This Weeknight Chicken Enchilada recipe is straightforward and flavorful, and it’s super easy to prep ahead of time.
Shredded, flavorful chicken is wrapped in flour tortillas, smothered in a delicious homemade enchilada sauce that is so good, I have to stop myself from drinking it straight out of the pan! Top the whole dish with melty cheese and it’s a family favorite for us, one recipe that I’m always guaranteed my kids will clean their plates for.
I’ve talked previously about what it’s like living with one extremely picky eater, and one “I’ll eat anything” eater. So believe me when I find a recipe that both my kids like, one that the picky eater devours every time? It feels like I’ve hit a home run with bases loaded, and everyone’s going to bed happy tonight.
Meal Prepping These Chicken Enchiladas:
⌚The enchilada sauce can be made ahead of time, and it easily can be doubled or tripled.
🫚Seasonings in the homemade enchilada sauce can just be what you’ve got on hand! Get creative with it; I love using smoky paprika, ground cumin, zesty sazon
🧑🍳This enchilada sauce is easily doubled or tripled, and it freezes beautifully. I like to double it and freeze in my Soupercubes, transferring later to a vacuum-sealed freezer bag.
🐔On the night I make these enchiladas, my life is infinitely easier if I show up to the kitchen with pre-prepped chicken.
- Prep the chicken yourself: A few nights earlier, I’ll add chicken breasts or thighs to a pot of water seasoned with Sazon while cooking something else. When it’s fully cooked, I’ll quickly shred it with two forks and transfer it to a sealed container in the fridge. Then when I go to make the chicken enchiladas a few nights later, I can just concentrate on making the enchiladas sauce. See the short video I posted below to see exactly how that looks in my own kitchen.
- Grab pre-cooked chicken from the grocery store. Some stores will sell, in their deli section, little containers of shredded chicken all ready to go.
- Use a rotisserie chicken. It’s already cooked, seasoned, and ready to be picked! Add the chicken to a large bowl to shred easily, and store anything remaining after the enchiladas are made to use as a topper on salads, sandwiches, etc.
Some variations you can use in this recipe:
- Add black beans to the chicken mixture
- Mix the chicken with salsa verde or your favorite salsa for extra flavor
- Top the dish with chopped cilantro for extra fresh flavor
- Serve with sour cream or nonfat Greek yogurt, hot sauce, and sliced avocado.
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Weeknight Chicken Enchiladas with Homemade Enchilada Sauce
Equipment
- 1 casserole dish 8"x8" or 9"x13"
Ingredients
For the enchiladas:
- 4 cups cooked, shredded chicken
- 8-10 flour tortillas
- 2 cups shredded cheddar cheese Can also use "Mexican blend" flavored cheese
For the enchilada sauce:
- 2 tablespoons vegetable oil
- 1 heaping tablespoon white flour
- Your choice of seasonings, about 1 teaspoon each. Seasonings I like to use are: cumin, garlic powder, garlic salt, sazon, smoke paprika, dried oregano. Use what you’ve got on hand!
- 2 tablespoons tomato paste
- 2 cups chicken broth
Instructions
Prep Ahead:
- For the cooked chicken, some grocery stores sell pre-portioned containers of cooked, shredded chicken. Or, you could pull meat from a rotisserie chicken. I’ll also simmer chicken breasts or thighs in water seasoned with sazon, then shred it once it’s cool enough to handle. Do what work best for you!
- Make the enchilada sauce by following steps below. Transfer to a container to store in the fridge for up to 4 days.
- Wrap the chicken inside flour tortillas and transfer, seam side down, to a casserole dish. Pack the enchiladas tightly together as they are transferred to the dish.
- Sprinkle the enchiladas with half of the cheese.
- Wrap and store in the fridge for up to 2 days.
Prepare From Prepped:
- Preheat the oven to 350*F.
- Remove the prepared enchiladas and sauce from the fridge, and pour the enchiladas sauce evenly all over the enchiladas, making sure everything is completely covered in sauce.
- Top with remaining cheese.
- Bake 20 minutes or until the cheese is fully melted and the sauce is bubbling.
Make From Fresh:
Make the enchilada sauce:
- Heat the vegetable oil in a saucepan over medium heat.
- Add the flour and stir to remove any lumps.
- Stir in the seasonings
- Stir in the tomato paste
- Slowly pour in the chicken broth, whisking it to remove any lumps
- Turn the heat to low and simmer, stirring frequently, until the mixture has thickened and reduced by ⅓.
Prepare the enchiladas:
- While the enchilada sauce is simmering, preheat the oven to 350*F and begin to roll the enchiladas.
- Spoon the chicken into the tortillas, wrapping the sides in and then rolling tightly.
- Transfer the enchiladas to the casserole dish, seam side down. Pack them tightly together.
- Sprinkle half of the cheese on top of the enchiladas.
- When the sauce has thickened, pour it slowly over the enchiladas, ensuring that everything is completely covered in the sauce.
- Top with remaining cheese and place in the oven.
- Bake for 20 minutes or until the cheese is melted and the sauce is bubbling.
- Remove and serve with sour cream or nonfat Greek yogurt, hot sauce, and sliced avocado.
Video
@percolatekitchen White Family Enchilada Night! Easy meal prepped family dinner that my kids LOVE- even my picky eater cleans her plate. #easyrecipe #kidfriendlyrecipe #weeknightdinner
♬ original sound – Ruthy
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