Chicken Enchiladas
These quick and easy chicken enchiladas are a cozy, comforting dish filled with shredded chicken, cheese, and enchilada sauce, making it a family favorite perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 cups shredded chicken Perfect for using leftover roast chicken, or you can pick up a rotisserie chicken for even easier prep!
- 1 cup shredded cheese (cheddar or Mexican blend) Adds that creamy, gooey texture we all love—go for the kind you’ll enjoy!
- 1 can enchilada sauce (10 oz) This is the star of the show! The sauce brings rich flavor and moisture to the dish.
- 8 small tortillas Choose corn or flour based on your preference; both work wonders for your enchiladas.
- 1/2 cup chopped onion Adds a beautiful crunch and a subtle pungency that complements the richness of the enchiladas.
- 1/2 teaspoon garlic powder A pinch of garlic keeps it simple yet profoundly flavorful.
- 1/2 teaspoon cumin The warmth of cumin brings a delightful depth to the dish.
- to taste salt and pepper Essential to elevate all the flavors; remember, taste as you go!
Serving Suggestions
- to taste Sour cream Optional, for serving.
- to taste Cilantro Optional, for serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, half of the cheese, enchilada sauce, onion, garlic powder, cumin, salt, and pepper.
- Place about 1/4 cup of the chicken mixture in each tortilla, roll it up, and place seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
Baking
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve with sour cream and cilantro, if desired.
Notes
Use pre-cooked chicken to save time. Rotisserie chicken works wonders! Don’t rush the baking—let that cheese become beautifully golden and bubbly for maximum deliciousness. Taste as you go! Adjust seasoning to your personal liking for the ultimate flavor.