These easy weeknight chicken enchilada’s are so quick and delicious they will become a weeknight go to staple.
Sometimes I just crave a good Mexican dish like chicken enchilada’s, but I just don’t feel like going out to eat. Not to mention, I know how I like my food so it is just easier to make it at home. This enchilada recipe has packs a punch of flavor for so few ingredients that if I close my eyes, I feel like I am eating at my favorite Mexican restaurant!
Enchilada’s are a delicious bundle of a cheesy meaty filling wrapped up in a flour tortilla then drenched in a spicy red sauce topped with cheese and baked. This is a great prep ahead meal. Make the actual tortilla’s on the weekend and refrigerate or freeze. The when you are ready to use, thaw and follow the steps of adding the sauce and cheese.
The Method of Weeknight Chicken Enchilada’s
- ground chicken
- taco seasoning
- refried beans
- red enchilada sauce
- burrito sized flour tortillas
- Mexican blend shredded cheese
- Toppings: shredded lettuce diced tomato, diced onion, mashed avocado and sour cream
The first step in making my chicken enchilada’s is to brown the chicken. Pour off any excess liquid. Stir in Taco seasoning and water. Combine thoroughly. Next add the refried beans stirring until heated through.
Pour some enchilada sauce to cover the bottom of a baking dish. Divide the skillet ingredients into 4 equal portions. Take a flour tortilla, spread 1/4 of filling on top, add a handful of cheese and roll up. Place seam side down on top of the sauce. Continue with the next 3 tortilla’s. Cover the enchilada’s with more sauce and the remaining cheese.
Cover with foil and bake for 25 minutes at 350 degrees. Create a topping bar with all your favorite ingredients. I used shredded lettuce, tomato, onion, avocado and sour cream.
Tips for success:
Don’t use too much enchilada sauce as it can create wet tortilla’s.
You can change the filling from ground chicken to shredded chicken. In this case I would buy a pre-cooked rotisserie chicken to make a quick cook. You can also substitute in beef or make a vegetarian filling with impossible meat.
Instead of re-fried beans, try black beans!
You could use green enchilada sauce if you prefer it to the red.
You could add in leftover rice as well.
Other topping ideas: guacamole, salsa, limes, even crunchy tortilla chips crushed up!
Spanish rice or a cheesy mexican rice would make a great side dish.
Don’t forget a margarita like my Prickly Pear Margarita!
If you make these Weeknight Chicken Enchilada’s and love them, I would love for you to come back and give it 5 stars!
Easy Weeknight Chicken Enchilada’s
These easy weeknight Chicken Enchilada's are so quick and tasty they are sure to become a staple in your repertoire!
- 1 lb. ground chicken
- 2 tablespoons taco seasoning
- 1-2 tablespoons water
- 8 ounces refried beans
- small can of red enchilada sauce
- 4 burrito sized flour tortillas
- 8 ounce bag of Mexican blend shredded cheese
- Toppings: shredded lettuce (diced tomato, diced onion, mashed avocado and sour cream)
- Over medium high heat in a large skillet brown chicken. Drain off fat. Add taco seasoning and water and combine.
- Add refried beans and combine. Heat through.
- Pre-heat oven to 350 degrees.
- Pour enough sauce to coat the bottom of a 9×13 inch baking dish.
- Divide your filling in the skillet into quarters. Take one tortilla, spoon 1/4 of the filling on. Sprinkle a hand full of cheese over the top and roll up. Place seam side down into the baking dish. Continue with the remaining 3 tortilla's.
- Pour the remaining sauce over top of tortilla's so they are just covered, but not drenched. Sprinkle remaining cheese over the top.
- Cover with foil and bake 25 minutes.
- While enchilada's bake, prepare your toppings.
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