Description
These Easy Chicken Enchiladas are a quick and delicious Mexican-inspired dish featuring shredded chicken, melty cheese, and a flavorful enchilada sauce baked inside soft corn or flour tortillas. Perfect for a comforting weeknight dinner, topped with your choice of fresh garnishes.
Ingredients
Filling
- 1 ½ cups cooked shredded chicken
- ¼ cup enchilada sauce
- Salt and black pepper, to taste
Enchiladas
- 8 corn or flour tortillas
- 2 ½ cups shredded Mexican-blend cheese, divided
- 2 cups easy enchilada sauce, divided
Optional Toppings
- Diced onions
- Chopped cilantro
- Sour cream
- Shredded lettuce
- Cotija cheese
Instructions
- Prepare the chicken filling: Preheat your oven to 350ºF. In a large bowl, combine the shredded chicken with ¼ cup of enchilada sauce. Season generously with salt and black pepper, taste, and adjust seasoning as needed to enhance the flavor.
- Warm the tortillas: To make the tortillas soft and pliable, wrap corn tortillas in a damp paper towel and microwave for 1 minute, flipping halfway through. For flour tortillas, microwave on a plate for 1 minute, flipping halfway, until warm and flexible.
- Assemble the enchiladas: Lay each warmed tortilla flat, fill evenly with the chicken mixture and about 1 cup of shredded cheese. Roll the tortillas tightly and place seam side down in a large baking dish to prevent unrolling during baking.
- Add sauce and cheese topping: Pour the remaining 1 ¾ cups of enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 ½ cups of shredded cheese on top, ensuring an even coverage that will melt beautifully in the oven.
- Bake and serve: Bake the assembled enchiladas at 350ºF for 20 minutes or until the cheese is melted and bubbly. Remove from oven and serve immediately garnished with your choice of diced onions, chopped cilantro, sour cream, shredded lettuce, and cotija cheese.
Notes
- If using flour tortillas, note that they are generally softer and may require less warming or careful handling to prevent tearing.
- You can substitute cooked rotisserie chicken or leftover chicken to save time.
- For a spicier dish, add chopped jalapeños or a dash of hot sauce to the chicken filling.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best texture.
