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Black Marble

Easy Chicken Enchiladas

"These Easy Chicken Enchiladas make the best Mexican dinner! They're stuffed with shredded chicken and cheese, topped with red enchilada sauce and baked."



Easy Chicken Enchiladas

Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients:

  • 2 cups cooked shredded chicken

  • 2 cups canned enchilada sauce, divided or try my easy homemade Enchilada Sauce

  • 8 corn or flour tortillas - I prefer flour tortillas

  • 2 1/2 cups shredded Mexican-blend cheese, divided

  • salt and black pepper, to taste


Toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese. - Optional

Directions:

Preheat oven to 350ºF. Use a 9x13" baking dish, place 3 tablespoons of enchilada sauce, spread over the bottom of baking dish.


In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.


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.


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 baking dish seam side down.


Pour the remaining cup enchilada sauce over the rolled chicken tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.


Serve immediately and garnish with desired toppings.


Notes:


For the chicken: You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home.


For the enchilada sauce: I highly recommend making your own using this easy enchilada sauce recipe. If you’re short on time, you can use your favorite store-bought sauce. (I use canned all the time!)


Storing and Freezing: To store enchiladas, place them in an airtight container and refrigerate for up to 4 days. To freeze, let them cool completely in the fridge, then transfer them to a freezer-safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil.


Nutrition:

Calories: 371 | Carbohydrates: 25g | Protein: 24g | Fat: 19g | Saturated Fat: 10g (50%), Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 130mg | Fiber: 4g | Sugar: 4g | Vitamin C: 0mg | Calcium: 420mg | Iron: 1.1mg


"I had so much fun playing and planning in the kitchen with this delicious recipe. I have taken the intimidation out of cooking from scratch for you!"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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