Easy Chicken Enchiladas
User Reviews
4.7
2,925 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
371 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Chicken Enchiladas
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These Easy Chicken Enchiladas make the best Mexican dinner! They're stuffed with shredded chicken and cheese, topped with red enchilada sauce and baked.
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Ingredients
- 1 ½ cups cooked shredded chicken
- 2 cups easy enchilada sauce, divided
- 8 corn or flour tortillas (see note if using 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
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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 the 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
- using this
- For the chicken: You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home.
- For the enchilada sauce: I highly recommend making your own using this easy enchilada sauce recipe or this authentic enchilada sauce recipe. If you're short on time, you can use your favorite store-bought sauce.
- If using flour tortillas: Since flour tortillas are often larger than corn tortillas, you will need an additional 1/2 cup of cooked shredded chicken for the filling.
- To make these using the more authentic and traditional Mexican method: Shallow fry the corn tortillas in a little oil for about 5-10 seconds per side to help them become pliable and prevent them from becoming too soggy. Drain off any excess oil, then dip each fried tortilla into the warm enchilada sauce. Place the smothered tortilla on a plate, add the filling, and roll it up. Top with any remaining enchilada sauce and a sprinkle of queso fresco or cotija cheese.
- Storing and Freezing: To store enchiladas, place them in an airtight container and refrigerate for up to 4 days. To freeze, let them cool completely in the fridge, then transfer them to a freezer-safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil.
Nutrition Information
Show Details
Serving
2enchiladas
Calories
371kcal
(19%)
Carbohydrates
25g
(8%)
Protein
24g
(48%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
50mg
(17%)
Sodium
800mg
(33%)
Potassium
130mg
(4%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1350IU
(27%)
Vitamin C
0mg
(0%)
Calcium
420mg
(42%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 371kcal | 19% |
| Carbohydrates | 25g | 8% |
| Protein | 24g | 48% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 50mg | 17% |
| Sodium | 800mg | 33% |
| Potassium | 130mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1350IU | 27% |
| Vitamin C | 0mg | 0% |
| Calcium | 420mg | 42% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
2,925 reviews
Excellent
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