Cheesy Chicken Enchiladas

The best Chicken Enchiladas - delicious and easy to put together! These can be made with my favorite homemade enchilada sauce and homemade corn tortillas if you choose.

Course Main Course

Cuisine Mexican

Keyword Cheesy Chicken Enchiladas

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 310kcal

Author Cathy Pollak

Ingredients

1-1/2 cups chicken, cooked and shredded
2 cups homemade enchilada sauce, divided
8 homemade tortillas
2-1/2 cups shredded cheddar or Monterey Jack cheese, divided
1/2 tsp table salt
1/4 tsp ground black pepper

Instructions

Preheat oven to 350 degrees F.
Combine chicken, 1/4 cup enchilada sauce, 1 cup of cheese, salt and pepper in a medium bowl. Mix to combine.
Fill each tortilla with shredded chicken mixture. (If you are not using homemade tortillas, wrap them in a damp paper towel and heat in the microwave for 30 seconds, flip and heat for another 30 seconds to make them pliable.)
Roll the tortillas tightly closed and place them in a row in a 9 x 13 baking dish, making sure to put the seam of the tortilla on the bottom of the baking dish so the tortillas do not unfold.
Pour the remaining enchilada sauce over the rolled tortillas and top off with the rest of the cheese.
Bake the enchiladas for 20-25 minutes or until the cheese is completely melted and bubbly.
Serve immediately with your favorite toppings.

Notes

Running short on time? You can skip the chicken prep and use a store-bought rotisserie chicken and shred it.

Nutrition