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Easy Chicken Enchiladas

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Quick and delicious chicken enchiladas made with pre-cooked chicken, enchilada sauce, and cheese, perfect for a weeknight dinner.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or chopped
  • 1 cup enchilada sauce
  • 8 flour or corn tortillas
  • 1 cup cheese (Monterey Jack, cheddar, or Mexican blend)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Optional add-ins: black beans, corn, diced green chiles, cilantro, spinach
  • Optional toppings: sour cream, avocado, lime wedges, fresh cilantro

Instructions

  1. Preheat the oven to 400°F (204°C). Grease a 9×13 baking dish.
  2. Warm a splash of oil in a skillet. Sauté onion with a pinch of salt until softened, then add garlic and sauté for 30 seconds.
  3. Mix chicken with a bit of enchilada sauce and half the cheese. Add beans or corn if using.
  4. Soften tortillas by warming them in a dry skillet or wrapping in a damp towel and microwaving until pliable.
  5. Spread a thin layer of sauce in the baking dish. Fill each tortilla with chicken mixture, roll snugly, and place seam side down.
  6. Pour remaining sauce over the top and sprinkle with remaining cheese.
  7. Bake for 12 to 15 minutes until cheese is melted and edges are bubbly.
  8. Rest for 5 minutes, then top with cilantro, avocado, and sour cream. Serve with lime.

Notes

Assemble enchiladas in the morning and refrigerate. Add 5 extra minutes to bake time. For freezer prep, wrap tightly and freeze for up to 2 months, then bake until bubbly.

Nutrition

Find it online: https://easyumrecipes.com/easy-chicken-enchiladas-recipe-30-minute-dinner/