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Easy Chicken Enchiladas
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT40M25 Minutes
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Yield:4-6 Servings
Ingredients
- 3 cups shredded cooked roasted chicken
- 8–10 corn or flour tortillas
- 2 cups enchilada sauce, green or red, divided
- 2 cups shredded Monterey Jack, Mexican blend or cheddar cheese, divided
- For topping:
- Avocado
- Sour cream
- Cilantro
- Sliced green or diced red onion
- Sliced black olives
- 709.76ml shredded cooked roasted chicken
- 8–10 corn or flour tortillas
- 473.18ml enchilada sauce, green or red, divided
- 473.18ml shredded Monterey Jack, Mexican blend or cheddar cheese, divided
- For topping:
- Avocado
- Sour cream
- Cilantro
- Sliced green or diced red onion
- Sliced black olives
Turn roasted chicken into a cozy, cheesy dinner with these easy chicken enchiladas. Roll everything up in tortillas, cover with your favorite enchilada sauce and plenty of cheese, then bake until bubbly. Finish with your favorite toppings for a dinner everyone can customize.
Preparation
STEP 1
Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and spread about ½ cup enchilada sauce over the bottom.
STEP 2
Warm the tortillas briefly in the microwave or oven so they’re easier to roll. Divide the shredded chicken and about 1 cup of the cheese among the tortillas. Roll each tortilla tightly and place seam-side down in the baking dish.
STEP 3
Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining cheese. Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for 5–10 minutes more, until the cheese is melted and bubbly.
STEP 4
Let the enchiladas cool for a few minutes, then top with avocado, sour cream, cilantro, green or red onion, black olives, or any combination you like.