Easy Enchiladas

When it comes to meals that hit both the “easy” and “delicious” marks on my dinner chart, enchiladas were a game-changer. They’re messy, saucy, and when done right, can make you look like a culinary wizard without much more than popping a casserole dish into the oven. Enchiladas are like little cozy tortillas wrapped around comforting fillings, soaking in a bath of savory sauce that ties it all together. When you’re searching for something that feels like a warm hug after a long day, this recipe seriously delivers.

My husband, bless him, swears these enchiladas are the reason he married me. Whenever the oven timer goes off and the air fills with that intoxicating aroma of melted cheese and roasted chilies, he magically appears. Our little family has made a tradition out of “Enchilada Fridays”—a ritual born purely out of my desperation to create something comforting at the end of the week. I usually pair it with a big jug of margaritas and copious amounts of laughter from my kiddos, who use their fingers a little too liberally with this meal.

How to Make It

So, first, you’re going to want to wrangle up some tortillas. This recipe is like a catch-all for whatever veggies, beans, or leftover chicken bits are lurking in your fridge. Slather them bad boys with thick enchilada sauce—store-bought if you’re feeling lazy or homemade if you’re feeling adventurous (with a side of chaotic energy). Drop it all in a baking dish, cover with cheese (measure with your heart), and bake until melty and golden.

✔Ingredient Notes

– Tortillas: Crucial for getting that perfect roll. Not too thin or you’ll have a mess.
– Enchilada Sauce: Don’t skimp on this! It’s the glue that holds chaos together, literally.
– Cheese: More is more. Trust me, nobody’s complaining about too much cheese.

✔Recipe Steps

1. Preheat your oven to 375°F (190°C).
2. Fill tortillas with your choice of filling (beans, leftovers, whatever feels right).
3. Roll ’em up and place seam-side down in your favorite casserole dish.
4. Pour enchilada sauce lavishly over everything—don’t hold back.
5. Crown with shredded cheese and bake for about 20 minutes or until bubbly.
6. Pull out of the oven, let it cool slightly (hardest part), and devour.

What to Serve It With

Some avocado slices or a sprinkle of cilantro do wonders. Maybe a quick salsa or a light salad if you’re into that kind of balance. And a cold beer? Yes, please.

✔Tips & Mistakes

✔Storage Tips

If there’s somehow any left (never in my house), these save well in the fridge for a couple of days. They warm up like a dream in the microwave, though the tortilla might get a tad softer—but no judgment if you eat it cold right from the fridge or as breakfast with a sunny-side-up egg.

✔Variations and Substitutions

Got no tortillas? Try this with pasta shells—trust, it’s legit great. No enchilada sauce? Blend some tomatoes with spices and wing it. I’ve subbed out cheese for nutritional yeast when the fridge was barren, and while it’s not quite cheesy paradise, it totally worked.

Frequently Asked Questions

Easy Enchiladas

A quick and simple enchilada recipe that is perfect for a weeknight dinner, filled with cheesy chicken and topped with a flavorful red sauce.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups shredded cooked chicken
• ▢ 8 count corn tortillas softened
• ▢ 1.5 cups shredded cheddar cheese
• ▢ 1 cup enchilada sauce store-bought or homemade
• ▢ 0.25 cup chopped fresh cilantro optional

Instructions

Preparation Steps

• Preheat the oven to 375°F (190°C).
• Lightly grease a 9x13 inch baking dish.
• Spread about 1/4 cup of enchilada sauce on the bottom of the dish.
• Fill each tortilla with approximately 1/2 cup of shredded chicken and a sprinkle of cheddar cheese. Roll up tightly.
• Place the rolled tortillas seam side down in the baking dish.
• Pour the remaining enchilada sauce evenly over the top and sprinkle with remaining cheddar cheese.
• Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
• Remove from oven and garnish with chopped cilantro if desired. Serve warm.

Notes

This recipe can be made vegetarian by substituting beans or veggies for the chicken and using a vegetarian enchilada sauce.