- 1 ½ cups Chickencooked shredded
- 2 cups Red enchilada sauceeasy, divided
- 8 Corn tortillasor flour tortillas
- 2 ½ cups Cheeseshredded Mexican-blend , divided
- Saltto taste
- Black pepperto taste
- Sour creamto taste
- Cotija cheeseto taste
Easy Chicken Enchiladas
Give these Easy Chicken Enchiladas a try the next time you are cooking Mexican at home! Shredded chicken and Mexican cheese get tossed with red enchilada sauce, wrapped in corn tortillas, topped with more homemade enchilada sauce and cheese, and baked until melted cheese perfection. These easy enchiladas offer the perfect dinner for any night of the week.
These chicken enchiladas are simple to make and take just 30 minutes from start to finish. I use cooked shredded chicken tenders for quick cooking time. But feel free to use any leftover chicken you have on hand, even a store-bought rotisserie chicken. As for the sauce, I used this 10-Minute Easy Enchilada Sauce recipe. Bold, spicy, and smoky, this sauce is one of my favorites. However, if you can find a good store-bought sauce, go for it. Corn tortillas are preferable for this recipe, thanks to their size and flavor. If using flour tortillas, be mindful of their size since they are often larger. If so, use an extra ½ cup cooked shredded chicken for the filling. Be sure to serve these chicken enchiladas warm!
To make the Easy Chicken Enchiladas, you will need the following ingredients:
Steps to make Easy Chicken Enchiladas
Preheat the oven to 350 ºF.
Add sauce and cheese