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Chicken Enchiladas

A quick and easy recipe for delicious chicken enchiladas, perfect for busy weeknights.
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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: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
  • 1 cup enchilada sauce Feel free to use store-bought sauce.
  • 1 cup shredded cheese (cheddar or a blend) You can also use Monterey Jack or pepper jack.
  • 8 small flour or corn tortillas Choose according to preference.
  • 1/2 cup sour cream (optional) For topping when serving.
  • 1/4 cup chopped fresh cilantro (optional) For garnish.
  • Salt and pepper to taste Adjust based on preference.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, mix shredded chicken with 1/2 cup of enchilada sauce.
  3. Lay tortillas on a flat surface and fill each with the chicken mixture and a sprinkle of cheese. Roll them up tightly and place them seam-side down in a baking dish.
  4. Pour the remaining enchilada sauce over the rolled tortillas and top with remaining cheese.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
Serving
  1. Serve hot, topped with sour cream and cilantro if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place them in the oven or microwave until heated through. You can also freeze the enchiladas before baking for up to 3 months.