5 Ingredient Chicken Enchiladas – the simpler a recipe is, the better!
My family loves enchiladas, but sometimes the prep work that goes into them can be so time consuming. These enchiladas could not be any easier – quick, minimal prep work, and the whole family loved them! When you need a fast weeknight meal, whip these up and dinner will be done!
Ingredients needed for 5 Ingredient Chicken Enchiladas:
- Enchilada Sauce
- Flour Tortillas
- Chicken
- Red Bell Pepper
- Shredded Mexican Cheese
How to make 5 Ingredient Chicken Enchiladas:
- Preheat oven to 400 degrees F.
- Pour 1/4 of the enchilada sauce in the bottom of a 9 x 13 inch pan.
- Divide the chicken and the red bell peppers evenly between the 8 tortillas (about 1/2 cup of chicken per tortilla). Add 1-2 tablespoons of cheese to each tortilla, pour about 1 tablespoon of enchilada sauce in each tortilla, then roll up and place in the pan. Make sure that the seam of each tortilla is face down in the pan so they don’t come unrolled.
- Pour the remaining enchilada sauce on top of the rolled tortillas and top with the remaining cheese.
- Bake for 15-20 minutes or until the cheese starts to bubble. Let sit for a couple of minutes before serving.
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Looking for more enchilada recipes? Here are some of our favorites:
- 3 Bean Enchiladas
- Avocado Chicken Enchiladas Recipe
- Hearty Ground Beef Enchiladas
- Slow Cooker Cheesy Chicken Enchiladas
- Honey Lime Chicken Enchiladas
5 Ingredient Chicken Enchiladas Recipe
Ingredients
- 20 ounces enchilada sauce
- 8 flour tortillas
- 4 cups cooked chicken, shredded (I just bought a rotisserie chicken and shredded it)
- 1 red bell pepper, diced
- 6 ounces shredded Mexican cheese blend
Instructions
- Preheat the oven to 400 degrees F.
- Pour 1/4 of the enchilada sauce in the bottom of of a 9x13" pan.
- Divide the chicken and the red bell peppers evenly between the 8 tortillas (about 1/2 cup of chicken per tortilla).
- Add 1-2 tablespoons of cheese to each tortilla, pour about 1 tablespoon of enchilada sauce in each tortilla, then roll up and place in the pan (making sure that the seam of each tortilla is face-down in the pan so that they don't come unrolled).
- Pour the remaining enchilada sauce on top of the rolled tortillas and top with the remaining cheese.
- Bake for 15-20 minutes or until the cheese starts to bubble. Let sit for a couple of minutes before serving.
Notes
Follow instructions through step 5, then 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.
These enchiladas will last for 3 months in the freezer.
When ready to eat, remove enchiladas from freezer 24 hours before consuming and place in the fridge to thaw. Follow cooking instructions as directed.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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Perfect ! Just what I needed. Thank you !
I made enchiladas today following your recipe and they were delicious. Will be making this dish again and again. Thank you!
I have always mixed the shredded chicken, shredded cheese (I use a Colby jack blend) and enchilada sauce together before putting it in the tortillas and then more shredded cheese and sauce on top once they are in the pan
Made these tonight and they are delicious! Thanks for sharing!
With leftovers Can you reheat them in the microwave for lunch the next day
What size flour tortillas does this take? Fajita or burrito size?
Usually whatever we have on hand or what’s on sale at the store! Either will work!