Description
Rich, cheesy, saucy, and weeknight friendly. These chicken enchiladas bake up bubbly with tender shredded chicken, warm tortillas, and plenty of melty cheese.
Ingredients
1 ½ cups cooked shredded chicken
2 cups easy enchilada sauce, divided
8 corn or flour tortillas
2 ½ cups shredded Mexican-blend cheese, divided
Salt and black pepper, to taste
Optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
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 and taste, then adjust seasoning.
- If using corn tortillas, wrap in a damp paper towel and microwave 1 minute, flipping halfway, until warm and pliable.
- If using flour tortillas, stack on a plate and microwave 1 minute, flipping halfway, until warm and pliable.
- Assemble the enchiladas by filling each tortilla evenly with the chicken mixture and 1 cup of shredded cheese. Roll tightly and place seam side down in a large baking dish.
- Pour the remaining 1 ¾ cups 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
For the chicken: Use leftover chicken, a store-bought rotisserie chicken, or make your own shredded chicken at home.
For the enchilada sauce: A homemade sauce gives great flavor. A favorite store-bought sauce works when you are short on time.
If using flour tortillas: Since flour tortillas are often larger, you will need an additional 1/2 cup of cooked shredded chicken for the filling.
Traditional method: Shallow fry corn tortillas in a little oil for about 5 to 10 seconds per side to make them pliable. Drain, dip each tortilla in warm enchilada sauce, fill, roll, then top with more sauce and sprinkle with queso fresco or cotija cheese.
Storing and freezing: Refrigerate in an airtight container for up to 4 days. To freeze, cool completely, then transfer to a freezer-safe container or wrap tightly in foil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baked
- Cuisine: Mexican