Easy Chicken Enchiladas
We simplified both the prep time and ingredient list for our version of this Mexican classic, and they make a satisfying and delicious meal for a busy weeknight. You can make this recipe vegetarian but subbing in a mixture of canned, rinsed beans and corn kernels for the chicken. This recipe makes 10 servings.
prep time
20 minutes
cook time
25 minutes
Ingredients
10 flour tortillas
2 cups shredded, cooked chicken (we used a store-bought rotisserie chicken)
1 small white or yellow onion, finely chopped
4 cups shredded cheddar or jack cheese (or a combination of both)
1 28-ounce can enchilada sauce
Sour cream, avocado and hot sauce, for toppings
2 cups shredded, cooked chicken (we used a store-bought rotisserie chicken)
1 small white or yellow onion, finely chopped
4 cups shredded cheddar or jack cheese (or a combination of both)
1 28-ounce can enchilada sauce
Sour cream, avocado and hot sauce, for toppings
Directions
Preheat your oven to 375 F.
Add shredded chicken to a bowl and toss with half of the cheese, onion and 1/2 cup enchilada sauce. Spread 1/4 cup of the enchilada sauce into the bottom of a 9" x 13" glass baking dish.
To assemble the enchiladas, place a tortilla on your work surface. Add a scoop of the chicken mixture to the center of the tortilla and wrap to close. Place the enchilada carefully into the baking dish, ends side down. Repeat this step until all of the chicken mixture has been used.
Pour the remaining sauce over the pan of enchiladas and sprinkle with the rest of the cheese. Bake, uncovered, for 20-25 minutes, until the cheese is golden and bubbling. Remove from oven and let stand for a few minutes before serving.
Add shredded chicken to a bowl and toss with half of the cheese, onion and 1/2 cup enchilada sauce. Spread 1/4 cup of the enchilada sauce into the bottom of a 9" x 13" glass baking dish.
To assemble the enchiladas, place a tortilla on your work surface. Add a scoop of the chicken mixture to the center of the tortilla and wrap to close. Place the enchilada carefully into the baking dish, ends side down. Repeat this step until all of the chicken mixture has been used.
Pour the remaining sauce over the pan of enchiladas and sprinkle with the rest of the cheese. Bake, uncovered, for 20-25 minutes, until the cheese is golden and bubbling. Remove from oven and let stand for a few minutes before serving.
