Chicken Enchiladas Recipe
A remarkably simple and satisfying dish, these Chicken Enchiladas require minimal effort while delivering bold flavor. A short preparation time and swift bake yield a hearty, cheesy, and comforting meal that's perfect for weeknights or gatherings.
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Servings: 8
Ingredients
- 2 cups shredded cheese approximately 8 ounces – options include shredded Mexican blend, jack, mozzarella, or cotija
- Salt and freshly ground black pepper to taste
- 2 cups cooked shredded chicken (10–12 ounces), such as rotisserie, grilled, or baked
- 8 tortillas 6-inch, corn, flour, or a combination
- 2 cups enchilada sauce either homemade 5-minute or roasted variety
- Optional filling additions: frozen corn black beans, canned green chilies
- Optional garnishes: sliced avocado chopped scallions, fresh cilantro, pickled jalapeños, pickled red onions, sour cream
Instructions
- Preheat the oven to 350°F. Prepare the enchilada sauce if making it from scratch. In a mixing bowl, combine the shredded chicken with 1/4 cup of the enchilada sauce, seasoning with salt and pepper. Add canned green chilies at this stage if desired. Warm the tortillas until pliable—microwave them wrapped in a damp paper towel for 30 seconds, warm them on an oven rack, or toast gently over a gas flame using tongs. Lightly grease a 9×13-inch baking dish and coat the bottom with about 1/4 cup of enchilada sauce. Assemble the enchiladas by spreading 2 tablespoons of cheese along the center of each tortilla, then distribute the chicken filling evenly. Roll tightly and place seam-side down in the prepared dish. Once all are arranged, pour the remaining sauce over the top and sprinkle with the remaining cheese. Bake uncovered for 20 to 25 minutes, or until the enchiladas are thoroughly heated and the cheese has melted. Garnish as desired before serving.
Notes
May be prepared ahead and refrigerated prior to baking; allow to reach room temperature before placing in the oven. Suitable for freezing after baking. Chicken and sauce components can be made a day in advance. For variety, replace part of the chicken with sautéed vegetables or beans, ensuring the filling totals 2 cups.