Easy Chicken Enchiladas

Easy Chicken Enchiladas

from isabeleats.com
30 min
4 servings

Ingredients

  • 1 1/2 cups cooked shredded chicken
  • 2 cups easy enchilada sauce, (divided)
  • 8 corn or flour tortillas ((see note if using flour tortillas))
  • 2 1/2 cups shredded Mexican-blend cheese, (divided)
  • salt and pepper, (to taste)
  • optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese

Directions

  1. 1

    Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.

  2. 2

    If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

  3. 3

    Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.

  4. 4

    Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.

  5. 5

    Serve immediately and garnish with desired toppings.