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Crispy chicken taquitos with melted cheese and fresh cilantro on a white plate.

Chicken Enchilada

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course main
Cuisine Mexican
Servings 4 servings
Calories 446 kcal

Ingredients
  

  • 1 1/2 cups cooked shredded chicken
  • 2 cups enchilada sauce divided
  • 8 corn or flour tortillas
  • 2 1/2 cups shredded Mexican-blend cheese divided
  • Salt and black pepper to taste

Optional toppings

  • Diced onions
  • Chopped cilantro
  • Sour cream
  • Shredded lettuce
  • Cotija cheese

Instructions
 

  • Preheat your oven to 350ºF.
  • In a large mixing bowl, blend the shredded chicken with 1/4 cup of the enchilada sauce. Add a pinch of salt and pepper, then adjust the seasoning to your taste.
    Shredded cooked chicken in glass mixing bowl with spices and ingredients around, ready for a recipe.
  • Warm the tortillas until they're pliable: for corn tortillas, wrap in a damp paper towel and microwave for 1 minute; for flour tortillas, microwave on a plate for 1 minute, flipping halfway through.
    Flaky puff pastry dough on a white plate with ingredients for baking.
  • Fill each tortilla with the chicken mixture and cheese, roll them up tightly, and place them seam side down in a baking dish.
    Golden baked cinnamon rolls in a glass pan ready for baking.
  • Pour the remaining enchilada sauce over the rolled tortillas, sprinkle the rest of the cheese on top, and bake for 20 minutes until the cheese is bubbly and golden.
    Shredded cheese topping a layered casserole dish ready for baking.
  • Serve your enchiladas hot from the oven, garnished with any of the optional toppings you like.

Nutrition

Calories: 446kcalCarbohydrates: 36gProtein: 35gFat: 19gSaturated Fat: 9gSodium: 1646mgFiber: 5g
Keyword easy chicken enchilada recipe, easy chicken enchiladas
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