Quick and Easy Chicken Enchiladas
A satisfying and comforting meal featuring shredded chicken, gooey cheese, and vibrant enchilada sauce, wrapped in soft tortillas.
Ingredients
Filling ingredients
- 3 cups shredded cooked chicken Rotisserie chicken is perfect
- 1 cup shredded Mexican cheese blend Divided
- 1/2 cup red enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 8 medium flour tortillas Or corn, if preferred
- 1 can (15-ounce) red enchilada sauce About 2 cups total
- 1 cup shredded Mexican cheese blend
Optional toppings
- to taste sour cream Optional topping
- to taste chopped fresh cilantro Optional topping
- to taste sliced avocado Optional topping
- to taste diced onions Optional topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine shredded chicken, half of the shredded Mexican cheese blend, 1/2 cup of red enchilada sauce, chili powder, cumin, and garlic powder.
- Mix these ingredients well until the chicken is evenly coated.
Filling the tortillas
- Prepare your tortillas by laying them out on a clean surface.
- Take a generous scoop of the chicken mixture and place it in the center of each tortilla.
- Roll them tightly, ensuring the filling is secure.
Baking
- Place the rolled tortillas seam-side down in a greased 9x13-inch baking dish.
- Pour the remaining red enchilada sauce evenly over the top.
- Sprinkle the remaining shredded cheese over the sauced enchiladas.
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven until the cheese is bubbly and the enchiladas are heated throughout.
Serving
- Let the enchiladas cool slightly before serving.
- Top with optional toppings such as sour cream, cilantro, avocado, or onions.
Notes
To avoid soggy tortillas, ensure the chicken filling isn’t too wet before rolling. Fresh tortillas hold together better. Adjust cheese based on preference, and add jalapeños for extra spice if desired.