Ultimate Quick and Easy Chicken Enchiladas
Ultimate Quick & Easy Chicken Enchiladas are loaded with shredded chicken, smothered in zesty enchilada sauce, rolled in tortillas, topped with melted cheese and baked to bubbly perfection — a satisfying, flavorful dinner made fast.
- Prep Time: 10‑15 minutes
- Cook Time: 20‑25 minutes
- Total Time: 30‑40 minutes
- Yield: 4 servings (6‑8 enchiladas)
- Category: Main Course
- Method: Bake
- Cuisine: Mexican / Tex‑Mex
Ingredients
- 2 cups cooked shredded chicken (rotisserie, baked or leftover)
- 1½ to 2 cups enchilada sauce (red or green, store‑bought or homemade)
- 8 flour or corn tortillas (size ~10 in for flour, adjust for corn)
- 2 cups shredded cheese (cheddar, Monterey Jack or Mexican blend)
- ½ cup diced onion (optional)
- 2 Tbsp sour cream (optional, for filling or serving)
- Olive oil or cooking spray (for greasing baking dish)
- For garnish (optional): fresh cilantro, sliced avocado, lime wedges
Instructions
- Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish with olive oil or cooking spray.
- In a bowl, mix the shredded chicken with about ½ cup of the enchilada sauce (saving the remainder for topping). If using onion or sour cream in the filling, stir them in now.
- Warm the tortillas briefly (in microwave for ~30 seconds under damp paper towel) to make them pliable if needed.
- Fill each tortilla: place ~⅓ cup of the chicken mixture down the center, roll tightly and place seam‑side down in the prepared dish.
- Once all are arranged, pour the remaining enchilada sauce evenly over the top of the rolled tortillas; then sprinkle the shredded cheese all over.
- Bake uncovered for about 20–25 minutes, until the cheese is melted and bubbly and the edges are slightly crisp. ([turn0search0], [turn0search1])
- Remove from oven, let rest 2–3 minutes. Garnish with cilantro, avocado slices or lime wedges if using. Serve warm.
Notes
- You can use any cooked shredded chicken — leftovers or rotisserie chicken greatly speed up prep. ([turn0search0], [turn0search1])
- Choice of sauce: red is classic, green gives a tangier twist. Use store‑bought or make your own if time allows. ([turn0search0])
- Flour tortillas are more forgiving for rolling; if using corn tortillas, warm/soften them to avoid tearing. ([turn0search7])
- Leftovers can store in the fridge for up to 4 days; they also freeze well before or after baking. ([turn0search1])
Nutrition
- Serving Size: 1 plate (~2 enchiladas)
- Calories: ≈ 450
- Sugar: ≈ 6 g
- Sodium: ≈ 800 mg
- Fat: ≈ 22 g
- Saturated Fat: ≈ 10 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: ≈ 35 g
- Fiber: ≈ 2 g
- Protein: ≈ 30 g
- Cholesterol: undefined
