Easy Chicken Enchiladas
User Reviews
5
Easy Chicken Enchiladas
Description
This recipe begins by mixing shredded cooked chicken with sour cream and enchilada sauce, with the optional addition of taco seasoning for enhanced flavor. Corn tortillas are softened by microwaving wrapped in a damp towel to make them pliable for rolling without cracking. A baking dish is prepared with enchilada sauce on the bottom to prevent sticking and add moisture.
Each tortilla is filled with the chicken mixture, topped with shredded cheese, and rolled tightly. The filled tortillas are arranged seam side down in the dish. Remaining sauce and cheese are poured and sprinkled over the top before baking at 375°F until the cheese melts and bubbles.
Toppings like Mexican crema or sour cream, avocado or guacamole, pico de gallo, jalapeños, cilantro, and pickled onions can be added according to preference, offering customizable layers of flavor and texture.
Leftovers store well in the refrigerator for a few days and can be reheated, while unbaked assembled enchiladas can be frozen for up to three months and baked later as directed.
Ingredients
- 10 corn tortillas
- 4 cups chicken rotisserie chicken, shredded, cooked
- 1/2 cup sour cream
- 4 cups Mexican cheese (shredded and divided)
- (1) ounce can enchilada sauce
Optional Topping Ideas:
- Mexican crema mexican crema or sour cream; avocado or guacamole; pico de gallo or tomatoes
- cilantro
- avocado
- Pico de Gallo
- jalapeño
- pickled onions
Instructions
- Shred the cooked chicken and place in a bowl. Toss the shredded chicken with sour cream and 1/2 cup of enchilada sauce. Optional: add 1-2 Tablespoons of Taco Seasoning.
- Wrap tortillas in a damp paper towel and microwave for 1 minute until softened. This ensures the tortillas won't crack when rolled.
- Spread 1/4 cup of enchilada sauce to the bottom of a 10x7 or 9x13 baking dish. Scoop the chicken filling into the tortilla, generously top with shredded cheese, and roll tightly. Arrange the tortillas seam side down and repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the tortillas and then cover with the remaining cheese.
- Bake at 375 degrees for 20-25 minutes or until the cheese is bubbling.
- Serve with your choice of toppings -- Mexican Crema or Sour Cream, Cilantro, Avocado or Guacamole, Pico de Gallo or Tomatoes, Jalapeno, and Pickled Onions.
Notes
- Store leftover enchiladas airtight in the refrigerator for up to 3 days and reheat in the microwave or oven.
- Freeze unbaked assembled enchiladas tightly covered for up to 3 months; thaw overnight in the fridge before baking.
User Reviews
Overall Rating
5
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