Ultimate Easy Chicken Enchiladas

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Some days we parents have it all together.

The sun and the moon and the stars line up and our kids are happy, healthy, and productive.

Our week is going mostly smoothly and we are all caught up with life.

These are the great days!

Most of my days do not go quite like that.

I think one of the very hardest things about managing a household is trying to be put together every night for dinnertime.

Every single thing that I can do to prepare ahead of time helps dinnertime go so much more smoothly!

Time Saver: Wash and cut the fresh fruit you buy as soon as you bring it home from the market and put it in the refrigerator for later. 

Then it is right ready to put on the dinner table, even if dinner time turns out to be chaotic.

When it comes to family dinnertime, no one wants to sacrifice taste but time is often short.

Of course, parents know the trick is to find recipes that you can whip up very quickly that are relatively healthy and fabulously delicious.

I am so grateful that Motherhood has not made me sacrifice my love of chicken enchiladas.

I just had to develop a very fast version, and bonus: it is so easy to prepare that my kids can make it themselves from start to finish.

The first time that I had chicken enchiladas like these my awesome brother in law brought them over after we came home from the hospital with one of our newborns.

I don’t know about you mothers, but I am STARVING for days after I have a baby so these enchiladas tasted unbelievable.

Once I was back on my feet, I had to work on creating a similar recipe but one that I could make quickly.

This recipe only contains a few ingredients and can be in the oven in under ten minutes.

Turn on your oven to preheat and start on the filling.

Start by mixing cream of chicken soup, milk, cheese, and diced green chilies together.

Then add pulled rotisserie chicken and mix gently.

Time Saver: Pull the rotisserie chicken as soon as you bring it home (and as soon as it is cool enough to handle safely).

Store it in labeled bags in the refrigerator for use within a day or two or in the freezer for up to a month.

Scoop a few spoonfuls of the filling onto the center of a tortilla.

Fold the tortilla in half over the mixture and roll it up tightly.

Place tortilla seam side down into your glass baking dish.

Repeat with rest of tortillas.

Sprinkle cheddar cheese over the top of the rolled up tortillas.

Make the topping by mixing a can of cream of chicken soup with milk and chopped green chilies.

Pour over the cheddar cheese and rolled up tortillas.

You can tell I LOVE cheese because I like to sprinkle even a little more over the top of the filling but that is optional!

Bake in the oven until luscious and bubbly, or about 25 minutes.

Bonus: Your house will smell AMAZING as this cooks!

While it is cooking start the Mexican rice in the rice cooker, toss the salad, and warm up the black beans.

To save time, I usually just use a Southwest salad kit from wherever I am picking up groceries that day.

You can get as creative as you want to with your sides!

We like to put Rice Sides Mexican flavor in the rice cooker with the water and butter called for on the package directions.

Simply dump everything in, give it a quick stir, and push start on your rice cooker. Done.

I love to plan this dinner for nights when we will be busy because it comes together so quickly.

If there is any left at the end of dinnertime, you can hide it in the refrigerator for the next day because it makes super yummy leftovers.

You know how some foods taste pretty much as good leftover and they did freshly baked?

This is one of those dinners!

It is very kid friendly to make and eat together, is relatively inexpensive, and tastes fabulous.

We hope your family likes this delicious easy dinner as much as we do.

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Many thanks and Happy Dinnertime to your family today and every day!

Don’t forget to share it with your family and friends with the share buttons below!