Description
This Ultimate Quick and Easy Chicken Enchiladas recipe features tender shredded chicken wrapped in warm flour tortillas, smothered in rich red enchilada sauce, and topped with melted cheddar cheese. It’s a simple, flavorful dish perfect for busy weeknights that can be prepared and baked in under 45 minutes. Garnished with sour cream, diced tomatoes, and fresh cilantro, this comforting Mexican-inspired meal will quickly become a family favorite.
Ingredients
Scale
Filling
- 1 ½ cups shredded cooked chicken
- ¾ cup shredded cheddar cheese
- 2–3 tablespoons red enchilada sauce
Assembly and Topping
- 6 medium flour tortillas
- Remaining ¾ cup shredded cheddar cheese
- Remaining red enchilada sauce (approximately 1 ¼ cups)
Garnish
- ½ cup sour cream
- ½ cup diced tomatoes
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Chicken Filling: In a medium-sized bowl, combine the shredded cooked chicken with ¾ cup of shredded cheddar cheese and 2 to 3 tablespoons of red enchilada sauce, mixing until all components are evenly blended.
- Assemble Enchiladas: Spoon an equal amount of the chicken mixture into the center of each flour tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish to keep them intact during baking.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish. Then, sprinkle the rest of the shredded cheddar cheese evenly on top to create a cheesy crust.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
- Garnish and Serve: Remove the enchiladas from the oven and allow them to cool slightly. Garnish with sour cream, diced tomatoes, and chopped fresh cilantro before serving to add freshness and creaminess.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- Flour tortillas work best for rolling, but corn tortillas can be substituted if preferred; soften them before rolling to prevent cracking.
- Adjust the amount of enchilada sauce according to your taste and preferred sauciness.
- Add jalapeños or hot sauce if you like a spicier dish.
- For a lighter option, use reduced-fat cheese and sour cream.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, easy chicken enchiladas, quick enchiladas, baked enchiladas, Mexican chicken recipe
