Description
This Ultimate Quick and Easy Chicken Enchiladas recipe is a flavorful and comforting dish perfect for a weeknight dinner. It features tender shredded chicken combined with cheddar cheese and enchilada sauce, all wrapped in soft flour tortillas and baked until bubbly and golden. Topped with fresh sour cream, diced tomatoes, and cilantro, this dish brings a delicious Mexican-inspired flair to your table with minimal effort.
Ingredients
Scale
Filling
- 1 ½ cups shredded cooked chicken
- ¾ cup shredded cheddar cheese
- 2–3 tablespoons red enchilada sauce
Assembly
- 6 medium flour tortillas
- Remaining ¾ cup shredded cheddar cheese (for topping)
- Remaining 1 ¼ cups red enchilada sauce
Toppings
- ½ cup sour cream
- ½ cup diced tomatoes
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ease cleanup.
- Mix chicken filling: In a medium bowl, combine the shredded cooked chicken with ¾ cup of shredded cheddar cheese and 2 to 3 tablespoons of red enchilada sauce, mixing until well incorporated.
- Assemble enchiladas: Spoon the chicken mixture evenly into the center of each flour tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish to hold their shape while baking.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring full coverage. Then sprinkle the rest of the shredded cheddar cheese on top to create a delicious melted crust.
- Bake: Place the baking dish in the oven and bake uncovered for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
- Garnish and serve: Remove the enchiladas from the oven and let them cool slightly. Garnish with dollops of sour cream, diced tomatoes, and chopped fresh cilantro before serving to add freshness and creaminess.
Notes
- You can use rotisserie chicken or leftover cooked chicken to save time.
- For a spicier dish, consider adding chopped jalapeños or a pinch of chili powder to the chicken mixture.
- Flour tortillas work best for rolling, but corn tortillas can be used if softened properly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- To make this recipe gluten free, substitute flour tortillas with corn or gluten-free tortillas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Keywords: Chicken Enchiladas, Easy Enchiladas, Quick Mexican Dinner, Baked Enchiladas, Cheesy Chicken Enchiladas
