Ultimate Quick and Easy Chicken Enchiladas
Delicious and easy-to-prepare chicken enchiladas that bring the flavors of Mexican cuisine to your kitchen, perfect for busy weeknights or family dinners.
Ingredients
Enchilada Filling
- 2 cups shredded cooked chicken You can use pre-cooked rotisserie chicken for quicker preparation.
- 1 cup shredded cheese (cheddar or Monterey Jack) Feel free to mix different types of cheese for customization.
- 1 can (10 oz) enchilada sauce You can substitute with salsa or taco sauce if preferred.
- 8 small flour or corn tortillas For a low-carb option, consider using zucchini or eggplant slices.
- 1/2 cup diced onions (optional)
- 1/2 cup chopped cilantro (for garnish)
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the shredded chicken with half of the enchilada sauce and diced onions; season with salt and pepper to taste.
- Take a tortilla, fill it with the chicken mixture, and roll it up tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle the cheese on top.
Cooking
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
Serve warm with sides such as rice, beans, or fresh salad. For extra flavor, consider adding sour cream, guacamole, or extra toppings like jalapeños or chopped tomatoes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. You can prepare enchiladas ahead of time and store them in the refrigerator before baking.