Description
These Easy Chicken Enchiladas are packed with shredded chicken, melty cheese, and flavorful enchilada sauce. Baked until bubbly and golden, this quick and satisfying meal is perfect for weeknights. Customize with your favorite toppings for a delicious homemade enchilada experience!
Ingredients
For the Enchiladas:
- 2 cups shredded chicken (rotisserie or cooked)
- 2 cups enchilada sauce (store-bought or homemade)
- 8 corn or flour tortillas
- 2 ½ cups shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Toppings:
- Fresh cilantro
- Sliced jalapeños
- Sour cream
- Diced avocado
- Chopped onions
- Salsa or pico de gallo
Instructions
-
Preheat Oven:
- Preheat to 350°F (175°C).
-
Prepare the Chicken Filling:
- In a bowl, mix shredded chicken, ¼ cup enchilada sauce, salt, and black pepper.
-
Warm the Tortillas:
- Wrap in a damp paper towel and microwave for 1 minute to prevent cracking.
-
Assemble the Enchiladas:
- Fill each tortilla with chicken and 1 cup of shredded cheese.
- Roll tightly and place seam-side down in a greased baking dish.
-
Bake the Enchiladas:
- Pour remaining 1 ¾ cup enchilada sauce over the enchiladas.
- Sprinkle with remaining 1 ½ cups cheese.
- Bake for 20 minutes until cheese is melted and bubbly.
-
Serve and Garnish:
- Top with fresh cilantro, jalapeños, sour cream, or avocado.
Notes
- For spicier enchiladas, use a spicy enchilada sauce or add diced jalapeños.
- Storage: Refrigerate for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
