Easy Chicken Enchiladas
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 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
Description
The recipe starts by mixing cooked shredded chicken with enchilada sauce and seasoning for seasoning balance. Corn or flour tortillas are warmed to ensure pliability, preventing cracks when rolled. Each tortilla is filled evenly with the chicken mixture and shredded cheese, then rolled tightly and arranged seam-side down in a baking dish. Remaining enchilada sauce is poured over, and additional shredded cheese is sprinkled on top.
Baking at 350ºF melts and browns the cheese, creating a rich, cohesive casserole with moist, flavorful filling. The dish can be garnished with diced onions, chopped cilantro, lettuce, sour cream, or cotija cheese to add fresh contrast and creaminess. Variations in tortilla type affect texture slightly, with corn offering more traditional flavor and flour providing softness.
This dish is a flexible way to use leftover chicken or rotisserie chicken and can incorporate homemade or store-bought enchilada sauce. It serves well hot from the oven and holds well covered in the fridge, allowing for reheating. The enchiladas embody straightforward preparation with well-balanced flavors and a satisfying blend of textures.
For added authenticity, tortillas can be briefly fried for pliability before dipping in sauce to reduce sogginess. Storage notes include refrigeration up to four days and option to freeze, wrapped tightly to preserve freshness.
Ingredients
- 1 ½ cups chicken cooked shredded
- 2 cups enchilada sauce divided, easy
- 8 corn tortilla see note if using flour tortillas, or flour tortillas
- 2 ½ cups mexican-blend cheese divided, shredded
- salt to taste
- black pepper to taste
- onion optional toppings, diced onions, chopped cilantro, shredded lettuce
- cilantro
- sour cream
- lettuce
- cotija cheese
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
- Use leftover cooked chicken, rotisserie chicken, or freshly shredded chicken for the filling.
- Make your own enchilada sauce or use a store-bought variety for convenience.
- When using flour tortillas, increase the chicken filling by ½ cup to accommodate size differences.
- To prevent soggy tortillas, shallow fry corn tortillas briefly before filling.
- Refrigerate leftovers in an airtight container for up to 4 days or freeze wrapped tightly for longer storage.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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