Quick and Easy Chicken Enchiladas
These easy chicken enchiladas are soft flour tortillas filled with tender shredded chicken, zesty enchilada sauce, and gooey cheese, making them a comforting and delicious meal that's perfect for any day of the week.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken The heart of the enchiladas; juicy and flavorful.
- 2 cups shredded cheese (cheddar or Mexican blend) Melts beautifully for that gooey topping everyone loves.
- 1 can (15 oz) enchilada sauce Adds that signature zesty kick; try red or green sauce for different flavors!
- 8-10 pieces flour tortillas Soft and pliable, perfect for wrapping up the filling.
- 1/2 cup chopped onion (optional) Adds sweet and savory depth; skip for picky eaters.
- 1/2 cup sour cream (for serving, optional) A cooling contrast to the spices; trust me, you’ll want it!
- to taste fresh cilantro (for garnish, optional) Bright and fresh; adds a lovely pop of color and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Gather all your ingredients on the counter for easy access.
- Shred the cooked chicken if you haven’t done so already.
Cooking
- In a mixing bowl, combine the shredded chicken and half of the cheese.
- Pour a little enchilada sauce on the bottom of your baking dish.
- Fill each tortilla with the chicken-cheese mixture, roll them up, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20 minutes or until the cheese is bubbly and golden.
Serving
- Remove from the oven and let it cool for a few minutes.
- Garnish with fresh cilantro if desired.
- Serve with a dollop of sour cream on the side for extra creaminess!
Notes
These enchiladas are customizable and can be made with shredded beef or black beans for a vegetarian option. To improve texture, warm tortillas before wrapping. Leftovers can be stored in an airtight container in the fridge for up to 3 days.