Effortless Weeknight Chicken Enchiladas

JUMP TO RECIPE

Who doesn’t love cheesy, saucy enchiladas? But let’s be honest: traditional enchiladas can be a time commitment. Between cooking the chicken, simmering the sauce, and prepping all the fillings... We don't have time for that after a long work day. That’s where these Effortless Weeknight Chicken Enchiladas come in. This recipe keeps things simple while delivering a homemade taste that’ll have you reaching for seconds.

I actually got this recipe from my dad and stepmom, who made this on weeknights for dinner - its such a simple recipe that it is now a staple in my home too. I added a couple twists, instant rice and high-fiber tortillas, otherwise the recipe is pretty much the same.

Why You’ll Love This Recipe:

• Quick Prep: Using my Easy Air Fryer Chicken as the base cuts down on cooking time. If you meal prep it like I often do, you’re already halfway there! Just use taco seasoning instead of the spices called out in that recipe.

• Convenient Ingredients: We’re leaning on store-bought staples like canned refried beans, enchilada sauce, and microwaveable rice. No shame in saving time where it counts.

• Healthy Swaps: High-fiber tortillas make these enchiladas a little lighter without skimping on flavor.

Effortless Weeknight Chicken Enchiladas

The Ingredients:

Here’s everything you need to bring this easy recipe to life:

• 2 cups shredded Easy Air Fryer Chicken (or any cooked chicken)

• 1 cup store-bought enchilada sauce (mild, medium, or spicy—your choice!)

• 1 can (16 oz) refried beans

• 1 package microwaveable rice (whichever flavor you like - I used Jasmine and squeezed some lime juice over it)

• 4 high-fiber tortillas (I often buy Mission Carb Balance tortillas)

• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

• Optional: diced avocado, sour cream, chopped cilantro, or sliced jalapeños for topping

How to Make It:

1. Prep the Chicken: If you don’t have my Easy Air Fryer Chicken on hand, you can shred a store-bought rotisserie chicken or cook chicken breasts quickly in a skillet.

2. Prep the Rice: If you are using instant rice, cook it according to the package instructions.

3. Assemble the Enchiladas: Spread a spoonful of refried beans (straight from the can) down the center of each tortilla. Add a layer of rice, shredded chicken, and a sprinkle of cheese. Roll up the tortillas tightly and place them seam-side down in a greased baking dish.

4. Add the Sauce: Pour enchilada sauce evenly over the tortillas, making sure they’re completely covered. Cover with aluminum foil.

5. Bake: Bake at 425°F (218°C) for 20 minutes, remove aluminum foil, add remaining cheese and put back in the oven, uncovered, for 5 more minutes (until cheese is bubbly).

6. Garnish and Serve: Add your favorite toppings and serve these beauties warm with a side salad or chips and guac.

Tips for Success:

• Double the Batch: These enchiladas freeze beautifully! Prep an extra pan, cover tightly with foil, and freeze for up to three months.

• Make It Veggie: Swap the chicken for sautéed vegetables like bell peppers, onions, and zucchini.

• Spice It Up: Stir a little chipotle powder or diced green chiles into your enchilada sauce for extra heat.

  
  

Why It Works for Busy People

This recipe hits the sweet spot between comfort food and convenience. By combining meal-prepped chicken with pantry staples, you’ll have a hearty, family-friendly dinner on the table in less than 30 minutes.

Do you have a favorite twist on enchiladas? Let me know in the comments below—I’d love to hear how you make this recipe your own!

Pin this recipe for later or share your creations with me on Instagram @BirdiesMusings! Your feedback makes my day.