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Easy Chicken Enchiladas Recipe

Lisa Street
When enjoying easy chicken enchiladas, it's all about balancing the rich, savory flavors with sides that bring freshness and texture. Mexican black beans are a great option, offering a hearty, earthy contrast to the enchiladas' richness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 361 kcal

Equipment

  • Oven

Ingredients
  

  • 8 small corn or flour tortillas
  • 2 cups of homemade or store-bought enchilada sauce divided
  • 1 ½ cups cooked shredded chicken breast
  • 2 ½ cups shredded three-cheese Mexican blend divided
  • Kosher salt and freshly cracked black pepper to taste
  • ½ teaspoon ground cumin
  • 1 tablespoon lime juice

Garnishes:

  • finely diced red onions
  • fresh cilantro leaves chopped
  • creamy sour cream
  • shredded romaine lettuce
  • crumbled cotija cheese

Instructions
 

Step 1: Preheat the Oven

  • Start by preheating your oven to 350°F (175°C). This ensures that your enchiladas will get perfectly heated and bubbly when they bake.

Step 2: Prepare Your Ingredients

  • Gather all your ingredients. If you haven't done so already, shred the cooked chicken and set it aside. Also, measure out your sauces and cheese.

Step 3: Assemble the Enchiladas

  • Take each tortilla and dip it into the enchilada sauce, coating one side. Then, place about ¼ cup of shredded chicken in the center of the tortilla.
  • Sprinkle a bit of cheese on top, and then roll the tortilla tightly. Place it seam-side down in a greased baking dish. Repeat until all tortillas are filled and in the dish.

Step 4: Add More Sauce and Cheese

  • Once all your enchiladas are snug in the dish, pour the remaining enchilada sauce over the top. Don’t be shy with that sauce! Then sprinkle the rest of the cheese on top. More cheese means more melty goodness!

Step 5: Bake

  • Cover the baking dish with aluminum foil and pop it into the oven. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes. Keep an eye on it until the cheese is bubbly and golden.

Step 6: Garnish and Serve

  • Once out of the oven, let it sit for a few minutes. Garnish with diced red onions, fresh cilantro, sour cream, lettuce, and cotija cheese. Serve hot, and watch everyone dig in!

Notes

  • Use Rotisserie Chicken: It saves time and adds fantastic flavor. Just shred it and mix it with spices.
  • Tortilla Flexibility: If you can’t find small tortillas, use larger ones and adjust the filling amount.
  • Sauce Variety: Experiment with different sauces like verde or mole for unique flavors.
  • Make Ahead: Prepare enchiladas a day in advance, cover tightly, and refrigerate before baking.
  • Freeze for Later: These enchiladas freeze wonderfully. Wrap them tightly and store them for up to three months.

Nutrition

Calories: 361kcalCarbohydrates: 11gProtein: 19gFat: 27.7gSaturated Fat: 13gCholesterol: 67mgSodium: 978mgFiber: 2gSugar: 7gVitamin A: 53IUVitamin C: 71mgCalcium: 49mgIron: 7mg
Keyword Easy Chicken Enchiladas Recipe
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