easy chicken enchilada recipe
Saucy, cheesy, and full of flavor, these Easy Chicken Enchiladas are the perfect weeknight comfort food. With just a few ingredients and minimal prep, this recipe delivers all the bold flavor of your favorite Mexican restaurant right from your kitchen.
Equipment
- Oven
- Mixing Bowl
- Microwave
- 9x13 Baking Dish
- Aluminum Foil (optional)
Ingredients
Main Ingredients
- 1.5 cups cooked shredded chicken rotisserie or leftover roast chicken works great
- 2 cups enchilada sauce divided
- 8 corn or flour tortillas
- 2.5 cups shredded Mexican-blend cheese divided
- salt and black pepper to taste
Optional Toppings
- diced onions optional
- chopped cilantro optional
- sour cream optional
- shredded lettuce optional
- cotija cheese optional
Instructions
- Preheat the oven to 350ºF (175ºC). Set aside your baking dish.
- In a bowl, combine shredded chicken with ¼ cup enchilada sauce. Season with salt and pepper and mix well.
- Wrap tortillas in a damp paper towel and microwave for 1 minute, flipping halfway, until soft and pliable.
- Lay a tortilla flat, add a spoonful of the chicken filling and a sprinkle of cheese, then roll tightly and place seam-side down in baking dish. Repeat with remaining tortillas.
- Pour remaining enchilada sauce evenly over the tortillas. Top with remaining cheese.
- Bake uncovered for 20 minutes, until cheese is melted and bubbly.
- Let rest a few minutes before serving. Garnish with optional toppings like sour cream, cilantro, and cotija cheese.
Notes
Don’t stress about rolling them perfectly — they’ll taste amazing no matter what! Use store-bought rotisserie chicken for a faster prep.
Nutrition
Calories: 430kcalCarbohydrates: 28gProtein: 26gFat: 24gSaturated Fat: 11gCholesterol: 85mgSodium: 980mgPotassium: 360mgFiber: 3gSugar: 4gVitamin A: 450IUVitamin C: 6mgCalcium: 280mgIron: 2.5mg
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