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Easy Chicken Enchiladas Recipe

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4.2 from 12 reviews

These Easy Chicken Enchiladas are a quick and delicious Mexican-inspired dinner option, featuring tender shredded chicken wrapped in soft tortillas, smothered in flavorful enchilada sauce, and topped with melted Mexican cheese. Perfect for busy weeknights, this recipe delivers a comforting and satisfying meal with customizable toppings.

Ingredients

Filling

  • 1 ½ cups cooked shredded chicken
  • ¼ cup enchilada sauce
  • Salt and black pepper, to taste

Assembly

  • 8 corn or flour tortillas
  • 2 ½ cups shredded Mexican-blend cheese, divided (1 cup for filling, 1 ½ cups for topping)
  • 1 ¾ cup enchilada sauce

Optional Toppings

  • Diced onions
  • Chopped cilantro
  • Sour cream
  • Shredded lettuce
  • Cotija cheese

Instructions

  1. Prepare the filling: Preheat the oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup of enchilada sauce, and a generous pinch of salt and black pepper. Mix thoroughly and taste; adjust seasoning with additional salt and pepper as needed.
  2. Warm the tortillas: For corn tortillas, wrap them in a damp paper towel and microwave for 1 minute, flipping halfway to ensure warmth and pliability. For flour tortillas, place them on a plate and microwave for 1 minute, flipping halfway, until warm and flexible.
  3. Assemble the enchiladas: Evenly distribute the shredded chicken mixture onto each tortilla, sprinkle 1 cup of shredded Mexican-blend cheese over the chicken, and roll the tortillas tightly to enclose the filling. Place them seam side down in a large baking dish.
  4. Add sauce and cheese: Pour the remaining 1 ¾ cup of enchilada sauce over the rolled tortillas, then evenly sprinkle the remaining 1 ½ cups of shredded cheese on top.
  5. Bake the enchiladas: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is fully melted and bubbly.
  6. Serve and garnish: Remove the enchiladas from the oven and serve immediately. Garnish with optional toppings such as diced onions, chopped cilantro, sour cream, shredded lettuce, and cotija cheese as desired.

Notes

  • When using corn tortillas, warming them wrapped in a damp paper towel helps keep them pliable and prevents cracking while rolling.
  • Flour tortillas can be used as an alternative; they should also be warmed to soften for easier rolling.
  • Customize your enchiladas by adding your favorite toppings like sour cream, cilantro, or cotija cheese for extra flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://yumntasty.com/easy-chicken-enchiladas-recipe/