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–+ servings

Chicken Enchiladas

Delicious cheese-stuffed enchiladas made quick and easy with shredded chicken, cheesy goodness, and enchilada sauce, perfect for weeknight meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken rotisserie or leftover roast chicken works great
  • 2 cups shredded cheese cheddar or Mexican blend
  • 1 can (10 oz) enchilada sauce use red or green depending on preference
  • 8 pieces corn or flour tortillas 6–8-inch size
  • 1 cup diced onions for garnish or mixed into filling
  • 1/2 cup sour cream optional for serving
  • to taste chopped cilantro for garnish, optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a baking dish large enough for the tortillas to sit snugly.
  2. In a large bowl, stir together the shredded chicken, 1 cup of cheese, and half of the enchilada sauce until evenly coated.
  3. Warm the tortillas briefly in a skillet or microwave (15–20 seconds) so they bend without tearing.
  4. Spoon about 1/3 to 1/2 cup of the chicken mixture onto the center of each tortilla. Roll it up and place it seam-side down in the prepared baking dish.
  5. Continue filling and rolling the remaining tortillas, arranging them tightly so they support one another.
  6. Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they’re well covered.
  7. Sprinkle the remaining 1 cup of shredded cheese on top.
Baking
  1. Bake for 25–30 minutes, until the cheese is melted, bubbling, and lightly golden. Let cool a few minutes before serving.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 2g

Notes

Serve hot topped with diced onions, chopped cilantro, and a dollop of sour cream if desired. Best enjoyed with lime wedges, extra salsa, and pickled jalapeños on the side.

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