Chicken Enchiladas
A comforting dish of tender shredded chicken wrapped in tortillas, drenched in enchilada sauce and topped with melted cheese, making it a family favorite.
Ingredients
Main ingredients
- 1.5 cups cooked shredded chicken Use rotisserie chicken for quick preparation.
- 2 cups easy enchilada sauce Divided for mixing and topping.
- 8 pieces corn or flour tortillas Softened if cold for easier rolling.
- 2.5 cups shredded Mexican-blend cheese Divided for filling and topping.
- to taste salt and black pepper Adjust according to preference.
Optional toppings
- diced onions For extra crunch and flavor.
- chopped cilantro Adds freshness.
- sour cream For creamy texture.
- shredded lettuce For garnish.
- cotija cheese For a tangy flavor.
Instructions
Preparation
- Preheat your oven to the specified temperature.
- In a large mixing bowl, combine the cooked shredded chicken with half of the enchilada sauce. Season with salt and pepper to taste.
Assembly
- Fill each tortilla with a portion of the chicken and sauce mixture, then roll them tightly and place seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the tortillas to keep them moist.
- Sprinkle the remaining shredded cheese over the top.
Baking
- Bake the enchiladas in the preheated oven until the cheese is bubbly and golden brown.
Notes
Warm tortillas slightly before use for ease of rolling. Adjust toppings and spices as desired.