Easy Chicken Enchilada Recipe
A quick and delicious chicken enchilada dish made with tender shredded chicken, melty cheese, and a savory enchilada sauce, all baked to perfection in under 30 minutes.
Equipment
- 1 Baking dish 9x13 inch
Ingredients
Main Ingredients
- 1 ½ cups Cooked shredded chicken
- 2 cups Easy enchilada sauce divided
- 8 Corn or flour tortillas warm if using flour tortillas
- 2 ½ cups Shredded Mexican-blend cheese divided
- Salt and black pepper to taste
- Optional toppings diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- Spread ½ cup of enchilada sauce in the bottom of a 9x13-inch baking dish.
- In a bowl, mix shredded chicken with ½ cup enchilada sauce, salt, and pepper. Stir well.
- Warm tortillas to make them pliable and prevent tearing.
- Lay tortillas flat and fill each with chicken mixture and a sprinkle of cheese.
- Roll each tortilla tightly and place seam-side down in the baking dish on the sauce base.
- Pour remaining enchilada sauce over top and cover with remaining cheese.
- Bake uncovered for 20–25 minutes until cheese is melted and edges are golden. Let cool slightly before serving.
Notes
Use rotisserie chicken to simplify prep. Store leftovers in an airtight container up to 3 days refrigerated or freeze for later. Garnish with favorite toppings and enjoy!