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Ultimate Quick and Easy Shredded Chicken Enchiladas

Two baked easy chicken enchiladas covered in melted cheddar cheese, red sauce, and sour cream drizzle.
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Welcome! Let’s Master Your Kitchen, Together. These ultimate quick and easy shredded chicken enchiladas are a family favorite dinner, perfect for busy weeknights. You get cheesy, saucy comfort food with minimal effort. This simple chicken enchiladas recipe is ready fast.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (10 ounce) can red enchilada sauce
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup chopped onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 8 (8-inch) flour tortillas
  • 1 tablespoon vegetable oil

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the shredded chicken, chili powder, cumin, and garlic powder. Stir well to coat the chicken evenly.
  3. In a separate small bowl, mix the sour cream with 1/4 cup of the enchilada sauce until smooth.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. This prevents tearing.
  5. Dip each tortilla quickly into the remaining enchilada sauce to coat both sides lightly.
  6. Place about 1/4 cup of the seasoned chicken mixture down the center of each tortilla. Sprinkle a small amount of the onion and a pinch of the mixed cheeses over the chicken.
  7. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
  8. Pour the sour cream mixture evenly over the rolled enchiladas.
  9. Pour the remaining enchilada sauce over the top.
  10. Sprinkle the remaining mixed cheeses over the sauce.
  11. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the dish is heated through.
  12. Let the enchiladas rest for 5 minutes before serving.

Notes

  • You can easily make these make ahead chicken enchiladas by assembling them completely, covering them, and refrigerating for up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the refrigerator.
  • For a creamy chicken enchiladas variation, mix 4 ounces of softened cream cheese into the chicken filling mixture.
  • If you prefer corn tortillas, lightly fry them in the vegetable oil for 10 seconds per side before dipping in sauce to prevent them from breaking.

Nutrition

Find it online: https://kingscook.com/easy-chicken-enchiladas/