Ultimate Quick and Easy Chicken Enchiladas
These chicken enchiladas are a quick and easy meal perfect for busy weeknights or gatherings, featuring cheesy goodness and satisfying flavors.
Ingredients
For the filling
- 2 cups cooked shredded chicken You can use store-bought rotisserie chicken for convenience.
- 1 cup shredded cheese Cheddar or Mexican blend works beautifully.
- 1 can (10 oz) enchilada sauce
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- to taste Salt and pepper
- to taste Fresh cilantro Optional, for garnish.
For assembly
- 8 pieces corn or flour tortillas Fresh tortillas make rolling easier.
- to taste Extra cheese For topping, optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, 1/2 cup of enchilada sauce, cheese, diced onion, garlic powder, cumin, salt, and pepper until well combined.
- Take a tortilla, spoon the chicken mixture into the center, roll it up tightly, and place it seam-side down in a baking dish. Repeat for all tortillas.
Baking
- Pour the remaining enchilada sauce generously over the top of the rolled tortillas, and sprinkle extra cheese on top if desired.
- Bake for 20-25 minutes, until the cheese is thoroughly melted and bubbly.
Serving
- Once done, remove from the oven and garnish with fresh cilantro before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, use an oven or microwave. You can freeze the assembled dish before baking for up to 3 months.