Easy Chicken Enchiladas
These Easy Chicken Enchiladas deliver classic Mexican comfort with minimal prep, using pantry staples and leftover chicken.
Ingredients
Main Ingredients
- 8 pieces corn or flour tortillas
- 1.5 cups shredded cooked chicken Rotisserie chicken works beautifully and saves time.
- 2 cups enchilada sauce Divided
- 2.5 cups shredded Mexican-blend cheese Divided
- Salt & black pepper, to taste
Optional Toppings
- chopped cilantro
- sour cream
- onions
- cotija
- shredded lettuce
- avocado
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a bowl, combine shredded chicken with ¼ cup enchilada sauce, salt, and pepper.
- Warm tortillas in the microwave for 1 minute until soft and bendable.
- Fill each tortilla with chicken and 1 cup cheese, then roll tightly.
- Arrange seam-side down in the baking dish.
Baking
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 20 minutes, until melted and bubbly.
- Add toppings and serve immediately.
Notes
For parties, set up a topping bar so everyone customizes their plate. Let enchiladas cool before freezing to prevent sogginess.