The Easy Chicken Enchiladas I Make on Busy Weeknights
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Calories
- 371 kcal
- Carbs
- 25.00 g
Ingredients
- 1.5 cupscooked shredded chicken
- 2 cupseasy enchilada sauce ((divided))
- 8 piecescorn or flour tortillas (see note if using flour tortillas)
- 2.5 cupsshredded Mexican-blend cheese ((divided))
- to tastesalt and black pepper
- —optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
Instructions
- 1
Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
- 2
If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through until all of them are warm and pliable. If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- 3
Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
- 4
Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
- 5
Serve immediately and garnish with desired toppings.