Ultimate Quick and Easy Chicken Enchiladas
A perfect family meal that's simple to prepare, loaded with cheesy goodness and scrumptious chicken, making it a hit with both adults and children.
Ingredients
Main ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar and/or Monterey Jack)
- 10 oz enchilada sauce (1 can)
- 8 small flour or corn tortillas
- 1/2 cup chopped onions (optional) Optional ingredient for added flavor.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- to taste Salt and pepper
- Fresh cilantro for garnish (optional) Optional garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with half of the cheese, onions, garlic powder, cumin, salt, and pepper.
- Spread a little enchilada sauce on the bottom of a baking dish.
Assembly
- Place a tortilla on a flat surface, add a scoop of the chicken mixture, and roll it tightly.
- Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
Cooking
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro, if desired, and serve warm.
Notes
These enchiladas are best served warm right out of the oven with a side of rice, beans, or a fresh salad. A dollop of sour cream or guacamole adds even more flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven or microwave until warmed through. You can freeze the enchiladas before baking for up to 2 months.