- 1 (19-ounce) can enchilada sauce
- 8 large tortillas
- 2 pounds cooked chicken, cubed or shredded
- 2 bell peppers, stemmed, seeds removed and diced
- 1½ cups shredded cheese
If you don't think you have time to make gooey, bubbly enchiladas, think again: These five-ingredient chicken enchiladas are your secret weapon for spicing up weeknight dinners that the whole family will love. Make a whole casserole's worth of enchiladas in advance and you've got a satisfying meal that's ready to go when you want it — or quick, easy-to-heat lunches for the rest of the week. You can also serve them for a dinner party — they're just that good!
Here’s what you’ll need to make them. Store-bought enchilada sauce, large tortillas (use corn tortillas to make these gluten-free), bell peppers, shredded cheese and store-bought rotisserie chicken. That’s it! Of course, you make your own enchilada sauce or roast a chicken to shred the meat, but that defeats the ease of this recipe, does it not?
If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
How to Store: You can keep the enchiladas for up to 2 days in the refrigerator — be sure to tightly cover the pan with aluminum foil before storing. To freeze the enchiladas, for up to 3 months, tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn. Or to freeze smaller portions separately, scoop the enchiladas into individual lidded freezer-safe containers before storing.
Prepare the pan and tortillas: Preheat the oven to 400 F. Pour about 1/3 of the can of enchilada sauce into a 9-by-13-inch casserole pan. (Make sure your pan is also freezer-safe if you plan to freeze the finished dish.) Line the tortillas up crosswise in the pan, folded open like taco shells for easy filling.
Fill the enchiladas: Scoop about 1/2 cup of cooked chicken into each tortilla. Divide the diced bell pepper evenly between the tortillas, sprinkling the pieces on top of the chicken. Sprinkle about 1 tablespoon shredded cheese over the bell pepper. Drizzle about 1 tablespoon enchilada sauce over the filling.
Roll and bake: Starting at one end of the pan, roll the tortillas up so the seamed side of each tortilla is face-down in the pan. Pour the remaining enchilada sauce evenly across the top of the tortillas, then top with the remaining cheese. Bake for 15 to 20 minutes, until the cheese is melted and bubbly. Cool to room temperature.
Store the enchiladas: To keep the enchiladas up to 2 days in the refrigerator, tightly cover the pan with foil before storing. To freeze the enchiladas for up to 3 months, tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn. Or to freeze smaller portions separately, scoop the enchiladas into individual lidded freezer-safe containers before storing.
How to reheat and serve
Heat the enchiladas: If you're feeding the whole family or a crowd, the enchiladas can be reheated directly from the refrigerator or freezer in the casserole dish they were baked in. Preheat the oven to 350 F. Keep the foil on the dish and reheat for 20 to 30 minutes (refrigerated) or 45 minutes (frozen), until the enchiladas are warmed through. If you'd rather reheat individual servings, enchiladas in small microwave-safe containers can be zapped in the microwave for 2 to 3 minutes or reheated in a toaster oven for 10 to 15 minutes.
Eat up: Serve the enchiladas with sour cream, guacamole, and/or salsa.
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