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Ultimate Quick and Easy Chicken Enchiladas

These quick and easy chicken enchiladas are perfect for busy weeknights, customizable, and provide comfort in every bite.
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Prep Time 20 minutes
Cook Time 20 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
  • 1 cup shredded cheese (cheddar or a blend) Use your favorite cheese
  • 10 oz enchilada sauce One can
  • 8 pieces corn tortillas You can use flour tortillas if preferred
  • 1/2 cup diced onion Optional
For Serving
  • 1/2 cup sour cream Optional, for serving
  • Chopped fresh cilantro Optional, for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix the shredded chicken, half of the cheese, and half of the enchilada sauce.
  3. Warm the tortillas in a skillet until soft.
  4. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
Baking
  1. Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with the remaining cheese.
  2. Bake for 20 minutes until heated through and cheese is bubbly.
Serving
  1. Serve with sour cream and chopped cilantro if desired.

Notes

These enchiladas are best served hot and can be paired with rice or beans. Store leftover enchiladas in the refrigerator for up to 3 days or freeze them for up to 2 months.