Ultimate Quick and Easy Chicken Enchiladas

Ultimate Quick and Easy Chicken Enchiladas

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 4 servings Category: Chicken Recipes Cuisine: Mexican Diet: Paleo

Ingredients

  • 2 cups shredded cooked chicken (leftover rotisserie works great)
  • 1 cup enchilada sauce
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 8 flour tortillas (burrito size or regular)
  • 1/2 cup diced onions
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional toppings: sour cream, cilantro, sliced jalapeños
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Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix the shredded chicken, 1/2 cup enchilada sauce, shredded cheese, onions, cumin, garlic powder, and salt and pepper until well combined.
  3. Spread a bit of enchilada sauce on the bottom of a baking dish to prevent sticking.
  4. Fill each tortilla with the chicken mixture, roll them up, and place them seam side down in the dish.
  5. Pour the remaining enchilada sauce over the top and sprinkle more cheese if desired.
  6. Bake for 25 to 30 minutes or until heated through and the cheese is bubbly.
  7. Serve hot topped with optional sour cream, cilantro, or jalapeños.

Notes

  1. Keep tortillas warm before rolling to avoid cracks. Don't skimp on sauce for moist enchiladas.