Ultimate Quick and Easy Chicken Enchiladas

These cheesy, hearty, and flavorful chicken enchiladas are perfect for busy weeknights and are easy to customize with various ingredients.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Main Ingredients

2 cups shredded cooked chicken Use rotisserie chicken for a quicker option.
1 cup grated cheese (cheddar or Mexican blend) Feel free to mix different kinds of cheese.
1.5 cups enchilada sauce Reserve half for pouring over enchiladas.
8 small flour or corn tortillas Corn tortillas are gluten-free.
0.5 cup chopped onions (optional) Add to the chicken filling as desired.
0.5 cup sour cream For serving.
to taste Chopped cilantro For garnish, optional.

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, combine the shredded chicken with half of the enchilada sauce and half of the grated cheese. Mix well.
Take a spoonful of the chicken mixture and fill each tortilla, rolling them tightly, and place seam side down in a greased baking dish.
Pour the remaining enchilada sauce over the tortillas, covering them completely. Sprinkle the remaining cheese on top.

Baking

Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly.
Let cool for a few minutes before serving with sour cream and chopped cilantro.

These enchiladas are great for meal prep and can be stored in the fridge for 3 to 4 days or frozen for up to 3 months. Reheat in a preheated oven.