Description
This Easy Chicken Enchiladas recipe is a delightful Mexican-inspired dish featuring tender shredded chicken, a savory enchilada sauce, and melted Mexican-blend cheese wrapped in warm tortillas. Perfect for a quick weeknight dinner, these enchiladas are topped with your favorite garnishes such as sour cream, cilantro, and cotija cheese for a satisfying and comforting meal.
Ingredients
Chicken Mixture
- 1 ½ cups cooked shredded chicken
- ¼ cup easy enchilada sauce
- Salt and black pepper, to taste
Enchiladas
- 8 corn or flour tortillas
- 2 ½ cups shredded Mexican-blend cheese, divided
- 1 ¾ cups enchilada sauce (remaining after using ¼ cup)
Optional Toppings
- Diced onions
- Chopped cilantro
- Sour cream
- Shredded lettuce
- Cotija cheese
Instructions
- Prepare the chicken filling: In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce, and a generous pinch of salt and black pepper. Mix well and taste, adjusting the seasoning with additional salt and pepper if needed.
- Warm the tortillas: If using corn tortillas, wrap them in a damp paper towel and microwave for 1 minute, flipping halfway through until warm and pliable. For flour tortillas, place them on a plate and microwave similarly for 1 minute, flipping halfway through to make them soft and easy to roll.
- Assemble the enchiladas: Evenly distribute the chicken mixture onto each tortilla, add about 1 cup of shredded Mexican-blend cheese on top, then roll each tortilla tightly and place them seam-side down in a large baking dish.
- Add sauce and cheese: Pour the remaining 1 ¾ cups enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 ½ cups of shredded cheese on top to cover the enchiladas.
- Bake: Preheat the oven to 350ºF (175ºC) and bake the enchiladas uncovered for 20 minutes, or until the cheese is melted and bubbly.
- Serve and garnish: Remove from the oven and serve immediately. Top with optional garnishes like diced onions, chopped cilantro, sour cream, shredded lettuce, and cotija cheese to your preference.
Notes
- If using flour tortillas, warming them makes rolling easier and prevents cracking but they are generally softer than corn tortillas.
- Cooked shredded chicken can be homemade or store-bought rotisserie chicken for convenience.
- Customize toppings based on your taste preferences and dietary needs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a spicier version, consider adding chopped jalapeños to the chicken mixture or using a spicy enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
