Easy Chicken Enchilada Recipe
This easy chicken enchilada recipe features shredded chicken, enchilada sauce, tortillas, and cheese for a satisfying meal in under 30 minutes.
Equipment
- Oven
- Baking dish
- microwave
- medium bowl
Ingredients
Chicken and Sauce
- 2 cups shredded chicken rotisserie chicken works great!
- 20 ounces enchilada sauce red or green
Tortillas and Cheese
- 8 flour tortillas 10 inch
- 2 cups shredded Mexican cheese
Instructions
Cooking Instructions
- Preheat your oven to 350°F.
- In a medium bowl, combine the shredded chicken with ½ of the enchilada sauce.
- Microwave the tortillas for about 30 seconds, just until warm and pliable.
- Spread ¼ of the can of enchilada sauce in the bottom of a 9x13 baking dish.
- Working with one tortilla at a time, sprinkle about 1 tablespoon of cheese down the center, add a spoonful of the chicken mixture, and roll it up.
- Place the rolled enchiladas seam-side down in the prepared pan.
- Pour the rest of the sauce over the top and sprinkle with the remaining cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve warm with your favorite toppings like sour cream, avocado, or chopped cilantro!
Notes
Let the enchiladas cool completely, then transfer them to an airtight container. Store in the fridge for up to 3–4 days. To reheat, cover with foil and bake at 350°F until warmed through.
Nutrition
Serving: 1servingCalories: 484kcalCarbohydrates: 43gProtein: 37gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 83mgSodium: 2192mgPotassium: 405mgFiber: 5gSugar: 12gVitamin A: 1296IUVitamin C: 4mgCalcium: 735mgIron: 3mg
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