Ultimate Quick and Easy Chicken Enchiladas
These Ultimate Quick and Easy Chicken Enchiladas are a simple and delicious Mexican dish that's perfect for weeknight dinners, combining shredded chicken and cheese rolled in tortillas and topped with enchilada sauce.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken Feel free to substitute rotisserie chicken for convenience.
- 1 cup shredded cheese (cheddar or Mexican blend) A dairy-free alternative can be used to suit dietary needs.
- 1 can enchilada sauce (10 oz)
- 8 small tortillas
- 1/2 cup diced onions Optional.
- 1/2 cup chopped cilantro Optional.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, half of the cheese, and a pinch of salt and pepper in a bowl.
- Spread some enchilada sauce on the bottom of a baking dish to prevent sticking.
- Fill each tortilla with the chicken mixture, roll it up, and place it seam-side down in the dish.
- Pour the remaining enchilada sauce over the top, then sprinkle the remaining cheese.
Baking
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with onions and cilantro if desired, and serve hot.
Notes
To elevate your dining experience, serve these enchiladas with fresh sides like homemade guacamole, a crisp green salad, or tortilla chips with salsa. Provide a selection of toppings for customization. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.