Description
These Easy Chicken Enchiladas are a perfect Mexican dinner option, featuring tender shredded chicken mixed with flavorful enchilada sauce and cheese, wrapped in tortillas, topped with more sauce and cheese, then baked to bubbly perfection. Garnish with your favorite toppings like diced onions, cilantro, sour cream, and cotija cheese for a delicious and satisfying meal.
Ingredients
Scale
Chicken Filling
- 1 ½ cups cooked shredded chicken
- ¼ cup easy enchilada sauce
- Salt and black pepper to taste
Enchilada Assembly
- 2 cups easy enchilada sauce (divided)
- 8 corn or flour tortillas
- 2 ½ cups shredded Mexican-blend cheese (divided)
Optional Toppings
- Diced onions
- Chopped cilantro
- Sour cream
- Shredded lettuce
- Cotija cheese
Instructions
- Prepare the Oven and Chicken Mixture: Preheat your oven to 350ºF. In a large bowl, combine the shredded chicken with ¼ cup of the enchilada sauce and a generous pinch of salt and black pepper. Mix well and taste, adjusting seasoning as needed.
- Warm the Tortillas: For corn tortillas, wrap them in a damp paper towel and microwave for 1 minute, flipping halfway to ensure they become warm and pliable. For flour tortillas, place on a plate and microwave similarly for 1 minute, flipping halfway, until warm and pliable.
- Assemble the Enchiladas: Spoon an even amount of the chicken mixture into each tortilla and sprinkle with 1 cup of shredded cheese. Roll each tortilla tightly and arrange 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. Sprinkle the remaining 1 ½ cups of shredded cheese 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 the oven and serve immediately, garnished with optional toppings such as diced onions, chopped cilantro, sour cream, shredded lettuce, and cotija cheese.
Notes
- These Easy Chicken Enchiladas make for a delicious and authentic Mexican dinner.
- Use corn tortillas for a traditional flavor or flour tortillas for a softer texture; warming them makes them easier to roll without cracking.
- Adjust the amount of enchilada sauce and cheese to your preference for more saucy or cheesy enchiladas.
- Garnish with fresh toppings to enhance flavor and presentation.
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
