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Ultimate Quick and Easy Chicken Enchiladas

These delicious chicken enchiladas are quick to prepare and perfect for busy weeknights. With simple ingredients and melted cheese, they provide comfort in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken Filling
  • 2 cups shredded cooked chicken Use pre-cooked rotisserie chicken for quicker preparation.
  • 1 cup shredded cheese (cheddar or Mexican blend) Reserve half for topping.
  • 1 can enchilada sauce (15 oz) You can substitute with diced tomatoes or taco sauce.
  • 8 small flour tortillas Corn tortillas can also be used.
  • 1/2 cup diced onions Optional ingredient for added flavor.
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • Fresh cilantro For garnish, optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine shredded chicken, half of the cheese, diced onions, garlic powder, cumin, salt, and pepper. Mix well.
Assembly
  1. Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in a baking dish.
  2. Repeat until all tortillas are filled and in the baking dish.
  3. Pour the enchilada sauce over the tortillas and sprinkle the remaining cheese on top.
Baking
  1. Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly.
  2. Garnish with fresh cilantro if desired, and serve warm.

Notes

These enchiladas are best served warm. You can top them with extra enchilada sauce, more cheese, or sour cream. They pair well with a fresh salad, rice, or beans. Refrigerate leftovers for 3-4 days or freeze for up to 3 months.