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Delicious quick and easy chicken enchiladas topped with cheese and salsa

Easy Chicken Enchiladas

Quick, cheesy, and made with pantry-friendly ingredients, these chicken enchiladas are the perfect weeknight supper that packs kid-friendly flavors and can be customized for everyone’s palate.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked shredded chicken Rotisserie chicken works beautifully for this recipe.
  • 2 cups shredded cheese (cheddar or Mexican blend) Use your favorite cheese blend.
  • 1 cup enchilada sauce
  • 8 small flour tortillas Corn tortillas can be used as an alternative.
  • 1/2 cup chopped onion Sauté onions to bring out sweetness.
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • to taste Salt and pepper Adjust according to preference.
  • for garnish Fresh cilantro Optional garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F and lightly oil a 9x13 inch baking dish or an 8x8 if halving the recipe.
  2. Warm tortillas: stack them, wrap in a clean kitchen towel, and microwave for 20-30 seconds to make them pliable.
Cooking
  1. Heat 1 tablespoon olive oil in a skillet over medium heat.
  2. Add 1/2 cup chopped onion and sauté until translucent and sweet, about 4 to 5 minutes.
  3. Add 2 cups cooked shredded chicken to the onions, sprinkle 1 teaspoon cumin, and season with salt and pepper to taste. Stir until heated through, 2 to 3 minutes. Remove from heat.
  4. Place about 2 tablespoons of enchilada sauce in the bottom of your prepared baking dish to prevent sticking.
  5. Spoon about 1/4 cup of the chicken mixture down the center of a warmed tortilla. Add a sprinkle of shredded cheese. Roll snugly and place seam-side down in the dish. Repeat with remaining tortillas.
  6. Pour the remaining enchilada sauce evenly over the rolled tortillas, then scatter the rest of the shredded cheese on top.
  7. Bake in the preheated oven for 15 to 20 minutes, until the cheese is bubbly and slightly golden.
  8. Remove and let rest for 3 to 5 minutes. Garnish with fresh cilantro before serving.

Notes

Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat in the oven or microwave. For freezing, baked enchiladas can be stored in an airtight container for up to 2 months.