Best Chicken Enchilada Recipe
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(21)
Ingredients
8 servings
- 2 cups Shredded Chicken (10-12 ounces) Use leftover chicken ( rotisserie, baked, grilled, etc)
- 5-minute Enchilada Sauce or Roasted Enchilada Sauce (2 cups)
- Salt and pepper to taste
- 8 x 6-inch tortillas (corn or flour or a corn & flour blend)
- 2 cups shredded cheese ( 8 ounces) – cotija, shredded Mexican blend, shredded jack, mozzarella etc.
- optional filling additions: canned green chilies, frozen corn, black beans,
- optional garnishes: sour cream, avocado, cilantro, scallions, pickled jalapeno, pickled onions
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Preparation
Step 1
Make the 5-Minute Enchilada Sauce
Step 2
Mix 1/4 cup enchilada sauce
Step 3
with the shredded chicken, taste and season with salt and pepper. At this point you could add a 4-ounce can of green chilies for extra flavor.
Step 4
Heat the tortillas
Step 5
until they are pliable to prevent cracking when rolling-especially if using corn tortillas. (In a microwave -wrap the stack in a wet paper towel for 30 seconds, repeat if needed) Or spread out on the rack in a 350 F oven, or lightly toast over a gas burner using tongs.
Step 6
Grease a 9x13-inch
Step 7
baking dish. Spread 1/4 cup Enchilada sauce over the bottom, or just enough to coat.
Step 8
Roll the Enchiladas
Step 9
Place 2 tablespoons cheese down the centers of the tortillas, divide the chicken filling. Roll and place seam-side down on top of the enchilada sauce. Repeat until the baking dish is full.
Step 10
Brush the remaining enchilada sauce over the top. Sprinkle with the remaining cup of cheese.
Step 11
Bake
Step 12
uncovered for 20-25 minutes or until warmed through and cheese is melty.
Step 13
Top with garnishes before serving!
Step 14
Save recipe for the next time?
