Ultimate Quick and Easy Chicken Enchiladas
A simple and flavorful dish perfect for busy nights, these chicken enchiladas are quick to prepare and customizable to suit your taste.
Ingredients
Enchilada Filling
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or a blend) You can use any favorite cheese.
- 1 cup enchilada sauce
- 1/2 cup diced onions (optional) Can be omitted if not preferred.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- to taste Salt and pepper
Tortillas
- 8 small flour or corn tortillas
Garnish
- to taste Fresh cilantro Optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, 1/2 cup of cheese, enchilada sauce, onions (if using), garlic powder, chili powder, salt, and pepper.
- Warm the tortillas in a microwave for about 20 seconds to make them pliable.
Assembly
- Spoon an ample amount of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the remaining cheese.
Baking
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Serving
- Garnish with fresh cilantro (if desired) and serve hot.
Notes
Serve with a side of rice or beans. Add some sour cream or guacamole on the side for extra creaminess. Leftovers can be stored in an airtight container in the fridge for up to 3 days.