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Easy Chicken Enchilada Recipe

Easy Chicken Enchilada Recipe

This Easy Chicken Enchilada Recipe features shredded chicken and cheese wrapped in tortillas, topped with enchilada sauce for a delicious meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course main dish
Cuisine Mexican
Servings 2 enchiladas
Calories 371 kcal

Equipment

  • oven
  • microwave
  • baking dish
  • large bowl

Ingredients
  

Chicken and Cheese Filling

  • 1 ½ cups cooked shredded chicken See note for preparation
  • 2 cups easy enchilada sauce Divided
  • 8 pieces corn or flour tortillas See note for flour tortillas
  • 2 ½ cups shredded Mexican-blend cheese Divided
  • salt To taste
  • black pepper To taste

Optional Toppings

  • diced onions
  • chopped cilantro
  • sour cream
  • shredded lettuce
  • cotija cheese

Instructions
 

Cooking Instructions

  • Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
  • If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through until all of them are warm and pliable.
  • If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
  • Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
  • Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
  • Serve immediately and garnish with desired toppings.

Notes

You can use any leftover chicken, store-bought rotisserie chicken, or make your own shredded chicken. For enchilada sauce, homemade is recommended, but store-bought is acceptable. If using flour tortillas, you will need an additional ½ cup of chicken. For an authentic method, shallow fry the tortillas to make them pliable before assembling the enchiladas. Be sure to store in airtight containers for up to 4 days or freeze for later use.

Nutrition

Serving: 2enchiladasCalories: 371kcalCarbohydrates: 25gProtein: 24gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gCholesterol: 50mgSodium: 800mgPotassium: 130mgFiber: 4gSugar: 4gVitamin A: 1350IUCalcium: 420mgIron: 1.1mg
Keyword chicken enchiladas, Chicken Recipe, Comfort Food, dinner recipe, easy enchiladas, Mexican food
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