Easy Chicken Enchiladas
These chicken enchiladas are a perfect choice for a quick and delightful Mexican dinner. Packed with shredded chicken and cheese, smothered in enchilada sauce, and baked to bubbly perfection, they make an excellent choice for weeknight meals or gatherings.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
Full Ingredient List
- 1 ½ cups cooked shredded chicken
- 2 cups enchilada sauce
- 8 corn or flour tortillas
- 2 ½ cups shredded Mexican-blend cheese
- salt
- black pepper
- optional: diced onions
- optional: chopped cilantro
- optional: sour cream
- optional: shredded lettuce
- optional: cotija cheese
Chicken Enchiladas
Tools and Equipment
- Large bowl
- Microwave
- Large baking dish
- Oven
- Measurement cup
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1 ½ cups | cooked shredded chicken | Use leftover chicken, or a rotisserie chicken for convenience. You can also prepare freshly shredded chicken if desired. | |
| 2 cups, divided | easy enchilada sauce | You can use homemade or store-bought sauce. Consider authentic enchilada sauce for a traditional taste. | |
| 8 | corn or flour tortillas | Warm tortillas in the microwave to make them pliable. | |
| 2 ½ cups, divided | shredded Mexican-blend cheese | Use Oaxaca, Chihuahua, or Asadero for an authentic touch. | cheddar, mozzarella, pepperjack |
| to taste | salt | Add according to preference. | |
| to taste | black pepper | Season to taste. | |
| optional, for topping | diced onions | Add according to preference. | |
| optional, for topping | chopped cilantro | Add according to preference. | |
| optional, for topping | sour cream | Add according to preference. | |
| optional, for topping | shredded lettuce | Add according to preference. | |
| optional, for topping | cotija cheese | Add according to preference. |
Instructions
- Step 1: Preheat your oven to 350ºF (175ºC). (Tips: Ensure your oven is fully preheated before baking for even cooking.)
- Step 2: In a large bowl, combine the shredded chicken with 1/4 cup of enchilada sauce, and season with salt and black pepper. Mix well. (Tips: Taste and adjust seasonings as necessary.)
- Step 3: Warm the tortillas in a microwave until they are warm and pliable. This helps prevent them from cracking when rolled. (Tips: Wrap in damp paper towel to retain moisture.)
- Step 4: Assemble the enchiladas: Fill each tortilla with the chicken mixture and about 1 cup of shredded cheese. Roll them up tightly and place seam-side down in a baking dish. (Tips: Roll the tortillas as tightly as possible to hold the filling.)
- Step 5: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with the remaining shredded cheese. (Tips: Ensure the sauce is evenly distributed over all tortillas for even baking.)
- Step 6: Bake in the preheated oven for about 20 minutes, until the cheese is melted and bubbly. (Tips: Check towards the end of baking time to avoid overbaking.)
- Step 7: Serve the enchiladas immediately, garnished with your choice of optional toppings such as diced onions, cilantro, sour cream, shredded lettuce, or cotija cheese. (Tips: Serve with additional sides like Mexican rice or beans for a complete meal.)
Additional Information
Notes: For a more authentic approach, shallow-fry the tortillas briefly in oil before filling them to add flavor and texture. Store leftover enchiladas in an airtight container in the fridge for up to 4 days or freeze for later use.