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Easy Chicken Enchilada Recipe

Easy Chicken Enchilada Recipe

Enjoy this Easy Chicken Enchilada Recipe, a delightful Mexican dinner with shredded chicken, cheese, and enchilada sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine Mexican
Servings 4 enchiladas
Calories 371 kcal

Equipment

  • oven
  • microwave
  • Large bowl
  • baking dish

Ingredients
  

  • 1.5 cups cooked shredded chicken use leftover or rotisserie chicken
  • 2 cups easy enchilada sauce divided
  • 8 pieces corn or flour tortillas see note if using flour
  • 2.5 cups shredded Mexican-blend cheese divided
  • salt to taste
  • black pepper to taste
  • optional toppings diced onions, chopped cilantro, sour cream, shredded 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 1¾ cup enchilada sauce over the tortillas, top with the remaining 1½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
  • Serve immediately and garnish with desired toppings.

Notes

You can use any leftover chicken, store-bought rotisserie chicken, or make your own shredded chicken. For enchilada sauce, homemade is recommended or use your favorite store-bought. If using flour tortillas, add an extra ½ cup of shredded chicken for the filling. To make authentically, shallow fry corn tortillas for pliability. Store in an airtight container for up to 4 days. To freeze, cool completely, then transfer to a freezer-safe container or bag.

Nutrition

Serving: 2enchiladasCalories: 371kcalCarbohydrates: 25gProtein: 24gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gCholesterol: 50mgSodium: 800mgPotassium: 130mgFiber: 4gSugar: 4gVitamin A: 1350IUCalcium: 420mgIron: 1.1mg
Keyword chicken, Comfort Food, Easy Chicken Enchilada Recipe, Easy Recipe, enchiladas, Mexican dinner
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