Description
These Easy Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish made with tender shredded chicken, soft tortillas, rich enchilada sauce, and melted cheese — perfect for busy weeknights or family dinners.
Ingredients
1 ½ cups cooked shredded chicken
2 cups 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
- Preheat oven to 350ºF (175ºC).
- In a large bowl, combine shredded chicken, ¼ cup of enchilada sauce, and a pinch of salt and pepper. Mix and adjust seasoning as needed.
- Warm tortillas: for corn tortillas, wrap in a damp paper towel and microwave for 1 minute, flipping halfway through. For flour tortillas, warm on a plate for about 1 minute.
- Fill each tortilla evenly with the seasoned chicken mixture and about 1 cup of shredded cheese.
- Roll tortillas tightly and place seam-side down in a large baking dish.
- Pour remaining 1¾ cups of enchilada sauce over the rolled tortillas and top with the remaining 1½ cups of cheese.
- Bake for 20 minutes, or until cheese is melted, bubbly, and slightly golden.
- Serve immediately, garnished with toppings like cilantro, diced onions, or sour cream.
Notes
Use rotisserie chicken for a faster option.
Lightly frying corn tortillas helps prevent sogginess.
Add diced jalapeños or chili powder for extra heat.
Green enchilada sauce gives a tangier flavor.
Store leftovers up to 4 days in the fridge or 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 371 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 75 mg
