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Easy One-Pan Cheesy Chicken Enchiladas

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A quick and comforting one-pan enchilada recipe featuring shredded chicken, spicy enchilada sauce, and melty cheese, perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 3 cups shredded cooked chicken (about 450g) – rotisserie or leftover roast chicken
  • 8 flour tortillas (8-inch / 20 cm size)
  • 2 cups enchilada sauce (480 ml) – homemade or store-bought, medium-spicy recommended
  • 2 cups shredded cheese (200g) – mix of cheddar and Monterey Jack
  • 1 cup black beans (170g), drained and rinsed (optional)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and cook until translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  3. In a mixing bowl, combine shredded chicken, black beans (if using), cumin, chili powder, salt, pepper, and half a cup (120 ml) of enchilada sauce. Stir to blend.
  4. Lightly spoon about 1/3 cup (80 ml) of enchilada sauce into the bottom of the skillet to prevent sticking.
  5. Warm the tortillas briefly to make them pliable (microwave for 20 seconds or wrap in foil and warm in the oven).
  6. Spoon about 1/3 cup (80 g) of the chicken mixture onto each tortilla, sprinkle with a little cheese, and roll up tightly.
  7. Arrange the rolled tortillas seam side down in the skillet, packing them snugly to fit.
  8. Pour the remaining enchilada sauce evenly over the top, then sprinkle the remaining 1 1/2 cups (150 g) of shredded cheese over everything.
  9. Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  10. Remove from oven and let rest for 5 minutes. Garnish with chopped fresh cilantro if desired. Serve immediately.

Notes

Warm tortillas before rolling to prevent cracking. If edges dry out during baking, cover skillet loosely with foil for the first 15 minutes. For a saucier dish, add extra enchilada sauce before baking. Use rotisserie chicken for a shortcut. Can substitute corn tortillas for gluten-free option. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: one-pan, cheesy chicken enchiladas, quick dinner, easy recipe, weeknight meal, enchiladas, chicken recipe, Mexican food

Find it online: https://prismtaste.com/easy-one-pan-cheesy-chicken-enchiladas-recipe-for-quick-dinner-ideas/