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Budget Chicken Enchiladas for Large Families Stretching Grocery Budgets

Budget Chicken Enchiladas for Large Families Stretching Grocery Budgets

These Budget Chicken Enchiladas are a hearty, family-friendly dinner designed to feed a crowd without stretching your wallet. Packed with tender shredded chicken, flavorful enchilada sauce, melted cheese, and wrapped in soft tortillas, this easy recipe delivers comforting homemade flavor while making the most of affordable pantry staples. Perfect for large families, meal prep, freezer meals, and busy weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling
  • 4 cups cooked shredded chicken
  • 1 medium onion finely diced
  • 2 garlic cloves minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the Enchiladas
  • 12-16 flour tortillas or corn tortillas
  • 3 cups enchilada sauce
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
Optional Budget-Friendly Additions
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 cup cooked rice
  • 1 cup frozen corn
  • 1 diced bell pepper
  • Fresh cilantro for garnish
  • Diced tomatoes for garnish
  • Sour cream for serving

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Mixing bowl
  • 9x13-inch baking dish
  • Cheese grater (if shredding cheese from a block)
  • Aluminum foil (optional)

Method
 

Step 1: Prepare the Filling
  1. Heat vegetable oil in a large skillet over medium heat.
  2. Add the diced onion and cook for 4-5 minutes until softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the shredded chicken, chili powder, cumin, paprika, salt, and black pepper.
  5. Mix thoroughly to coat the chicken evenly with the seasonings.
  6. If using black beans, rice, corn, or bell peppers, stir them in at this stage.
  7. Cook for 3-4 minutes until everything is heated through.
Step 2: Prepare the Baking Dish
  1. Preheat the oven to 375°F (190°C).
  2. Spread approximately ½ cup of enchilada sauce across the bottom of a 9x13-inch baking dish.
Step 3: Assemble the Enchiladas
  1. Lay a tortilla flat on a clean surface.
  2. Place a generous scoop of the chicken mixture in the center.
  3. Sprinkle a small amount of cheese over the filling.
  4. Roll the tortilla tightly and place it seam-side down in the baking dish.
  5. Repeat until all tortillas are filled and arranged in the dish.
Step 4: Add Sauce and Cheese
  1. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  2. Spread the sauce so all enchiladas are covered.
  3. Top with the remaining shredded cheddar and mozzarella cheese.
Step 5: Bake
  1. Bake uncovered for 25-30 minutes until the cheese is melted and bubbly.
  2. For a golden-brown top, broil for 2-3 minutes at the end of cooking.
  3. Remove from the oven and allow to rest for 5 minutes before serving.
  4. Garnish with cilantro, tomatoes, or sour cream if desired.

Notes

Rotisserie chicken is an excellent time-saving and budget-friendly option.
Adding rice or beans helps stretch the filling and increases the number of servings.
Corn tortillas provide a more traditional enchilada flavor, while flour tortillas are easier to roll.
This recipe can be assembled up to 24 hours in advance and refrigerated until ready to bake.
Enchiladas freeze exceptionally well for up to 3 months.
For a spicier version, add diced jalapeños or use hot enchilada sauce.
Leftover turkey can be substituted for chicken with excellent results.
To reduce costs even further, shred your own cheese from blocks rather than purchasing pre-shredded cheese.