Ultimate Quick and Easy Chicken Enchiladas
A delicious and easy dish, perfect for busy weeknights, that features creamy chicken rolled in tortillas and topped with cheese and enchilada sauce.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
- 2 cups shredded cheese (cheddar or Mexican blend) Feel free to experiment with different cheeses.
- 1 can (10 oz) enchilada sauce Store-bought is a great time-saver.
- 8 small flour or corn tortillas Use your preferred type.
- 1/2 cup chopped onions (optional) Add for extra flavor.
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- to taste Salt and pepper
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with half of the cheese, chopped onions, cumin, garlic powder, salt, and pepper.
Assembly and Baking
- Spread a little enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro if desired and serve hot.
Notes
If you have leftovers, let the enchiladas cool down before storing them. Place them in an airtight container in the refrigerator for up to three days, or freeze for longer storage up to three months.