Homemade Easy Chicken Enchiladas

Delicious chicken enchiladas wrapped in soft tortillas, topped with spicy enchilada sauce and melted cheese, perfect for a weeknight dinner.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

Chicken Filling

3 cups cooked shredded chicken You can use rotisserie chicken for convenience.
2 cups enchilada sauce Store-bought or homemade.
1 cup shredded cheese Cheddar or Mexican blend.
1/2 cup chopped onions Optional.
1/2 teaspoon garlic powder
1/2 teaspoon cumin
to taste salt and pepper
Fresh cilantro For garnish, optional.

Tortillas

8 small corn or flour tortillas

Method

Preparation

Preheat your oven to 350°F (175°C).
In a bowl, mix the shredded chicken with half of the enchilada sauce, garlic powder, cumin, and salt and pepper until everything is well combined.

Assembly

Take a tortilla and spoon a bit of the chicken mixture into the center. Sprinkle some chopped onions if you like, then roll the tortilla tightly around the filling. Place it seam-side down in a greased baking dish. Repeat this for all tortillas.

Baking

Once all the enchiladas are rolled and in the baking dish, pour the remaining enchilada sauce evenly over the top. Then sprinkle the shredded cheese generously over everything.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

Serving

Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro and serve hot.

Notes

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 15-20 minutes. You can freeze unbaked enchiladas wrapped tightly and they will last about 2-3 months in the freezer.