Go Back
–+ servings

Chicken Enchiladas

These Ultimate Quick and Easy Chicken Enchiladas are a delicious and convenient meal option, perfect for busy weeknights and family gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken Using rotisserie chicken can save time.
  • 1 cup shredded cheese Choose cheddar or a Mexican blend.
  • 1 can enchilada sauce (15 oz)
  • 8 small flour or corn tortillas
  • 1/2 cup diced onions Optional, but adds flavor.
  • 1/2 cup sour cream Optional for a creamy finish.
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • to taste chopped cilantro for garnish Optional, adds freshness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, warm the olive oil over medium heat. Sauté the diced onions until soft and translucent, about 4-5 minutes.
  3. In a mixing bowl, combine the shredded chicken, half of the enchilada sauce, and half of the cheese. Season with salt and pepper.
  4. Take a tortilla, scoop some of the chicken mixture onto it, roll it up tightly, and place it seam-side down in a greased baking dish. Repeat for all tortillas.
  5. Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the rest of the cheese on top.
  6. Bake in the preheated oven for about 20 minutes, until the cheese is bubbly and golden.
  7. Serve hot, with sour cream and chopped cilantro if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 3gSugar: 2g

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for 2-3 months. Reheat gently in the oven.

Tried this recipe?

Let us know how it was!