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Easy Chicken Enchiladas
These Easy Chicken Enchiladas make the best Mexican dinner! They're stuffed with shredded chicken and cheese, topped with red enchilada sauce and baked.
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Instructions
- 01
Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
- 02
If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- 03
Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
- 04
Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
- 05
Serve immediately and garnish with desired toppings.
Nutrition
per serving · 2 enchiladas
- Calories
- 371
- Protein
- 24g
- Carbs
- 25g
- Fat
- 19g
- Fiber
- 4g
- Sugar
- 4g
- Sat. fat
- 10g
- Sodium
- 800mg
- Cholesterol
- 50mg
Variations & swaps
Chicken Enchilada Recipe Variations
- Make it the traditional authentic way. If you want to make these enchiladas using the more traditional method, shallow fry the corn tortillas in a little oil for about 5-10 seconds per side to help them become pliable and prevent them from becoming too soggy. Drain off any excess oil, then dip each fried tortilla into the warm enchilada sauce. Place the smothered tortilla on a plate, add the fi…
- Use a different sauce. Though red enchilada sauce is usually what people think of first, you could use my green enchilada sauce made from roasted green chiles and onions, salsa verde made from tomatillos and jalapeños, or even a cheesy white sauce made from flour, sour cream, and cheese.
- Use a different meat. I know this recipe is for chicken enchiladas, but you could truly fill them with whatever meat you have on hand! Shredded meats like carnitas, barbacoa, and even birria would go great in here, as would picadillo or your favorite taco meat.
- Add beans or veggies. Black beans, pinto beans, or sauteed zucchini and bell peppers are a great addition to the shredded chicken.
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