Chicken Enchiladas
A quick and easy recipe for chicken enchiladas that are flavorful, comforting, and can be prepared in just 30 minutes.
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
- ½ cup diced onions optional
- ¼ cup chopped cilantro optional
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, half of the cheese, and half of the enchilada sauce. Season with salt and pepper.
- 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.
- Place the rolled tortillas seam side down in a baking dish. Ensure they are snug against each other.
- Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle the remaining cheese on top.
- If desired, add diced onions and chopped cilantro on top.
Baking
- Cover the dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serving
- 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.
