Easy Chicken Enchilada Recipe

Chicken enchiladas topped with cilantro in a pan.

5 from 2 votes

Easy Chicken Enchilada Recipe

Busy weeknights call for dinner recipes that are quick, simple, and still totally satisfying—like this 4-ingredient Easy Chicken Enchilada 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 rotisserie chicken works great!
20 ounces enchilada sauce red or green
8 flour tortillas 10 inch
2 cups shredded Mexican cheese

US Customary - Metric

Instructions

Preheat your oven to 350°F.
In a medium bowl, combine the shredded chicken with ½ of the enchilada sauce.
Microwave the tortillas for about 30 seconds, just until warm and pliable.
Spread ¼ of the can of enchilada sauce in the bottom of a 9x13 baking dish.
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.
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.
Bake 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

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.

Nutrition