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Easy Chicken Enchiladas

Quick, comforting baked enchiladas filled with seasoned shredded chicken, smothered in savory enchilada sauce, and topped with melted cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main
Cuisine: Mexican, Tex-Mex
Calories: 380

Ingredients
  

Enchiladas
  • 2 cups cooked chicken shredded
  • 1 cup enchilada sauce red or green
  • 8 tortillas corn or flour
  • 1 cup shredded cheese cheddar, Monterey Jack, or blend
  • 1 onion small, finely diced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • fresh cilantro for garnish
  • lime wedges for serving

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Mixing spoon
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion until soft, then add garlic and cook until fragrant.
  3. Stir in shredded chicken, cumin, chili powder, salt, and pepper. Add 1/2 cup enchilada sauce and mix well.
  4. Warm tortillas until pliable. Fill each with chicken mixture, roll, and place seam-side down in the baking dish.
  5. Pour remaining enchilada sauce over tortillas and sprinkle evenly with shredded cheese.
  6. Bake uncovered for 20–25 minutes until bubbly and cheese is melted and lightly golden.
  7. Garnish with cilantro and serve with lime wedges.

Notes

For a creamier filling, stir in 1/4 cup sour cream or cream cheese. To freeze, assemble without baking and freeze up to 3 months.