Description
Quick, cheesy baked chicken enchiladas filled with tender meat and topped with rich enchilada sauce. A comforting and easy dinner for any night of the week.
Ingredients
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2–3 cups cooked shredded chicken
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1½ cups shredded cheese (cheddar, Jack, or blend)
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1 (10 oz) can enchilada sauce
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8 flour or corn tortillas
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½ small onion, diced (optional)
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Salt, pepper, garlic powder, to taste
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Garnishes: sour cream, cilantro, avocado, jalapeños
Instructions
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Preheat oven to 375°F. Grease a 9×13 baking dish.
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In a bowl, mix chicken with ½ cup enchilada sauce and ¾ cup cheese. Season if desired.
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Fill each tortilla with the mixture, roll, and place seam-side down in the dish.
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Pour remaining sauce over enchiladas. Top with remaining cheese.
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Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes.
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Let rest, then garnish and serve.
Notes
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Use rotisserie chicken to save time.
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Add beans or sautéed vegetables for variety.
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Freeze unbaked enchiladas for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Tex-Mex, American-Mexican
Nutrition
- Calories: ~350 per enchilada