Hassle-Free Flavorful Delight!

If you’re craving a satisfying, easy-to-make meal that packs a punch of flavor, these Chicken Enchiladas are your go-to! Perfect for busy weeknights or a cozy family dinner, this recipe swaps out traditional ingredients with wholesome alternatives while keeping everything simple. Fill and roll your tortillas in minutes, then let the oven do the hard work. Serve them with your favorite toppings, and you’ll have a delicious dish everyone will love. You won’t believe how quick and easy these enchiladas can be, making them an instant hit on your Pinterest boards! 🌮✨

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

📝 Ingredients List

2 cups cooked shredded chicken
1 cup beef broth
8 small tortillas
1 cup shredded cheese (cheddar or Mexican blend)
1 can (15 oz) diced tomatoes with green chilies
1 onion, diced
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste
Optional toppings: sour cream, avocado, cilantro

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large skillet or frying pan
Sharp knife
Cutting board
Measuring cups & spoons
Mixing bowls
Wooden spoon or spatula
Baking dish

Step-by-Step Beginner-Friendly Instructions

Preheat your oven to 350°F (175°C).
In a large skillet, heat a splash of beef broth over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, chili powder, and cumin. Cook for another minute until fragrant.
Add the shredded chicken and diced tomatoes (with their juice) to the skillet. Mix well and let simmer for 5 minutes, allowing flavors to meld. 🌟
Lay out your tortillas on a clean surface. Spoon the chicken mixture into the center of each tortilla, then top with shredded cheese.
Roll each tortilla tightly and place them seam-side down in a baking dish.
Pour remaining beef broth over the rolled enchiladas and sprinkle with any leftover cheese.
Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
Serve hot with your choice of toppings! Enjoy! 🎉

💡 Pro Tips Section

Storage: Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days.
Substitutions: Swap chicken for beef or turkey if desired. You can also use gluten-free tortillas!
Meal prep: Assemble the enchiladas a day in advance and bake just before serving. Perfect for busy nights!
Serving ideas: Pair with a fresh salad or rice for a complete meal. Add a side of beans for extra protein!

📊 Nutrition Table

| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|————–|———|———|——-|—–|——-|——-|
| 1 plate | 420 | 18g | 35g | 22g | 4g | 6g |

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

FAQs

1. Can I use frozen chicken for this recipe?
Yes! Just make sure to fully cook it before shredding.

2. Can I make these enchiladas ahead of time?
Absolutely! Assemble them, cover tightly, and refrigerate for up to 24 hours before baking.

3. What can I serve with enchiladas?
They pair wonderfully with salads, rice, or beans for a well-rounded meal.

4. Are these enchiladas spicy?
The spice level can be adjusted by using mild or spicy diced tomatoes; it’s up to your taste preference!