Ultimate Quick and Easy Chicken Enchiladas
A quick and delicious chicken enchilada recipe featuring tender chicken wrapped in tortillas, topped with zesty enchilada sauce and melty cheese. Perfect for busy weeknights!
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Leftover chicken works well.
- 1 cup enchilada sauce Reserve some for topping.
- 1 cup shredded cheese (cheddar or Mexican blend) Can mix different kinds of cheese.
- 8 pieces small flour or corn tortillas Warm them slightly before filling.
- 1/2 cup chopped onions Optional.
- 1/2 cup black beans Optional, for added texture.
- 1 teaspoon cumin Adds flavor.
- Salt To taste.
- Pepper To taste.
- Sour cream For garnish, optional.
- Cilantro For garnish, optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the shredded chicken, 1/2 cup enchilada sauce, cumin, salt, and pepper. Mix well.
- Take a tortilla, add a generous amount of the chicken mixture, and sprinkle with cheese. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
Baking
- Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden.
- Garnish with sour cream and cilantro if desired. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C). You can freeze the unbaked enchiladas wrapped tightly in foil for up to 2 months.