Easy Chicken Enchiladas

Easy Chicken Enchiladas

from inspiredtaste.net
Dinner, Main
55 min
12 servings
291 kcal / serving

Our chicken enchiladas are easy to make with a simple filling of shredded chicken, cheese, and sauce. Corn tortillas hold up better in this recipe, but if you prefer flour tortillas, use them! You have the option to use store-bought enchilada sauce or use one of our homemade sauces (both linked in the recipe below).

Ingredients

  • 2 cupsenchilada sauce, try red chili enchilada sauce or quick enchilada sauce
  • 3 ½ cupscooked shredded chicken, see how to make shredded chicken
  • 2 cupsshredded cheese, like oaxaca cheese, white cheddar or monterey jack
  • 12corn tortillas, see corn tortillas recipe
  • cooking spray or oil
  • optional toppings: diced avocado or guacamole, cilantro leaves, sour cream, pico de gallo

Directions

  1. 1

    Heat oven: Place an oven rack in the middle of the oven and heat to 375°F (190°C).

  2. 2

    Soften tortillas (for corn tortillas): Line a baking sheet with parchment paper or a silicone baking mat. Place six tortillas on the baking sheet so they lie flat and barely touch each other. Lightly spray or rub both sides of the tortillas with oil. Bake until they are warm, but before they start to crisp, 2 to 3 minutes. Transfer the baked tortillas to a plate lined with a paper towel, and then repeat with the remaining six tortillas.

  3. 3

    Prepare filling: Add ½ cup of the sauce, the shredded chicken, and 1 ¼ cups of cheese to a bowl, and then toss until the chicken and cheese are well coated.

  4. 4

    Prepare baking dish: Spread ¾ cup of the sauce down the center of a 13×9-inch baking dish.

  5. 5

    Dip tortillas: Add ¾ cup of the sauce to a low-sided, wide bowl, and then quickly dip each baked tortilla into the sauce to coat it lightly.

  6. 6

    Fill and roll: Divide the filling between the tortillas, adding about ⅓ cup of filling. Roll the tortillas up and place them seam-side down into the baking dish. They will be pretty close to each other.

  7. 7

    Finish and bake: Spoon the remaining sauce over the enchiladas and sprinkle the remaining cheese down the middle. Cover the dish with aluminum foil or parchment paper by tucking the sides and corners. Bake, covered, for 15 minutes. Uncover, then bake another 10 minutes until the cheese is melted and bubbling.