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Easy Chicken Enchiladas

Warm, cheesy enchiladas loaded with tender chicken, zesty sauce, and gooey cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked shredded chicken
  • 1 cup enchilada sauce store-bought or homemade
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1/2 cup chopped onion
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 6 flour tortillas
  • Optional: sour cream and chopped cilantro for serving

Equipment

  • Large skillet
  • Mixing bowl
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, half of the enchilada sauce, cumin, garlic powder, and onion.
  3. Warm the tortillas slightly to make them more pliable.
  4. Take a tortilla and spoon about 1/4 cup of the chicken mixture into the center. Roll it up tightly and place it seam-side down in the baking dish.
  5. Continue filling and rolling the tortillas until all the chicken mixture is used up.
  6. Pour the remaining enchilada sauce over the rolled tortillas. Then, sprinkle the shredded cheese evenly on top.
  7. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
  8. Remove from the oven and let them cool for a few minutes before serving. Garnish with sour cream and cilantro if desired.

Notes

For extra flavor, try adding black beans or corn to the chicken mixture.