Chicken Enchiladas
A quick and easy chicken enchiladas recipe using common ingredients that cooks in about 30-40 minutes.
Ingredients
Main Ingredients
- 2 cups cooked and shredded chicken Use rotisserie chicken to save time.
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce Add extra for more sauce on top if desired.
- 8 small flour or corn tortillas Warm to roll without cracking.
- ½ cup diced onions (optional) Garnish before serving.
- ½ cup chopped cilantro (optional) Garnish before serving.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the shredded chicken with half of the enchilada sauce and half of the cheese.
- Place a scoop of the chicken mixture in each tortilla, rolling them up tightly.
Baking
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Arrange the rolled tortillas seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serving
- Garnish with diced onions and cilantro if desired. Serve warm.
Notes
Serve with sour cream, extra salsa, or sliced avocado on the side. Makes good leftovers and can be paired with rice, salad, or stir-fried vegetables.
