Easy Chicken Enchiladas

Name: Easy Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Yield: 6 serving
Ingredients: 10 corn tortillas; 4 cups shredded cooked chicken; 1/2 cup sour cream; 4 cups Mexican cheese; (1) ounce can enchilada sauce; Mexican Crema or Sour Cream, Cilantro, Avocado or Guacamole, Pico de Gallo or Tomatoes, Jalapeno, and Pickled Onions

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
6
Course
Dinner
Cuisine
Mexican

Easy Chicken Enchiladas

Vivian Jenkins

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How to make Quick and Easy Chicken Enchiladas with only a few ingredients. This delicious chicken enchiladas recipe is super simple and a crowd pleaser.

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Ingredients

Servings

10 corn tortillas
4 cups shredded cooked chicken (rotisserie chicken)
1/2 cup sour cream
4 cups Mexican cheese (shredded and divided)
(1) ounce can enchilada sauce

Optional Topping Ideas:

Mexican Crema or Sour Cream, Cilantro, Avocado or Guacamole, Pico de Gallo or Tomatoes, Jalapeno, and Pickled Onions.

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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

Here is some information about storing enchiladas...
Refrigeration: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Freezing: To freeze, assemble the enchiladas in a freezer-safe dish without baking. Cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.