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Easy Chicken Enchiladas Recipe

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4.1 from 5 reviews

These Easy Chicken Enchiladas are a quick and flavorful Mexican-inspired dish featuring tender shredded chicken wrapped in warm tortillas, smothered in rich enchilada sauce, and topped with melted Mexican-blend cheese. Perfect for a weeknight dinner, they come together in just 30 minutes and can be garnished with your favorite toppings like diced onions, cilantro, sour cream, and cotija cheese for an extra burst of flavor.

  • Author: Lilya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Ingredients

Main Ingredients

  • 1 ½ cups cooked shredded chicken
  • 2 cups easy enchilada sauce, divided
  • 8 corn or flour tortillas
  • 2 ½ cups shredded Mexican-blend cheese, divided
  • Salt and black pepper, to taste

Optional Toppings

  • Diced onions
  • Chopped cilantro
  • Sour cream
  • Shredded lettuce
  • Cotija cheese

Instructions

  1. Prepare the chicken filling: In a large bowl, combine the shredded chicken, ¼ cup of enchilada sauce, and a generous pinch of salt and pepper. Mix well and taste, adjusting seasoning with more salt and pepper as needed to your preference.
  2. Warm the tortillas: For corn tortillas, wrap them in a damp paper towel and microwave for 1 minute, flipping halfway through to ensure they become warm and pliable. For flour tortillas, microwave on a plate for 1 minute, flipping halfway through until soft and flexible.
  3. Assemble the enchiladas: Evenly distribute the chicken mixture among the tortillas, placing approximately 2 tablespoons of filling on each. Sprinkle about 1 cup of shredded cheese over the filling, roll the tortillas tightly, and place them seam side down in a large baking dish.
  4. Add sauce and cheese topping: Pour the remaining 1 ¾ cup of enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 ½ cups of shredded Mexican-blend cheese on top.
  5. Bake the enchiladas: Preheat your oven to 350°F (175°C). Bake the assembled enchiladas for 20 minutes or until the cheese is melted, bubbly, and slightly golden at the edges.
  6. Serve with toppings: Remove from the oven and garnish immediately with optional toppings such as diced onions, chopped cilantro, sour cream, shredded lettuce, and cotija cheese to enhance the flavor and texture.

Notes

  • If using flour tortillas, make sure to warm them carefully as they are more prone to drying out and cracking compared to corn tortillas.
  • You can substitute cooked shredded chicken with rotisserie chicken or leftover chicken to save time.
  • For extra spice, add diced jalapeños or a dash of hot sauce to the chicken mixture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • To make this recipe gluten free, use certified corn tortillas and check that your enchilada sauce is gluten free.

Find it online: https://familyhomemeals.com/easy-chicken-enchiladas-recipe/