Chicken Enchiladas
This comforting dinner transforms rotisserie chicken into cheesy, saucy enchiladas in just 30 minutes, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken (rotisserie or pre-cooked) Use pre-cooked chicken to save time.
- 8 small tortillas (flour, corn, or whole wheat) Corn tortillas are gluten-free.
- 1 cup enchilada sauce Store-bought or homemade.
- 1 cup shredded low-fat or high-protein cheese Cheddar, Mexican blend, or mozzarella work well.
- ½ cup black beans or corn Optional for added fiber and texture.
Optional Vegetables and Seasonings
- ½ cup diced bell peppers or other veggies Saute briefly if using.
- ½ tsp chili powder Optional.
- to taste Salt and pepper
Garnishes
- to taste Fresh cilantro, avocado, or Greek yogurt Optional for serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Pour a thin layer (about 2-3 tablespoons) of enchilada sauce across the bottom.
- In a bowl, combine shredded chicken with chili powder, salt, and pepper. Fold in optional black beans or corn, and diced bell peppers. Taste and adjust seasoning.
Assembly
- Lay a tortilla flat. Spoon roughly 1/4 cup of the chicken mixture along the center of the tortilla. Roll tightly and place seam-side down in the prepared dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, fully coating the tops. Sprinkle the shredded cheese evenly across the pan.
Baking
- Bake uncovered in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly. Broil for 1-2 minutes at the end if you want a browned cheese finish.
- Remove from the oven and let rest for 5 minutes. Slice into portions and garnish with cilantro, avocado slices, or Greek yogurt.
Notes
Store leftovers in an airtight container for 3-4 days. Freeze assembled enchiladas for up to 2 months. Reheat to an internal temperature of 165°F (74°C).