Description
A quick and easy chicken enchilada recipe that’s perfect for busy weeknights, customizable with simple ingredients.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (15 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup diced onions (optional)
- 1/2 cup sour cream (for serving, optional)
- Chopped cilantro (for garnish, optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix shredded chicken, half of the enchilada sauce, and half of the cheese.
- Place a few tablespoons of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top, and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with diced onions and cilantro if desired, and serve with sour cream.
Notes
For an even quicker meal, use rotisserie chicken. You can store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican