Easy Chicken Enchiladas

These Easy Chicken Enchiladas are a perfect weeknight meal combining tender chicken, gooey cheese, and zesty enchilada sauce, making them both economical and delicious.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Use leftover chicken for convenience
1 cup enchilada sauce Store-bought or homemade
1 cup shredded cheese (cheddar or Mexican blend)
8 small tortillas Use corn or flour tortillas, as preferred
1/2 cup diced onions
1/2 cup diced bell peppers
1/2 cup corn (optional) Add for extra sweetness and texture
to taste Salt and pepper Adjust according to personal preference

Toppings

to taste sour cream
to taste salsa
to taste chopped cilantro

Method

Preparation

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the shredded chicken, 1/2 cup of enchilada sauce, diced onions, bell peppers, corn, salt, and pepper. Mix well until everything is evenly coated.
Spoon the chicken mixture into each tortilla and roll them up tightly.
Place the rolled tortillas seam side down in a baking dish.

Baking

Pour the remaining enchilada sauce over the top and sprinkle with the shredded cheese.
Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.

Serving

Serve with your favorite toppings like sour cream, salsa, and chopped cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, place in the oven at 350°F until warmed through.