Do you find yourself dreading the cleanup after making a hearty family dinner? This one-pot recipe for Easy Chicken Enchiladas is here to save the day.
Perfect for busy weeknights or casual gatherings, this dish simplifies the enchilada-making process without sacrificing bold flavors or cheesy perfection. Here’s how this one-pot recipe combines convenience and comfort in one delightful dish.
Customizing Your Enchiladas for Every Palate
The beauty of this one-pot recipe lies in its flexibility. Whether you’re cooking for picky eaters or spice lovers, you can tailor the filling and toppings to suit your family’s preferences.
Here are some ideas to make this recipe truly your own:
- Add Heat: Spice it up with diced jalapeños or a dash of hot sauce in the sauce.
- Vegetarian Twist: Swap the chicken for black beans, sautéed peppers, or roasted sweet potatoes.
- Cheese Choices: Experiment with sharp cheddar or a smoky gouda instead of Monterey Jack for a new flavor profile.
This adaptability makes it the perfect one-pot recipe for busy households or gatherings with diverse tastes.
Tips for Perfectly Rolled Enchiladas
Rolling enchiladas might seem daunting, but with a few simple tricks, you’ll be a pro in no time.
Start by warming your tortillas; this prevents cracking and makes them easier to handle. Spread a small amount of filling evenly across the center before rolling tightly.
Be sure to place the enchiladas seam-side down in your baking dish to keep them from unraveling while cooking.
And don’t forget the sauce! Pouring the remaining tomato-chili mixture over the top ensures every bite is packed with flavor while keeping the tortillas from drying out.
Make-Ahead & Meal Prep Options
This Easy Chicken Enchiladas recipe is ideal for meal prep. Assemble the dish ahead of time and store it in the refrigerator until you’re ready to bake.
Alternatively, freeze the enchiladas for up to two months and bake them straight from frozen, adding a few extra minutes to the cooking time.
These make-ahead options are perfect for busy weeknights or when you want a comforting dish ready in no time. Pair it with a fresh salad or guacamole for a complete meal.
Serving Suggestions & Complementary Add-Ons
To elevate your one-pot enchiladas even further, serve them with simple yet flavorful sides. Consider these ideas:
- Lime wedges: A squeeze of fresh lime juice enhances the vibrant flavors of the dish.
- Mexican rice or cilantro-lime rice: Perfect for soaking up extra sauce.
- Guacamole or salsa: Add creaminess or an extra kick of spice.
For a crowd-pleasing experience, set up a mini toppings bar with sour cream, extra cheese, and chopped cilantro, allowing everyone to customize their plates.
Whether you’re cooking for your family or hosting friends, it’s a go-to dish you’ll want to make again and again.
Best Easy Chicken Enchiladas One-Pot Recipe
Equipment
- 13-by-9-inch baking dish
- Aluminum foil
- Microwave-safe plate
Ingredients
For the Sauce:
- 1 15-ounce can tomato sauce
- ½ cup water
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons sugar
- ¾ teaspoon garlic powder
- ¼ teaspoon pepper
For the Filling:
- 8 ounces Monterey Jack cheese shredded (2 cups), divided
- 3 cups shredded cooked chicken
- 3 tablespoons minced fresh cilantro divided
Assembly:
- 12 6-inch corn tortillas
- 2 tablespoons vegetable oil
- Lime wedges for serving
Instructions
Prepare Sauce:
- Preheat the oven to 450°F, adjusting the rack to the middle position.
- Whisk together the tomato sauce, water, chili powder, cumin, sugar, garlic powder, and pepper in a bowl.
Prepare Filling:
- In a separate bowl, mix 1 cup of Monterey Jack cheese, the shredded chicken, 2 tablespoons of cilantro, and ½ cup of the tomato sauce mixture.
Assemble Enchiladas:
- Spread ½ cup of sauce on the bottom of a 13-by-9-inch baking dish.
- Brush both sides of the tortillas with oil, stack them, and microwave in a damp towel for about 1 minute until warm and pliable.
- Working with one tortilla at a time, spread ⅓ cup of the chicken filling across the center, roll tightly, and place seam side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining sauce over the enchiladas, covering completely, and sprinkle the remaining 1 cup of Monterey Jack cheese down the center.
Bake:
- Cover the dish tightly with greased aluminum foil and bake for 20 minutes, or until the enchiladas are heated through and the cheese is melted.
- Remove from the oven and let cool for 10 minutes. Garnish with the remaining 1 tablespoon of cilantro and serve with lime wedges.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.