Easy Chicken Enchiladas
How to make Quick and Easy Chicken Enchiladas with only a few ingredients. This delicious chicken enchiladas recipe is super simple and a crowd pleaser.
Servings: 6
Ingredients
- 10 Corn Tortillas
- 4 cups Shredded Cooked Chicken (rotisserie chicken)
- 1/2 cup Sour Cream
- 4 cups Mexican Cheese (shredded and divided)
- (1) 28-ounce can Enchilada Sauce
Optional Topping Ideas:
- Mexican Crema or Sour Cream, Cilantro, Avocado or Guacamole, Pico de Gallo or Tomatoes, Jalapeno, and Pickled Onions.
Instructions
- Shred the cooked chicken and place in a bowl. Toss the shredded chicken with sour cream and 1/2 cup of enchilada sauce. Optional: add 1-2 Tablespoons of Taco Seasoning.
- Wrap tortillas in a damp paper towel and microwave for 1 minute until softened. This ensures the tortillas won't crack when rolled.
- Spread 1/4 cup of enchilada sauce to the bottom of a 10x7 or 9x13 baking dish. Scoop the chicken filling into the tortilla, generously top with shredded cheese, and roll tightly. Arrange the tortillas seam side down and repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the tortillas and then cover with the remaining cheese.
- Bake at 375 degrees for 20-25 minutes or until the cheese is bubbling.
- Serve with your choice of toppings -- Mexican Crema or Sour Cream, Cilantro, Avocado or Guacamole, Pico de Gallo or Tomatoes, Jalapeno, and Pickled Onions.
Notes
Here is some information about storing enchiladas...
- Refrigeration: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Freezing: To freeze, assemble the enchiladas in a freezer-safe dish without baking. Cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.