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Ultimate Quick and Easy Chicken Enchiladas

These flavorful chicken enchiladas are easy to prepare, packed with melted cheese, and covered in delicious enchilada sauce, perfect for a weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
  • 1 cup shredded cheese (cheddar or Monterey Jack) More cheese can be added for extra melty goodness.
  • 1 cup enchilada sauce Feel free to mix in some sour cream for creaminess.
  • 8 small flour or corn tortillas Use gluten-free tortillas if needed.
  • 1/2 cup diced onions
  • 1/2 cup chopped cilantro (optional) Garnish for extra flavor.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the shredded chicken, 1/2 cup of cheese, 1/2 cup of enchilada sauce, and diced onions. Season with salt and pepper.
  3. Take a tortilla, fill it with the chicken mixture, and roll it up. Place it seam side down in a baking dish.
  4. Repeat with the remaining tortillas and chicken mixture.
  5. Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
  6. Bake for 25 minutes until the cheese is melted and bubbly.
  7. Garnish with chopped cilantro if desired and serve warm.

Notes

Leftover enchiladas can be stored in the fridge for 3-4 days or frozen for longer storage. Reheat in the oven for best results.