Chicken Enchiladas

Cozy, cheesy chicken enchiladas that are simple enough for a weeknight dinner. Customizable fillings make it a family favorite.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

3 cups cooked chicken, shredded Rotisserie chicken is perfect and saves time.
12-14 pieces corn tortillas, warmed Warm them to prevent cracking.
3 cups enchilada sauce Use store brand or homemade.
2 cups shredded cheese A mix of Monterey Jack and cheddar is recommended.
1 small onion, finely diced Sauté for a minute to soften.

Seasonings

to taste cumin
to taste chili powder
to taste garlic powder
to taste salt
to taste pepper

Fresh Toppings

to taste cilantro
to taste sliced green onions
to taste diced avocado
to taste lime wedges

Optional Add-ins

to taste black beans
to taste corn
to taste sautéed peppers
1 spoonful cream cheese For extra richness.

Method

Preparation

Mix chicken with a half cup of enchilada sauce, a handful of cheese, the softened onion, and seasonings.
Warm tortillas in a dry skillet or wrap in a damp towel and microwave for 30-45 seconds until pliable.
Spread about 1 cup of sauce on the bottom of a 9x13 pan.

Filling and Rolling

Place 2 to 3 tablespoons of filling down the center of each tortilla.
Roll snugly and line them seam side down in the pan.
Pour the remaining sauce evenly over the top.

Baking

Top with the rest of the cheese and cover the pan with foil.
Bake at 375°F for 15 minutes covered, then uncover and bake 8-10 more minutes until the cheese is melty and the sauce is bubbling at the edges.
Let the pan rest for 5 to 10 minutes before serving.

Notes

You can prepare these enchiladas ahead, refrigerate, and bake later. They also freeze well. Optional variations: stir in cream cheese for creaminess, or use different veggies for a vegetarian option.