Easy 5-Ingredient Enchiladas
There’s something comforting and delightful about enchiladas, and this Easy 5-Ingredient version takes all the flavor and warmth of traditional enchiladas but simplifies the process for busy weeknights. These enchiladas are perfect for a family dinner, a cozy gathering with friends, or even a satisfying meal when you want to indulge without spending hours in the kitchen. Each bite is a delicious blend of tender chicken, gooey cheese, and rich enchilada sauce wrapped snugly in soft corn tortillas. With just five ingredients, you’ll love how easy it is to create a dish that brings everyone to the table with smiles.
Whether you’re a seasoned chef looking for a quick meal or a novice cook eager to impress, these enchiladas won’t disappoint. They strike the perfect balance between convenience and home-cooked goodness, ensuring your loved ones feel nourished and cherished. Plus, a dollop of sour cream on top adds a tangy finish that elevates the entire experience. So roll up your sleeves and get ready to whip up a marvelous meal in no time!
This is what the finished dish looks like when perfectly baked.
Ingredients
- Corn tortillas
- Shredded cooked chicken
- Enchilada sauce
- Cheddar cheese
- Sour cream
Gathering the fresh ingredients makes preparation a breeze.
Directions
- Preheat your oven to 350°F (175°C) to get it ready for baking.
- In a baking dish, spread a layer of enchilada sauce on the bottom to prevent sticking.
- Take each corn tortilla, fill it with shredded chicken and a sprinkle of cheddar cheese, roll it up tightly, and place it seam-side down in the dish.
- Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with any leftover cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Serve warm with a generous dollop of sour cream on top for added creaminess.
Tips & Variations
- Ingredient substitutions: Feel free to use leftover rotisserie chicken or swap shredded beef or black beans for the protein.
- Optional variations: Try adding diced bell peppers or onions for extra flavor, or use different cheeses, like Monterey Jack or pepper jack, for a kick.
- Storage & reheating tips: Store leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through, about 15 minutes.
Recipe Information
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Servings: 4
- Difficulty level: Easy
