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Easy Chicken Enchiladas

A delightful dish of tender chicken, savory spices, and cheese wrapped in tortillas, drenched in flavorful enchilada sauce, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1.5 cups enchilada sauce (red or green)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 8 small flour or corn tortillas
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon cumin (optional)
  • to taste Salt and pepper
  • as needed Cooking spray or a little oil

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
  2. In a bowl, combine the shredded chicken, ½ cup of enchilada sauce, garlic powder, cumin (if using), and a pinch of salt and pepper. Stir to ensure the chicken is well-coated.
  3. Spoon the chicken mixture evenly down the center of each tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
  4. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are covered. Sprinkle the remaining cheese on top.
  5. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
  6. Once baked, let the enchiladas cool for a few minutes. Add any favorite toppings such as avocados, sour cream, or fresh cilantro, and enjoy!

Notes

Use rotisserie chicken for a quicker option. Customize with different enchilada sauces or add jalapeños for a spicier version. Leftovers can be stored in an airtight container for up to three days.