Easy Chicken Enchiladas
Packed with juicy, shredded chicken, a flavorful homemade enchilada sauce, and gooey melted cheese, this recipe is both satisfying and quick to prepare. Serve with a side of guacamole or a simple salad for a delicious Mexican-inspired dinner that feels indulgent but stays portion-friendly.
Equipment
- Bowl
- Oven
Ingredients
- 1 cup Shredded Chicken Cooked. (rotisserie chicken works great!)
- ½ cup Enchilada Sauce store-bought or homemade
- ½ cup Shredded Cheese cheddar or Monterey Jack
- 4 Tortillas Small-sized - 6 inch
- ¼ cup Onions chopped
- ¼ cup Sour Cream for serving
- Fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Mix Filling: In a bowl, combine shredded chicken, half the enchilada sauce, and onions (if using).
- Assemble Enchiladas: Divide the chicken mixture evenly among the tortillas. Roll each tortilla tightly and place seam-side down in a small baking dish.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake: Bake for 20 minutes or until the cheese is melted and bubbly.
- Serve: Garnish with sour cream and cilantro if desired.