Ultimate Quick and Easy Chicken Enchiladas
Delicious and comforting chicken enchiladas that are quick to make, perfect for busy weeknights.
Ingredients
Main ingredients
- 2 cups shredded chicken You can use rotisserie chicken for convenience.
- 1 cup shredded cheese (cheddar or Mexican blend) Feel free to customize your cheese choice.
- 1 cup enchilada sauce Use your favorite brand or homemade.
- 8 small flour or corn tortillas Whole wheat tortillas can also be used.
- 1/2 cup diced onions (optional) Add for extra flavor.
- 1/2 cup sour cream For serving.
- Chopped cilantro For garnish, optional.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, half the enchilada sauce, and half the shredded cheese.
- Warm the tortillas in a skillet or microwave to make them pliable.
- Spoon a portion of the chicken mixture into each tortilla, roll them up, and place them seam side down in a greased 9x13 inch baking dish.
Baking
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese and diced onions if using.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
Serving
- Serve with sour cream and garnish with chopped cilantro if desired.
Notes
These enchiladas are best served hot out of the oven. They pair well with a side of rice or beans and can be enjoyed with salsa or guacamole for extra flavor. For leftovers, store in an airtight container in the fridge for up to three days or freeze for up to three months.