Easy Chicken Enchiladas

A 4-ingredient easy chicken enchiladas recipe that is cheesy, saucy, and ready in under 30 minutes, perfect for busy weeknights.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 8 enchiladas

Course: Dinner, Main Course

Cuisine: American, Mexican, Tex-Mex

Calories: 229

Ingredients Equipment Method Notes

Ingredients

2 cups Shredded chicken Rotisserie chicken recommended for best results
20 oz Enchilada sauce Red or green, divided and used in two stages
8 Flour tortillas Or corn tortillas, warm before rolling to prevent cracking
2 cups Shredded Mexican cheese blend Divided, some goes inside the rolls and the rest on top

Equipment

9x13 inch baking dish
Medium mixing bowl
Cooking spray

Method

Preheat oven to 350 degrees F and lightly grease a 9x13-inch baking dish with cooking spray.
In a medium bowl, combine the shredded chicken with half of the enchilada sauce, about 10 oz. Stir until the chicken is evenly coated.
Microwave the tortillas wrapped in a damp paper towel for about 30 seconds until warm and pliable.
Spread about a quarter of the remaining enchilada sauce in a thin, even layer across the bottom of the baking dish.
Lay each tortilla flat, scoop about a quarter cup of the chicken filling down the center, sprinkle with cheese, roll up snugly, and place seam-side down in the baking dish. Repeat for all 8 tortillas.
Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the rest of the cheese over the top.
Bake uncovered at 350 degrees F for 20 to 25 minutes until the cheese is melted and bubbling.
Let rest for 5 minutes before serving. Top with sour cream, guacamole, cilantro, or your favorite toppings.

Notes

Do not over-saturate the bottom of the pan with sauce, a thin coat is enough to prevent sogginess. For crispier edges, uncover for the last 5 minutes of baking. Corn tortillas work well as a substitute but must be warmed first. Can be assembled up to 24 hours in advance and refrigerated before baking.