A practical dinner recipe with ingredients, method, timing, storage notes, and quick answers before you cook.
Lila Park
Prep: 20 min. Cook: 25 min. Serves: 6.
Chicken enchiladas is built for practical home cooking: clear ingredients, a straightforward method, and enough flexibility to fit a normal weeknight or weekend meal.
shredded chicken, tortillas, enchilada sauce, and cheese
2 cups cooked rice, pasta, or potatoes
1 cup sauce
1 cup shredded cheese
1 cup vegetables
1/2 cup breadcrumbs or extra cheese
salt and pepper
Heat oven to 375 F. Combine the filling with sauce, vegetables, salt, and pepper.
Fold in shredded chicken, tortillas, enchilada sauce, and cheese and the cooked base, then spread into a baking dish. Top with cheese or breadcrumbs.
Bake chicken enchiladas until bubbling at the edges and golden on top.
Use cooked rice, pasta, or potatoes so the casserole bakes evenly.
Let it rest 10 minutes before slicing or scooping.
Taste before serving and adjust with salt, pepper, citrus, herbs, or sauce depending on the dish.
Refrigerate up to 4 days.
Freeze tightly wrapped portions up to 3 months.
Yes. Assemble, cover, refrigerate, and bake within 24 hours.
Cover and bake at 350 F until hot, or microwave portions.
Use more vegetables, less cheese, and a broth-based sauce.
Chicken enchiladas takes about 20 min prep + 25 min cook, not counting optional resting or chilling time.
