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Easy Chicken Enchiladas Recipe

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These Easy Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish that combines tender shredded chicken, savory enchilada sauce, and melted Mexican blend cheese wrapped in warm tortillas. Perfect for a quick and satisfying dinner, they bake to bubbly perfection in just 30 minutes and can be customized with your favorite toppings like sour cream and cilantro.

Ingredients

Filling

  • 1 ½ cups cooked shredded chicken
  • ¼ cup easy enchilada sauce
  • Salt and black pepper, to taste

Enchiladas

  • 8 corn or flour tortillas
  • 2 ½ cups shredded Mexican-blend cheese, divided (1 cup for filling, 1 ½ cups for topping)
  • 1 ¾ cup easy enchilada sauce

Optional Toppings

  • Diced onions
  • Chopped cilantro
  • Sour cream
  • Shredded lettuce
  • Cotija cheese

Instructions

  1. Prepare the chicken mixture: In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce, and a generous pinch of salt and black pepper. Mix thoroughly and taste, adjusting seasoning with more salt and pepper as needed.
  2. Warm the tortillas: If using corn tortillas, wrap them in a damp paper towel and microwave for 1 minute, flipping halfway to make them pliable. For flour tortillas, place them on a plate and microwave for 1 minute, flipping halfway, until warm and flexible.
  3. Assemble the enchiladas: Evenly divide the chicken mixture onto each tortilla and sprinkle with 1 cup of the shredded cheese. Roll each tortilla tightly to enclose the filling and place seam side down in a large baking dish.
  4. Add sauce and cheese: Pour the remaining 1 ¾ cups of enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 ½ cups of shredded Mexican-blend cheese on top.
  5. Bake: Preheat the oven to 350ºF (175ºC) and bake the dish for 20 minutes or until the cheese is melted, bubbly, and slightly golden.
  6. Serve and garnish: Remove from the oven and serve immediately, garnished with your choice of diced onions, chopped cilantro, sour cream, shredded lettuce, and cotija cheese for added flavor and texture.

Notes

  • If using flour tortillas, warming them makes them more pliable and prevents cracking when rolling.
  • You can substitute cooked shredded chicken with rotisserie chicken for convenience.
  • Adjust the spiciness and seasoning of the enchilada sauce to taste.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://recipeplenty.com/easy-chicken-enchiladas-recipe/