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Chicken Enchiladas

This quick and easy chicken enchiladas recipe brings a taste of Mexico to your table, perfect for busy weeknights with flavorful ingredients and simple steps.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Rotisserie chicken can be used for convenience.
  • 1 cup shredded cheese (cheddar or Mexican blend) Feel free to use your favorite cheese.
  • 1 can enchilada sauce (10 oz) Use your preferred brand.
  • 8 small flour tortillas Corn tortillas can be used for a gluten-free option.
  • 1/2 cup diced onions Optional ingredient.
  • 1/2 cup sour cream For serving.
  • Chopped cilantro For garnish, optional.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked shredded chicken, 1/2 cup of the enchilada sauce, and diced onions. Mix well.
Assembly
  1. Take one tortilla and fill it with a scoop of the chicken mixture and a sprinkle of cheese. Roll it up tightly and place it seam-side down in a greased baking dish. Repeat for all tortillas, packing them snugly.
  2. Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle the rest of the cheese on top.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
  2. Serve hot with sour cream and garnish with chopped cilantro if desired.

Notes

These enchiladas can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2 months. When ready to eat, thaw in the fridge overnight and bake until heated through.