Chopped cilantro adds a nice touch. You can also add sour cream for creaminess. Slices of avocado or guacamole pair well too. For a crunch, add shredded lettuce. A side of rice or beans makes a complete meal. Enjoy your delicious easy chicken enchiladas! For the full recipe, check above. {{image_2}} You can easily make vegetarian enchiladas. Substitute the chicken with cooked black beans or lentils. Use the same spices to keep that great flavor. Add veggies like zucchini, bell peppers, or corn for extra taste. The cheese and sauce will keep it rich and creamy. This option is tasty and perfect for any meat-free night. If you like heat, try spicy chicken enchiladas. Use hot enchilada sauce instead of mild. You can also add diced jalapeños or chipotle peppers to the filling. For a kick, sprinkle cayenne pepper into the chicken mixture. This version will warm your taste buds and make each bite exciting. For a gluten-free meal, swap flour tortillas for corn tortillas. Check the sauce to ensure it’s gluten-free, as some brands may add gluten. You can also make homemade enchilada sauce from scratch. This way, you control all the ingredients. With these simple swaps, everyone can enjoy these easy chicken enchiladas. For more details on making these tasty variations, refer to the Full Recipe. To store leftover enchiladas, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you're ready to eat leftovers, reheat them in the oven. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover with foil to keep them moist. Heat for about 15-20 minutes, until they are hot. To freeze enchiladas, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. You can freeze them for up to three months. When you want to eat them, thaw in the fridge overnight. Then, reheat as mentioned above. This keeps your enchiladas tasty and fresh. Yes, you can use rotisserie chicken. It saves time and tastes great. Just shred it and mix it with the other filling ingredients. This makes your prep even faster. Plus, rotisserie chicken adds flavor without extra work. You can add many tasty toppings. Here are some favorites: - Sliced jalapeños - Diced tomatoes - Chopped green onions - Avocado slices - Fresh cilantro - Sour cream These toppings add flavor and color. Mix and match to find your favorite. You can prepare enchiladas a day before. Just assemble them in the baking dish, cover tightly, and refrigerate. When you are ready to bake, pour the sauce on top and bake as usual. This helps the flavors blend. For the best taste, bake them within 24 hours. - Full Recipe: Cheesy Chicken Enchiladas Easy chicken enchiladas are a fun dish to make. We looked at essential ingredients, steps, and tips. You can even change the recipe with options like vegetarian or gluten-free. Storing and reheating leftovers is simple. These ideas help you enjoy delicious enchiladas every time. Now, you have all the tools to create your own version. Get cooking, and enjoy every bite of your tasty creation!

- Easy Chicken Enchiladas

Looking for a delicious dinner idea? Try making Easy Chicken Enchiladas that are simple, flavorful, and fun to prepare! With just a few key ingredients, you'll whip up a perfect dish for any night. From cheesy fillings to customizable options for variations like vegetarian or gluten-free, you’ll learn how to create a comforting meal that everyone will love. Want to impress your family? Click through to explore the full recipe and get cooking!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 can (10 oz) enchilada sauce

8 small flour tortillas

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

Sour cream, for serving

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

      Stir in the minced garlic, cumin, and chili powder, and cook for an additional minute until fragrant.

        Add the shredded chicken to the skillet, season with salt and pepper, and pour in half of the enchilada sauce. Mix well to combine.

          In a separate bowl, combine the cheddar and mozzarella cheeses, reserving a little cheese for topping.

            To assemble the enchiladas, place some of the chicken mixture and a sprinkle of cheese in the center of each tortilla. Roll each tortilla tightly and place it seam-side down in a greased 9x13 inch baking dish.

              Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the reserved cheese.

                Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

                  Remove from the oven and let it rest for a few minutes before serving.

                    Garnish with chopped cilantro and serve with sour cream on the side.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4 servings