Ultimate Quick and Easy Chicken Enchiladas
This recipe for Ultimate Quick and Easy Chicken Enchiladas is perfect for busy weeknights, combining simple ingredients and steps to create a flavorful dish everyone will love.
Ingredients
Main Ingredients
- 2 cups shredded chicken Use rotisserie chicken for convenience.
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) enchilada sauce
- 8 corn or flour tortillas
- 1/2 cup chopped onions (optional)
Spices
- 1 tsp ground cumin
- 1 tsp chili powder
- to taste Salt
For Garnish
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with cumin, chili powder, and salt.
- Spread a little enchilada sauce on the bottom of a baking dish.
- Place about 1/4 cup of the chicken mixture and some cheese in each tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese and onions, if using.
Baking
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro, serve, and enjoy!
Notes
Serve the enchiladas hot right out of the oven. You can top them with extra cheese, sour cream, guacamole, or your favorite hot sauce. Pair with a side of rice, beans, or a fresh salad. For storage, keep leftovers in an airtight container in the fridge for up to 3 days or freeze unbaked enchiladas well covered.