These easy enchiladas with grilled chicken are perfect for meal prep and are always a family favorite!
Hi friends! Have you ever had a craving for enchiladas but were curious about the recipe process? I feel you. Enchiladas may seem like a lot of work, but trust me when I say, with a few shortcuts, they come together easily. This is one of my favorite family meals; the girls go crazy for it.
These enchiladas with grilled chicken are my go-to for weekend meal prep. I make a large tray or two that can be stored in the refrigerator or freezer and cooked throughout the week. They also make the perfect meal for friends or family members who need a little extra help (new baby, feel-better foods, etc.).
I swear by a few tips to make enchilada making easy: 1) Don’t make your own sauce (but here’s my recipe if you want to), 2) Buy pre-cooked rotisserie chicken.
We usually serve enchiladas with rice, beans, and a big salad. I hope you enjoy this recipe as much as we do!
Easy enchiladas with grilled chicken
Grilled Chicken Enchiladas are actually the perfect meal. They’re easy to prepare, delicious, and packed with healthy ingredients. If you’re looking for healthy and delicious recipes to cook at home, chicken enchiladas should be at the top of your list.
The best part about chicken enchiladas is that you can customize them to your own taste. Use flour or tortillas, add diced black beans or green chili peppers, and don’t forget the secret ingredient that makes them extra special. The sauce and cheese on top make everything better, and with a little Monterey Jack, you’ve got a melt-in-your-mouth experience.
One of the best things about chicken enchiladas is that you can make them ahead of time. Simply place the enchiladas in a baking dish, pour the remaining sauce over them, and place them in an airtight container in the refrigerator until you’re ready to bake them. It doesn’t get any simpler than this.
Chicken enchiladas are an excellent choice when it comes to health benefits. Using a rotisserie chicken instead of cooking it yourself saves time and is often lower in fat. Plus, you can add a variety of nutrient-dense vegetables and spices to get your daily dose of healthy nutrients. Drizzle some olive oil on top for extra flavor and healthy fats.
This chicken enchilada recipe makes two pans filled with enchiladas; about 12 servings. If you’re going to make one pan, you might as well make two! Freeze the extras or give them to friends or neighbors!
raw material:
2 roasted chickens, chopped and placed in a large mixing bowl
2 jars of red hot sauce. I like Las Palmas or La Victora brand
1 sweet onion, diced
3-4 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon cumin
32 ounces shredded cheese (I like to use Mexican cheese)
12 flour tortillas – You can also use corn or Siete tortillas
instruct:
Preheat the oven to 350 degrees and make sure you have two 9×13 casserole dishes ready.
Start making soy sauce. In a large pot, sauté the onion and garlic with a little cream over medium heat for 1-2 minutes until fragrant. Add oregano and cumin and mix well. Stir in canned enchilada sauce.
Add 4-6 ounces of sauce to the shredded chicken and two large handfuls of cheese. Stir to combine. This is your filling!
Warm tortillas. You want them to be soft and pliable so they don’t break when filled.
Place a spoonful of sauce in the bottom of each casserole dish and spread around so the bottom is thinly coated with sauce.
Take a tortilla and place the chicken mixture lengthwise at the seam in the middle. You want to have just the right amount of chicken and cheese mixture in it, but make sure it’s not “too full” to roll neatly. Roll it up and place it in the pan. Continue filling and rolling until you have made 12-14 enchiladas.
Cover each pan with sauce until there are no exposed edges of the tortillas. You can just drizzle it a little bit and that’s it.
Cover each pan with cheese and top with foil. Bake for 30-40 minutes until bubbly.
You can grill the enchiladas for 2-4 minutes, until the cheese is soft and browned.
Top with your favorite toppings like sour cream, salsa, chopped green onions or cilantro and serve! We also love these with guacamole.
Easy enchiladas with grilled chicken
This is a comforting Mexican comfort food made even easier with store-bought sauce and grilled chicken.
- Preparation time: 25 minutes
- Cooking time: 40 minutes
- Total time: 1 hour and 5 minutes
- yield: 12–14 1x
2 Grill chicken, chop and place in large mixing bowl. You can also use cooked skinless chicken breasts, but season generously with salt, pepper, and oregano
2 28 oz jar 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 mixture (a mixture of cheddar and Monterey Jack cheese works well)
12 Flour Tortillas – You can also use corn or Siete tortillas
Preheat the oven to 350 degrees and make sure you have two 9×13 casserole dishes ready.
Start making soy sauce. In a large pot, sauté the onion and garlic with a little butter over medium heat for 1-2 minutes until fragrant. Add oregano and cumin and mix well. Stir in canned enchilada sauce.
Add 4-6 ounces of sauce to the shredded chicken and two large handfuls of cheese. Stir to combine. This is your filling!
Warm tortillas. You want them to be soft and pliable so they don’t break when filled.
Place a spoonful of sauce in the bottom of each casserole dish and spread around so the bottom is thinly coated with sauce.
Take a tortilla and place the chicken mixture lengthwise at the seam in the middle. You want to have just the right amount of chicken and cheese mixture in it, but make sure it’s not “too full” to roll neatly. Roll it up and place seam side down in the pan. Continue filling and rolling until you have made 12-14 enchiladas.
Cover each pan with sauce until there are no exposed edges of the tortillas. You can just drizzle it a little bit and that’s it.
Cover each pan with shredded cheese and top with foil. Bake for 30-40 minutes until bubbly.
You can grill the enchiladas for 2-4 minutes, until the cheese is soft and browned.
Top with chopped scallions or cilantro and serve!
notes
This recipe makes two large pans of enchiladas. Freeze extra pans for later use, or give it to a neighbor or friend!
So what are you waiting for? Make a batch of these easy chicken enchiladas tonight and watch your friends and family gobble them up with joy. You’ll love the taste and they’ll love the health benefits. It’s a win-win situation!
You can also enjoy:
Do you have a favorite enchilada recipe?
