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Chicken Enchiladas

A quick and easy recipe for chicken enchiladas that are flavorful, comforting, and can be prepared in just 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 cup enchilada sauce
  • 8 small flour or corn tortillas
Optional Ingredients
  • 1/2 cup diced onions optional
  • 1/4 cup chopped cilantro optional
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, half of the cheese, and half of the enchilada sauce. Season with salt and pepper.
  3. Take a tortilla and spoon some of the chicken mixture into the center. Roll it up tightly from one end to the other. Repeat until all the mixture is used.
  4. Place the rolled tortillas seam side down in a baking dish. Ensure they are snug against each other.
  5. Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle the remaining cheese on top.
  6. If desired, add diced onions and chopped cilantro on top.
Baking
  1. Cover the dish with foil and bake in the preheated oven for 20 minutes.
  2. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serving
  1. Once baked, remove from the oven, let cool slightly, and serve hot.

Notes

Serve your chicken enchiladas hot, garnished with extra cilantro and a dollop of sour cream or a side of guacamole. Store leftovers in an airtight container for up to 3 days.