Description
This Easy Chicken Enchiladas recipe combines shredded chicken, savory enchilada sauce, and melted Mexican-blend cheese wrapped in warm tortillas and baked to bubbly perfection. Ready in just 30 minutes, this comforting Mexican-inspired dish is perfect for a quick weeknight dinner, and can be customized with your favorite toppings like diced onions, cilantro, sour cream, shredded lettuce, and cotija cheese.
Ingredients
Main Ingredients
- 1 ½ cups cooked shredded chicken
- 2 cups easy 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
- Prepare the Chicken Mixture: Preheat your oven to 350ºF. In a large bowl, combine the cooked shredded chicken with ¼ cup of enchilada sauce, then season with a generous pinch of salt and black pepper. Mix thoroughly and taste; adjust seasoning if necessary.
- Warm the Tortillas: If using corn tortillas, wrap them in a damp paper towel and microwave for 1 minute, flipping halfway through, until they are warm and pliable. For flour tortillas, microwave them uncovered on a plate for 1 minute, flipping halfway to achieve the same softness.
- Assemble the Enchiladas: Evenly distribute the chicken mixture onto each tortilla and sprinkle with 1 cup of shredded cheese. 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 of enchilada sauce evenly over the rolled tortillas. Then, sprinkle the remaining 1 ½ cups of shredded cheese over the top, covering the enchiladas.
- Bake Until Bubbly: Place the baking dish in the preheated oven and bake for 20 minutes or until the cheese is fully melted and bubbly, indicating the enchiladas are heated through and ready to serve.
- Serve and Garnish: Remove from the oven and serve immediately. Top with optional garnishes such as diced onions, chopped cilantro, sour cream, shredded lettuce, and cotija cheese to add fresh and creamy textures.
Notes
- For flour tortillas, warming them without a damp towel prevents sogginess and maintains pliability.
- You can substitute the Mexican-blend cheese with a mix of cheddar and Monterey Jack cheese if preferred.
- Leftover enchiladas can be refrigerated up to 3 days and reheated in the oven to maintain texture.
- For a spicier variation, add jalapeños or hot sauce to the chicken mixture.
- Corn tortillas are gluten-free and preferred for authentic flavor, but flour tortillas will work well if preferred.
