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Chicken enchiladas baked in a white dish, topped with melted cheese and fresh cilantro.

Chicken Enchiladas Recipe

Lori MauerLori Mauer
Bake up these cheesy Chicken Enchiladas in just 30 minutes! This quick recipe features tender chicken, rich sauce, and bubbly cheese.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course main
Cuisine Mexican
Servings 4 servings
Calories 517 kcal

Ingredients
  

  • 2 cups cooked shredded chicken
  • 2 cups red or green enchilada sauce divided
  • Kosher salt to taste
  • Black pepper to taste
  • 8 corn or flour tortillas
  • 3 cups Colby-Jack cheese shredded
  • Chopped cilantro, cotija cheese, diced red onion and sour cream for topping

Instructions
 

  • Preheat your oven to 350˚F. Grease an 8x12 baking pan.
  • Combine the shredded chicken and ½ cup enchilada sauce in a large bowl. Season with a pinch of salt and pepper, adjusting to your taste.
  • Microwave the tortillas for 30 seconds, flip, and microwave for another 30 seconds. Corn tortillas should be wrapped in a damp paper towel before heating but flour tortillas can simply be microwaved on a plate.
  • Place filling and 2 tablespoons of cheese in the middle of each tortilla and roll up tightly, placing the rolled tortilla seam-side down in the prepared baking dish.
  • Cover the rolled tortillas with the remaining enchilada sauce and sprinkle with an even layer of cheese. Bake uncovered for 20 minutes until the cheese is golden and bubbly.
  • Serve your enchiladas hot from the oven, garnished with any of the optional toppings you like.

Nutrition

Calories: 517kcalCarbohydrates: 42gProtein: 37gFat: 22gSaturated Fat: 11gSodium: 2.065mgFiber: 4g
Keyword easy chicken enchilada recipe, easy chicken enchiladas
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