Easy Chicken Enchiladas

Chicken enchiladas in a baking dish topped with cilantro.

Easy Chicken Enchiladas

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

These Easy Chicken Enchiladas make the best Mexican dinner! They're stuffed with shredded chicken and cheese, topped with red enchilada sauce and baked.

Ingredients

1 ½ cups cooked shredded chicken
2 cups easy enchilada sauce, divided
8 corn or flour tortillas (see note if using flour tortillas)
2 ½ cups shredded Mexican-blend cheese, divided
salt and black pepper, to taste
optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese

Instructions

Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.
If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
Serve immediately and garnish with desired toppings.

Notes

For the chicken: You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home.
For the enchilada sauce: I highly recommend making your own using this easy enchilada sauce recipe or this authentic enchilada sauce recipe. If you're short on time, you can use your favorite store-bought sauce.
If using flour tortillas: Since flour tortillas are often larger than corn tortillas, you will need an additional 1/2 cup of cooked shredded chicken for the filling.
To make these using the more authentic and traditional Mexican method: Shallow fry the corn tortillas in a little oil for about 5-10 seconds per side to help them become pliable and prevent them from becoming too soggy. Drain off any excess oil, then dip each fried tortilla into the warm enchilada sauce. Place the smothered tortilla on a plate, add the filling, and roll it up. Top with any remaining enchilada sauce and a sprinkle of queso fresco or cotija cheese.
Storing and Freezing: To store enchiladas, place them in an airtight container and refrigerate for up to 4 days. To freeze, let them cool completely in the fridge, then transfer them to a freezer-safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil.

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