Name: Lazy Chicken Enchiladas: Quick & Easy Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 enchiladas
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon smoked paprika; 1/4 teaspoon oregano; 1/4 teaspoon cayenne pepper (optional, for heat); 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained; 1 (15 ounce) can black beans, rinsed and drained; 1 (15 ounce) can corn, drained; 1 (10 ounce) can enchilada sauce, divided; 2 cups cooked chicken, shredded (rotisserie chicken works great!); 1 cup shredded cheddar cheese, divided; 8 (6-inch) flour tortillas; Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions

Lazy Chicken Enchiladas: the name says it all! Are you craving the comforting flavors of a classic enchilada but dreading the thought of a complicated, time-consuming recipe? Then you've come to the right place. This recipe is your secret weapon for a delicious and satisfying meal on even the busiest weeknights.

Enchiladas, a cornerstone of Mexican cuisine, have a rich history dating back to the Mayan civilization. Originally, they were simple corn tortillas dipped in chili sauce. Over time, the dish evolved, incorporating fillings like meat, cheese, and beans, and becoming the baked casserole we know and love today. While traditional enchiladas can be a labor of love, requiring multiple steps and careful layering, our Lazy Chicken Enchiladas recipe streamlines the process without sacrificing any of the authentic flavor.

What makes enchiladas so universally appealing? It's the perfect combination of textures and tastes: the soft, warm tortillas, the savory filling, the tangy sauce, and the melted cheese. Plus, they're incredibly versatile! You can customize the filling to your liking, using different meats, vegetables, or cheeses. And let's be honest, who can resist a cheesy, saucy, comforting casserole? This version is particularly appealing because it cuts down on prep time, making it a truly accessible dish for anyone, regardless of their cooking skills. Get ready to enjoy all the deliciousness of enchiladas with minimal effort!

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon oregano
1/4 teaspoon cayenne pepper (optional, for heat)
1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can enchilada sauce, divided
2 cups cooked chicken, shredded (rotisserie chicken works great!)
1 cup shredded cheddar cheese, divided
8 (6-inch) flour tortillas
Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions

Preparing the Chicken Filling

Alright, let's get started with the heart of our enchiladas – the chicken filling! This is where all the flavor comes together, and trust me, it's super easy.

Sauté the Aromatics: First, grab a large skillet and heat up that olive oil over medium heat. Once it's shimmering, toss in your chopped onion. We want to cook the onion until it's softened and translucent, which usually takes about 5-7 minutes. Stir it occasionally to prevent burning.
Add the Garlic and Spices: Now, add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Next, it's spice time! Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if you're feeling spicy!). Stir everything together well to coat the onions and garlic with the spices. Cooking the spices in the oil helps to release their flavors, making the filling even more delicious.
Incorporate the Tomatoes, Beans, and Corn: Pour in the can of diced tomatoes and green chilies (don't drain it!), the rinsed and drained black beans, and the drained corn. Stir everything together to combine. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together. This step is important because it allows the tomatoes to break down slightly and the beans and corn to absorb some of the spicy goodness.
Add the Chicken and Enchilada Sauce: Now for the star of the show – the shredded chicken! Add the cooked chicken to the skillet and stir it in well. Then, pour in about 1/2 cup of the enchilada sauce (we'll save the rest for later). Stir everything together until the chicken is evenly coated with the sauce and the mixture is heated through. This usually takes about 3-5 minutes.
Incorporate Cheese: Stir in 1/2 cup of the shredded cheddar cheese. This will help bind the filling together and add a lovely cheesy flavor. Stir until the cheese is melted and everything is well combined. Taste the filling and adjust the seasonings as needed. You might want to add a pinch of salt or pepper, or a little more chili powder for extra heat.

Assembling the Enchiladas

Now that the filling is ready, it's time to assemble our enchiladas! This is the fun part, where we get to roll everything up and make them look pretty.

Preheat the Oven: Preheat your oven to 350°F (175°C). This will ensure that the enchiladas cook evenly and the cheese melts beautifully.
Prepare the Baking Dish: Lightly grease a 9x13 inch baking dish with cooking spray. This will prevent the enchiladas from sticking to the bottom of the dish.
Warm the Tortillas (Optional): This step is optional, but I highly recommend it. Warming the tortillas makes them more pliable and less likely to tear when you roll them. You can warm them in the microwave for a few seconds each, or wrap them in a damp paper towel and microwave for about 30 seconds. Alternatively, you can warm them in a dry skillet over medium heat for a few seconds per side.
Fill and Roll the Enchiladas: Now, take one tortilla at a time and spread about 1/3 cup of the chicken filling down the center. Don't overfill the tortillas, or they will be difficult to roll. Fold in the sides of the tortilla, and then roll it up tightly from one end to the other. Place the enchilada seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling.
Top with Sauce and Cheese: Once all the enchiladas are rolled and placed in the baking dish, pour the remaining enchilada sauce evenly over the top. Make sure all the enchiladas are covered with sauce. Then, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.

Baking the Enchiladas

Almost there! Now it's time to bake our enchiladas until they're hot, bubbly, and the cheese is melted and golden brown.

Bake: Cover the baking dish with aluminum foil. This will help to prevent the enchiladas from drying out. Bake in the preheated oven for 20 minutes.
Uncover and Bake: Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Keep an eye on them to make sure the cheese doesn't burn.
Let Rest: Remove the enchiladas from the oven and let them rest for a few minutes before serving. This will allow the filling to set slightly and make them easier to serve.

Serving and Enjoying

Finally, the moment we've all been waiting for – serving and enjoying our delicious lazy chicken enchiladas! These are best served hot, straight from the oven.

Serve: Carefully transfer the enchiladas to plates. Be careful, as they will be hot!
Add Toppings: Top with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and sliced green onions. Get creative and add whatever you like!
Enjoy: Dig in and enjoy! These enchiladas are perfect for a weeknight dinner, a potluck, or any occasion where you want a delicious and easy meal.

Tips and Variations

Want to customize your enchiladas? Here are a few tips and variations to try:

Use Different Protein: Not a fan of chicken? No problem! You can easily substitute ground beef, ground turkey, or even shredded pork. Just cook the meat before adding it to the filling.
Add More Vegetables: Feel free to add more vegetables to the filling, such as bell peppers, zucchini, or spinach. Just sauté them along with the onions and garlic.
Use Different Cheese: Cheddar cheese is a classic choice, but you can also use Monterey Jack, Colby Jack, or a Mexican cheese blend.
Make it Vegetarian: To make these enchiladas vegetarian, simply omit the chicken and add more beans, corn, and vegetables. You can also add some crumbled tofu or tempeh for extra protein.
Spice it Up: If you like your enchiladas extra spicy, add more cayenne pepper to the filling, or use a spicier enchilada sauce. You can also add some chopped jalapeños to the filling.
Make it Ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
Freeze for Later: These enchiladas freeze well. Assemble them as directed, but don't bake them. Wrap them tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to bake, thaw them in the refrigerator overnight and then bake as directed.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: Approximately 400-500 per enchilada
Fat: 20-30 grams
Protein: 25-35 grams
Carbohydrates: 30-40 grams

Enjoy your Lazy Chicken Enchiladas! I hope you love them as much as I do. They're a guaranteed crowd-pleaser!

Conclusion:

This Lazy Chicken Enchiladas recipe is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your regular dinner rotation. Why? Because it delivers all the comforting, cheesy, saucy goodness of traditional enchiladas without the hours of prep work. We're talking about maximum flavor with minimal effort, which, let's be honest, is exactly what we all need on a busy weeknight. The tender shredded chicken, the perfectly spiced sauce, and the gooey melted cheese all come together in a symphony of deliciousness that will have everyone at the table reaching for seconds (and maybe even thirds!). But the best part? This recipe is incredibly versatile. Feel free to experiment with different fillings. If you're not a huge fan of chicken, try using shredded beef or pork. Vegetarian? No problem! Load them up with black beans, corn, sweet potatoes, and your favorite veggies. You can even add a can of diced green chilies for an extra kick of heat. As for serving suggestions, these enchiladas are fantastic on their own, but they're even better with a few simple sides. A dollop of sour cream or Greek yogurt adds a cool and tangy contrast to the richness of the enchiladas. A sprinkle of fresh cilantro or chopped green onions brightens up the flavors and adds a pop of color. And if you're feeling ambitious, a side of Mexican rice and refried beans completes the meal perfectly. Looking for variations? Consider using different types of cheese. Monterey Jack, pepper jack, or even a blend of cheddar and mozzarella would all work beautifully. You could also swap out the red enchilada sauce for a green tomatillo sauce for a completely different flavor profile. And if you're short on time, you can even assemble the enchiladas ahead of time and bake them just before serving. Simply cover them tightly with plastic wrap and refrigerate for up to 24 hours. I'm so confident that you're going to love this recipe. It's quick, easy, and incredibly satisfying. It's the perfect solution for those nights when you're craving comfort food but don't have a lot of time to spend in the kitchen. Plus, it's a great way to use up leftover cooked chicken. So, what are you waiting for? Grab your ingredients and get cooking! I promise you won't be disappointed. And once you've tried it, I'd love to hear what you think. Did you make any modifications? What were your favorite toppings? Did your family love it as much as mine does? Please, give this Lazy Chicken Enchiladas recipe a try and share your experience in the comments below. I'm always looking for new ideas and inspiration, and I can't wait to see what you create! Don't forget to rate the recipe and share it with your friends and family. Happy cooking! I hope this becomes a staple in your home, just as it has in mine. Enjoy!