Get a wholesome meal on the table fast with these 4 Ingredient Chicken Enchiladas. Made with diced chicken, cream of chicken soup, and Mexican cheese, these easy chicken enchiladas are simple to batch prep and make a great freezer meal!
fast and easy chicken enchiladas
As soon as the school year starts up, I begin adding to my list of quick & easy family-friendly meals. It makes life so much easier to have a handful of go-to, simple recipes that are a hit every time.
What makes it on the list? Meals that have few ingredients, can be prepared in minutes, and–most importantly– that the whole family enjoys. Nothing more defeating at mealtime than serving up a dinner that only the adults will eat.
INGREDIENTS NEEDED TO MAKE THESE FAST AND EASY CHICKEN ENCHILADAS:
- 4 tortillas
- 2 cups shredded, cooked chicken breasts
- 2 1/2 cups Mexican-style cheese, divided
- 1 can cream of chicken soup
DIRECTIONS FOR THIS 4 INGREDIENT RECIPE:
- Preheat oven to 350 degrees. Prep an 8″ x 8″ baking dish.
- Lay out one tortilla, fill it with 1/2 cup shredded chicken and 1/2 cup of cheese. Roll up and place in dish.
- Fill and roll-up remaining tortillas.
- Top tortillas with cream of chicken soup, and remaining amount of cheese.
- Bake for 30 minutes, then turn on high broil for 5 minutes, or until top starts to bubble.
- Allow to cool, and enjoy!
This cheesy chicken enchilada dish is one I go back to time and time again. It’s on my weekly rotation for a good reason. Everyone loves it, and it’s so simple to prep and bake. You can even batch-prep and freeze it for later. Did I mention it’s the perfect meal to take to a friend or neighbor? This one’s a winner.
First, cook up boneless, skinless chicken breasts, then diced or shred them (I used a stand mixer). Fill tortillas with the chicken and shredded Mexican cheese. I chose Mexican for the flavor blend, but you could really use any variety of shredded cheese. Mozzarella, cheddar, Monterey jack… any of those would work.
Roll up tortillas, add to a prepared pan, then top with cream of chicken soup. Add a layer of cheese, and you’re good to go. 30 mins in the oven until done.
handy tools to make these enchiladas:
- 8×8 pan – nonstick, easy to clean, good quality
- skinny spatula – small for cleaning out cans, spreads evenly, dishwasher safe
Typically I make a few batches on the weekend, and then freeze some and bake when we need them. Truly, the perfect dish for a busy family.
How do you wrap enchiladas?
Fold one side over, then the other side. Turn the enchilada over, seam side down, so the tortilla stays closed, and place it in the baking dish. Repeat with each tortilla until you have filled the dish.
How long do chicken enchiladas keep in the fridge?
They will last 3-5 days in the fridge.
How do you keep enchiladas from getting soggy?
The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down.
Serving Size: 1
Amount Per Serving: Calories: 435 Total Fat: 24g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 94mg Sodium: 881mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 30g