chicken enchiladas easy
This chicken enchiladas easy recipe is a weeknight favorite packed with flavor and ready in under 45 minutes. With tender shredded chicken, warm spices, melty cheese, and a rich enchilada sauce, it’s a comforting dish the whole family will love.
Ingredients
- 2 cups cooked chicken shredded
- 8 flour tortillas
- 1 cup enchilada sauce
- 2 cups shredded cheese cheddar, Monterey Jack, or a blend
- 1 small onion finely chopped
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil for greasing the pan or non-stick spray
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9x13-inch baking dish with a little olive oil or non-stick spray.
- Prepare the Chicken: If you haven’t already, shred your cooked chicken. Rotisserie chicken works wonders here, making the process even quicker.
- Season the Chicken: In a large bowl, combine the shredded chicken with the chopped onion, garlic powder, ground cumin, chili powder, salt, and black pepper. Mix everything together until the chicken is well-seasoned.
- Fill the Tortillas: Lay each flour tortilla flat on a clean surface. Spoon about 1/4 cup of the seasoned chicken mixture onto the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
- Top with Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas. Then, sprinkle the shredded cheese over the top, making sure to cover each enchilada generously.
- Bake: Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro, sour cream, or your favorite toppings. Serve hot and enjoy!