Easy Chicken Enchiladas
These Easy Chicken Enchiladas make the best Mexican dinner! They're stuffed with shredded chicken and cheese, topped with red enchilada sauce and baked.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups cooked shredded chicken
- 2 cups easy enchilada sauce, (divided)
- 8 corn or flour tortillas ((see note if using 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
- 1
Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
- 2
If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- 3
Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
- 4
Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
- 5
Serve immediately and garnish with desired toppings.