Quick Enchiladas Canned Chicken For Busy Moms And Family Dinner Nights
Every busy mom knows the importance of getting a quick, delicious dinner on the table without sacrificing quality or taste. When the evening rush hits, having a few go-to recipes can save the day. One such recipe that stands out is enchiladas made with canned chicken. Not only are they quick to prepare, but they are also a crowd-pleaser for the entire family. This recipe for Quick Enchiladas Canned Chicken is perfect for those hectic weeknights when time is of the essence but you still want to serve up something satisfying.
With just a few simple ingredients and minimal prep time, you’ll have a comforting meal ready to enjoy. Whether your family gathers around the dinner table or enjoys a cozy night in front of the TV, these enchiladas are sure to bring everyone together. Let’s dive into how to make this delightful dish.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Ingredients
- 2 cans (12.5 oz each) canned chicken, drained
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 small flour tortillas
- 1 cup black beans, rinsed and drained (optional)
- 1 cup corn (frozen or canned, drained)
- 1/2 cup diced onion (optional)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Sour cream and salsa for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the drained canned chicken, half of the enchilada sauce, shredded cheese, black beans, corn, diced onion, garlic powder, cumin, salt, and pepper. Stir until well combined.
- Warm the flour tortillas in the microwave for about 30 seconds to make them pliable.
- Spread a small amount of the remaining enchilada sauce on the bottom of a 9×13 inch baking dish to prevent sticking.
- Take one tortilla and fill it with about a half cup of the chicken mixture. Roll it up tightly and place it seam-side down in the baking dish. Repeat for all tortillas.
- Once all the tortillas are filled and placed in the baking dish, pour the remaining enchilada sauce over the top.
- Sprinkle the remaining cheese on top of the enchiladas.
- Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with fresh cilantro if desired and serve with sour cream and salsa on the side.
Why Canned Chicken?
Canned chicken is a lifesaver for busy moms. It’s pre-cooked, making it a quick and convenient option for meals. You can easily incorporate it into a variety of dishes, saving time during preparation. Plus, it has a long shelf life, so it can be a great pantry staple.
Using canned chicken means you don’t have to worry about defrosting meat or cooking it from scratch. This quick enchilada recipe showcases how versatile canned chicken can be, allowing you to whip up a meal in no time.
Customize Your Enchiladas
One of the best things about enchiladas is their versatility. You can easily customize this recipe to fit your family’s preferences. If you have other ingredients on hand, feel free to add them in. For example, diced bell peppers or jalapeños can add a nice kick.
You can also switch up the cheese or use different types of tortillas, such as corn or whole wheat. This recipe is forgiving, so adjust it to suit your family’s tastes.
Serving Suggestions
These enchiladas are wonderful on their own but can be complemented with a variety of side dishes. Consider serving them with a fresh salad, Mexican rice, or refried beans for a complete meal. If you want a little crunch, a side of tortilla chips and guacamole is always a hit!
For busy weeknights, these enchiladas can also be made ahead of time. Prepare them in advance and store them in the refrigerator. When you’re ready to eat, just pop them in the oven for a quick reheat.
Storage and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
Frequently Asked Questions
Can I use fresh chicken instead of canned?
Yes, you can use shredded rotisserie chicken or cook your own chicken, but this will increase the prep time.
Is this recipe gluten-free?
To make this recipe gluten-free, use corn tortillas instead of flour tortillas and ensure all other ingredients are gluten-free.
Can I freeze these enchiladas?
Yes, you can freeze the enchiladas before baking them. Just cover them tightly with foil and store them in the freezer. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
What can I substitute for black beans?
You can substitute black beans with pinto beans, refried beans, or even leave them out entirely if you prefer. The recipe is flexible!
In conclusion, Quick Enchiladas Canned Chicken is a fantastic recipe that busy moms will appreciate. It’s straightforward, quick, and can be customized to fit the whole family’s tastes. With just a few ingredients and minimal prep time, you can enjoy a delicious meal that brings everyone together at the dinner table. So, next time you’re in a rush, remember this easy enchilada recipe for a hassle-free family dinner night.
