Ultimate Quick and Easy Chicken Enchiladas
A quick and easy recipe for delicious chicken enchiladas, perfect for weeknight dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free (with proper tortillas), Vegetarian (if cheese and sour cream are replaced)
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can enchilada sauce (about 15 oz)
- 8 small flour tortillas
- 1/2 cup diced onion (optional)
- 1/2 cup sour cream (for serving)
- Chopped cilantro (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, 1/2 cup cheese, and diced onion (if using).
- Pour a small amount of enchilada sauce into the bottom of a baking dish to prevent sticking.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining cheese.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Serve hot with sour cream and cilantro, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg