Easy Chicken Enchiladas
- PREP 30min
- COOK 25min
- TOTAL 55min
Our chicken enchiladas are easy to make with a simple filling of shredded chicken, cheese, and sauce. Corn tortillas hold up better in this recipe, but if you prefer flour tortillas, use them! You have the option to use store-bought enchilada sauce or use one of our homemade sauces (both linked in the recipe below).
You Will Need
2 cups enchilada sauce, try red chili enchilada sauce or quick enchilada sauce
3 ½ to 4 cups cooked shredded chicken, see how to make shredded chicken
2 cups shredded cheese, like Oaxaca cheese, white cheddar or Monterey Jack
12 (6-inch) corn tortillas, see corn tortillas recipe
Cooking spray or oil
Optional toppings: diced avocado or guacamole, cilantro leaves, sour cream, pico de gallo
Directions
1Heat oven: Place an oven rack in the middle of the oven and heat to 375°F (190°C).
2Soften tortillas (for corn tortillas): Line a baking sheet with parchment paper or a silicone baking mat. Place six tortillas on the baking sheet so they lie flat and barely touch each other. Lightly spray or rub both sides of the tortillas with oil. Bake until they are warm, but before they start to crisp, 2 to 3 minutes. Transfer the baked tortillas to a plate lined with a paper towel, and then repeat with the remaining six tortillas.
3Prepare filling: Add ½ cup of the sauce, the shredded chicken, and 1 ¼ cups of cheese to a bowl, and then toss until the chicken and cheese are well coated.
4Prepare baking dish: Spread ¾ cup of the sauce down the center of a 13×9-inch baking dish.
5Dip tortillas: Add ¾ cup of the sauce to a low-sided, wide bowl, and then quickly dip each baked tortilla into the sauce to coat it lightly.
6Fill and roll: Divide the filling between the tortillas, adding about ⅓ cup of filling. Roll the tortillas up and place them seam-side down into the baking dish. They will be pretty close to each other.
7Finish and bake: Spoon the remaining sauce over the enchiladas and sprinkle the remaining cheese down the middle. Cover the dish with aluminum foil or parchment paper by tucking the sides and corners. Bake, covered, for 15 minutes. Uncover, then bake another 10 minutes until the cheese is melted and bubbling.
Adam and Joanne's Tips
- Storing: Keep them in an airtight container in the fridge for up to 4 days.
- Freezing: Let them cool, transfer to a freezer-safe container or freezer-safe bag, and freeze for up to 1 month. Thaw in the refrigerator overnight, then reheat before serving.
- Make-ahead tips: The sauce and shredded chicken can be made and frozen.
- Preparing the tortillas: Our method for prepping the tortillas is a little different from other recipes since we use the oven instead of frying the tortillas on the stove. If you prefer to prep the tortillas by shallow frying in oil, you can.
- The nutrition facts provided below are estimates. We have assumed this red enchilada sauce for the calculations.