Chicken Enchiladas Recipe

Chicken enchiladas topped with cilantro in a pan.

5 from 2 votes

Chicken Enchiladas Recipe

Busy weeknights call for dinner recipes that are quick, simple, and still totally satisfying, like this 4-ingredient Chicken Enchiladas Recipe. With just shredded chicken, a can of enchilada sauce, flour tortillas, and plenty of melty Mexican cheese, you'll have a comforting meal on the table in under 30 minutes!

Course Entrees

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 484kcal

Author Ashley Amundsen

Ingredients

2 cups shredded chicken
20 ounces enchilada sauce red or green
8 flour tortillas 10 inch
2 cups shredded Mexican cheese
sour cream optional
avocado optional
cilantro optional

US Customary - Metric

Instructions

Preheat your oven to 350°F.
In a medium bowl, combine the shredded chicken with ½ of the enchilada sauce.
2 cups shredded chicken, 20 ounces enchilada sauce
Warm tortillas in a dry frying pan over medium heat for 10-15 seconds per side until pliable and lightly toasted. (Quick alternative: wrap tortillas in a damp paper towel and microwave for 20-30 seconds.)
8 flour tortillas
Spread ¼ of the can of enchilada sauce in the bottom of a 9x13 baking dish.
20 ounces enchilada sauce
Working with one tortilla at a time, sprinkle about 1 tablespoon of cheese down the center, add a spoonful of the chicken mixture, and roll it up.
8 flour tortillas, 2 cups shredded Mexican cheese
Place the rolled enchiladas seam-side down in the prepared pan.
Pour the rest of the sauce over the top and sprinkle with the remaining cheese.
20 ounces enchilada sauce, 2 cups shredded Mexican cheese
Bake uncovered for 20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Serve warm with your favorite toppings like sour cream, avocado, or chopped cilantro!

Notes

Nutrition facts do not include the optional toppings.

Storage Info: Let the enchiladas cool completely, then transfer them to an airtight container. Store in the fridge for up to 3–4 days. To reheat, cover with foil and bake at 350°F until warmed through.
Make ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate. Add a few extra minutes of bake time if going straight from the fridge.
Freezer-friendly: Wrap the assembled (unbaked) pan tightly with plastic wrap and foil. Freezes up to 3 months. Bake from frozen at 350°F for 45-50 minutes, covered for the first 30 minutes.

Nutrition