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Chicken Enchiladas

A quick and easy recipe for chicken enchiladas made with shredded chicken, cheese, tortillas, and enchilada sauce. Perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups shredded chicken Cooked and shredded
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 can enchilada sauce (15 oz) Store-bought
  • 8 small flour or corn tortillas
  • 1/2 cup chopped onions Optional
For Serving
  • 1/2 cup sour cream For serving
  • Fresh cilantro For garnish, optional
  • Salt and pepper To taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, 1/2 cup of enchilada sauce, and half of the cheese. Season with salt and pepper.
Assembly
  1. Fill each tortilla with the chicken mixture and roll them up.
  2. Place the rolled tortillas seam-side down in a greased baking dish.
  3. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
Cooking
  1. Bake in the oven for about 20 minutes, or until the cheese is melted and bubbly.
  2. Serve hot, garnished with chopped cilantro and a dollop of sour cream.

Notes

This recipe can be made ahead by assembling the enchiladas and refrigerating them before baking. It's also freezer-friendly.