Description
This Easy Chicken Enchilada Recipe features tender shredded chicken wrapped in tortillas, smothered in red enchilada sauce and melted cheese—perfect for a flavorful weeknight dinner.
Ingredients
Units
Scale
- 2 cups cooked shredded chicken
- 1 1/2 cups red enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream (optional, for topping)
- 1/4 cup chopped cilantro (optional, for garnish)
- 8 small flour or corn tortillas
- 1/2 cup chopped onion (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium heat. Add chopped onion (if using) and sauté until softened, about 3–4 minutes. Add shredded chicken and 1/2 cup enchilada sauce. Stir to combine and heat through. Season with salt and pepper to taste.
- Warm tortillas to make them pliable. Fill each with about 1/4 cup of chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.
- Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with shredded cheese.
- Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.
- Remove from oven and let cool slightly. Top with sour cream and cilantro if desired. Serve warm.
Notes
- Use rotisserie chicken for a time-saving shortcut.
- For spicier enchiladas, mix chopped green chiles or jalapeños into the filling.
- Make ahead: assemble enchiladas and refrigerate before baking.
- Great served with rice, beans, or a fresh salad.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg