Chicken Enchiladas
These Ultimate Quick and Easy Chicken Enchiladas are perfect for busy weeknights, combining tender shredded chicken, cheese, and enchilada sauce within warm tortillas for a satisfying meal.
Ingredients
Filling Ingredients
- 2 cups shredded chicken Can substitute with rotisserie chicken or turkey
- 1 cup shredded cheese Cheddar or Mexican blend works well
- 1 can (10 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup diced onions Optional
- 1/2 cup chopped cilantro For garnish, optional
- Salt and pepper To taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, 1/2 cup cheese, diced onions (if using), salt, and pepper.
- Take a tortilla, fill it with the chicken mixture, and roll it up tightly. Place the rolled tortillas in a greased baking dish.
- Pour the enchilada sauce evenly over the top of the tortillas.
- Sprinkle the remaining cheese over the sauce.
- Bake in the oven for 20-25 minutes until the cheese is melted and bubbly.
- Remove from the oven, garnish with chopped cilantro if desired, and serve warm.
Notes
For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 15-20 minutes. Try using different types of cheese or add veggies for a twist.