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Chicken Enchiladas

Delicious and quick chicken enchiladas that are perfect for busy weeknights, customizable with various toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 1 can (10 oz) enchilada sauce Store-bought works fine
  • 8 pieces corn tortillas Warm slightly to make pliable
  • 1/2 cup diced onions
  • 1 teaspoon cumin Optional, can substitute with other spices
  • Salt and pepper to taste
  • Optional toppings: sour cream, avocado, cilantro Add for extra flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine shredded chicken, half of the cheese, diced onions, cumin, salt, and pepper.
  3. Warm the tortillas slightly to make them pliable.
  4. Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in a baking dish.
  5. Pour the enchilada sauce evenly over the top and sprinkle with the remaining cheese.
Cooking
  1. Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
Serving
  1. Serve hot, topped with optional sour cream, avocado, and cilantro.

Notes

Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for up to 2 months. Use rotisserie chicken for convenience.