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Ultimate Quick and Easy Chicken Enchiladas

These enchiladas are quick to make, packed with flavor, and perfect for busy weeknights or gatherings.
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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 shredded chicken Can use rotisserie chicken to save time.
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 can (10 oz) enchilada sauce Choose mild or hot according to preference.
  • 8 small flour or corn tortillas Use corn tortillas for a gluten-free option.
  • 1/2 cup sour cream For serving.
  • 1/4 cup chopped cilantro Optional, for garnish.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix the shredded chicken with half of the enchilada sauce and season with salt and pepper.
  3. Place a spoonful of the chicken mixture in each tortilla, sprinkle with cheese, then roll up each tortilla.
  4. Place the rolled tortillas seam side down in a baking dish.
  5. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
Cooking
  1. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
Serving
  1. Serve hot, topped with sour cream and chopped cilantro if desired.

Notes

To store leftovers, let them cool completely, then place in an airtight container and refrigerate for up to 3 days. Can also freeze for longer storage.