Chicken Enchiladas
Delicious and easy-to-make Chicken Enchiladas filled with shredded chicken, cheese, and topped with enchilada sauce, making them a perfect meal for families and gatherings.
Ingredients
Main Ingredients
- 2 cups shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 10 oz enchilada sauce 1 can
- 6-8 pieces corn tortillas
- 1/2 cup diced onions optional
- 1/2 cup chopped cilantro optional
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, half of the cheese, onions, and cilantro (if using). Season with salt and pepper.
Assembly
- Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in a baking dish.
- Repeat with remaining tortillas.
Baking
- Pour the enchilada sauce over the rolled tortillas, and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Let cool for a few minutes, then serve with your favorite toppings.
Notes
Leftover Chicken Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C). For freezing, wrap tightly and store for up to 3 months.