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Baked cheesy enchiladas with fresh herbs in a baking dish.

Shredded Chicken Enchiladas

Christie Matherne Profile PictureChristie Matherne
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course main
Cuisine Mexican
Servings 4
Calories 446 kcal

Ingredients
  

  • 1½ cups cooked shredded chicken
  • 2 cups red enchilada sauce divided
  • Salt to taste
  • Black pepper to taste
  • 8 corn tortillas
  • 2½ cups shredded Mexican cheese blend divided
  • Diced onions, chopped cilantro, sour cream, shredded lettuce optional toppings

Instructions
 

  • Preheat your oven to 350ºF. In a mixing bowl, combine the shredded chicken with ¼ cup of the enchilada sauce. Add salt and pepper to taste, and stir until well mixed.
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  • Wrap the corn tortillas in a damp paper towel and microwave for about 1 minute, flipping halfway through. If they're not yet warm and flexible, heat them for an additional 15 seconds.
    Flour tortilla resting on paper towel with shredded chicken in a bowl nearby.
  • Lay out the warmed tortillas and distribute the chicken mixture and 1 cup of cheese evenly among them. Roll each tortilla tightly and place them seam-side-down in a high-rimmed baking dish.
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  • Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.
  • Bake in the preheated oven for 20 minutes, or until the cheese is melted and the sauce is bubbling. Serve hot, garnished with any of the optional toppings as desired.
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Nutrition

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