Description
This recipe for Easy Chicken Enchiladas offers a delicious and straightforward way to enjoy a classic Mexican dish. Tender shredded chicken is mixed with enchilada sauce and cheese, then rolled in warm tortillas and baked with a generous topping of cheese and sauce until bubbly and golden. Perfect for a quick weeknight dinner or a casual gathering, these enchiladas are flavorful, cheesy, and customizable with your favorite toppings.
Ingredients
Scale
Chicken Mixture
- 1 ½ cups cooked shredded chicken
- ¼ cup enchilada sauce
- Salt and black pepper, to taste
Enchiladas
- 8 corn or flour tortillas
- 1 ¾ cups enchilada sauce
- 2 ½ cups shredded Mexican-blend cheese, divided
Optional Toppings
- Diced onions
- Chopped cilantro
- Sour cream
- Shredded lettuce
- Cotija cheese
Instructions
- Preheat oven: Preheat your oven to 350ºF to prepare for baking the enchiladas later.
- Mix chicken filling: In a large bowl, combine the shredded chicken, ¼ cup of enchilada sauce, and a generous pinch of salt and black pepper. Mix thoroughly, then taste and adjust seasoning if needed.
- Warm tortillas: To make the tortillas pliable and easy to roll, wrap corn tortillas in a damp paper towel and microwave for 1 minute, flipping halfway through. If using flour tortillas, simply microwave them on a plate for 1 minute, flipping halfway until warm and pliable.
- Assemble enchiladas: Fill each tortilla evenly with the chicken mixture and approximately 1 cup of shredded cheese. Roll each tortilla tightly and place 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 evenly on top.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from oven and serve immediately. Garnish with optional toppings like diced onions, cilantro, sour cream, shredded lettuce, or cotija cheese to taste.
Notes
- Using corn tortillas is traditional for enchiladas, but flour tortillas can be used for a softer texture. Just be sure to warm them properly to avoid cracking.
- Enchilada sauce can be store-bought or homemade depending on preference.
- Customize with your favorite toppings to add freshness and extra flavor.
- These enchiladas are perfect for meal prep and taste great reheated.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 371 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 50 mg
