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Chicken Enchiladas

A simple and delicious recipe for chicken enchiladas, perfect for busy weeknights or impressing guests with homemade comfort food.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
  • 2 cups cheese (cheddar or Mexican blend) Feel free to experiment with different types of cheese.
  • 1 cup enchilada sauce Use green enchilada sauce for a variation.
  • 8 small tortillas Corn or flour tortillas can be used.
  • 1/2 cup chopped onions Optional ingredient.
  • 1/2 cup sour cream For serving.
  • Chopped cilantro Optional garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix the shredded chicken with half of the cheese, half of the enchilada sauce, and chopped onions (if using).
  3. Place about 1/4 cup of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
  4. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
Cooking
  1. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serving
  1. Serve warm with sour cream and cilantro on top if desired.

Notes

You can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, about 10-15 minutes. For a vegetarian version, replace the chicken with black beans or sautéed vegetables.